Cooking made Simple

Written by on March 13, 2019

Cooking made Simple

  • There is a saying that the kitchen is the heart of the home. In most homes these days, wives and mothers have little time or energy to cook after working all day. Boxed or prepared meals are time saving and more appetizing than before, but the nutritional value is probably not as high as home-cooked meals.
  • Always bring your steaks to room temperature before cooking them. A steak that is still cold in the center will not cook as evenly as one that is brought to room temperature first. Usually taking them out one hour in advance will get them to the proper temperature by cooking time.
  • When cooking potatoes, avoid limiting yourself to only the white variety. They are very high in starch and have the least amount of nutritional content compared to any other Sample from blue, red, yellow, and orange types. You can substitute almost any root vegetable for your usual white potato.
  • Never use oil when you are boiling pasta. Avoid letting any oil get in the pot when you are boiling the pasta water. The oil will transfer to the pasta and leave the noodles too slick for any sauce to stick to pasta you add later.
  • When cooking a steak, place it in the pan on its side to let the fat drip into the pan. The side has a pocket of fat on the narrow edge, and the tasty, rich fat adds great flavor when you continue to cook your steak flat on both sides.
  • If you have used too much salt in your soup pan, all you have to do is add a raw potato into the mixture. One whole potato should suffice unless you went way over board; if that’s the case, add two. This will help absorb some of the extra salt in the pan and save your dinner!
  • To make an excellent sandwich, slow down and spread the mayo, starting at the corners, so that it covers every centimeter of the bread. People tend to only spread the mayonnaise across the center of the bread. That makes the edges far less flavorful than the middle.
  • When you are seasoning a salad, add a small splash of olive oil and some natural sea salt. This will help give your salad a crunchy appeal even after heavier dressing has been added. Keeping your salad as crunchy as possible will help prolong freshness upon consumption.
  • Don’t try to squeeze your Thanksgiving turkey into a too-small roasting pan. If it is touching the sides of the pan, the bird will steam instead of roast. Place a rack in the pan that will raise the turkey off the bottom so that hot air will circulate around it. Don’t forget to line the bottom of your stove in case any fat drips off the turkey.
  • Cooking is easier now than in the past ever since appliances became available with preset programming features to cook specific foods. After each meal, it is easier to clean up with the help of dishwashers. No one has to stand by the sink for an hour washing dishes. An exhausted mother or even older children can make a wonderful meal with minimal effort.

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