Here you can find some hints that will help you in your cooking and for sure will add a very nice falvoure into your dishes.
Best Cooking Hints and TIPS:
- Vegetables will dry out quickly if it does not have enough water content. The harder root vegetables such as potatoes, winter squash, and beets are more suited for baking.
- Add your vegetables into mixture for the last 20-30 minutes to retain as many nutrients as possible.
- Steaming allows for short cooking times resulting in less nutrients lost. Start with the more solid vegetables then add in the smaller ones.
- You may lose some of the fat-soluble vitamins if you cook vegetables too long in oil.
- Use only stainless steel cookware and utensils for artichokes to prevent discoloring.
- Rub all surfaces with lemon to retard browning.
- Cook asparagus until it is barely tender, it will continue to cook for another 45 seconds once
To check whether a bean is fully cooked, squeeze the bean and you should never feel a hard core.
- When boiling beets, remove the skin after boiled. When making beet soup, remove skin first.
- When cooking cabbage, add a small amount of vinegar to the water and it will help eliminate 60-70% of the odor. If you add to much vinegar, the cabbage will absorb some of the taste.
- Discard the top greens before storing carrots, as they will continue to absorb the moisture from the carrot drying it out.
- Adding a small amount of orange juice to cooking carrots adds a nice flavor.
- Try cooking your corn in a half milk and half water boiling mixture, and will produce a tender, sweet cob of corn.
As soon as they start to darken, they should be removed and cooking discontinued.
- Never use aluminum foil on tomato product. The acid in the tomatoes will cause the aluminum to break down and the aluminum may get into the food.
- Can add a pinch of sugar to tomatoes or sauce to intensify the flavor.
- Always use warm or hot milk in mashed potatoes. If you add cold milk, it mixes with the starch and makes it heavy and lumpy.