Simple Tips On How To Be A Good Cook

When cooking burgers, no matter what the type of burger, it is important to only flip it one time in order to retain all of the juices. If you don’t do this your burger will most likely end up dry and will resemble a hockey puck! Don’t let that happen to your burgers.

When roasting a chicken or turkey, maximize the flavor and juiciness by stuffing the cavity with halved or quartered lemons, onions, shallots, garlic cloves or oranges. These foods will add a great, subtle flavor to the meat while providing extra moisture as they roast in the oven. Simply remove the items from the cavity prior to carving the bird.

Keep greens like arugula and herbs fresher longer by wrapping them in a damp paper towel and placing them in a zippered storage bag in the refrigerator. This technique keeps the leaves from shriveling and drying out, and may extend the life of your herbs or greens for an extra four days.

Take care when storing chocolate for use in cooking. As a rule, only buy as much chocolate as you can use within a few months. Chocolate contains fat, and under the wrong conditions it can turn rancid. Store in a cool, dry place away from sunlight. A kitchen cupboard away from any heat sources is ideal. Keep the chocolate wrapped in foil or plastic and store it away from anything with a strong smell, as it absorbs odors easily.

For tastier meat, cook for longer periods of time under a lower heat. This allows the flavor, time to fully settle and seep into the meat. In addition, this will produce a piece of meat that is much more tender than one that has been cooked at a higher temperature for a shorter period of time.

When baking a pie crust sans filling, such as for a pudding pie, use pie weights to prevent the crust from bubbling or becoming misshapen. These small pieces of ceramic fill a paper-covered crust and weigh it down to prevent shrinkage, and they can be used over and over again.

When seasoning your food, remember that it is much easier to add more seasoning if needed, but you cannot take it away if you add too much. That is why it’s important to go light when seasoning with herbs and spices. You want to compliment the flavors of the food and not overpower them.

If you are making a dish where you will need thin strips of meat (fajitas, Chinese) freeze your meet for about 20 minutes before cutting. This will allow you to slice the meat very thinly with ease. You may think this sounds a little strange, but it will definitely do the trick.

Save your butter and margarine wrappers to use when baking. The wax paper that butter and margarine is wrapped in just happens to be the perfect size for greasing pans or rubbing onto a potato before popping it in the oven for baking. Save wrappers butter-side to butter-side in a closed storage container, so it stays fresh for your baking needs.

As stated before in the article, many people cook daily. They cook for themselves and the people around them. You can also cook for yourself and those you know. The advice in the article above will help you to cook dishes that you and those around you will love to eat.

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