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Chef Virginia Lexis

@MyCookingTips

Expert cooking tips & tricks delivered directly to you.....

BBQ TIP - Never place meat directly on an open flame, it will char. Wait for red coals, which are actually a higher temp than open flames


SPICE TIP - The fridge is bad for storing spices because it's humid; store larger quantities in the freezer in tightly sealed containers


WINE TIP - Store bottles of wine on their sides. This will keep the corks moist and prevent air from seeping in and ruining the wine


CUTTING BOARD TIP - There is still dispute whether wooden or plastic is better, however both are safe if scrubbed with soap & hot water


SALAD TIP - Wash your greens :) Properly washed greens keep longer in the refrigerator and stay crisp for salads!!


HEALTH TIP - Yogurt vs. Mayo - Substitute half plain yogurt for mayo in dishes like tuna, chicken or egg salad


BBQ TIP - Soak wooden skewers in water for 30 minutes before using them so they won't burn during cooking


COOKING TIP - To make your broth be fat-free, chill it. The fat will rise to the top, which you can then remove before using the broth.


VITAMIN TIP - Vitamin C is destroyed quickly in cooking; cook fruits & veges for the shortest time in the smallest amount of water possible


GARLIC TIP - 1 raw garlic clove, minced/pressed releases more flavor than 12 cooked whole cloves, which barely have the raw aroma or flavor!


BBQ Tip - use tongs to turn meat, never a fork. Fork holes in the flesh allow the juices to escape, resulting in lost flavor & chewy meat.


To restore color and shine to an aluminum pan, boil some apple peels in it for a few minutes then rinse.


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