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flamin lib

(14,559 posts)
Mon Jul 21, 2014, 06:35 PM Jul 2014

Kitchen tips anyone?

If you're like me the stock pot always boils over and makes a mess of the cook top. Easy solution is to use your remote read thermometer! Set it at 200f and when it sounds off you are alerted to an almost boiling stock pot.

To clean my spice grinder I use rice. Grind a hand full of rice and discard the rice dust along with the residual spices.

If you grind your own meat; ground chuck for burgers or pork butt for sausage, clean the grinder with bread to push the last of the meat through.

Speaking of sausage I grind 10lbs of pork, seal it in 1lb food saver bags and mix the sausage spices separately. I keep sweet Italian spice, breakfast blend and a few other favorites in glass jars. When I want a type of sausage I thaw a pound of pork mix in the spice and let sit for a few hours.

You guys have others?

34 replies = new reply since forum marked as read
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Kitchen tips anyone? (Original Post) flamin lib Jul 2014 OP
Clean the microwave frequently. TexasTowelie Jul 2014 #1
Maybe not a cook but a State treasure for Texas. nt flamin lib Jul 2014 #3
Pie from 'wet' fruit. Sentath Jul 2014 #2
A bottom pie crust locks Jul 2014 #5
Close your mouth the whole time you chop onions. The fumes don't get to your applegrove Jul 2014 #4
Better yet, chill the onion JayhawkSD Jul 2014 #12
Prep, prep, prep. pinto Jul 2014 #6
Fresh ginger keeps almost indefinitely Fortinbras Armstrong Jul 2014 #7
This message was self-deleted by its author Jenoch Jul 2014 #8
a few dabs of butter on top of a fruit pie before you ... grasswire Jul 2014 #9
i shred chicken in the kitchen aid fizzgig Jul 2014 #10
Brilliant. Never thought of that. (nt) Inkfreak Jul 2014 #28
A few things I've got Nac Mac Feegle Jul 2014 #11
Buy the best knives you can afford and treat them like your children. cbayer Jul 2014 #13
I love a good sharp knife - I refuse to put mine in a drawer - they must be washed DrDan Jul 2014 #15
And a good sharp knife is safer, easier to use. pinto Jul 2014 #16
I am staying in a place right now with terrible knives. cbayer Jul 2014 #21
I use a steel all the time - but once a year I take them to a local guy for sharpening DrDan Jul 2014 #23
If I can find someone around here that does that, I'm going to take them in. cbayer Jul 2014 #24
I've often seen a knife sharpener at farmer's markets. n/t winter is coming Aug 2014 #33
when using a can of tomato paste - open both ends and push it out DrDan Jul 2014 #14
I moved to those squeeze tube so when the recipe calls for 2 TCS ..that is all I squeeze out...love mtnester Jul 2014 #17
probably makes sense - I end up using the whole can - good thing they are small DrDan Jul 2014 #18
I am with you on this. cbayer Jul 2014 #22
I buy the jarred or canned paste because it is cheaper then wrap the leftovers and freeze them. Luminous Animal Jul 2014 #25
I do that with ancho chiles in adobe. cbayer Jul 2014 #31
AH! MrMickeysMom Jul 2014 #19
This is a great thread... MrMickeysMom Jul 2014 #20
that is a great idea! fizzgig Jul 2014 #26
Check this out, then. Inkfreak Jul 2014 #29
Realize your limitations & marry a cook. Inkfreak Jul 2014 #27
Always have a glass of wine at your side... bif Jul 2014 #30
Filling salt and pepper shakers Galileo126 Jul 2014 #32
Parchment paper is your friend. winter is coming Aug 2014 #34

TexasTowelie

(111,288 posts)
1. Clean the microwave frequently.
Mon Jul 21, 2014, 07:16 PM
Jul 2014

The food tastes better when it isn't mixed with leftover odors of previous meals.

(Sorry, but I'm not much of a cook).

Sentath

(2,243 posts)
2. Pie from 'wet' fruit.
Mon Jul 21, 2014, 07:44 PM
Jul 2014

When making pie from a high moisture fruit; put the fruit, sugar, and any acid in a colander or strainer and let the sugar pull the excess juice out of the fruit. Reduce the drained juice to syrup before adding it back to the fruit to keep the finished pie nice and firm.

locks

(2,012 posts)
5. A bottom pie crust
Mon Jul 21, 2014, 08:11 PM
Jul 2014

won't get soggy if you always use a glass pie plate and check the bottom before you take it out of the oven to see if its done. Also, cover the outside ring of the crust with foil (or a metal ring) so it doesn't get too brown before the pie is cooked. Brush top crust with egg/water mix for a lovely color.

applegrove

(118,008 posts)
4. Close your mouth the whole time you chop onions. The fumes don't get to your
Mon Jul 21, 2014, 08:10 PM
Jul 2014

eyes as quick and you don't cry.

pinto

(106,886 posts)
6. Prep, prep, prep.
Mon Jul 21, 2014, 09:27 PM
Jul 2014

When I'm on point I lay the whole meal out, prep it all - dice, slice, season, marinate, whatever. Put everything else away when I'm done. Then make the dish.

It really works well. And at times I just throw stuff together as I go, especially with left overs.

Fortinbras Armstrong

(4,473 posts)
7. Fresh ginger keeps almost indefinitely
Tue Jul 22, 2014, 04:00 AM
Jul 2014

If you peel it, slice it, put it in a jar, cover the ginger with dry white wine and put it in the refrigerator.

Response to flamin lib (Original post)

grasswire

(50,130 posts)
9. a few dabs of butter on top of a fruit pie before you ...
Tue Jul 22, 2014, 08:38 PM
Jul 2014

.....put the top crust on will enhance the flavor of your pie. I always mix the sugar with toss the fruit with a tablespoon of flour and any spice as well as a spoon of cornstarch if I know the fruit will be extra juicy. Then I toss the fruit in that sugar mixture, fill the bottom crust, add a few dabs of butter, and put on the top crust and cut vents. For some pies (such as rhubarb) I sprinkle a bit of sugar on the top crust. The butter and flour combine with the juices to make a flavorful pie ant is not overly runny.

And I always put a cookie sheet lined with aluminum foil on the rack below a fruit pie

fizzgig

(24,146 posts)
10. i shred chicken in the kitchen aid
Wed Jul 23, 2014, 12:12 AM
Jul 2014

toss your cooked chicken in there with the paddle attachment and let it go.

Nac Mac Feegle

(969 posts)
11. A few things I've got
Sat Jul 26, 2014, 02:12 PM
Jul 2014

Keep a 'trash bowl' handy when prepping. I have this old cheap, stainless steel bowl that was the 'prize' from some salesthing, that I keep on the counter. Just the thing for onion skins, carrot / celery ends, fruit peels, egg shells, bits of packaging, or whatever. Put a plastic grocery bag in it to make for easy transfer to the big trash can when ready. Saves a lot of steps.

When using an egg wash on a pie crust, sprinkle on some Turbinado sugar (large raw sugar crystals) for a crunchy accent to the glaze.

If you have to peel more than few potatoes, spread out a couple sections of newspaper on the counter, and peel onto that. Just fold the peels up in the paper when done and toss the whole mess.

Instead of cream cheese for a cheesecake, use yogurt cheese. Get a container of plain yogurt, put a coffee filter into the colander, put the colander in a large bowl, put the yogurt in the filter, and let set in the fridge for an hour or two. Do NOT use non-fat yogurt. This has so many emulsifiers in it that the liquid won't drain out. You can use this as a direct replacement (weight or volume) for cream cheese. This works best in sharper flavored cheesecakes, such as lemon. You're essentially making Greek yogurt.

If you store knives in a block type holder, place them so the edges are upward, to keep anything from dulling the edges.

Clean as you go. When you're through with prep bowl or knife, or tool, clean it. you may need it clean later, and it makes for much less work after you're done. If you don't have to do anything right now, clean something. The kitchen won't look like a war zone at the end of the day.

cbayer

(146,218 posts)
13. Buy the best knives you can afford and treat them like your children.
Tue Jul 29, 2014, 12:52 PM
Jul 2014

Never let them get dull an use an oiled stone to sharpen them. Make sure they stay in their own little protected area and preferably wrapped in their own little jacket. Wash them and dry them right away.

And always let your sous chefs know how precious they are and that they should treat them with great respect, because they are very, very sharp.

DrDan

(20,411 posts)
15. I love a good sharp knife - I refuse to put mine in a drawer - they must be washed
Tue Jul 29, 2014, 06:16 PM
Jul 2014

right after use (as you suggest) and put back onto the magnetic holder

cbayer

(146,218 posts)
21. I am staying in a place right now with terrible knives.
Wed Jul 30, 2014, 03:50 AM
Jul 2014

It makes everything harder, but does draw on my shallow ability to be creative, lol.

We bought a sharpening steel yesterday and are going to work with them. Hopefully we will coax some improvement.

DrDan

(20,411 posts)
23. I use a steel all the time - but once a year I take them to a local guy for sharpening
Wed Jul 30, 2014, 08:01 AM
Jul 2014

he charges only 3 bucks a knife - or $25 for all I bring in.

cbayer

(146,218 posts)
24. If I can find someone around here that does that, I'm going to take them in.
Wed Jul 30, 2014, 08:03 AM
Jul 2014

I hate to see them tossed, but they really have been unusable.

I don't think they were very good to begin with.

DrDan

(20,411 posts)
14. when using a can of tomato paste - open both ends and push it out
Tue Jul 29, 2014, 06:14 PM
Jul 2014

you will get it all without digging for it with a spoon

mtnester

(8,885 posts)
17. I moved to those squeeze tube so when the recipe calls for 2 TCS ..that is all I squeeze out...love
Tue Jul 29, 2014, 07:56 PM
Jul 2014

They cost a bit more, but worth it when thinking about discovering that unused paste in the fridge by surprise

cbayer

(146,218 posts)
22. I am with you on this.
Wed Jul 30, 2014, 03:51 AM
Jul 2014

I never used a whole can. The squeeze tube is the best and is also good for anchovy paste and basil puree.

Luminous Animal

(27,310 posts)
25. I buy the jarred or canned paste because it is cheaper then wrap the leftovers and freeze them.
Wed Jul 30, 2014, 04:44 PM
Jul 2014

Then I just slice off a chunk when I need it.

MrMickeysMom

(20,453 posts)
20. This is a great thread...
Tue Jul 29, 2014, 09:55 PM
Jul 2014

I'm without my kitchen as a result of a long term renovation going on in our little home. I'll remember a few more ways to appreciate a new kitchen!

I already learned (probably here) how easy it is to peel garlic by putting the whole garlic in a glass jar, shaking it vigorously for about 15 seconds. I couldn't believe how clean and chop ready it was!

Inkfreak

(1,695 posts)
27. Realize your limitations & marry a cook.
Wed Jul 30, 2014, 05:44 PM
Jul 2014

I did.






Seriously....I'm horrible. So these tips are great. And I can impress my wife with my "know how".

bif

(22,559 posts)
30. Always have a glass of wine at your side...
Thu Jul 31, 2014, 12:25 AM
Jul 2014

And an open bottle at your side while you cook. You can blame it on your mistakes.

Galileo126

(2,016 posts)
32. Filling salt and pepper shakers
Thu Jul 31, 2014, 01:41 PM
Jul 2014

Grab a magazine insert (postcard size subscription nuisances) and fold it in half lengthwise. Fill the insert with salt (or whatever) and pour into the shaker. No mess, no funnels, and you finally get a use out of those annoying inserts.

winter is coming

(11,785 posts)
34. Parchment paper is your friend.
Sat Aug 2, 2014, 08:10 PM
Aug 2014

It's so much easier than greasing cookie sheets, and you can wrap up fish and veggies in individual packets for baking. I get the big flat box at a restaurant supply store. I keep it in a shelving unit in my breakfast nook, with the "open" end loosely covered in a kitchen trash bag to keep the paper clean.

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