This page will be added to and changed as new ideas emerge. Happy cooking! I hope these tips help you…
I always make more than I need for a meal. If the item(s) can be frozen, I do that. Otherwise they will make tasty leftovers for the rest of the week.
Learn when you can substitute a non-perishable version or frozen version of the same ingredient. Substituting a non-perishable or frozen version will alter the way that the recipe tastes, but sometimes it actually comes out better.
Whenever I can, I always buy a reduced sodium or no sodium version of a product. No human being ever needs the amount of sodium that’s found in products today.
I never buy a low fat/reduced fat version or a low sugar/reduced sugar version of anything. The chemicals in them are almost worse than the original. This also applies to artificial sweetners and “just like sugar” products.
I love agave syrup for sweetening recipes. It’s a great alternative to honey and you can use less of it.You can find it in the natural section of major grocery stores, and of course, in the natural/organic/specialty stores.
Make sure that you have the proper kitchen tools to accomplish your task. Try to buy the best quality (as well as value) that you can. This doesn’t always mean that you have to buy the most expensive items. Do your research ahead of time – it will save you both time and money in the long run.
I use kitchen tools that have multi-purpose characteristics to them. This means that I don’t have to have every gadget out there to create wonderful meals.
I keep a recipe journal. I date each entry (including the day of the week), and list the source of the recipe if it’s not my own recipe. I make notes on what works, what doesn’t, ingredient/recipe alternatives, and observations that I make while preparing the recipe. If the recipe cut out is small enough, I will just adhere it to one of the pages. With this in mind, it’s a recipe book and a great culinary time capsule!
Egg whites tenderize pork. It’s a “secret” in global cuisine, such as asian cooking, to get the best pork product possible.
When I’m doing a coating of something (like a fish fillet) that uses flour, I add 1 Tablespoon of corn starch per 1 cup of flour to the mix. You will get a light and “poofy” coating as opposed to the heavy coatings you sometimes see.
When you want to use cornstarch to thicken a sauce, add it to cold water first. Then add that to your meal. It will dissolve completely in cold water, but be very lumpy in warm/hot liquids. Also, in a warm/hot liquid, the cornstarch will leave a “flour like” taste to the sauce.
You can use arrowroot in the same way that you would use cornstarch.
I do a lot of cooking in stock pots, dutch ovens, and the like. They are the most commonly used pots and pans for when I’m making “peasant” dishes, soups, and stews.