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Tuesday, January 21, 2014

Cooking Tips Not Familiar to Me

In writing this blog I thought that I had read just about all the cooking tips there were.  I mean, with the 2,000+ years of cooking on this planet - what else could there be?  But, here are a few I haven't seen before.  Are these familiar to you? 

To get nice, crispy caramelization on roasted vegetables, simulate the intense heat of an industrial oven: Bring your oven up as hot as it goes, then put an empty roasting or sheet pan inside for 10 to 15 minutes. Toss the vegetables — try carrots or Brussels sprouts — with olive oil, salt and pepper, and put them on the hot pan. This method will give you the high heat you need to caramelize the sugars in the vegetables quickly.
Naomi Pomeroy
Beast, Portland, OR

If you're cooking cauliflower, add a bit of milk to the water with salt to keep the cauliflower bright white. Shock it in cold water to stop the cooking and then serve.
Michael White
Marea, Osteria Morini and Ai Fiori, New York City

Use a cake tester to test the doneness of fish, meat and vegetables. It's my secret weapon — I use it in the kitchen to test everything.
Daniel Humm
Eleven Madison Park, New York City

1 comment:

  1. I like the tip for cooking the veg in the oven.