Cook’s Tip of the Day: Shred and salt cabbage to draw out extra moisture. This helps for crisp cabbage salads and coleslaws.
Cook’s Tip of the Day: To wash fruit, spritz a diluted vinegar solution (1 part vinegar, 3 parts water). Rinse. It removes 98% of bacteria.
Cook’s Tip of the Day: Recipes often call for volume measures of salad greens. We found that for all greens, 1 ounce = about 1 cup lightly packed.
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Fearless Frying
Take the guesswork out of determining when frying oil is hot with this kitchen trick. Simply place a kernel of popcorn in the oil as it heats. The kernel will pop when the oil is between 350-365 degrees, just the right temperature for deep frying.
Cook’s Tip of the Day: A defect in the starch structures of Arborio rice, called chalk, is responsible for risotto’s characteristic bite.
Cook’s Tip of the Day: Give your garlic a longer shelf life. Avoid storing it in the refrigerator, where it will soften and deteriorate more quickly.
Cook’s Tip of the Day: Grilled corn is done when the husk picks up the dark silhouette of kernels and pulls away from the tip of the ear.
Cook’s Tip of the Day: Don’t judge a strawberry by its color. As a non-climacteric fruit, it may darken once harvested, but will not sweeten.
Cook’s Tip of the Day: Kosher salt is the ideal choice for brining. Its large, airy crystals dissolve very quickly in water.
Cook’s Tip of the Day: Wait for butter to stop foaming before sauteing. It means that water has evaporated, and the butter is hot enough for cooking.
Cook’s Tip of the Day: Frying oil can be reused. Filter the oil with a fine mesh stainer and refrigerate. Oil used to fry protein should not be reused.
Cook’s Tip of the Day: Add butter before milk in mashed potatoes. Otherwise, water in milk will combine with potatoes’ starch, making them gummy.
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A Smarter Way to Store Flour
The best way to store flour is in a wide-mouthed plastic container with an airtight lid. When you need to measure, simply dip the cup into the flour and then sweep the overflow back into the container with a butter knife or icing spatula. Here are more cooking tips.
Cook’s Tip of the Day: Oil and salt work together when marinating with garlic. The oil protects the allicin and the salt speeds up the marinating time.
Cook’s Tip of the Day: Avoid covering acidic foods with aluminum foil, the acid will spark an electrolytic reaction, causing holes to appear in the foil.
