- - Hangry tip Jar - -
To make a quick over-easy egg, pop an ice cube into your pan after the eggs have cooked for 2 minutes. Cover the pan and cook until the water from the ice has evaporated and the yolks are no longer visible - serve immediately! Yummy & runny, honey!
Bring your dressings for your salads in a separate container so the salads stay crisp and fresh!
An alternative to browning meatballs in a dutch oven is to bake them on a sheet tray lined with foil at 400º F for 15 minutes. Then place them in the pot with the sauce until the sauce is heated through.
A pan of hot water in the oven under the meatloaf will keep the top from cracking, but I DGAF because I was hangry.
Juniper berries add a floral aroma and brightness to lots of things. If you're not sure what else to use them for, try adding some to brines - whether those be pickle brines or turkey brines! You can also add some to your Gin and Tonic to really kick the floral flavor of the gin up a notch! Don't forget the lime!
To core a cabbage, cut it into quarters and cut the core out at an angle. You can follow the guide of the core after you cut it into four pieces.
When charring something don't add too much oil to your pan - you want some close contact between the pan and the ingredient you are charring. This is also a great alternative to grilling if you don't have a grill or if it's raining cats and dogs!
An ice bath is a bowl filled with cold water and ice. Mostly used for blanching, when you have to stop the cooking process instantly.
Brunoise means to cut into tiny cubes - 1/8" to be exact. Just dice it up small, it will be fine.
via Beef Empanadas
Make sure to cover the toothpick in some BBQ sauce so it doesn't catch fire.
Roasting meat on a rack allows for the fat drippings to escape, so the meat doesn't get soggy on the bottom from sitting in it's own fat.
Bringing meat to room temperature before cooking reduces the risk of steaming, which will prevent the fat from rendering.
Please invest in some real/shredded Parmesan cheese. I know the shaky green bottle is convenient, but it is basically just salt powder - the shredded stuff keeps just as long.
I used Trolli Sour Watermelon Sharks, but I also LOVE the blue raspberry gummy sharks with marshmallow bellies!
As I've said before -- don't flip if it sticks! The fish will speak to you when it's ready to tan it's back. Be patient and flip the fish when the skin stops sticking.
I Poach My Chicken In A Large Pot Of Water With Salt, Two Bay Leaves, Cilantro Stems, Peppercorns And Chili Flakes For 23 Minutes At A Rolling Boil. Strain For Stock!
If you want to eat this chicken as soon as you get home, brown the chicken the night before or the morning of, and then add all of the ingredients except the tomatoes and cilantro to a crock pot. Cook on low for 6-7 hours and stir in the tomatoes and cilantro when you get home.
I would have typically used white wine instead of chicken stock and vinegar, but I didn't have it. I'm always looking for ways to improvise if I don't have an ingredient I want. Using chicken stock and vinegar adds the same developed flavor as the tang of white wine. So Feel free to sub in white wine instead!
To cut into half moons, cut the onion or cucumber from root to tip in half. Then slice each half in the direction of where the equator would be (the opposite way of the first cut) into half moon shapes.
Pressing a dent into your burgers will ensure they are cooked evenly. The dent puffs itself back up during the cooking process. It will also help you to resist the urge to press the burger down with a spatula. Please do not smash the burger! All the fatty deliciousness will escape! These burgers will be a perfect medium.
To cob an ear of corn, cut off one end of the cob so that it's flat. Put the flat side down on your cutting board and use a sharp knife to to strip the kernels from top to bottom in one smooth motion. Be sure to get as close to the cob as you can - that's where the sweetness of the corn lives. Place a damp kitchen towel under your cutting board to prevent it from slipping and sliding around and make sure to use a sharp knife.
Flipping the bird (ha) can be intimidating. I just grabbed the wing on the right and the leg on the left and flipped that sucker over. It's effing hot, so use some paper towels or a kitchen towel to grab the winged beast.
Whenever I roast vegetables, I line my baking sheet with parchment paper. It helps control the heat, and it keeps your pans cleaner by reducing the mess!
via Farro Salad
I don't measure out how much olive oil to drizzle. You want to make sure the vegetables are evenly coated, but you don't want them to be too oily. I just start at the top of my pan and drizzle back and forth to the bottom of the pan one time. Be confident, you got this!
via Farro Salad
Ask your fish monger to remove the skin of your salmon for you :) I enjoy skinning my own salmon as a challenge, but sometimes ain't nobody got time due to the hanger.
Blanching a vegetable means to drop it quickly into boiling water, for no longer than two minutes. To complete the blanching process, you should always transfer the vegetable into an ice bath (ice and water), to keep the vegetable color bright!
Remember to season each layer of whatever you cook. Each time you add something new to your pot or pan, season it! If your first layer isn't seasoned... the whole dish will be under-seasoned.