Cooking Recipes

25 rules of cooking

1. You don't let meat sit after cooking. This is a cardinal sin in the culinary world. Whatever you do, fight the urge to cut into that beautifully-marbled piece of meat after you take it off the grill. Wait 5 minutes for the juices to distribute. Your taste buds will thank you. 2. You don't taste the food as you're cooking. While it's good to have confidence in your cooking, not tasting your food is a big no-no. Even if you're following a recipe, taste early and often. 3. You put too much food in the pan. Overcrowding your pans means more uneven heat distribution. Instead of stuffing the pan with food, make two batches. 4. You flip the meat on the grill constantly. You know how many times you need to flip a good piece of meat? Once. That's all it takes to get a nice, beautiful sear. ADVERTISING 5. You cook beef, chicken, or fish directly after you remove it from the fridge. Let meat sit in the sink for about 30 minutes before you cook it so it reaches room temperature. This allows for even cooking, so you don't get a medium-well steak when you want a medium-rare one. 6. You try and save a bad dish by adding more stuff. Sometimes kitchen experiments go horribly wrong. It happens to the best of us. Don't be afraid to scrap a bad dish every once in a while. It's part of the creative process of cooking. 7. You take the lazy way out. It's easy to choose the "ready-made," highly processed junk. But nothing makes up for the real thing. Buy all natural, real ingredients (from local farmers whenever possible). 8. You overseason. It's easy to get aggressive with the salt and other seasonings. When this happens, use water or an acid like lemon juice or vinegar to dilute it. 9. You under-season. The only thing worse than over-seasoning is under-seasoning. That's why you should always taste your dishes before you serve them (see number 2). 10. You overcook the meat. There's a simple solution for this one: use a meat thermometer. 11. Your food sticks to the pan or grill. Buy a plastic bottle and fill it with olive oil. This will help grease the grates on the grill or pan so food doesn't stick. 12. Your breading doesn't stick to the food. Try this no-fail process for getting your breading just right: first dredge in flour, then dip in liquid (like beaten eggs or buttermilk), then coat with bread crumbs. 13. You don't know your kitchen appliances' cooking times. Hey, we've all been there. Sometimes it takes some getting used to your appliances, especially if they're new. Practice makes perfect. 14. You added too much heat. Spicy foods are great but it's easy to overdo it with the spice. If possible, add a little water, lemon juice, or salt to neutralize the heat. Or grab an extra glass of water, some tissues, and eat it anyway. 15. Your egg whites won't whip. There's an easy fix for this one: let the eggs sit in the bowl on your counter for at least 15 minutes. Eggs whip easier at room temperature. 16. Your salads are soggy. Green leafy vegetables are among the healthiest foods you can eat but they're also some of the most delicate. To decrease the odds of a soggy salad, rinse your greens under cold water then dry them in a salad spinner. 17. You forgot to thaw the meat in the refrigerator. Here's a quick fix to thaw frozen food: put in a plastic bag and let it sit in a bowl of cold water for an hour. 18. You're using the wrong cooking oil. Certain cooking oils have lower smoke points, which means it helps to know which oils to use at various temperatures. Use olive oil and butter for low-temperature cooking; olive oil and coconut oil for medium-heat cooking; and peanut oil, avocado oil, and ghee for high-heat cooking 19. You don't follow the recipe. If there's one common cooking mistake I'm personally guilty of the most, it's this one. For those of you who like to "make it your own," this can often lead to disastrous results. Sometimes it's better to just follow the recipe, especially for traditional and complex dishes. . You don't heat up the pan properly. Your cooking surface needs to be hot before you place anything on it. Give your pan or grill at least 5 minutes to heat up. 21. You overcook your veggies and they taste mushy. "Shock" those veggies when they're done cooking, which means tossing them into very cold water after the allotted cooking time is up. This works particularly well for green beans, broccoli, asparagus, and corn. 22. You burn the bacon. Cooking bacon in a pan can be a greasy debacle in your kitchen. Bake your bacon instead at 400 degrees for 20 minutes. 23. Your guacamole turns brown. Guacamole has a tendency to oxidize, which turns it an unappetizing brown color. If you're serving guac, just squirt a little lime juice or lemon juice on the top periodically to prevent browning. 24. Your eggs are tough and dry. If you struggle with eggs, lower the cooking temperatures. Lower the heat and cook at low to medium heat until the eggs are still moist. Remove them from the heat source immediately and serve. 25. You remove the crock pot lid. Using a crockpot can produce some of the most tender, memorable meals you can eat. But taking the lid off every half hour means heat escapes, which can affect the cooking time and ultimately the taste of your food. Check on your crockpot creation a maximum of once every 2-3 hours. So what did we miss? What are other common cooking mistakes you've made?

pistatio

Incidentally, pastitsio translates to "hodgepodge." Total Time Prep: 45 min. Bake: 50 min. Makes 12 servings Ingredients 2-1/2 cups uncooked penne pasta 2 tablespoons butter, melted 1 cup grated Parmesan cheese

Basic meat temperature

Medium-rare 130 F - 135 F (54.4 C to 57.2 C) Medium 140 F - 145 F (60 C to 62.8 C) Medium-well 150 F - 155 F (65.5 C to 68.3 C) Well done 160 F (71.1 C) and above

chopping mincing and dicing?

Rough or coarse chop: The vegetable is chopped into large chunks which are all roughly the same size, about three quarters of an inch. Chopping: The vegetable is chopped into large, equal sized-chunks, about half an inch in length. Dicing: The vegetable is diced into small, equal-sized cubes which are about half the size of 'chopped' chunks, about a quarter of an inch in size. Mincing: The vegetable is finely sliced into tiny equal-sized pieces, about one eighth of an inch in size. When chopping onions, the chop should be so fine that the vegetable turns translucent.

Holy Trinity

The holy trinity is the Cajun and Louisiana Creole variant of mirepoix; traditional mirepoix is two parts onions, one part carrots, and one part celery, whereas the holy trinity is typically equal measures of the three ingredients or one parts onions, one part celery, and one part green bell pepper.

stew

To cook one food or several foods together in a seasoned liquid for a long period

Cuts of beef

What are all the different cuts of beef? To start, there are eight main cuts of beef known as "the primal cuts". These cuts are chuck, rib, loin, round, flank, short plate, brisket and shank. Then, these primal cuts are divided into large subprimal cuts that are shipped by packers to local markets for final cutting and preparation.

Mirepoix

a mixture of coarsely chopped onions, carrots and celery used to flavor stocks, stews and other foods; generally, a mixture of 50% onions, 25% carrots and 25% celery, by weight, is used. traditional mirepoix is two parts onions, one part carrots, and one part celery

beef Wellington

a preparation of filet steak coated with pâté (often pâté de foie gras) and duxelles, which is then wrapped in puff pastry and baked Ingredients For the Duxelles: 3 pints (1 1/2 pounds) white button mushrooms 2 shallots, peeled and roughly chopped 4 cloves garlic, peeled and roughly chopped 2 sprigs fresh thyme, leaves only 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper For the Beef: One 3-pound center cut beef tenderloin (filet mignon), trimmed Extra-virgin olive oil Kosher salt and freshly ground black pepper 12 thin slices prosciutto 6 sprigs of fresh thyme, leaves only 2 tablespoons Dijon mustard Flour, for rolling out puff pastry 1 pound puff pastry, thawed if using frozen 2 large eggs, lightly beaten 1/2 teaspoon coarse sea salt Minced chives, for garnish Green Peppercorn Sauce, recipe follows Roasted Fingerling Potatoes with Fresh Herbs and Garlic, recipe follows Warm Wilted Winter Greens, recipe follows Green Peppercorn Sauce: 2 tablespoons olive oil 2 shallots, sliced 2 cloves garlic, peeled and smashed 3 sprigs fresh thyme, leaves only 1 cup brandy 1 box beef stock 2 cups cream 2 tablespoons grainy mustard 1/2 cup green peppercorns in brine, drained, brine reserved Roasted Fingerling Potatoes with Fresh Herbs and Garlic: 2 pints fingerling potatoes 2 sprigs fresh rosemary 2 to 3 sprigs fresh sage 3 sprigs fresh thyme 6 cloves garlic, left unpeeled 3 tablespoons extra-virgin olive oil, plus for sheet pan Salt and pepper Warm Wilted Winter Greens: 1/4 cup honey 1/2 cup balsamic vinegar 1/2 pint walnuts, for garnish 3 bunches assorted winter greens (such as Swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces 1 tablespoon grainy mustard Extra-virgin olive oil 1/2 cup pomegranate seeds, for garnish Parmesan shavings, for garnish 1 shallot, chopped, for garnish Directions WATCH Watch how to make this recipe. For the Duxelles: To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool. For the Beef: To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape. Preheat oven to 425 degrees F. On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet. Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife ¿ this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce, Roasted Fingerling Potatoes with Fresh Herbs and Garlic, and Warm Wilted Winter Greens. Green Peppercorn Sauce: Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns. Roasted Fingerling Potatoes with Fresh Herbs and Garlic: Preheat oven to 500 degrees F and place a baking sheet inside to heat. Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside. Warm Wilted Winter Greens: Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool. Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot. Use extreme caution when igniting alcohol. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and carefully ignite with a match or click lighter. Return the pan to the heat and gently swirl to reduce the flames. Show More WATCH Show: Tyler's Ultimate Episode: Ultimate Beef Wellington Categories:Pastry RecipesRoast RecipesBeef WellingtonMushroomBeefShallot RecipesMain DishRecipes for PartiesRecipes for a Crowd More From: Valentine's Day Let's Get Cooking! Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy Sign Up Looking for Something Else? Beef Bourguignon (834) Beef Shepherd's Pie (190) Spicy Beef Chili (56) Beef Stroganoff over Buttered Noodles (324) Advertisement 398 Reviews Randy Burt We celebrated Thanksgiving three weeks ago so decided to make this on Thanksgiving. It was incredible, easy to follow and it turned out perfect. Everyone had seconds. See All Reviews Add Your Review AdChoices Newsroom © 2020 Discovery or its subsidiaries and affiliates. All rights reserved. Top

casserole

large deep dish in which food can be cooked and served A casserole (French: diminutive of casse, from Provençal cassa 'pan') is a large, deep pan used both in the oven and as a serving vessel. The word is also used for the food cooked and served in such a vessel, and, if so, the cookware itself is called a "casserole dish" or "casserole pan".

stew vs. soup

stew: combo of solids and you simmer it soup: can see through the broth and you boil it

Beef and Bicuit casserole

2 pounds ground beef 1 (1 ounce) package taco seasoning mix 3/4 cup water 1/2 cup sour cream 1/2 cup light mayonnaise 1 cup shredded cheddar cheese (divided) 1 onion (diced and divided) 2 cups Bisquick biscuit mix 1 cup water 1 green bell pepper (diced) 2 Roma tomatoes (diced) 1 (4 ounce) can green chilies INSTRUCTIONS Preheat oven to 325 degrees. Spray a 9 x 13 inch baking dish with non-stick cooking spray. Brown ground beef until no longer pink, then add taco seasoning and water and let simmer for 3-4 minutes. In a medium bowl mix sour cream, mayo, half of the cheese, and half of the onion together and set aside. In another bowl, mix together biscuit mix and water to make a soft dough. Press dough into the bottom and 1/2" up the sides of greased 9 x 13 inch pan. Saute remaining onions and green peppers until barely tender. On top of the biscuit, layer the remaining ingredients in this order: ground beef, diced tomatoes, green peppers and onions, green chilies, sour cream mixture, and remaining cheddar cheese. Bake for 30-35 minutes or until edges are slightly browned.

8 varieties of cheese

Cheeses come in eight varieties including blue, hard, pasta filata, processed, semi-hard, semi-soft, soft and fresh, and soft-ripened.

Beef Stroganoff

Ingredients 1 1/2 lbs sirloin steak cut 1/2" thick 3 tablespoons flour divided 1/2 teaspoon seasoned salt 1/2 teaspoon pepper 2 tablespoons olive oil 2 tablespoons butter 1 small onion diced 8 oz mushrooms sliced 1 clove garlic minced 14.5 oz beef broth 1/2 tablespoon dijon mustard 2 teaspoons Worcestershire sauce 1/2 teaspoon thyme 1/2 cup sour cream Instructions Toss beef with 1 tablespoon flour, salt & pepper. Shake off excess flour. Heat olive oil over medium high heat in a saucepan. Brown beef in small batches until lightly browned, about 1 minute on each side. Remove from pan and set aside. Reduce heat to medium and add butter & onion. Cook until softened, about 4-5 minutes. Add mushrooms & garlic and cook until softened, about 4 minutes more. Stir in 2 tablespoons of flour and cook 1 minute. Add broth, thyme, dijon mustard and Worcestershire sauce. Bring to a boil, reduce heat and simmer 5 minutes. (You can thicken the sauce further if desired, see note). Add beef (with any juices). Cook 2 minutes more or just until heated through. Stir in sour cream. Season with salt & pepper and serve over egg noodles and garnish with parsley. NUTRITION INFORMATION Calories: 453, Fat: 25g, Saturated Fat: 13g, ChNeef Stroganoof

Bolognese

Meat based sauce INGREDIENTS 1 tablespoon vegetable oil 3 tablespoons butter plus 1 tablespoon for tossing the pasta ½ cup chopped onion ⅔ cup chopped celery ⅔ cup chopped carrot ¾ pound ground beef chuck (or you can use 1 part pork to 2 parts beef) Salt Black pepper, ground fresh from the mill 1 cup whole milk Whole nutmeg 1 cup dry white wine 1 ½ cups canned imported Italian plum tomatoes, cut up, with their juice 1 ¼ to 1 ½ pounds pasta Freshly grated parmigiano-reggiano cheese at the table Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color. Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating -- about 1/8 teaspoon -- of nutmeg, and stir. Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt. Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.

rules for pasta

Never add oil to your water The oil separates and floats on the top of the water, and won't keep your pasta from sticking together. Also, when you drain the pasta, the oil will coat preventing the sauce from sticking to it. The only way to avoid having blobs of pasta sticking together is to use a lot of water. This way, the starches will disperse in the water and won't act as glue. You will need one litre of water for every 100 grams of dry pasta. 2) Bring the water to boil If you want pasta al dente, then boiling the water is essential, as the pasta has to be in contact with the water as little as possible. Another important aspect is that boiling water will gelatinize the starches contained in the pasta, making it digestible 3) Add salt only once the water is boiling If you add the salt to cold water, it will delay the time it takes for the water to reach boiling point. However, when added to the boiling water, the salt will raise its temperature: the water is now as hot as possible. 4) Never simmer Keep the temperature high on boiling. It will cook the pasta quicker, and it's the only way to achieve pasta al dente. As soon as you lower the heat to simmer, you'll end up with mushy pasta. READ ALSO: Don't be put off by their names - these Italian foods are actually delicious 5) Don't break spaghetti or other long pasta The length is important. When you wind the spaghetti around the fork, it will help you catch the sauce more efficiently. Put your spaghetti together in the boiling water, then gently push them down. Freshly made tagliatelle. Photo: Timothy Vollmer/Flickr 6) The only way is to bite. To check whether the pasta is cooked, flicking it at the wall and waiting for it to stick is pointless. You just end up with a messy wall. Other pointless methods include touching the pasta or breaking it to check whether the colour inside is uniform. The only way to be sure is to bite it. The pasta should be soft enough to bite without feeling a crunch, but still quite hard. If you want the pasta al dente, look at the section of the bit pasta. In the middle, you should be able to see a thin segment that is paler than the rest. That is called Punto Verde (green point) in Italian and indicates that the pasta is al dente. Once it is gone, the pasta is no longer al dente. 7) Don't rinse it Before you drain the pasta, you might want to reserve some of its cooking water, in case your sauce is too dense. Drain the pasta, but never rinse it: you want to keep the starches on its surface, to help the sauce stick to it. Also, you don't want to stop the cooking process, which continues until the pasta is plated. READ ALSO: Nine Italian summer delicacies you simply have to taste 8) Have your (large) pot of sauce ready Put the pasta into your cooked sauce, turn on the heat, and sauté for a couple of minutes. If your sauce is too thick, then add some of the reserved cooking water, which has plenty of starch, enriches the sauce, and makes it stick to the pasta. oto: Simon Law/Flickr 9) Serve immediately Pasta is best served hot and freshly cooked. You can enhance the flavour of your dish by adding grated Parmesan or Pecorino Romano, or chopped fresh herbs such as basil or parsley. Pasta is traditionally eaten by itself, not as a side for meat or fish. This is to enjoy the delicate harmony of flavours in full. Meat or fish are served afterwards with a side of vegetables. 10) Make a new dish out of your leftovers Don't reheat your leftover pasta: microwave or pan, it will still taste awful. Instead, make another dish out of it. In Italy, leftover pasta is usually baked with other ingredients, such as cured meat, mozzarella, boiled eggs, and vegetables, to make what's called a pasticcio (literally meaning 'a mess'!), or mixed with eggs and transformed into a sort of tortilla pasta, called frittata di maccheroni. If you follow these guidelines, you will have the best pasta of your life and will make Italians proud!

parts cooking

Parts" is a way to designate an amount irrespective of units. Let's say a recipe calls for "four parts flour" and "one part chocolate chips." You could make a batch using 4 tablespoons of flour, and 1 tablespoon of chips. Or perhaps 4 cups of flour and one cup of chocolate chips.

roux

Roux is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness. Butter, bacon drippings or lard are commonly used fats. Wikipedia

stock

Search Results Featured snippet from the web Stock in cooking (cuisine) is a liquid flavoring base for soups and sauces. It is a flavoured liquid preparation, and is the basis of many dishes. ... A stock is made by simmering animal bones and/or meat, fish, or vegetables in water and/or wine. mirepoix or other aromatics are added for more flavour. Wikipedia › simple › wiki › Stock_(... Stock (food) - Simple English

5 rules of seasoning

The 5 Rules of Seasoning Rule #1: Taste as you go. It's a bummer when a finished dish is bland, and it's harder to correct at the end of cooking. ... Rule #2: Stick to a theme. Certain flavours belong together. ... Rule #3: Build layers of flavour. ... Rule #4: Pair contrasting elements. ... Rule #5: Salt, taste and repeat if necessary

sautéing rules

The Simple Rules of Sauteing By Joyce D. Piotrowski July 14, 1982 THE RECIPE says, "saute until lightly browned." Sounds easy. But for the beginning cook the term "saute'" can hold a dozen pitfalls. Saute is a French word that means "to jump". It is probably the most loosely interpreted term in "franglais" cooking lingo--many cookbooks ask the cook to saute onions, for example, when the process is really slower or longer than saute. The word actually means to cook food quickly in a shallow pan using high heat and a small amount of oil and/or butter. It's an easy process, if you just keep a few simple rules in mind. Choose the correct pan for sauteing. It should be shallow and have a heavy bottom. A skillet is perfect and so is a sauteuse, a French pan that has straight sides and is equipped with a cover. Deeper saucepans should not be used because they will not allow moisture to evaporate as quickly, and are not likely to have a surface area as large as the shallower pans. A heavy bottom allows heat to accumulate in the metal, making it hold the temperature after the food is added; it also makes for even browning. Use a small amount of vegetable oil or butter, only enough to coat the bottom of the pan. When sauteing a large amount of meat, it is best to use half butter and half oil. Because the oil can be heated to much higher temperatures than butter, combining the two allows you to raise the temperature without burning the butter. * The pan should be heated for two minutes before adding the oil or butter. It should be hot enough to make a drop of water dance on its surface before the oil is poured. Heat the oil for a minute, then add the ingredient to be saute'ed. It's very important to keep the temperature high enough to keep the food cooking quickly. Remember the French word means "jump." If the initial temperature is too low or the heat drops after the food is added, the food begins to lose juices into the bottom of the pan and it stews rather than saute's. This results in tough meat and soggy vegetables. * The ingredients to be sauteed should be relatively dry; when wet ingredients are added to the pan, the temperature drops and, again, the food stews in its juices. With meat, this means air or towel drying or dredging it lightly in flour. Vegetables are usually dry enough. The exception is eggplant or zucchini, which should be tossed with salt and left to drain in a colander to rid excess moisture. This procedure causes moisture to rise to the surface of the vegetable. It can either be patted dry with paper towels or dredged in flour before cooking.

buzzfeed 12 common cooking mistakes

This goes for everything from sheet pans to skillets. The basic rule is that you want to leave enough room so that the food isn't touching. With something like chicken thighs, that extra space ensures the heat from the pan evenly distributes, and that all sides can brown up easily and equally. Friends don't let friends underseason pasta water. 👏 Salt flavors the pasta from the inside out, and without it, you'll end up with bland noodles — no matter how killer of a sauce is poured on top. How much salt, though? Depends on your taste, but a great starting point is about 1½ tablespoons of salt for every pound of pasta. (You'll want to season the water when cooking similar bases too, like rice or quinoa.) Compared to some oils, EVOO has a relatively low smoke point — or temperature at which it starts to burn. That means using it over super-high heat can be bad news, especially when it comes to things like searing steak or making stir-fry. (Find a detailed breakdown of which oils you should be using instead at Bon Appétit.) ADVERTISEMENT 4. Measuring dry ingredients in a liquid measuring cup. Live Well Bake Often / livewellbakeoften.com Pyrex When it comes to baking, measuring ingredients correctly is key. For dry ingredients, your best bet is using the spoon-and-level method, where you'll scrape off the overflow — leaving behind a level surface, and an accurate measurement. (Want to get even more ~precise~? Use a kitchen scale: Here's a solid option for $10.) 5. Putting cold meat in a hot pan. BuzzFeed Or grill, or oven. Letting cold meat come up to room temperature before tossing it on the heat means it'll cook more evenly — and you're more likely to avoid the outside being overdone, while the inside isn't quite there yet. 6. Or putting hot food in a cold fridge. The Kitchn / thekitchn.com Fox Whether it's steaks, soups, or sauces, you want to make sure food has had enough time to cool down before tossing it in fridge or freezer. (One way to expedite the process? A DIY ice bath.) More info on that — and on why you shouldn't put hot food directly into a cold fridge — at The Kitchn. 7. Ignoring the ~order of operations~ when using a Crock-Pot. The Skinny Fork / theskinnyfork.com Crock-Pot drop-and-go dinners are a glorious thing, but order does matter. You'll want to add dairy products (like milk or cheese) at or near the end, because cooking them at high heat for a long period of time can cause them to curdle. The same goes for things that just need to be warmed through: like ready-made pasta, cooked beans, and small vegetables. Add 'em last. 8. Using a non-stick pan at all times. Merle O'Neal / BuzzFeed Non-stick pans are great for eggs, pancakes, or French toast — and not much else, says NYC chef Amanda Cohen. That's because they give off a very specific type of heat — one that's not quite as hot (or as conducive to crispiness) as a regular pan. When in doubt? Stick to your standard set. 9. Adding garlic too early. Serious Eats / seriouseats.com Since it burns easily, many recipes tell you to add garlic last — and that's a great blanket rule if you're cooking minced garlic over high heat. (For more on all things garlic and avoiding ~the scorch~, head over to Serious Eats.) ADVERTISEMENT 10. Sautéing greens or mushrooms that are still wet. Twitter: @shutupmikeginn If you're washing things like greens and mushrooms right before cooking them, make sure they're totally dry before adding them to the pan. Otherwise, the excess water means they'll steam (and splatter, and get soggy) once they hit the oil. 11. Not letting meat rest after cooking. Lauren Zaser / BuzzFeed It's always worth it to wait a few extra minutes before slicing into a cut of meat. The juices re-distribute, and you're ultimately left with a more delicious bite. (You also buy yourself time to crack open a drink in the meantime, so win-win.) 12. Storing just about everything in the fridge so it'll last longer. Foodie Crush / foodiecrush.com Take it from Alton Brown: Don't store tomatoes in the fridge. (For a full list of how to store all of your other kitchen staples so that they last as long as possible, click here.) ADVERTISEMENT What's the most useful kitchen tip you've ever received? Tell us in the comments below! 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4 primal cuts of pork

What Are the Primal Cuts of Pork? Shoulder: The shoulder encompasses the front portion of the hog. ... Leg: The leg primal cut includes the hog's hind leg and rump. ... Loin: The middle of the hog consists of two sections. ... Belly: The bottom portion of the middle of the hog is the belly, sometimes called the side. What is the most expensive cut of pork? pork loin chops Pork tenderloin (a.k.a. pork tender, pork fillet) are extremely popular. They are also, along with pork loin chops, the most expensive cut of pork.Sep 17, 2020 The Spruce Eats › complete-guide-t... A Complete Guide to Pork Cuts - The Spruce Eats

4 stages of boiling

What are the stages of boiling? There are 4 stages to boiling water: Slow simmer - early stages when the heat is still relatively low. There's very little activity in the pot. ... Simmer - The heat is transitioning from low to medium. ... Rapid simmer - Going from medium to medium-high heat now. ... Rolling boil - At high heat now.

The art of seasoning: how to properly use spices?

When to season dishes? It is best to add the majority of spices at the beginning of cooking because this way their effects will be more pronounced. Thus add all the spices which are in larger pieces or roots, such as pepper, ginger, cloves and the like, early on in the cooking process. But be careful with pepper; if you're going to cook a dish for an extended period of time, add the pepper slightly later, otherwise it can lose a lot of its flavour. Add the delicate leafy spices and herbs, such as parsley, mint, basil, savory, marjoram, thyme and the like, at the very end of the cooking process or approximately 10 minutes before the cooking is finished to prevent overcooking them. Namely, those spices release their essential oils when heated and we want to preserve the oils in the dish. You can add the slightly less delicate herbs, such as rosemary, bay leaf, sage and oregano at the beginning of the cooking, because those strong herbs release their aroma gradually. Add spices and herbs to cold dishes such as salad dressings, fruits and fruit juices a few hours before serving them, so the flavours can mix together and bind properly. Another way is to prepare a liquid spice mixture, heat it up for a short period of time to release the flavours and then cool it down. To prepare salad dressings, mix the spices into vinegar and let the mixture rest before adding the oil. How to add them? Use the spices and herbs to refine the natural taste of the dishes, not to cover or hide it. Many herbs and spices complement each other in certain combinations, but we should avoid using too many different spices at the same time. Use a dry spoon to take the desired amount of the spice out of the packaging. Do not sprinkle the spice into boiling water or dish directly from the container. Namely, the steam can reduce the strength of the spice left in the container and causes the spice to spoil sooner. To quickly release the aroma of crushed leafy herbs, such as oregano, thyme or basil crumble them between your fingers. When we ask ourselves 'how much'? There is no general rule about how much to use. The sharpness and impact of each spice differs according to the type of dish, therefore it is best to start with tried and tested recipes. Later we can adjust the amount of the spices used according to our individual taste. Actually, there is a rule and the rule is: 'practice makes perfect'! When a recipe is not available start with a measure of ¼ teaspoon per 4 serving portions - approximately for half kilogram of meat or two cups of sauce or soup. Decrease the starting amount to 1/8 teaspoon for sharper spices like cayenne pepper and garlic and later adjust the amount if necessary. The red paprika enhances the intensity of the flavour after the cooking. Therefore it is best to add it gradually and allow the flavour to slowly strengthen during cooking.

potato salad

cooked potato dish usually served cold with dressing ZIP 93021 Ralphs 101 W Los Angeles Ave MOORPARK, CA 93021 Vons 4241 Tierra Rejada Rd MOORPARK, CA 93021 Pavilions 1135 Lindero Canyon Rd WESTLAKE VILLAGE, CA 91362 Food 4 Less 150 W Esplanade Dr OXNARD, CA 93036 • • • • Ingredients Decrease Serving 8 Increase Serving Adjust Original recipe yields 8 servings Ingredient Checklist 5 potatoes 3 eggs 1 cup chopped celery ½ cup chopped onion ½ cup sweet pickle relish ¼ teaspoon garlic salt ¼ teaspoon celery salt 1 tablespoon prepared mustard ground black pepper to taste Kroger® Ground Black Pepper Use to season meats, poultry, salads & fish ORDER NOW ADVERTISEMENT ¼ cup mayonnaise Add All Ingredients To Shopping List Directions Instructions Checklist Step 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop. Trusted for Your Heart From Advertiser TYLENOL® ADVERTISEMENT Step 2 Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Step 3 In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled. I Made It Print Nutrition Facts Per Serving: 206 calories; protein 5.5g 11% DV; carbohydrates 30.5g 10% DV; fat 7.6g 12% DV; cholesterol 72.4mg 24% DV; sodium 334.7mg 13% DV. Full Nutrition Popular in Dairy-Free

bangers and mash

sausages on a bed of mashed potatoes and served with rich onion gravy Recipe Tips This may be called bangers and mash, but don't buy bangers! By this I mean don't buy the cheapest sausages going. You want a good quality meaty sausage. If you can find them in your grocery store, pick a British or an Irish Sausage. If not, then a good quality breakfast sausage will be fine. Cook the sausages long and slow, you will find they stay succulent and tender without burning. The drippings from the sausages add extra flavor to a gravy, so once you have cooked your sausages, remove them from the pan and tent with foil to keep warm and use this pan to make the gravy. The recipe is detailed below, but if you want more info you can see my separate Onion Gravy post (which can be made without drippings). British Mashed Potato is mashed with a potato masher or a ricer. Don't use electric mixers; the mash will end up gluey or gummy and ruin the dish. (see my post on British Mash for far more info making British mashed potatoes) The gravy is so simple to make and has just a handful of ingredients. Butter, Flour, Broth, Mustard, and a touch of cream if you are feeling decadent. Don't put garlic in your gravy; it is VERY un-British Ingredients For the "Mash" 1 ½ lbs Yukon Gold potatoes - see note 1 1 tbsp salt 4 tbsp butter - see note 2 ¼ cup milk salt and pepper For the "Bangers" and gravy 1 tbsp oil 8 sausages - see note 3 2 onions - sliced into half-moons - see note 4 1 tbsp unsalted butter 1 tbsp oil 2 tbsp AP flour 1 ½ cup beef broth/stock - see note 5 ½ tsp beef better than bouillon/beef bouillon powder - see note 6 1 tsp mustard 2 tbsp heavy cream salt to taste To Serve Peas Instructions Start with the mash Peel the potatoes and cut them into quarters. 1 ½ potatoes Place the potatoes in a pan and add cold water until they are covered by at least an inch of water. Add the salt and bring to a boil. 1 tbsp salt Reduce the heat to medium and cook for 20-25 minutes until tender to a fork. While the potatoes are cooking, heat the milk in the microwave (or in a small pan) until it is just below boiling. ¼ cup milk Once the potatoes are boiling, start cooking the sausages (see below) - set a timer for your potatoes! Drain the potatoes very well and leave them in the sieve or colander for several minutes to really steam dry. Use a hand masher or potato ricer to mash until smooth. Add the butter and hot milk and stir to combine well. ¼ cup hot milk 4 tbsp butter Check the seasoning on your mash and add salt and pepper to taste.