The Chef's Cookbook » tips

12 Days of Christmas Cooking Tips Day-12

TheSaltyChef — Mon, 20 Dec 2010 16:00:31 +0000

Measuring Ingredients.

Be sure to measure your ingredients carefully. Use metal or plastic nested cups for dry ingredients like flour and sugar, and graduated glass or plastic cups with spouts for liquids. If you use the liquid measuring cup for flour you may get an extra tablespoon or more per cup, which could make cookies hard and dry. To measure flour, lightly spoon it from the canister into the measuring cup and level it with a straight edge of a spatula or knife. Do not tap or shake the cup to level it. When measuring brown sugar, pack it firmly into the dry measuring cup so that it holds its shape when it is removed.

12 Days of Christmas Cooking Tips Day-10

TheSaltyChef — Thu, 10 Dec 2009 16:00:59 +0000

Choosing Butter, Margarine or Shortening.

For the best flavor and texture, be sure to use the exact type of shortening — butter, margarine or vegetable shortening — called for in each recipe. Substituting one type for another could change the taste or the texture of your finished product. Do not use vegetable oil spreads, diet, “lite”, soft, whipped, or liquid versions of butter or margarine. These products may also give you unsatisfactory results.

12 Days of Christmas Cooking Tips Day-9

TheSaltyChef — Wed, 09 Dec 2009 19:00:59 +0000

How to hard cook eggs without cracking them.

Use fresh eggs, preferably organic or grain fed, as they peel more easily once cooked. They also have better texture and flavor.
Handle like eggs. Or nitroglycerin.
Bring eggs to room temperature before cooking. This helps prevent cracking due to the sudden shock of temperature change and ensures a properly cooked egg. If you do use eggs right out of the refrigerator, add a minute or two to the cooking time.
Simmer eggs. A rolling boil is too violent. Call them “hard cooked” instead of “hard boiled” and you’ll remember this hint.
Don’t crowd the pan. The eggs will knock each other and crack.
In a saucepan, bring enough water to cover the eggs to a boil. With a slotted spoon, lower the eggs into the water. Quickly, bring the water back to a boil. Lower the temperature to medium heat and simmer exactly 10 minutes. Remove the eggs with a slotted spoon and plunge into a bowl of cold tap water. The cold water will stop further cooking and create a gap between shell and egg for easier peeling.

12 Days of Christmas Cooking Tips- Day 5

TheSaltyChef — Sat, 05 Dec 2009 19:01:51 +0000

The Shopping List

Shopping is one of the biggest jobs at Christmas, so to simplify the task make a master-shopping list of everything you will need, including any new cooking equipment.

* Divide the list into perishable and non-perishable goods including wines and spirits.

* Buy all non-perishable goods, wines and spirits well in advance, many supermarkets stock them as early as October, or buy on-line as non-perishable goods don’ t need you there prodding and poking to find the best.

* Many on-line wine and drinks companies will sell wines in mixed cases and will recommend wines suitable for Christmas food so use their expertise. They also deliver, one less job to do.

* Order any specialist goods (perishable and non-perishable) well in advance and check if they deliver.

* Perishable goods don’t need to be bought on Christmas Eve. Buy them a day or two before and store them in the refrigerator or a cool, frost-free place.

12 Days of Christmas Cooking Tips- Day 4

TheSaltyChef — Fri, 04 Dec 2009 18:59:22 +0000

Menus:

Draw up menus for all the meals you plan to make over the Christmas holidays well in advance, including all drinks, breakfasts and snacks. Starting this task early gives you time to look at new ideas, search out recipes and change your mind or amend if circumstances or guest numbers change.

12 Days of Christmas Cooking Tips- Day 3

TheSaltyChef — Thu, 03 Dec 2009 18:56:39 +0000

Top tips for baking success

It’s always disappointing when your cake sinks or a pudding fails to rise. Follow these great tips, and enjoy trouble-free baking every time.

* Do not overmix and do not overbake

* Carefully read the recipe before proceeding. Use the specified ingredients, and pre-measure them

* Measure things carefully

* Take your time to properly preheat the oven, and practice safety

* Always measure flour according to the recipe

* Use an oven thermometer, readily available in supermarkets and department stores. Oven temperatures can vary greatly

* Properly store ingredients and use the highest quality and freshest ones possible

* Use metal nonstick baking pans or silicone ones, not thin disposable aluminum ones. Glass pyrex pans are preferable for pies

* For cake and loaf recipes that require un-molding, place the pan on a wire cake rack and let it stand for 10 minutes. Then un-mold.

* Before baking, always wash your hands and carefully wash any fruits and vegetables used in the recipe

12 Days of Christmas Cooking Tips- Day 1

TheSaltyChef — Wed, 02 Dec 2009 18:54:57 +0000

This year we thought we would share some of our best cooking tips with you!

Substitute light or low-fat spreads for butter when baking or use half butter, half spread to get a rich flavor with less animal fat. Use yogurt or buttermilk in baked goods, both low in fat and calories.

Smetana (or smatana) is a soured cream originally from Russia and Eastern Europe and though not as low fat as yogurt, has less fat than traditional soured cream or crème fraiche. It can be added to sauces at the end of cooking time.