The holidays are right around the corner, which means it is time to start preparing your menus. Cooking for the holidays can be a daunting task, which can take a lot of hard work. Your holiday cooking does not have to be an impossible task, though. Just follow the advice from this article, and you will breeze through it.
Make sure you are storing your herbs and spices in a cool, dark space. Many factors can cause herbs and spices to lose their flavor. Light, humidity, and heat can all cause them to lose some of their flare. To avoid this, make sure you are storing your herbs somewhere like a cool cabinet.
Use a tried and tested recipe when entertaining. When you have guests over for a meal, always prepare something tasty that you have made before. This is not the time to test a new recipe as it could turn out to be a disaster! Also, remember to find out if your guests have any dietary requirements or allergies, or if they simply don’t like a certain kind of food. This will ensure that your evening is a success.
It is extremely important to prepare your ingredients before you begin cooking your meal for a group. Review your recipes, and be certain the ingredients are readily available in your kitchen. Put everything you need to cook the dish out the night before. Make sure you have all the cooking equipment and ingredients required. With a good plan and everything in place, you will feel far less anxious.
To take the metallic taste out of canned pumpkin pie filling, heat the filling with all of your spices first. Simply mixing your filling with the other ingredients and then baking traps the metallic taste in your finished pie. But by heating your pumpkin filling alone with the spices first, you release the metallic taste of the filling and simultaneously imbue it with the richer taste of spices like nutmeg, cinnamon and ginger.
A granite surface is great for thawing frozen foods, usually taking less than half of the time necessary for typical counter top thawing because granite absorbs the cold (and heat) of items placed on top of it so granite literally “sucks out” the cold from your frozen foods. Granite is also an amazing surface for pastry preparation when dusted with a little flour. If you can’t afford to redo your kitchen in granite, check out a granite dealer for scrap pieces or have a smaller piece cut and polished for a fraction of the cost of remodeling your kitchen.
When you are chopping onions for a home cooked salsa make sure you rinse them. Rinse your onions immediately after you cut them then blot them dry with a napkin. This will remove the sulfurous gas and will make your salsa taste better. This works well for other recipes too.
When you are going to fry a food, use long tongs to add food to the oil. For about five seconds, hold the food just underneath the surface of the oil and release it. By placing a food into oil this way, the exterior of the food will be sealed and it will not likely stick to the pan.
When you feel like your dish is missing something but it isn’t salt, consider something acidic. Lemon, wine, and vinegar can all be great ways to add acid to a recipe. Healthy acidic balances out the flavor of anything sweet. It can also be a wonderful way to add a “salty” flavor if you’re on a low salt diet.
When cooking with herbs and spices, add them sparingly to your foods. The goal is to compliment the dish you are making, not to overpower its natural flavor. It is impossible to remove spices once you have added them, so start off with a small amount and then add more to taste.
Choose a bone-in roast if you are short on cooking time. The reason this cooks your roast faster is because the bone pulls the heat to the center of the roast. Once cooked, carve the bone out and serve the meat as normal.
Use fresh carrots often in your cooking. They are versatile and easy to obtain. Carrots are very rich in vitamins and minerals that can help to keep you healthy. One of the best ways to sneak there goodness into your recipes is to use carrots in place of sugar.
If you are sauteing vegetables and require more oil, add the oil to the outer part of the pan. This way the oil is heated by the time it reaches your vegetables. By doing this you eliminate extra cooking time and you never have to worry about your vegetables getting soggy or getting splattering hot oil.
Put food into a hot pan instead of trying to cook it while the pan is still cold. The pan should already be at the desired temperature before you start cooking. This will ensure that the food is cooked evenly and thoroughly. You want to see the steam rising off the pan when you start cooking.
When cutting corn kernels on the cob, try this tip: Use the side of the knife that is not sharp to scrape the cob. This will extract the excess sweet juices from the cob, which can be applied to your corn dish and add a hidden burst of flavor to it, creating a new taste to the dish.
Keep a food thermometer around. It is always best to stick your meat when cooking when you are not sure if it is done for food safety. Poultry should be cooked to 165 degrees F, Ground Beef, Fish, and Shellfish to 158 F, and Pork to 150.
As we previously mentioned, upcoming holidays mean lots of cooking. A lot of people do get concerned about getting started on their holiday menus, because they can be so vast. However, the tips and tricks you read in this article will make your cooking woes and inhibitions disappear and get you ready to conquer that holiday cooking!Family Bunker Plans,Click here! Family Self Defense (view mobile),Click here!