The secret that I was never taught growing up but has made such a huge difference in my cooking is thoroughly drying meat, fish, and veg with paper towel before cooking. My mom’s cooking was always too watery, not crispy or caramelized, because she missed this step, and to be fair, it isn’t mentioned in most recipes.
-half_a_sleep
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Deanne 3 year s ago
For mashed potatoes we use a 'passe-vitte' (French) or in Dutch 'draaizeef'. Don't know the English name, if there is one. Even better than doing it by hand (well, the thing works by hand and it takes a lot of time, but boy, it's way better).
I'm Belgian. We are part of the French kitchen.
I'm Belgian. We are part of the French kitchen.
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Nap 3 year s ago
Quote: Deanne
draaizeef
called a "Food Mill" in United States
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Mc 3 year s ago
#16 or cut the onions under your kitchen fan
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Prue 3 year s ago
Mc,
Or sharpen your knives.
Or sharpen your knives.
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Birdie 3 year s ago
#17 depends on what you are going to do with the meat. I don't like to let a steak rest because I want it on my plate, hot and leaking into my mashed potatoes. No juice is lost, it's just redistributed.
I'm Belgian. We are part of the French kitchen.
called a "Food Mill" in United States
Or sharpen your knives.