Many that prepare food are orthodox cooks, or rather what we mean is they stick to the letter of the recipe, they follow it word for word, and there is nothing wrong with that.
Sometimes following a recipe without knowing why it calls for a certain ingredient including the amount, would leave out the possibilities of being able to enter change ingredients, either to improve on the recipe, or make it more to our liking.
One such example would be the number of eggs, and the size. How so? A recipe that is for a cake as an example, needs a certain amount of moister, and egg yolks make up about 34 percent of the liquid weight of the egg, as well as the albumen or the egg white makes up about 66 percent of the liquid weight of the egg. The moister content depends on their size.
Therefore if the recipe calls for 3 small eggs, and you add large eggs, you will be adding more moisture to the recipe, offsetting the liquid content. If you did use large eggs, then you would have to add less milk or any other ingredient that would be considered a liquid.
Many of us that are regular chefs in our own kitchen have techniques for preparing recipes that we use regularly. If you are reading this article and are not a frequent cook in the kitchen, maybe you can share these tips with the person in your life who is the cook.
Butter is available both with and without salt. The salt is added for extra flavor and to help preserve it so it has a longer shelf life. The problem is that sometimes the salt in butter can be more than a recipe needs.
Choosing unsalted butter gives you more control over how much salt your dish contains. If you only have salted butter, the best thing to do is omit approximately ¼ teaspoon of salt per ½ cup (one stick) of butter used in the recipe.
Right now you probably only use your kitchen scissors for opening packaging and bags of milk. But next time you’re trimming fat from a roast, opening pitas or cutting chicken into strips, consider using your scissors!
Chefs use them all the time for cutting meats and other food items. It’s probably best to have pair that is designated as food scissors only. Be sure you clean them very well after each use because they do have crevices where bacteria can hide.
Stop Foods from Sticking to the Pan
To keep food from sticking to the bottom of your pans, and this applies if your using butter or oil in the pan, avoid putting cold foods into a hot pan.
Reduce Grease Splatters
Few things are messier than splattering grease. And if it gets on your skin it can be painful. Reduce grease splatters by sprinkling hot grease with salt prior to adding the food to be fried. If this is not completely effective, you can buy grease splatter shields at kitchen stores.
Peel Garlic Easily
Peeling garlic can be frustrating unless you know this little tip that the pros use. Lay a clove flat on a hard surface and then pressing down hard on it with the flat side of a large knife. Once you’ve pressed hard enough you’ll hear a “pop” that tells you the peel has separated. Even with this trick your fingers will undoubtedly smell like garlic. Get rid of that odor by washing them well with salt.
Keep Your Recipes Organized
Nothing is more frustrating when you’re ready to start cooking then not being able to find your recipe. Keep things organized by finding a system for filing your recipes that you can keep close at hand in the kitchen.
What we do at “Splendid Recipes and More” is use our –Smart Phone– and -Drop Box-.
We have a free account with Drop Box and load all of our recipes to the Box.
When we shopping for ingredients for a certain recipe, we just open the Box with our Smart Phone (internet access needed, you can also use your Tablet, Laptop, and PC) and look up the recipe.
The same is done in the kitchen to follow the instructions or procedures of the recipe, either for preheating the oven or how many eggs to use etc. Here is the link to Drop Box: https://www.dropbox.com/ .
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 cooking. This will keep it moist and crack-free!
These are just some techniques we use in our kitchen. What tips or techniques do you use? Let us know in the comments section. Thank You.
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