Tips from America’s Test Kitchen

by on November 17, 2013
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  1. Save rind from Parmesan cheese, store in freezer, and add to soup for extra flavor.
  2. For a quick cooking meats such as fish, sprinkle a bit of sugar over the top so that it will instantly caramelize when it hits the hot pan.
  3. For a bit of a meaty mystery taste, add a little soy sauce or anchovy. Something with umami .
  4. Season things to be served cold more aggressively. Use vinegar, salt, pepper, sugar, lemon juice, etc. just before serving.
  5. Don’t over cook things with a chocolate base. As soon you start to smell them consider taking them out of the oven, or turning the oven off.
  6. Sautéed meat when it has been dried. If there is liquid, that will turn to steam and cook the meat, but will not brown it. This is called the Pallard reaction.
  7. Herbs fall into two categories. Those added early, and those added late. Herbs that are added early are things such as rosemary, Thyme… Full flavored herbs. Herbs that are added near the end are things such as basil, parsley, cilantro, and chives.
  8. If you are cooking something that uses butter or oil and other spices such as cinnamon, nutmeg, etc., melt your butter and put the spices into the hot butter to more fully develop the flavor of the spices.
  9. When sautéing chicken, heat your skillet up to about 450° before putting the meat into it.
  10. When sautéing onions, use 1/2 tsp of baking soda to speed up the process.


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