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Old 12-13-2007, 12:20 PM   #1
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Share one cooking secret, please :)

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!

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Old 12-13-2007, 12:29 PM   #2
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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!
For me, Mise en place. Make sure you have all your needed ingredients & appropriate cooking utensils/tools - including a calibrated oven. Don't take short cuts & allow enough time to accomplish the end result. Use fresh ingredients (herbs/spices, fruits, veggies etc.) whenever possible.
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Old 12-13-2007, 12:34 PM   #3
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Get a good, sharp chef's knife and learn how to maintain it. And use the right tool for the right job. I recently got a mandoline - no wonder I never wanted to make French onion soup or potatoes au gratin from scratch. It's a necessity
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Old 12-13-2007, 12:36 PM   #4
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No recipe is too complicated for you to make. They all consist of basic steps with various ingredients. If you break a recipe down and look at one instruction at a time, you can cook anything.
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Old 12-13-2007, 12:42 PM   #5
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Taste everything along the way! Don't wait until the dish is finished before you taste it, taste it every step of the way when there's still time to fix or add stuff. If you wait till the end, its usually too late.
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Old 12-13-2007, 12:42 PM   #6
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Don't be scared to try new or different recipes and expirament, that's the best way to learn. Just have some stuff to throw a few sandwiches together in case it doesn't work out. Also, use help if you need it, not everything always has to be made from scratch.

Soups and casseroles are great if you have people eating at different times. You can always set the oven on warm and dishes can be served whenever. This is also great when you have trouble timing getting your dishes all done at once. You can always keep one warm if the other is taking longer to cook than you thought.
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Old 12-13-2007, 12:43 PM   #7
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excellent tips, thank you !!!
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Old 12-13-2007, 01:23 PM   #8
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Prep as much as you can before actually starting the cooking. That way you can focus on the method and process of making the dish and not have to stop to do something else. One thing I find helpful for me, I buy my ground meat and chickens in bulk. I take a day to cook the chickens (boil in water, then strip from bone and save the broth) and brown the beef. Then package them up in freezer bags in 1-1/2 or 2 cup amounts. This cuts down on the prep. I just pull a bag from the freezer, zap in the microwave and add to casserole and soups. It's a lot of work one day a month but then I'm set for a lot of recipes the rest of the month.
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Old 12-13-2007, 01:31 PM   #9
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Cook with booze.
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Old 12-13-2007, 01:33 PM   #10
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use the best quality ingredients that you can.... real butter, yum...i'm kinda into cookies, so for example, today I am making chocolate almond cookies, with whole wheat pastry flour, madagascar vanilla, nice chocolate chips, penzeys dark cocoa, butter, farm egg...

follow the recipe the first time, then experiment when cooking, follow recipe always when baking

get a good cookbook(s) that lists substitutes. Going to town for a missing ingredient is not an option for me. So I keep many cookbooks to find a recipe that suits the ingredients I have.

Experiment, enjoy....
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