This is NOT a recipe thread (not yet, at least :
), but a place to share cooking tips and tricks you've picked up along the way. Here's a few:
-If you've batter-fired anything, don't drain it on paper towels. This traps the steam and runs the risk of making the bottom soggy. Use a narrow gauge cooling rack or a sheet of slightly crumpled foil.
-Even if the recipe doesn't call for it, add a smidge of corn flour to any tempura batter. It makes the batter adhere to the food better.
-You can disinfect wooden cutting boards with white vinegar. It's acidic enough to kill any lurking salmonella germs, and won't change the taste of the next thing you cut.
-Meat, veg and eggs should always be at room temperature before you start cooking them.
-Parchment paper is king.
Any others?
Boru
), but a place to share cooking tips and tricks you've picked up along the way. Here's a few:-If you've batter-fired anything, don't drain it on paper towels. This traps the steam and runs the risk of making the bottom soggy. Use a narrow gauge cooling rack or a sheet of slightly crumpled foil.
-Even if the recipe doesn't call for it, add a smidge of corn flour to any tempura batter. It makes the batter adhere to the food better.
-You can disinfect wooden cutting boards with white vinegar. It's acidic enough to kill any lurking salmonella germs, and won't change the taste of the next thing you cut.
-Meat, veg and eggs should always be at room temperature before you start cooking them.
-Parchment paper is king.
Any others?
Boru
‘But it does me no injury for my neighbour to say there are twenty gods or no gods. It neither picks my pocket nor breaks my leg.’ - Thomas Jefferson
