Cooking Hints And Shortcuts

[summerisle]

To soften onions quickly add a level teaspoon of bicarbonate of soda. The onions turn a yellowish colour, but if added to other foods it is not noticeable and doesn't affect the taste.

To make caster sugar place granulated in a food processor and process for around a minute.

 

[Jeff Jones]

Instead of wasting time stirring when cooking risotto, put rice in an oven proof jug, add a knob of butter, melt and stir, slosh a glug of
white wine in and microwave for a minute, add stock and finish it of back in microwave oven.
Mix in your cooked meat, fish, veg whatever and serve.

 

[ilikecheese]

Go over to my mate LJ's house for dinner. Best shortcut ever.

 

[Groucho]

To soften onions quickly add a level teaspoon of bicarbonate of soda. The onions turn a yellowish colour, but if added to other foods it is not noticeable and doesn't affect the taste.

To make caster sugar place granulated in a food processor and process for around a minute.

Ace thread if this stays on topic.

Instead of wasting time stirring when cooking risotto, put rice in an oven proof jug, add a knob of butter, melt and stir, slosh a glug of
white wine in and microwave for a minute, add stock and finish it of back in microwave oven.
Mix in your cooked meat, fish, veg whatever and serve.

Yes, I saw this on the telly last week, and Greg Wallace even admitted he was fooled.

After handling onions garlic or fish, wash your hands with cold water instead of hot to get rid of the smell - hot water "cooks" the smells on to your hands even if you use soap. Nothing works for turmeric though, you're yellow for 3 days, whatever.....

 

[Jeff Jones]

Ace thread if this stays on topic.

Yes, I saw this on the telly last week, and Greg Wallace even admitted he was fooled.

After handling onions garlic or fish, wash your hands with cold water instead of hot to get rid of the smell - hot water "cooks" the smells on to your hands even if you use soap. Nothing works for turmeric though, you're yellow for 3 days, whatever.....

Oh, Groucho! I thought it was my own invention.

 

[ilikecheese]

Another shortcut...soz @Groucho mate if I'm doing it wrong...have a friend who is into curing meat. That shiz is like a two week process. No shortcut, unless you happen to be the friend of someone into it.

Incredible flavor without the wait/work.

 

[Groucho]

Oh, Groucho! I thought it was my own invention.

All chefs pinch ideas mate. Just claim it as your own! I'm no Greg Wallace fan, but he was impressed and desperately wanted to slate it, but the actual dish was good so he couldn't.

For restaurant quality steak at home:

• Very lightly season steak with sea salt, black pepper, oregano and parley to taste
• Using a griddle pan, cook for 90 seconds on each side
• Place in the fridge, go out for a bit or have some nookie
• Once cooled/satisfied, place in preheated oven at 160c, 10 mins for medium rare

Another shortcut...soz @Groucho mate if I'm doing it wrong...have a friend who is into curing meat. That shiz is like a two week process. No shortcut, unless you happen to be the friend of someone into it.

Incredible flavor without the wait/work.

Perhaps you want to, oh I don't know, say, share the secret?

 

[ilikecheese]

Perhaps you want to, oh I don't know, say, share the secret?

Um...err...know a fella named LJ and Pheak who live near me and are my friends?

(say the second name in your head disregarding the 'H'...it's unnecessary much like the silly 'U' you all like to color, favor, etc.)

 

[orchard]

Haha, my eyes!

 

[The Esk]

thing works for turmeric though, you're yellow for 3 days, whatever..

Diluted bleach, seriously.

When cooking onions as a base for a curry or stew the addition of a slug of white or red wine vinegar improves the final flavour enormously.

 

[orchard]

Good tip Esk I take it you add once the onions are cooked out?

Diluted bleach, seriously.

When cooking onions as a base for a curry or stew the addition of a slug of white or red wine vinegar improves the final flavour enormously.

 

[WA Toffee]

Rest your steak for half as long as it took to cook. (I'm sure most people know this, but hardly anyone does it. It does make a huge difference)

Use enough salt in your cooking that you don't need to add any more at the table. Salt is better infused into food rather than just poured onto the surface and brings out the flavour better.

Buy a rice cooker

 

[The Esk]

Good tip Esk I take it you add once the onions are cooked out?

Yes mate. Once the onions are soft and translucent.

 

[sageyefc]

Before cooking meat take it out the fridge long enough to be near room temprature

 

[sageyefc]

When cracking an egg do it on a flat surface, less chance of breaking the yolk,

And to see if you have a bad egg, give it a gentle shake and if the inside feels like its sloshing around its a bad egg