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Cook the Book: 'What's a Cook To Do?' Giveaway
I've always considered myself a grilled cheese pro, yet i've never been able to articulate the exact method as well as this book manages to do.
Always look at cookbooks, even if it's just for fun.
Cook the Book: 'The Silver Palate Cookbook, 25th Anniversary Edition'
the Silver Palate - the red one! absolutely. My mom had about a thousand cookbooks, and a drawer full of recipes, but i would always go first to the Silver Palate for hummus, pasta salads, or simple, tasty recipes. I don't have one of my own, though - it seemed sacrilegious to buy an unstained copy for myself!
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Recent Comments | Response to Comments
Cook the Book: 'What's a Cook To Do?' Giveaway
I've always considered myself a grilled cheese pro, yet i've never been able to articulate the exact method as well as this book manages to do.
Always look at cookbooks, even if it's just for fun.
Cook the Book: 'The Silver Palate Cookbook, 25th Anniversary Edition'
the Silver Palate - the red one! absolutely. My mom had about a thousand cookbooks, and a drawer full of recipes, but i would always go first to the Silver Palate for hummus, pasta salads, or simple, tasty recipes. I don't have one of my own, though - it seemed sacrilegious to buy an unstained copy for myself!
Wanted: Volunteers for A Group Candy Swoon
Ah, Koeze! I tried their PB at the Fancy Food Show. If you're really serious, I'll join.
Wanted: Volunteers for A Group Candy Swoon
Anyone in the DC-area want to bite in unison?? I'm there.
Wanted: Volunteers for A Group Candy Swoon
You would probably love Malley's Chocolates from Cleveland, OH too.
They have all kinds of clusters with different nuts and chocolates, peanut butter too! Currently my favorites are Pecan Billy Bobs--Crunchy pecans drenched in caramel, covered in milk chocolate. Best chocolate I've ever had! http://www.malleys.com/
Cook the Book: 'What's a Cook To Do?' Giveaway
To cut a circle of wax or parchment paper to line a cake pan, fold the paper in half and fold it again, not in the same direction. Continue folding so the paper a few more times till the shape is a long narrow wedge. Place the point in the center of the pan (eyeball it) and cut the wider end at the radius of the pan (where the side meets the bottom. Unfold and you have an approximate circle.
Cook the Book: 'What's a Cook To Do?' Giveaway
"keep things clean!" my mother used to yell at me when i was busy making a mess of her kitchen. things are easier to find, and in general less stressful when you make a small effort to keep the kitchen clean while cooking.
Cook the Book: 'What's a Cook To Do?' Giveaway
Always measure your ingredients before beginning to cook...doing so makes cooking much more enjoyable!
Cook the Book: 'What's a Cook To Do?' Giveaway
Mince garlic with kosher salt
Cook the Book: 'What's a Cook To Do?' Giveaway
Indeed to keep your knives sharp -- but I find the biggest benefit from that is that if your knives are sharp, chopping an onion or two, or three, should not make you cry. Unless of course your knife skills are horrible and your brunoise isn't up to par. :)
Cook the Book: 'What's a Cook To Do?' Giveaway
If you only need a ltitle lemon juice, use a fork, poke a hole, move it around a bit and then squeeze the juice out of the little holes. Now you don't have to cut a lemon.
Cook the Book: 'What's a Cook To Do?' Giveaway
Don't become a chef unless you love cooking 80 hours a week and reading about food on you free time.
Cook the Book: 'What's a Cook To Do?' Giveaway
Definitely the best tip is to leave the stem on when dicing onions. And I don't find in necessary to slice in anymore than two directions--up and down, then perpendicular to your original cuts.
Cook the Book: 'What's a Cook To Do?' Giveaway
Use a serrated knife to cut tomatoes!
Cook the Book: 'What's a Cook To Do?' Giveaway
Oh, and another: There is almost no kind of sauce that won't benefit from a squirt or two of lemon juice just before taking off the heat.
Cook the Book: 'What's a Cook To Do?' Giveaway
Use a grapefruit spoon to seed tomatoes.
Cook the Book: 'What's a Cook To Do?' Giveaway
always use a sharp knife!
Cook the Book: 'What's a Cook To Do?' Giveaway
If you have limited counter space and are baking many batches of cookies, use your ironing board for cookie sheets hot out of the oven.
Cook the Book: 'What's a Cook To Do?' Giveaway
best tip? lay out all of your ingredients before you start. that way you're not running around the kitchen reaching for things at the last minute.
Cook the Book: 'What's a Cook To Do?' Giveaway
The best way to make a hard boiled egg is actually to take the pan off the heat as soon as the water boils, cover the pan, and let it sit for 10-12 minutes. Rinse in cold water, peel, and enjoy the perfectly yellow yolk (no overcooked green edges).
Cook the Book: 'What's a Cook To Do?' Giveaway
Cook some smashed cloves of garlic in cooking oil and keep it in the fridge for later use. You then already have garlic oil ready for use instead of having to peel and chop garlic every time you need to flavor the oil with garlic.
Cook the Book: 'What's a Cook To Do?' Giveaway
Keep a garbage bowl handy.
Cook the Book: 'What's a Cook To Do?' Giveaway
Clean as you go. Know where you're going(importance of reading recipes all the way through).
Cook the Book: 'What's a Cook To Do?' Giveaway
My favorite tip is to keep your knives as sharp as possible. The most dangerous thing in the kitchen is a dull knife. I should know- I ended up in the emergency after trying to cut a watermelon with a very dull bread knife. Never again...
Cook the Book: 'What's a Cook To Do?' Giveaway
There are lots of great tips here, but with regard to the original post, I'm surprised no one has mentioned those newfangled silicone pot lids that fit a huge range of pot sizes and materials. Normally I'm not a big fan of extraneous kitchen gadgets, but these actually save space by eliminating the need for different sized lids for all one's pots and pans.
Cook the Book: 'What's a Cook To Do?' Giveaway
Roll your citrus fruits on the counter before squeezing them!
And don't forget to zest them FIRST...then go for the juice from the 'baldies'!
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YES.