Science of Cooking. 50 Amazingly Helpful Time-Tested Tips for the Kitchen. You know all of those helpful kitchen-related suggestions that old-timers are so willing to share with the younger generations? These little tips and tricks might be called “kitchen hacks” these days, but they’re still the same good old nuggets of wisdom that they always were. As with any old wives’ tale, hack, or tip, your mileage may vary. Some of these gems have been around for several lifetimes - and according to most grandmas, they really work. 1. For cleaning smelly hands after chopping onions or garlic, just rub them on a stainless steel spoon. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. 33. 34. 35. 36. 37. 38. 39. 40. 41. 42. 43. 44. 45. 46. 47. 48. 49. 50.
Cooking Techniques for Beginner and Intermediate Cooks. 8 Tips For Better Bread Making How to Bake Great Bread at Home Many people are extremely intimidated by bread making. I’ve heard folks say everything from “I’m afraid of yeast,” to “I can’t make bread.” And that last is usually before they even try their hand at it. With the proliferation of helpful tools–everything wonderful bread cookbooks to stand mixers […] Continue Reading » Simple Reduction Sauce How to Make a Simple Reduction Sauce A reader wrote to me to say that he cannot make a reduction correctly.
Continue Reading » London Broil London Broil – Meat Cut or Cooking Technique? Continue Reading » 8 Tips To Grill Like A Pro Become A Better Grill Master With These Simple 8 Tips I’m often asked by home cooking enthusiasts how to grill like the pros do. Continue Reading » Steaming Technique | How to Steam Food All About Steaming Steaming is a moist heat cooking method. Continue Reading » The Secret To Great Saute Continue Reading » Saute Cooking Videos Continue Reading » Continue Reading » Top 10 Skills to Master Your Grill. @jonny6pak: AFAIC, marinades are NEVER the way to go. I've never had a piece of meat that was somehow made better by soaking it in something. A brine will help tenderize and will flavorize to the extent that you like salt (and yes is much better than any marinade I've had), but honestly, I think a good homemade rub is all you need 99.9% of the time.
I rub chicken, pork, and beef with consistently good results. I also coat the outside of beef and pork with olive oil to help with searing. The only meat that gets anything wet at all is ground beef, which gets egg white and Worcestershire (along with oatmeal, cheese (grated or sometimes stuffed with blue cheese), (usually) onion flakes, salt and spices—and a coating of olive oil). A Guide to Improving Your Knife Skills.