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Other messages in this thread:

• 28424. Everyone here are mostly seasoned cooks, who are comfortable in the kitchen, however I am amazed - KarenNoCA - 12:20am on 01/29/16 (72)
1. That you don't need a ton of water to boil pasta! As long as you stir as you're adding - cheezz - 3:31am on 01/29/16
1. Ha, you're ahead of me, I came across this article this week. Haven't tried it yet. [NT] [LINK] - Curious1 - 3:46am on 01/29/16
1. And I just read this in Cooking Light this morning:) [NT] - deb-in-MI - 11:18am on 01/29/16
2. With the drought I cook it in just enough water to move around a bit. It's been fine. [NT] - MariaDNoCA - 4:02am on 01/29/16
3. Look up Fasta Pasta, I have one and use it all the time for all kinds of pasta [LINK] - KarenNoCA - 3:44pm on 01/29/16
1. America's Test Kitchen did a test of these and they actually liked them. recommended [NT] - AngAk1 - 6:30pm on 01/29/16
4. Yes! Best tecnique ever! (nt) [NT] - mistral - 5:47pm on 01/29/16
1. Arrgh! "technique!" (nt) [NT] - mistral - 5:48pm on 01/29/16
2. Oh my, such a great question. I feel my cooking is constantly improving due to things I learn - Curious1 - 3:38am on 01/29/16
1. It is the perfect way to cook a pork tenderloin also. [NT] - Charley - 12:08pm on 01/29/16
2. I love sear-roasting for [LINK] - Pat-NoCal - 3:57pm on 01/29/16
3. That my cookie sheets fit over each side of the sink like they were designed for that. - MariaDNoCA - 4:00am on 01/29/16
1. So you can use the sink space as extra counter space? [NT] - KarenNoCA - 11:52pm on 01/29/16
1. Yes! Also, now I set them there when I load them up with cookies/etc. [NT] - MariaDNoCA - 1:51am on 01/31/16
4. That pinto beans don't have to be soaked before cooking. (And taste better.) [NT] - Curious1 - 4:33am on 01/29/16
5. Steaming vegetables in the microwave. Splash of water, cover with plastic wrap, and voila! - Traca - 5:34am on 01/29/16
1. Using the nuker to cook vegetables has been the principle reason I ever had one--until - Charley - 12:06pm on 01/29/16
1. Look up cooking your hb eggs in the oven in a muffin tin! Hard baked eggs! [NT] - KarenNoCA - 6:12pm on 01/29/16
6. I always freeze my cake layers prior to frosting; frost frozen and no crumbs [NT] - deb-in-MI - 11:19am on 01/29/16
1. Been doing this for years - since I learned it from Gail's. So much easier. [NT] - MariaDNoCA - 1:52am on 01/31/16
7. I learned you can peel a carrot (and other veggies) faster by going both - Pat-NoCal - 3:49pm on 01/29/16
1. I will try this! [NT] - AngAk1 - 6:33pm on 01/29/16
2. Can't wait to try this! [NT] - Curious1 - 7:24pm on 01/29/16
3. LOL I was doing this once with a potato. New, very sharp peeler. - CathyZ from Kauai - 6:29pm on 01/30/16
1. ouch! [NT] - Pat-NoCal - 2:07am on 02/01/16
4. I tried this tonight with a carrot for a salad...very carefully, worked great! [NT] - Curious1 - 2:59am on 02/01/16
1. Glad it worked for you. When I'm working in a prep kitchen knocking out 5 to 15 lbs of - Pat-NoCal - 2:52am on 02/02/16
8. "Recently" is relative but steaming instead of boiling eggs was a revelation for me [NT] - CathyZ from Kauai - 3:59pm on 01/29/16
1. This is another great technique--I use all the time for hb eggs now.(nt) [NT] - mistral - 5:49pm on 01/29/16
9. How easy and delicious it is to prepare tender, juicy and flavorful boneless/skinless chicken... - Michael in Phoenix - 6:35pm on 01/29/16
1. Oh, and what Cathy said. The steamed boiled eggs is something I share with a lot of people! [NT] - Michael in Phoenix - 6:36pm on 01/29/16
10. My fun learning... To easily remove the eggshell of a hardboiled egg.... - barb_b - 6:38pm on 01/29/16
1. and the easiest way to remove that broken shard of egg shell from the bowl is with the empty shell [NT] - charlie - 7:13pm on 01/29/16
2. I've been using a teaspoon to peel eggs. Saw Tyler Florence do it and tried it myself. - CynUpstateNY - 8:12pm on 01/29/16
11. Mix a little grated parmesan or romano into grated mozzarella keeps it from clumping [NT] - charlie - 7:15pm on 01/29/16
1. Ooh, great tip! Hate clumpy mozzarella. [NT] - CynUpstateNY - 8:12pm on 01/29/16
2. Another tip I can really use. Great thread. [NT] - Curious1 - 9:27pm on 01/30/16
12. Letting braised meat cool in its liquid. If you pull it out of the pot right after it's done, - Joe - 1:49am on 01/30/16
1. Another--I bake a lot of tarts and quiches, and the tart pans with removable bottoms - Joe - 1:53am on 01/30/16
1. One more--last year I finally mastered Southern-style collard greens with the help of the gardeners - Joe - 1:59am on 01/30/16
1. I did this too, someone posted a recipe on here on how to do it, I did not use meat however. Loved - KarenNoCA - 3:21pm on 01/30/16
2. So you leave them on a really slow simmer? [NT] - Michael in Phoenix - 3:44pm on 01/30/16
1. Yes, no serious bubbles. [NT] - Joe - 4:45am on 01/31/16
2. I always brown my meats to be braised in the morning and set it in the cooking liquid for the day - KarenNoCA - 3:25pm on 01/30/16
13. Here are a couple of "DUH" moments that led to things I do all the time now - CathyZ from Kauai - 6:26pm on 01/30/16
1. Love that tip about pie crusts--never thought of that-do the same with muffin tins so that the... - charlie - 8:22pm on 01/30/16
1. My next pie will be baked with a buttered rim. [NT] - Joe - 5:02am on 01/31/16
2. Cathy, the celery we get here is usually a bit dirty and has to be washed. Plus, I use my potato - KarenNoCA - 11:56pm on 01/30/16
1. All celery is a bit dirty I think. I wash mine. - CathyZ from Kauai - 4:59pm on 01/31/16
3. Buttering the lip doesn't cause it to sink down in the pan? [NT] - cheezz - 4:59am on 01/31/16
1. Nope- have done it a dozen times with same results. But only on crusts with filling in the oven. [NT] - CathyZ from Kauai - 5:01pm on 01/31/16
1. Actually, I take that back- have baked empty crusts that way for lemon meringue pies - CathyZ from Kauai - 5:29pm on 01/31/16
1. Well the one you served us was great!! :) What pie crust recipe do you use? [NT] - cheezz - 6:44am on 02/01/16
1. Thanks Jane- just a very standard recipe from my Grandmother. Nothing fancy in that crust. [NT] - CathyZ from Kauai - 4:34pm on 02/01/16
1. Extra special when you add the love I guess :) [NT] - cheezz - 5:29am on 02/02/16
14. Karen, I just watched an episode of Lidia's show today and she mentioned this. She said upper rack - Curious1 - 9:25pm on 01/30/16
1. Hot air rises so the upper part of the oven is hotter. [NT] - Charley - 10:09pm on 01/30/16
2. Who knew? No one ever taught me this. Gads, you would think at 75 years old, - KarenNoCA - 11:59pm on 01/30/16
3. Haven't you ever noticed when baking cookies? - CathyZ from Kauai - 5:05pm on 01/31/16
1. Yes, I have noticed that Cathy, but did not relate it to other food. I had fun last night - KarenNoCA - 6:41pm on 01/31/16
15. Thought of another tip I learned. Seeding Pomegranates - CathyZ from Kauai - 10:41pm on 01/31/16
1. I rip them apart in a bowl of water--the seeds sink and the white parts float [NT] - charlie - 10:58pm on 01/31/16
1. I tried it Charlie- for me I like the other way. My hands are not that strong. [NT] - CathyZ from Kauai - 1:04am on 02/01/16
2. I like that method but there was the one posted where you cut the top off, then slice down - Charley - 4:56pm on 02/01/16
16. Proofing yeast dough in the microwave. I put the light on that lights up the stove below.That gentle - AngAk1 - 1:26am on 02/01/16
1. I hope someone is saving this thread to Great Threads forum. [NT] - MarilynFL - 2:18pm on 02/01/16
17. Poaching eggs in the microwave! Put an egg in a teacup with water to cover. - Charley - 4:59pm on 02/01/16
18. Trim bottom, wash cilantro, dry, stack so all the stems are down and stand in tall plastic container - MarilynFL - 6:06pm on 02/02/16
1. I do this with a glass and a plastic bag covering the top. works well too [NT] - AngAk1 - 7:20pm on 02/02/16
1. I do also. Wrap cilantro tops in paper towels and cover with Debbie Meyer green bag. [NT] - Curious1 - 7:37pm on 02/02/16
1. Love the green bags. I use them all the time. [NT] - CathyZ from Kauai - 4:27pm on 02/03/16
19. I really love this tip to strain eggs before poaching, works great. [NT] [LINK] - Curious1 - 12:22am on 02/03/16