Some General Cooking Ideas and Basic Procedures
Potato Trick in Reverse
It's an old trick to reduce overshot salt by cooking a few potatoes in
your dish; taking that in reverse: cook potatoes to be added to
stews and soups separately, add them when they're almost done.
Traditionally, white ("Cauliflower") sauce is made by melting
butter in a small pan on the stove, mixing with flour, let it rest
(to reduce the floury taste), then heat and add milk (in small
amounts at first), stir well, till desired consistency is reached,
add grated cheese an/or
ground nutmeg if you want.
Nowadays, I put white flour in a bowl (say 100g, 2/3 cup), add 3-4 TBsp
olive oil, mix and let it rest, then add milk, in small amounts at first,
keep stirring well, and
heat in the microwave, still add cheese (grated, swiss) and nutmeg.
Muchrooms eh Mushrooms
Preparing mushrooms, I put a little olive oil in a large frying-pan
over medium heat, cut off some of the mushroom stems, then cut them in
four or six pieces over the pan; saute covered, stirring from time to
time till the released water is evaporated and they just start to turn
brown, grind some black pepper over it and add some soy sauce.
Some stores have mushrooms m
clean and ready, washed and rinsed.
That's very convenient.
Don't Cook The Ham
I think the taste of good ham is cheapened by heating, so I add it at
the last moment or on the plate.
Onions & Garlic
Peel onion, cut through and slice thin; heat olive oil
in a skillet, sautee over high heat for a few minutes, add minced garlic,
then cook some ten more minutes over medium heat.
I used to think that long, slow cooking of onions would reduce gas,
but that's wrong, it seems the long, slow cooking makes it worse.
Ease the peeling of garlic cloves by hitting them with a heavy object
like a knife or your hand (not my hand!). I have the impression
that minced and squeezed garlic taste differently, and I prefer minced.
After 35 years of cooking I started mesauring the oil I put in my skillets, and I wish
I'd started that earlier. I think I always used too much.
For a large skillet I use two tablespoons. Heat up
non-nonstick skillet before adding oil.
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