Tricks & tips for cooking

List something that you think might be a tip or trick for cooking -
( no amounts or Measurements ) > just how to.:question:
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@Todd30 >>> A new way I found to brown meatballs.
Instead of browning meatball on the stove top is easy Peezy Japanesey <

bake meat balls in oven in shallow baking pan with olive oil sprinkled on

top @ 500 degrees. Once they start to-get happy set oven to broil and cook till lightly browned. Finish cooking in simmering tomato sauce.
Does any body else do this for browning meata balls❓
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:upside_down_face:
it seems to be @Todd30’s favourite thread for a while. :wink:

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There is a cookware store not far from me that holds cooking classes for kids and adults. Every Friday Night is date night (although not always dates) and they bring in chefs from a couple culinary schools in Louisville. The best advice I ever received was when a chef said "Play with your food and have fun! His point was don’t feel pinned down to what a recipe said. If you don’t have an ingredient, try something different. Use spices you have not tried or the ones you really like even if not called for in a recipe. My wife turned and gave me a scowl when he said it … I always tell her recipes are just suggestions!

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@MikeBKY [quote=“MikeBKY, post:4, topic:74596, full:true”]
There is a cookware store not far from me that holds cooking classes for kids and adults. Every Friday Night is date night (although not always dates) and they bring in chefs from a couple culinary schools in Louisville. The best advice I ever received was when a chef said "Play with your food and have fun! His point was don’t feel pinned down to what a recipe said. If you don’t have an ingredient, try something different. Use spices you have not tried or the ones you really like even if not called for in a recipe. My wife turned and gave me a scowl when he said it … I always tell her recipes are just suggestions!
[/quote]

Right on. One thing Reinforces inventiveness. I have never used a cookbook & do 90% of cooking.Only thing that’s is treat is a real Big fat
Juicy steak. So its nice to turn even things you think are good into something Different/change no matter is if you use good stuff the finished product is good.
Flip side was >>> my spousett made hush puppies because I miss them from being in North Carolina. They came out terrible but edible, she followed the recipe exactly. That night we had company and I put them out for snacks with other stuff and every body loved um.
Another thing I know is that people always make something like their
Parents did IE: ( tomato sauce )
THATS Amore
PS: I make tomato sauce like grandma connect the dots >>> boom<<<<
:us::us::us:

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@MikeBKY @Blacky As for regular cooking goes use your tastes,(Palate) to guide in cooking but be awareBaking is a different story. Baking is science, chemistry to be exact! I have found that weighing your ingredients is key.

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If the smoke alarm goes off, you probably messed up.

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@Richard56 >>> my Spouset puts pans on the burner & don’t check <

now we got Smoky <<< ALSO >>> back in the day you could smoke almost
Anywhere but, one no no was smoking in a pimped out large Computer room because of the ( Halocarbon ) fire extinguisher system & it ain’t water, it’s gas <<
:us::us::us:

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I am a culinary Avatar. I control the fire, water, air and earth to create masterful dishes of food. I control the ebb and flow of the kitchen.

The key to having good food is taste everything.
Salt and acidity are the keys to enhancing flavors but it is considered seasoning.
Pepper is not a seasoning but adds great flavor to food.
The key to having great food is having great ingredients and respecting them.

As a chef I am always asked, “What do I like to cook?” I always reply, "Whatever you are craving!

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@Todd30 >> fleet of foot and I eye, I thought working for me :question:now you con floozy me?
:us::us::us:

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You said that right @MikeBKY. That’s what I told me children’s about speed signs, there only suggested safe speeds. :joy:

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:thinking:
I’m not quite sure that’s the same thing!
:rofl:

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I also told them you only get in trouble if you get caught but forgot to tell them most of the time you get caught is 8 out of 10 times. :joy:

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LOL, our wives surely know each other

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@Alexander8 >>>Maybe they all went to the head @ the same time :question:[quote=“Alexander8, post:14, topic:74596, full:true”]

LOL, our wives surely know each other
[/quote]

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Or it means dinner is ready😀

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The Admiral had shoulder surgery a while back and I was forced back into bachelor mode where if I wanted to eat (or more precisely when she wanted to eat) I had to cook again. I hit @Todd30 up for some ideas that really helped (Thanx Todd!!!) I discovered I like Panko better than breadcrumbs, Flat chicken is good chicken, DRY chicken breads better. Salt fixes a lot of flavors and pepper is better when you add it before cooking. The right heat is good heat either in peppers or on the stove/oven/grill. Crock Pot’s are magic.

Cheers,

Craig6

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@Craig6 @Todd30 >>[quote=“Craig6, post:17, topic:74596, full:true”]
The Admiral had shoulder surgery a while back and I was forced back into bachelor mode where if I wanted to eat (or more precisely when she wanted to eat) I had to cook again. I hit @Todd30 up for some ideas that really helped (Thanx Todd!!!) I discovered I like Panko better than breadcrumbs, Flat chicken is good chicken, DRY chicken breads better. Salt fixes a lot of flavors and pepper is better when you add it before cooking. The right heat is good heat either in peppers or on the stove/oven/grill. Crock Pot’s are magic.

Cheers,

Craig6
[/quote]

Egg wash on the food sticks bread crumbs to it good. Do you do that :question:

Todd do you de-glaze when your cooking some dishes❓
Can you tell about Deglazing.
:us::us::us:

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Deglazing- is where the flavors are at.
When a piece of [meat] is [roasted],[pan-fried], or prepared in a pan with another form of dry heat, a deposit of browned sugars, carbohydrates, and/or proteins forms on the bottom of the pan, along with any [rendered] fat. The meat is removed and the majority of the fat is poured off, leaving a small amount with the dried and browned meat juices. The pan is returned to the heat, and a liquid such as vegetable or meat stock a spirit, wine, or verjuice is added to act as a solvent actually cleaning the pan.
Deglazing can also be used while cooking vegetables, especially ones that have left sugars at the bottom of a pan. It is commonly used in caramelizing onions. Because vegetables do not produce as much fat, they do not need to be removed from the pan to pour off excess grease. Instead, the liquid can be added directly to the pan and stirred, allowing the fond to meld with the vegetables, rather than creating a separate sauce.

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That, too. Unfortunately, I know there are a lot of people who studied at the Crocodile Dundee School of Culinary Arts. “You can survive on it, but it tastes like s–t.”

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