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Old 02-12-2013, 06:18 PM
 
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Use some of the water you cooked your pasta with in your sauce. It adds a nice dimension to the flavor.
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Old 02-12-2013, 08:06 PM
 
Location: NW Philly Burbs
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Quote:
Originally Posted by UnexpectedError View Post
Use some of the water you cooked your pasta with in your sauce. It adds a nice dimension to the flavor.
Similar to this... Save the water you drain away from cooking veggies to use when making gravy (from roasts or chicken). Gives it extra flavor.

A cleanup tip: After you've mashed potatoes, rinse the masher/beaters immediately, or else it will harden and be difficult to clean off. Works for anything you've made that's starchy.
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Old 02-12-2013, 08:14 PM
 
Location: Lone Star State to Peach State
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Salt the water before making hard boiled eggs.
The shell peels off so much easier, and with just One crack of the shell.
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Old 02-12-2013, 08:43 PM
 
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Don't leave any brown bits in the pan when roasting meat.Deglaze.
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Old 02-12-2013, 09:28 PM
 
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From an Indian engineer at work:

Cook your spice first and then add the ingredients, NOT the other way around. It gives chilis and stews a much richer family.
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Old 02-12-2013, 09:41 PM
 
Location: USA
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Originally Posted by sayulita View Post
Could you elaborate please? Do you mean like a half an apple or a slice of orange? Do you take it out before serving?
Yes, when it is like a fourth of apple or so and 3 or 4 sections of an orange. Couple of strawberries or a canned peach half, also, juice can be used. I remove the items that haven't become unreconizable.
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Old 02-12-2013, 09:48 PM
 
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Adjust the sesoning once nearly cooked if possible.
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Old 02-12-2013, 09:53 PM
 
Location: The Black Hills, South Dakota
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I used to have a terrible time getting consistently good hard boiled eggs. They were either undercooked and runny or overcooked and rubbery. Then a friend gave me her simple strategy, and I've been using it ever since.

Add eggs to a pot of cold water and bring the water to a rolling boil. Then turn off the heat, cover the pot and let it sit on the burner for 15 minutes. You will get perfectly hard boiled eggs every single time.
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Old 02-13-2013, 12:24 AM
 
Location: Tijuana Exurbs
4,092 posts, read 10,647,710 times
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Quote:
Originally Posted by meemy View Post
2. Never add a slurry of flour and water to thicken soups or stews; it gives the dish a "raw" flavor. Use corn starch instead or plain flour which you have previously browned off.
Don't use a slurry of flour and water, brown your flour with butter and make a roux. Learned that from a cooking show, (Alton Brown - Good Eats) and my gravy has never, EVER failed me. Thank you Alton.

Not to mention that Alton specializes in showing viewers how to make real food and the scientific reasons behind what's occurring in the pot/pan/oven. No froo-froo cooking that no real guy would ever bother to make.

Sorry Barefoot Contessa.
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Old 02-13-2013, 02:08 AM
 
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When making soups/stocks, do not place on high or boil. Soup will condense into salty flavor.

Cooking sushi rice requires fanning of an even vinegar + salt + sugar ratio.

Cutting apples with a ceramic knife prevents browning.
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