PH Cooking Tips
Discussion
Given the amount of amateur foodie enthusiasts here I am sure there is a huge amount of knowledge amongst us, so I was wonder if we could generate a thread of cooking/kitchen hints and tips that would evolve into a useful reference?
Here's a couple I've learned recently to get started
Over to you
Here's a couple I've learned recently to get started
Serving Up & Keeping Stuff Hot
Get potatoes (roasted, boiled, sautéed, rosti, hash brown) out of the oven first - they take longest to cool down so will retain heat whilst you get everything else sorted.Lining a Tin With Greasproof Paper
Take your slice of greasproof, scrunch into a ball and quickly soak it under a tap. Unwrap it and shake off the water, then when you put it in to your tin it will grip the sides and be much easier to work with.Over to you
Good topic.
Never use glass chopping boards as they cause the blade to bend under and go blunt prematurely.
Hone the blade each time you use your knife and it will last longer and be easier to control.
Peel ginger with a teaspoon not a potato peeler or paring knife.
To peel several cloves of garlic at once put them in a small pan with a lid on and shake vigourously.
Turn off your oven five minutes before the end of cooking as it retains heat and will continue to cook.
Rest your turkey for at least one hour this Christmas.
For crispy crackling pour over a kettleful of boiling water on the skin side of the pork and then dry with a tea towel, salt, refrigerate uncovered overnight, and then cook in a low oven for the required time and then blast at 220 C until crisp skin is achieved.
Mise en place is not just for commercial kitchens but for the home too.
Try your own curing and brining as the results are brilliant for very little effort or expense.
Never use glass chopping boards as they cause the blade to bend under and go blunt prematurely.
Hone the blade each time you use your knife and it will last longer and be easier to control.
Peel ginger with a teaspoon not a potato peeler or paring knife.
To peel several cloves of garlic at once put them in a small pan with a lid on and shake vigourously.
Turn off your oven five minutes before the end of cooking as it retains heat and will continue to cook.
Rest your turkey for at least one hour this Christmas.
For crispy crackling pour over a kettleful of boiling water on the skin side of the pork and then dry with a tea towel, salt, refrigerate uncovered overnight, and then cook in a low oven for the required time and then blast at 220 C until crisp skin is achieved.
Mise en place is not just for commercial kitchens but for the home too.
Try your own curing and brining as the results are brilliant for very little effort or expense.
The big ones, obvious I know but seemingly forgotten by so many cooks, learned from four years working in a kitchen:
Season and taste.
Always season your food. Always taste it before it goes out. Don't make assumptions because you're familiar with the ingredients. The only thing that will come back to the kitchen faster than poorly seasoned food is undercooked chicken!
Season and taste.
Always season your food. Always taste it before it goes out. Don't make assumptions because you're familiar with the ingredients. The only thing that will come back to the kitchen faster than poorly seasoned food is undercooked chicken!
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