March 10, 2012. Samuel Valero
Some people don’t like to cook and see it as nothing but a chore. Cooking, though, can be something very enjoyable! It can also help to contribute towards a healthier lifestyle.
A good cook is always learning, and this article will hopefully enhance your knowledge and enjoyment of how to cook.
One way to make mashed potatoes retain their taste but contain a little less fat and calories is to replace some of them with equal amounts of cauliflower. Cauliflower’s subtle flavors blend in with the potatoes and other ingredients easily. Your mashed potato dish will also look the same if you add cauliflower, allowing it to retain its color and texture while taking the calories out of your potatoes.
When cooking, it is always a good idea to get a little creative. Following a recipe exactly is boring and stale. By adjusting the amounts of various ingredients, you can change the taste slightly, and improve upon the original recipe. You will not become a real cook by just following what cookbooks say.
Wooden skewers should be soaked in plain water before each use for an absolute minimum of thirty minutes. That way, they will not burn during the cooking process. Prevent softer food from falling into the coals by using two parallel skewers rather than a single one.
If a recipe calls for milk or water, try some other flavorful liquid to enhance the flavor of your dish. You could use chicken broth or juice, instead of water. Instead of using milk, you can substitute yogurt, buttermilk or sour cream. You can increase the nutritional and wow factors of any dish, simply by trying different substitutions for liquids that recipes call for.
If you buy unripened fruits, keep them in a plastic bag fitted with holes. As the fruits ripen, ethylene gas is produced. When air is allowed to reach the fruit, the gas will not escape, thereby maintaining its flavor and freshness for a longer period of time.
Use ketchup in batters for fried foods. Ketchup is not only for dipping cooked foods into, but it can also be used to dip chicken or vegetables into before dipping in breadcrumbs. Ketchup provides excellent flavor to fried foods, and your friends will love it.
Start with a fat-free or low-fat soup stock to create a low-fat soup. The goal is to make the soup as low fat as possible, so lean meat and masses of vegetables are next to go into the pot. Once the soup is done and ready to eat, let it chill in the refrigerator for a little while. Excess fat will rise to the top and congeal. Then just take a spoon and scoop off any hardened fat to throw away. You will be eliminating roughly 100 calories for every tablespoon of fat you remove.
When you are barbecuing, make sure that you prepare your grill beforehand so it is ready when you are. Plan to start preparing the grilling surface about half an hour before you place food on it. You need to allow the coals to reach a medium heat. Once the desired temperature has been reached they should be covered with ash. This is the optimal temperature for grilling.
Always make sure that the cooking utensils you are about to use are clean before starting any cooking. This is a basic but very important rule for any cook. Bits of food on your utensils could contaminate the dish you are cooking. Failure to clean utensils properly could also spread food borne illness.
There are many varieties of potatoes, but they are not created equal. Waxy potatoes are good for boiling or using in potato salads, but they make poor french fries or mashed potatoes. Russets, and other less dense potatoes, tend to work best for baking, frying and mashing.
In summary, a top-notch cook is always adding to their knowledge. Joy that comes from cooking comes not just from preparing a meal, but also from learning about various foods, and acquiring new cooking skills and techniques. In addition, it provides you with the pleasure of teaching others the wonderful things you have learned. Cooking is not only a skill to be learned, but a gift to be shared.
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Updated March 10, 2012. Published December 22, 2011. Samuel Valero
