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You can ensure good results and eliminate
a lot of time-wasting mistakes by using the correct procedures and
utensils. Read these tips before you start to cook.
- Read through a recipe completely before you begin. Make sure you
understand the method and have all of the ingredients and utensils on
hand. Gather all ingredients and any special utensils needed in one
place.
- Use nonstick cookware so that you can cook without fat. If you
don't own cookware with a nonstick surface, spray an ordinary pan
with nonstick cooking spray.
- Do not marinate foods in aluminum containers. Because certain
foods react with aluminum, it's a good idea to use only glass or
stainless-steel containers. You can also marinate in plastic bags.
Place marinade and items to be marinated in a leak proof plastic bag,
close the bag securely, and let the ingredients marinate according to
recipe directions.
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If you don't have a meat mallet, use a skillet or
saucepan to pound meat. Place a sheet of plastic wrap over the meat
and pound with the bottom of the skillet (or saucepan) until meat
reaches the desired thickness.
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When using eggs, it's a good idea to break each one into a cup or
bowl before combining with other ingredients or additional eggs. You
will avoid wasting other items should an egg happen to be spoiled or
should a piece of shell fall into the egg.
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- When dissolving flour, cornstarch, or arrowroot in liquid, add
the dry ingredient to the liquid, not vice versa. This helps prevent
lumps.
- When a recipe calls for the use of
custard cups, select items made of heatproof glass or heavy ceramic.
- If a food is to be chilled or frozen after cooking, always allow
it to cool slightly before refrigerating or freezing. Placing a very
hot item in the refrigerator or freezer can adversely affect the
functioning of the appliance. If a large quantity of food is to be
refrigerated or frozen, divide it into smaller portions after cooking
so that it will cool faster and reduce the chances of
spoilage. Cover all items to be refrigerated; cover or properly wrap
all items to be frozen to prevent freezer-bum.
- Some recipes call for blanched ingredients.
Blanching is really very easy to do; just plunge the ingredient into
boiling water for one to two minutes, then rinse with or plunge into
cold water to stop the cooking process. Blanched vegetables are great
for snacks and crudites.
- It's important to check the accuracy of your oven
thermostat occasionally since a discrepancy can affect the quality of
your baking. To determine if the thermostat of your oven is
registering correctly, place an oven thermometer on a rack centered
in the oven. Set the oven temperature, wait 10 to 15 minutes, and
then check the thermometer. If the actual oven temperature does not
match the temperature setting, you will have to adjust the setting
higher or lower to compensate for the difference until the oven can
be repaired.
- To prevent heat loss, close the oven door promptly
after inserting food and do not open it during the cooking time.
- Some recipes include instructions to preheat the oven. If you
decide not to preheat, add an extra 5 to 10 minutes to the cooking
time.
- The cooking times on most recipes are approximate and should be
used as a guide. Remember, not all ovens are alike, so be sure to
check for doneness as directed.
- When baking, place the pan in the middle of the center oven rack
so that air circulates freely and food bakes evenly. It's best to use
one oven rack at a time. If you are using two racks, place them so
that the oven is divided into thirds, then stagger the pans so that
one is not directly above the other.
- When using only some of the cups in a muffin pan, it's a good
idea to partially fill the empty cups with water. This will prevent
the pan from warping or burning. When ready to remove the muffins
from the pan, drain off the water very carefully; remember, it will
be boiling hot.
- When broiling, 4 inches is the standard distance from the heat
source and should be used with any recipes that do not specify
otherwise. If it is necessary to broil closer to or farther away from
the heat, the appropriate distance will be indicated.
- All the recipes in this site can be prepared in 30 minutes or
less, but this does not include chilling or marinating time. Soil
you've finished preparing a recipe that must chill for 30 minutes or
an hour, you are free to leave the house will knowing the food be
ready when you need it. If, on the other hand, you need to marinate a
portion of the recipe before you can move on to the next step, use
this time to prepare another portion of the recipe, do a little
cleanup, or plan tomorrow's menu.
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