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Old 02-14-2013, 10:22 AM
 
Location: Randolph, NJ
265 posts, read 502,224 times
Reputation: 204

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Add a tablespoon or two of vodka to homemade ice cream... lowers the freezing point and prevents crystals.
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Old 08-05-2017, 09:55 PM
 
Location: Charlotte county, Florida
4,196 posts, read 5,383,774 times
Reputation: 12219
Don't cut your fingers off!!
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Old 08-05-2017, 09:58 PM
 
Location: USA
939 posts, read 543,186 times
Reputation: 1365
Someone mentioned putting oil in with the pasta and water to keep it from sticking, which is kind of a no-no, as the oil can prevent the sauce from sticking to the finished pasta as well.



Best tip for baking with chocolate (brownies especially) is to slightly under-bake and let the residual heat do the rest of the baking outside of the oven.

The rule of thumb is, if you can smell the chocolate in the kitchen, it's probably too late.
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Old 08-05-2017, 11:02 PM
 
1,694 posts, read 1,140,372 times
Reputation: 3953
Never fry bacon when you're naked. Learned that through experience.
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Old 08-05-2017, 11:05 PM
 
Location: Middle America
37,223 posts, read 43,448,403 times
Reputation: 51921
Sliding thinly sliced lemons, sprigs of rosemary, and pats of butter under the skin of chicken pre-roasting.
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Old 08-05-2017, 11:09 PM
 
Location: Middle America
37,223 posts, read 43,448,403 times
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Quote:
Originally Posted by Blinx View Post
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.
Soaking anything you've cooked oatmeal in immediately is a necessity.
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Old 08-05-2017, 11:17 PM
 
Location: Prescott Valley,az summer/east valley Az winter
2,045 posts, read 3,681,222 times
Reputation: 7933
since you are retired I'm retired too. Had to learn to cook myself and I personally think I'm a better cook than she was. She still gets to clean the kitchen as I'm pretty lax.
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Old 08-06-2017, 12:06 AM
 
Location: League City, Texas
2,919 posts, read 4,768,964 times
Reputation: 6151
Have everything chopped, pans ready--everything in reach when you are ready to start actually cooking. There's a reason pros do it that way. Mise en place

Never add oil to a cold pan.

Fatty foods need a lot more salt than non-fat foods. And fat is flavor.
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Old 08-06-2017, 03:16 AM
 
Location: Mid-Atlantic
26,614 posts, read 25,293,539 times
Reputation: 33149
Quote:
Originally Posted by Caligula1 View Post
Don't cut your fingers off!!
I used to cut a slice off of my left thumb once a year. I wonder what that print looks like.

I'd wrap it in a paper towel, put a plastic bag over it, secure it with a rubber band and keep cooking. What? It's only a flesh wound.
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Old 08-06-2017, 05:34 AM
 
18,905 posts, read 24,318,011 times
Reputation: 36203
Cook to what YOU like

Not one way of cooking food


Don't over season. Enjoy the taste/flavors of the food you are cooking
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