Shortcuts And Cooking Tips Shortcuts And Cooking Tips

Shortcuts And Cooking Tips

trigger 15 years ago

I will start here is my tip for peeling root vegetables like turnip. I use to hold them in my hand fumbling as I peeled them . Not any more, I hold the turnip with a fork inserted in the center.
Now I have a handle and my hand is out of the way. You can peel the skin off the root vegetable like a maniac pardon the expression without accidentally slicing your hand.

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minitindel 15 years ago said:

wow i know its hard sometimes to peel them without cutting off your fingers lol

thank you

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minitindel 15 years ago said:

thank you michael a very nice and needed group

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kimmer 15 years ago said:

Hi Michael and all. This sounds like a very good group idea! Hope I can contribute but I have to tell you, sometimes when I think I have a shortcut I end up causing myself more work, lol. But I'm sure I will learn a lot here.

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laurieg 15 years ago said:

okay.. I got the Peeler that you have as an Avatar for christmas because I absolutely HATE peeling potatoes, and it definately was NOT a shortcut. I must be doing something wrong..does anyone know how to use the thing?

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jimrug1 15 years ago said:

When you want to puree caramelized onions for a soup, sauce or other dishes, try this old Lebanese trick. Once the onions are the color you want. Fill a measuring cup with water. Add 1/3 cup of the water to the skillet and turn the heat to high. Stir the onions until all the water has evaporated. Add another 1/3 cup of water and repeat. Add the last 1/3 cup. When the last 1/3 of water is gone, your onions will be pureed.

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jimrug1 15 years ago said:

Take 4 cups all purpose flour and sprinkle on a 1/2 heavy aluminium sheet pan. Place in a 350 degree preheated oven. Dry bake the flour until is a dark golden brown. You can make two or three batches if you use a lot of roux for thickening. place in a fruit jar or other air tight container. When ready to make a roux, combine 2 parts cooked flour to 1 part oil or butter. Cook to desired color. If you are making a chocolate roux, this should save you at leat 20 minutes or so......

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jimrug1 15 years ago said:

I forgot to mention that you should stir the flour around every so often while its baking..

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kimmer 15 years ago said:

laurieg...... I'm peeler challanged as well,lol. I finally thru the one I had out, never did work right. Could have been user error though. My friend has a really nice one, I think it is a Pampered Chef brand. She loves it and says it works great.

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laurieg 15 years ago said:

Mine could have been user error as well. I just can't figure out how to work it so I don't either peel off half the potato or none of the potato. Maybe it works better with apples.

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trigger 15 years ago said:

Spice storage
Always store your herbs and spices away from heat and moisture in an airtight container. This will prevent moisture from collecting in the herbs and causing mold and mildew, which can harm your family. It will also ensure they stay fresh and that they do not over dry if in extreme heat. The heat and direct sun can also cause bleaching of the herbs. You want your herbs to be fresh in taste and sight so you can create the best dish possible. So move that spice cabinet to the other side of the kitchen.

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jimrug1 15 years ago said:

Great peeling tip Michael duh!!! After all these years of cutting the tips of my fingers off...... lol Funny how the most common sense things can escape you....

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notyourmomma 15 years ago said:

Laurieg, the apple peeler corer slicer apparatus from Pampered Chef is best on apples. The consultants will tell you it works on potatoes but only if they are firm thin skinned uniformly shaped potatoes. It will not adapt to a bumpy lumpy "might have eyes" kind of potatoes.

Jim-love the toasted flour for roux.....going to try that for my "I can't believe I made it" spicy chowder.

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mis7up 15 years ago said:

Here's a trick I learn after cutting my hand on a lid from a can when I pulled the garbage bag out of the trash.......We know we want to buy that side cutting can opener but always forget to and use the old stand by. I ripped my hand when some one at work decided to just throw the lid in the trash can and it got me when I pulled that dang bag out. Tip is when you open a can, discard the lid into the bottom of the can you pryed it open from and press the top of the can as good as you can together, I use the side of the counter to help with pressing it shut. It keeps the lid from falling back out and cutting anything else. I'm to cheap to by the expensive can opener at this point and it's been a habit of doing this going on 20 years.

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trigger 15 years ago said:

Bread
To warm biscuits, pancakes, or muffins that were
refrigerated, place them in a microwave with a
cup of water. The increased moisture will keep
the food moist and help it reheat faster.

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trigger 15 years ago said:

Reheat Pizza

Heat up leftover pizza in a nonstick skillet on top
of the stove, set heat to med-low and heat till
warm. This keeps the crust crispy. No soggy micro pizza.
I saw this on the cooking channel and it really works.

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trigger 15 years ago said:

Most everyone has a personal computer, that can serve a dual purpose. Mouse pads can do double duty by helping open stuck jars. The rubber bottom grips the jar while the top provides a soft and flexible surface to apply enough pressure to open those difficult jars.
Also use a large rubber band around lid of jar for a better grip.

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