"If you’re going to be cutting butter into some kind of pastry (scones, pie crust, etc) **freeze the stick of butter and grate it**. It makes everything SO much easier. I’ll never ever go back to the older method of cubing the butter and then endlessly trying to cut it into smaller pieces etc. Plus doing that takes so long half the butter melts. Using the grated butter means I only have to spend about a minute mixing everything together so it’s much easier to avoid overworking the dough. Puffy scones, flaky crusts."
2
1.
Temperance 2 year s ago
I do like #5 for I practice scrambled eggs every day, trying to improve every time; and #6 because I do exactly that
-1
2.
Lucas 2 year s ago
#17 - Freshly GROUND pepper, freshly GROUND spices.
There is no such thing as grind pepper, grind is a verb, its what you do to pepper.
Once you have GROUND the pepper it becomes GROUND pepper
There is no such thing as grind pepper, grind is a verb, its what you do to pepper.
Once you have GROUND the pepper it becomes GROUND pepper
-5
3.
Mattie 2 year s ago
#1 I cook without salt. Sald is not the magic stuff that makes the food taste good. Try some other spices for god sake. To much salt in your daily food makes you need more and more to makes it tasteful for you but it will taste like drinking seawater for others.
2
4.
Deborah 2 year s ago
Mattie,
No. Salt is like fairy dust. It makes everything just... Magical.
No. Salt is like fairy dust. It makes everything just... Magical.
0
5.
Woody 2 year s ago
Mattie,
I agree that not everything needs salt, because some ingredients are normally salty (cheese, processed meats), but salt is a taste enhancer, so it isn't used all by itself to make seawater. Plus, your body NEEDS salt, to survive. Historically, salt tablets were prescribed to any working class person for sweating, now we drink sport drinks.
I agree that not everything needs salt, because some ingredients are normally salty (cheese, processed meats), but salt is a taste enhancer, so it isn't used all by itself to make seawater. Plus, your body NEEDS salt, to survive. Historically, salt tablets were prescribed to any working class person for sweating, now we drink sport drinks.
0
6.
Gabrielle 2 year s ago
#18 when you add the butter and the mushrooms soak up 'all that flavour', they will then taste like butter, and not mushrooms
#19 for some dishes, you need to slowly heat them in a pan and turn up the heat, putting them in already hot cookware is not always the best idea
#19 for some dishes, you need to slowly heat them in a pan and turn up the heat, putting them in already hot cookware is not always the best idea
0
7.
Tiffany 2 year s ago
Gabrielle,
I think they mean specifically with Stainless Steel. If you heat the Stainless pan up first food is less likely to stick to it. Hot pan + cold food = no stick. If you need to heat gradually go with non stick or ceramic coated.
I think they mean specifically with Stainless Steel. If you heat the Stainless pan up first food is less likely to stick to it. Hot pan + cold food = no stick. If you need to heat gradually go with non stick or ceramic coated.
0
8.
Woody 2 year s ago
SANATIZE AS YOU COOK. Wipe up meat juices immediately. Wash hands/change gloves after processing anything fatty, bloody, crumbly. Oh, and DON'T TOUCH YOUR SKIN while cooking. A thousand reasons why from spreading contamination to spicy accidents.
There is no such thing as grind pepper, grind is a verb, its what you do to pepper.
Once you have GROUND the pepper it becomes GROUND pepper
No. Salt is like fairy dust. It makes everything just... Magical.
I agree that not everything needs salt, because some ingredients are normally salty (cheese, processed meats), but salt is a taste enhancer, so it isn't used all by itself to make seawater. Plus, your body NEEDS salt, to survive. Historically, salt tablets were prescribed to any working class person for sweating, now we drink sport drinks.
#19 for some dishes, you need to slowly heat them in a pan and turn up the heat, putting them in already hot cookware is not always the best idea
I think they mean specifically with Stainless Steel. If you heat the Stainless pan up first food is less likely to stick to it. Hot pan + cold food = no stick. If you need to heat gradually go with non stick or ceramic coated.