Displaying all posts for 222 Tips, Tricks and Tools

Tips, Tricks, Tools and other Info. Everything to help you succeed.

NOTES: Misc 1

by February 23, 2017 » Add the first comment.

These are misc notes that I made from various sources. Use jicama spears for snacks Use a pita with cheese sauce and misc toppings for a quick dinner Use a colander for an easy steamer basket Put a towel under the cutting board to help hold it in place Read more »

Classes 3 and 4 – Lunches

by December 14, 2016 » Add the first comment.

BEGINNER AND INTERMEDIATE CLASSES – – – We will start with some tips and tricks that you will be able to use across many recipes.  All students will have their own hot plate and their own skillet to prepare these meals.  They can choose to sample them here or take Read more »

Care of your Non-Stick Skillets

by October 17, 2016 » Add the first comment.

This includes teflon, ceramic, and all surfaces that claim to be non-stick. Please also review my post:  Care of your Cast Iron Skillets Teflon Tips Teflon, Ceramic and other non-stick finishes need to be taken care of.  Here are some tips that you may find useful. Wash and rub Read more »

Tips: Peppers

by October 10, 2016 » Add the first comment.

Before working with peppers, coat your hands with just a bit of olive oil.  This will protect your skin, and then you can just wash your glove off afterwards The seeds and vein contain most of the heat in a pepper Most of the seeds will be near the Read more »

Buying Frozen or Canned Food

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Most food is flash frozen at the peak of ripeness. Berries – These have a very short season, so frozen is the best way to get ripe strawberries, blueberries, raspberries 10 months out of the year.  Thaw them overnight in the refrigerator. Spinach – Greens freeze very well.  You can Read more »

Steam Juicer

by July 25, 2016 » Add the first comment.

Thanks to Living HomeGrown for some tips and feedback on using my steam juicer. I’ve used my steam juicer for my soft fruits such as grapes, raspberries, etc. We last a huge branch of our lime tree last night, so today will be trying this on citrus (yet untested) and Read more »

Tuna Tips

by July 17, 2016 » Add the first comment.

A sashimi knife called a yanagi-bocho or yanagi knife is sharpened only on one side.  This allows you to slice the sashimi with minimal bruising or mashing. Tosha Soy is generall used for sashimi dipping.  You can make an acceptable substitute using soy + sake + mirin + bonito Read more »

Dietary Water

by July 9, 2016 » Add the first comment.

In these dog days of summer here in Phoenix, where the temperature frequently peeks over the high side of 120º it is important to stay hydrated.  Dietary Water is more beneficial than just drinking tap water, as it gives your body nutrients that tap water does not offer.  Here are Read more »

Grandpa’s Garden Tips

by July 4, 2016 » Add the first comment.

Store your seed packets in a photo album for easy review and retrieval. Bake crushed egg shells at 350º for 20 minute to kill bacteria, then spread across your soil to slice the underbelly of snails. For those that you like, put a canning jar lid full of beer.  Read more »

Tips: Substitutions

by May 2, 2016 » Add the first comment.

If you don’t have a needed ingredient, there are usually options. Butter Replace half the amount of butter in your recipe with applesauce; if the recipe calls for one cup of butter, use half a cup of butter and half a cup of applesauce. If you don’t mind a Read more »

Tips: Terminology

by April 18, 2016 » Add the first comment.

Temperature Low heat: 225°F to 249° F – (107°C to 120°C) – Boiling, simmering, poaching – Unrefined canola oil Medium low heat: 250°F to 324°F – (121°C to 162°C) – Slow cooking, stews, stocks, reductions – Unrefined corn oil Medium heat: 325°F to 374° – (162°C to 190°C) Read more »

Tips: Steaks (Beef)

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See also Tips: Burgers and Tips: Steaks and Cow Parts Buying your Meat Don’t skimp on buying a steak.  You would spend $40 on a really good steak at a restaurant, consider spending nearly that much on a quality piece of meat with good marbling.  See the chart below Read more »

Tips: Avocado

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Purchasing Your Avocado When selecting an avocado, if you are planning on eating it right away, get one from which the stem falls off easily, but is still somewhat green underneath.  If the underneath has turned brown they are overripe.  If the stem does not come off, it is Read more »

Tips: Potluck Safety

by April 16, 2016 » Add the first comment.

Keeping Hot Food Hot If you have a casserole, you can keep it hot by wrapping it in a couple of bath towels.  If it is something that might spill, use a towel that will not be ruined by a stain. If you have a crock pot or hot Read more »

Tips: Spices

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Tips are coming soon: Age

Tips: Butter and Oil

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Tips are coming soon: Storing Butter vs Margarine Oil Olive Oil, green Refrigerated

Tips: Skills and Kitchen Safety

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Tips are coming soon: Knife Cooking Cleanliness  

Tips: Animals – Cows, Pigs, Chickens…

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Tips are coming soon: Cows, Veal and Beef Pigs and Pork Chickens and Poultry Use gloves when working with raw poultry Seafood  

Tips: Hacks of Life

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Tips are coming soon.  For now, you can BROWSE HERE.

Tips: Salads

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Tips are coming soon: Dressing on the side of bowl Tear or use plastic knife Iceburg – smash end