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Old 12-15-2007, 07:40 AM   #51
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When boiling rice, dont stir too much. Give one important stir in the beginning and once in the middle of cooking to prevent sticking and burning. I dont know if this is 'scientifically' correct but it always works for me.
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Old 12-15-2007, 04:25 PM   #52
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Secret. Its not so much what you cook with as it is the 3 T's. Technique, Temperature and Timing.
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Old 12-15-2007, 05:03 PM   #53
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Don't listen to anyone that tells you you can't.
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Old 12-15-2007, 09:33 PM   #54
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It is easier to peel potatoes after they a cooked, using a wash cloth.
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Old 12-15-2007, 10:38 PM   #55
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Quote:
Originally Posted by purringkitty View Post
if you were to review your years of experience, your successes and failures, what would you say is your most 'hand me down' worthy cooking secret ???

please be generous lol some of us could really use the help!
buy the very best ingredients u can afford. garbage in garbage out is so true.

babetoo
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Old 12-15-2007, 10:46 PM   #56
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Quote:
Originally Posted by Barbara L View Post
I was about to say the same thing! My cousin's wife found this one out the hard way!

Barbara
I did, too, when I was a newlywed. Of course, all I took away from that experience at the time was that you should only eat bacon at IHOP because it was far too dangerous for home use.
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Old 12-15-2007, 10:51 PM   #57
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One thing that has improved my cooking dramatically is to always use butter instead of margarine, if you don't have medical reasons for avoiding butter.
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Old 12-16-2007, 03:43 AM   #58
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Sear meat

Quote:
Originally Posted by Constance View Post
If you're going to make gravy, sear your meat at a high temperature, and let it almost burn...you'll get great color and flavor in your gravy that way.

If you're like me, and like to have a drink while you cook, be sure you get the meal together before you get too toasted. I was making gumbo with a house full of people once, and ended up burning the roux.
You mentioned. "Sear the meat" This is a favorite of mine. Most recipes call for browning the meat before stewing or other applications.
This means BROWNING not GRAYING and semmering in the juices!
Browning brings out the full favor of the meat.

Enjoy,
Charlie
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Old 12-16-2007, 05:59 AM   #59
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Secret? imagination, enthusiasm and above all, a great appetite
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Old 12-16-2007, 06:18 AM   #60
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Barbara is so right---do have a sense of humor! I once threw some very uncooperative pie dough (first try at pie dough by the way) across the room and it hit the wall with a loud THUD and slid down and it made me feel SO GOOD that I had the patience to try again and the second time it turned out just fine---don't give up--and that which won't kill you just throw in the garbage if you can't salvage it and tell no one--(my mother in law's secret on why she made such delicious, perfect desserts)
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