DON’T BE AFRAID TO EXPERIMENT – Good cooks are never afraid to deviate from a recipe & add their own flair. Whenever you make a substitution or addition, be sure to make a note on the recipe so you remember next time whether you liked the change or not.
STOP CHEESECAKE FROM CRACKING – Cheesecakes often crack on the top because they lose moisture while they cook. If you’re adding a topping, it doesn’t matter, but if you’re serving the cake without anything on top, it’s nice to have it looking perfect. Avoid cracking by putting a small dish of water on the rack beside your cake while it is baking. This will keep it moist & crack-free.
COOKING FRESH PASTA – Fresh pasta needs less water than dried pasta. To cook fresh pasta, have a large pot of rapidly boiling water ready. Make sure you have enough boiling water for the pasta to cook in. Add a little oil to the water so the pasta doesn’t stick together. Add pasta to the pot. Ensure the water stays boiling, & stir slowly for 10 seconds to separate the pasta. Boil pasta for 2-4 minutes, depending on the type you’re using.
QUICK & EASY CORN ON THE COB – The simplest way to cook perfect corn on the cob is to toss an ear into the microwave for three minutes. Then, remove the husks, add some salt & butter & enjoy!
BARBECUE THE PERFECT STEAK EVERY TIME – Ever have a hard time knowing whether a steak is cooked properly? Instead of poking it with a fork or cutting it open (both of which let the juices run out), learn how to tell by touching the outside. For an example of how a steak feels at different stages of cooking, look no further than your own hand. Touch your pointer finger to your thumb, then feel the fleshy part of your hand underneath your thumb. That is how a steak that is medium-rare will feel. Your middle finger touched to your thumb is medium. Your ring finger to your thumb is medium-well. And lastly, your pinky to your thumb is well done.
CHOOSE PERFECT CUTS OF RED MEAT – Red meat such as beef, pork & lamb should have a moist, red surface with no signs of drying or surface film. The fat should be a creamy white color & should not be dry. Look for even, well-cut meat that is free from sinew & excess fat. To store your meat, it is best to loosely wrap it on a plate & put it in the coldest part of your refrigerator so the air can circulate around it. Red meat should be either cooked or frozen within 2-3 days of purchase.
MAKE PERFECT GRAVY FOR TURKEY – Looking for the perfect gravy to have with your holiday turkey? A great tip from the pros is to use tea! Boil a large pot of water & when you put the turkey in the oven, add two orange pekoe tea bags. Let the tea steep on top of the stove until the turkey is done, then add it to the pan juices. Thicken with a mixture of flour or cornstarch & water.
ADD A LITTLE ZEST. When a recipe calls for “zest” of a citrus fruit, it’s referring to the colorful outer part of the skin, not the inner white part, which is known as the pith. The zest contains all of the aromatic citrus oils & provides a hint of citrus tang to the recipe. A simple method of obtaining a fine zest is by rubbing the fruit against the smallest holes of a cheese grater.
