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Old 08-06-2017, 07:02 AM
 
Location: Bella Vista, Ark
73,706 posts, read 86,160,913 times
Reputation: 44090

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Majoring in Foods and Nutrition in college I learned a lot of good tips, some that are way out of date and probably are no longer even used, but i think the one I use the most, and I got it from Food network: taste as you go along. The other is, adding a potato to split pea soup plus a little lemon juice and just before dishing up, add the Sherry wine. Oh and another I learned on here: for a crunchy addition to green salad, crumbled pritzels work great and are inexpensive.
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Old 08-06-2017, 08:32 AM
Status: ""It happens all the time. Get used to it." Mick Mulvaney" (set 1 day ago)
 
Location: Long Island,NY
1,113 posts, read 597,252 times
Reputation: 1862
Absolute #1 for me is to let meat come as close to room temp as possible before cooking.
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Old 08-06-2017, 01:30 PM
 
Location: Mid-Atlantic
26,645 posts, read 25,317,418 times
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Quote:
Originally Posted by ralphfr View Post
Absolute #1 for me is to let meat come as close to room temp as possible before cooking.
I watch this recently:


https://www.youtube.com/watch?v=uLWsEg1LmaE
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Old 08-06-2017, 01:39 PM
 
Location: Crook County, Illinois
4,062 posts, read 1,855,202 times
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When you bake a whole chicken (or any whole poultry) in the oven, rub the skin with mayonnaise. The high heat of cooking will burn the mayo, causing it to char slightly. In the end, you will get a chicken skin that's crispy without being dry. You can experiment with flavored mayo, like chipotle or even wasabi, if you so desire.

Salad dressing might work for this too, since it's chemically similar, but I never tried it. All I know is mayo. I'm guessing it might be too "tangy", although that could vary from brand to brand.
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Old 08-07-2017, 12:22 AM
 
Location: League City, Texas
2,919 posts, read 4,771,671 times
Reputation: 6151
I forgot to add my favorite--ALWAYS rest meat before slicing!
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Old 08-07-2017, 07:39 AM
 
Location: Wonderland
48,058 posts, read 38,623,266 times
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Rubbing your hands on your stainless steel sink, or faucet, or a stainless steel ball, will remove the smell of onions completely.
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Old 08-07-2017, 08:22 AM
 
Location: Mid-Atlantic east coast
5,452 posts, read 10,115,759 times
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"Season to taste." That's MY taste, not the writer of the recipe's taste.

I like a lot less salt and less sugar than most recipes call for.

But more garlic and hot spices -- where appropriate.
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Old 08-07-2017, 09:24 AM
Status: ""It happens all the time. Get used to it." Mick Mulvaney" (set 1 day ago)
 
Location: Long Island,NY
1,113 posts, read 597,252 times
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Quote:
Originally Posted by Gerania View Post

No thanks. I get very good results with meat just purchased and warmed to room temp. Thank you for the suggestion.
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Old 08-07-2017, 09:25 AM
Status: ""It happens all the time. Get used to it." Mick Mulvaney" (set 1 day ago)
 
Location: Long Island,NY
1,113 posts, read 597,252 times
Reputation: 1862
Quote:
Originally Posted by KathrynAragon View Post
Rubbing your hands on your stainless steel sink, or faucet, or a stainless steel ball, will remove the smell of onions completely.
Works for fish also!!!
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Old 08-07-2017, 09:48 AM
 
Location: between Mars and Venus
1,529 posts, read 885,398 times
Reputation: 2036
Don't flip steak over and over when cooking. When one side is done then flip to cook the other side.
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