Generally, it's easier to add more of anything to a recipe, then it is to take it out.
Line edges of pies with aluminum foil to prevent crusts from becoming over-baked or burned--especially useful in making deep dish pies.
Boil potatoes whole (with skin on) for use in potato salads. When done, and cool enough to handle, simply pull of skins and cube.
Saves time and effort peeling, prevents potatoes from absorbing excessive water while cooking (more water means less flavor), and makes cubing a breeze.
Bacon cooks just as well in the oven as it does in a frying pan--better, actually.
And requires nowhere near as much tending to.
Use broth in place of water when possible---adds more flavor.
Allowing meat to brown and crisp for a while (veggies too, to a degree) is sure-fire way to get any soup or stew's flavor off to a great start.
Adding a couple of whole, dried bay leaves to soups and stews provides the X factor that takes them from being simply "okay" to fantastic.
Line edges of pies with aluminum foil to prevent crusts from becoming over-baked or burned--especially useful in making deep dish pies.
Boil potatoes whole (with skin on) for use in potato salads. When done, and cool enough to handle, simply pull of skins and cube.
Saves time and effort peeling, prevents potatoes from absorbing excessive water while cooking (more water means less flavor), and makes cubing a breeze.
Bacon cooks just as well in the oven as it does in a frying pan--better, actually.
And requires nowhere near as much tending to.
Use broth in place of water when possible---adds more flavor.
Allowing meat to brown and crisp for a while (veggies too, to a degree) is sure-fire way to get any soup or stew's flavor off to a great start.
Adding a couple of whole, dried bay leaves to soups and stews provides the X factor that takes them from being simply "okay" to fantastic.
