Solving Cooking Problems
Thickening soups and sauces can be done in a number of ways, but
the best
way to ensure that you will not have any lumps, is to mix equal amount of
water and cornstarch, in a small bowl. Beat this mixture with a fork, until
you have is a smooth, thick liquid. Slowly whisk the mixture into the sauce
or
soup, stirring constantly. Add more if the the right thickness has not been
achieved.
Seeding: When your recipe requests that you peel and seed a tomato,
before
using it to make sauces or salsa, make an X on the bottom of the tomato,
making sure you do not go too deep. Using a slotted spoon, drop the tomato
into boiling water for about 10 seconds. Remove the tomato and place in
a bowl
of ice water for about 5 seconds and set aside. Once they are cooled, gently
remove
the skin with a sharp knife, in a peeling motion. To remove the seeds, cut
the tomato
in half and using the tip of a spoon, scoop out the seeds.
Chopping an onion is easy using a sharp knife. Slice the onion in
half, through
the root and peel away the tough outer layer. Place halves, cut side down,
on
a cutting board, and make neat, horizontal slices, leaving the root end
intact.
Holding the root end, make perpendicular cuts and the pieces should fall
as you
chop. Chopping onions like this will also help reduce the irritants in onions,
that
cause you to cry.
Roasting Garlic: Roasting garlic adds a sweet, mellow, caramel flavor
to any dish.
Using a knife, cut off the pointed top of the head of garlic. Leaving the
bulb intact
and exposing the cloves. Place the bulb in a small baking dish and drizzle
with
some olive oil. Bake covered, in a 325 degree oven for 45-60 minutes, or
until cloves
are very soft; let cool. Once cool scoop out softened garlic into a bowl
and mash
with a fork to form a paste.
Keeping Fish Fresh: To keep fish fresh, place each piece of fish
in a large, sealable
plastic bag, press out as much air as possible and seal. Roll the fish up
in the bag
and place in a large container in the coldest part of the refrigerator.
Your fresh fish should keep for a day or two.
Removing Strong Odors From Your Hands: after handling fish, garlic
or onions,
wet your hands and rub them together with a small amount of baking soda.