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10-03-2010   #1 (permalink)
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Default Cooking Tips

Need some general broad cooking tips. Rules of thumb, do's and don'ts, that kind of thing.
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10-03-2010   #2 (permalink)
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Always taste before you serve. Almost never cook on high heat.
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10-04-2010   #3 (permalink)
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Quote:
Originally Posted by Zuro
Always taste before you serve. Almost never cook on high heat.
Occasions you do, though, is when you want a nice char on the outside (of like, a slab of meat or something). You put it on high just to get a nice color going on outside. Then you put it in the oven for some nice cooking.

Another thing to remember while cooking is to never cut along the grain with flank steak. That'll just make all the blood/juices run out, so you're left with nothing pretty much.
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10-04-2010   #4 (permalink)
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When making soup, add salt gradually, and make it less salty than you think you'll need.

If you're making a cake or cookies or such, err on the side of caution and break the eggs in a separate bowl, in case you just so happened to crack a bad egg.

Careful when using margarine in place of butter, as they have different things in them. For example, margarine has a lot of liquid in it.

If adding cornstarch or flour to thicken a soup, ALWAYS put a little bit of the soup in a bowl and add the cornstarch to that bowl. Make a runny mix and then add THAT to the soup. This way you don't end up with nasty clumps.

With cookies (again lol) and most confections, the mixtures are usually mixed together in groups of wet to wet and dry to dry. The exception is creaming butter for cookies, which is mixing sugar into butter until it's fluffy.

Slice meat against the grain before cooking and it makes it more tender.

Chilled (slightly frozen) meat is easier to slice thin.

Keep your knives sharp. A dull knife is MUCH more dangerous than a sharp one, and much more likely to cut you accidentally.

If you need butter for cookies, set it out to soften the night before.

A bit advanced, but when making french food that needs eggs, make sure your eggs are room temperature -- the french don't normally refrigerate eggs.

...that's about all I got off the top of my head.
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10-04-2010   #5 (permalink)
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Coming from a person who uses metric, know your conversions well.
Quote:
Careful when using margarine in place of butter, as they have different things in them. For example, margarine has a lot of liquid in it.
Butter is also usually "creamier" and "saltier".

When deep-frying, or in fact, generally cooking with oil, make sure your hands are dry. Common sense, but hot oil splatters like madness when water touches it.

If a recipe calls for buttermilk and you don't have 'em, mix a cup of milk with a tablespoon of vinegar.
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10-05-2010   #6 (permalink)
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When cutting anything, don't hold it using your fingers, protect your fingers with your knuckles.
 

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