The article below has just the ideas that you need to inspire the cook in you!<br /><br />Keep spices tucked away in cool, dry and dark areas. When sp
Judge their color, not the time in the oven to determine if they are done. They will be golden brown when cooked. The caramelizing of the sugar in pie crust gives it crispness and extra sweetness.
Store your spices in a cool, dark place. Your spices will not last as long if they are exposed to light, heat or humidity. Your spices will have a longer shelf life and retain their good taste if stored in a dark, cool spot. Using fresh spices will make your food taste better.
To maintain nutrients and color in your vegetables, quickly steam them until just crisp-tender. If you slow cook your vegetables, they will lose their nutritional value. Speed cooking vegetables also retains the best texture and nutrition. Learning to cook them for the minimum necessary time is the key to better vegetables.
Cooking with apples in autumn and winter is popular, however they must be stored correctly to prevent spoiling. Apples rot in dry warm air, so store them in loosely tied plastic bags in the refrigerator or a cool basement. Watch your apples so that you can catch any rotten ones, a rotten apple will make the others spoil.
Are you using fresh basil to cook with? Place a fresh bunch of basil in a jar or glass. Make sure the basil's stems are covered in water. This will help to keep it from going bad for quite a few days. If you pay close attention and frequently change the water in the glass, you are likely to see basil roots starting to grow. Trim your plant on occasion and you will encourage future growth. This means you will have fresh basil in your kitchen for a long time to come!
Figuring out how long meat should be grilled can be tough. It's always good to use a high-quality meat thermometer to ensure you correctly cook the inside. If the meat you are cooking is thicker than 4cm, close the grill door halfway to reduce the time it takes to grill.
Wooden skewers should be soaked in water for a minimimum of thirty minutes before they are used. This way, you don't burn them when you are cooking with them. Instead of cooking food on a single skewer, opt for two parallel skewers. This prevents the ingredients from sliding off into the fire.
Make your own sun-dried tomatoes. Cut Romas tomatoes in lengthwise halves, or slice ripe regular tomatoes into half inch slices for drying. You should place them on cooling rack, and salt them lightly with the cut side up. Set your oven to 190 degrees, place the rack on a baking sheet and let the tomatoes dry in the oven for approximately 10 hours. You can store your dried tomatoes in your freezer. You can also pack dried tomatoes in a jar with fresh herbs and olive oil. Kept in the refrigerator, these tomatoes will keep for a couple of weeks.
Make washing dishes part of your cooking routine. Keep one side of the sink full of sudsy hot water and use the other side to rinse clear. Since the easiest time to clean bowls and other implements is right after you have finished with them, you will save yourself a lot of time and effort since you won't have to scrub them so much.
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