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Thread: Cooking tips you may not know

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    montana's Avatar Senior Member
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    Cooking tips you may not know

    https://betterbe.co/life/cooking-tricks/Cooking Tricks That Will Make Mealtimes So Much Easier


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    I knew the garlic one -- I just use two stainless steel bowls that are the same size and drop the garlic cloves in one before fitting the other one upside down on the top and holding them together while I shake the bejesus out of them.

    The poached egg one is pretty slick--I'll try it the next time my MIL asks for poached eggs!

    I did NOT know the apple in potatoes trick. But, I'm definitely going to do that one. I buy new potatoes every week and sometimes don't get a chance to eat even one before it sprouts.

    Good info!
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    The poached egg in a plastic bag is a great idea.
    When the people find that they can vote themselves money, that will herald the end of the republic.“ - Benjamin Franklin.

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    I need to try that pizza slice in a pan reheating trick!


    One trick I did know and discovered by accident is the freezing of meats before cutting. I love to make steak sandwiches and have discovered only Top Sirloin is good enough for me. Problem is the stores slice them thick and if you ask the butcher for a thinner slice they can get testy! Then I discovered if you freeze a nearly inch thick steak you can slice it in half before fully defrosted and stiff with nothing more than a kitchen steak knife and the perfect thickness. Just put it back in the fridge sliced for a full defrost.
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    Another is that a hollow edge santoku knife is the best all purpose chef/cleaver/thin slice/vegetable/fine dice knife design ever.
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    Lots of good tips. I hadn't heard of the apple in the potatoes before. One thing though, using an egg slicer to slice mushrooms is a bad idea. It will break the wires on your slicer. Stick to a knife or a food processor.
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    I've actually heard the opposite about tha apple/potato combo.

    https://culinarylore.com/food-scienc...rom-sprouting/

    Although, if you have semi-ripe tomatoes, an apple slice will ripen them in a brown paper bag.

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    Quote Originally Posted by jigglepete View Post
    I've actually heard the opposite about tha apple/potato combo.

    https://culinarylore.com/food-scienc...rom-sprouting/

    Although, if you have semi-ripe tomatoes, an apple slice will ripen them in a brown paper bag.
    Hadn't heard about an apple slice to ripen tomatoes.

    There are a lot of ways to do most things in the kitchen. Some of these tips are more time and/or material consuming then doing it a classic way.

    I don't cook my food in plastic. I don't care what they claim, using glass, uncoated metal or parchment paper is the safest way to avail leaching or contamination.
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    Anything that comes in a glass jar, I usually keep the jar.
    "Buy a man eat fish, the day, teach a man to a life time! "
    "As one computer said, if
    you're on the train and they say 'PORTAL BRIDGE' you know you better make other plans."
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    One I forgot.

    Other an an old school dinner knife … commonly called a butter knife, and an old school actual butter knife … there is no such thing as a culinary knife that is too sharp.
    "Buy a man eat fish, the day, teach a man to a life time! "
    "As one computer said, if
    you're on the train and they say 'PORTAL BRIDGE' you know you better make other plans."
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