Monday, July 27, 2009

Monday morning kitchen tips (Week 3)

  • Chefs pound meat not to tenderize the meat, but to help even the meat so it cooks evenly. Thinner meat also cooks faster, but watch it carefully so you don't overcook it.
  • Let raw potatoes stand in cold water for at least half an hour before frying to improve the crispness of french-fried potatoes. Oven fries, too.
  • It's important to let a roast -- beef, pork, lamb or poultry -- sit a little while before carving. That allows the juices to retreat back into the meat and help it firm up. If you carve a roast too soon, much of its goodness will spill out onto the carving board.
  • If you want to prepare a head of garlic at a time, snip off the bottoms and microwave garlic cloves for 15 seconds. The skins will slip right off. Store in an airtight container in the fridge.
  • Rescue stale or soggy chips and crackers: Preheat the oven to 300F. Spread the chips or crackers in a single layer on a baking sheet and bake for about 5 minutes. Allow to cool, then seal in a plastic bag or container.

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