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Post by Arrianna on Dec 2, 2006 13:41:21 GMT -5
(Put your tips you have learned from personal experience and why. Lets see if we can get to 100.)
#1 Always read a recipe through before starting to cook.
Don't say.... put a whole fish in hot oil and then decide to look up how to cook it.
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Post by herringchoker on Dec 2, 2006 13:59:22 GMT -5
#2 Make sure you have all the right ingredients in the needed quantities before you start.
I once was 3/4 of the way through making a pasta sauce when I realized I had misread the recipe and put in too few canned tomatoes.
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Post by Arrianna on Dec 2, 2006 14:07:04 GMT -5
#3 After cooking with hot oil put a lid on cooking vessel and place to the back of the stove top. Do NOT try and dispose of the oil until it has cooled completely.
I spent 2 hours cleaning up after hot oil boiled all over my stove and floor. I'm lucky the stove top was off and I didn't burn down the house.
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Post by Sanji Himura on Dec 2, 2006 14:26:26 GMT -5
#4: When in doubt about how long a spice was on the shelf, throw it out.
The impact of flavor that a spice produce fades over time. Keeping spices fresh will give you the peak of flavor when you use it.
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Post by ironchefcanadian on Dec 2, 2006 19:19:24 GMT -5
#5: If you put oil in a hot pan instead of a cold one, food is less likely to stick.
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Post by ironchefcanadian on Dec 2, 2006 19:21:19 GMT -5
#6: When it comes to fresh ingredients, buy only what you need for your recipe. (This is especially true if you're single.)
There's nothing sadder than wilting vegetables in the fridge.
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Post by ironchefcanadian on Dec 3, 2006 9:41:07 GMT -5
#7: Gas is hotter than electric. Period.
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Post by mickster on Dec 3, 2006 16:54:07 GMT -5
#8 Make a menu of the dishes your will be serving at your buffet ahead of time so you don't forget to do all of them, and if you get a recipe off the internet for a certain dish, write it down so you know how to make it.
I forgot to prepare two dishes and didn't have a recipe for one and forgot where I saw it on the internet.
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Post by allezcuisine on Dec 4, 2006 7:01:56 GMT -5
#9: Spend good money on quality knives.
Not much is worse than a dull knife!
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Post by Sanji Himura on Dec 5, 2006 20:44:02 GMT -5
#10: There is a difference between honing and sharpening a knife.
Honing will repair your knife's edge while sharpening will make you a new one. Hone your knives before every use, and sharpen every six months.
#11: If the stove you are using is known for having hot spots, use a heat diffuser.
Cast iron is best because of its density. To tell for hot spots, put a pot of water on simmer. Even heat is shown by the bubbles breaking even throughout the water, not at the center or elsewhere.
#12: Digital thermometers are better than analog.
An accurate reading on meats are a must if you want a juicy meat. Analog thermometers are known to wear out, 'nuff said.
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Post by ironchefcanadian on Dec 6, 2006 11:11:32 GMT -5
#13: Avoid plastics whenever possible for the cooking process.
The problem with plastics is that a) they break under pressure; b) they transfer heat easily without insulation; and c) they can melt and deform in proximity to heat sources such as cooking elements and hot liquids. The single exception is Lexan (used in Oxo measuring cups), but I still wouldn't trust them with hot liquids.
For measuring spoons and cups, go with stainless steel or Pyrex. For mixing bowls, go with either non-reactive metal or Pyrexware. And remember for storage, if you want to nuke your leftovers look for "microwave-safe" labels.
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Post by eiko on Dec 10, 2006 18:04:35 GMT -5
#14 clean up as you cook
It's so much easier, especially when you are putting on a big, complicated meal and can't find where you put the serving trays.
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Post by allezcuisine on Dec 12, 2006 11:21:03 GMT -5
#15: Invest in a stand-up mixer.
A kitchenaid is much, much easier than a hand mixer. It'll cut prep time in half, too.
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Post by ironchefcanadian on Dec 12, 2006 11:40:57 GMT -5
#16: Invest in a good food processor.
Cuisinart and KitchenAid are expensive, but there's a reason for it: more powerful motors and more reliable than cheaper brands.
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Post by Arrianna on Dec 12, 2006 14:06:01 GMT -5
#17 Be patient when making breads. It will rise in it's own time, not yours, and a longer rise gives you a better result. If you don't have several hours to commit to waiting don't do it. I'm still perfecting my sourdough recipe.
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