Friday's Top Ten
Top ten summer cooking secrets:
10. Punch your thumb in the middle of a meat patty before grilling to make a little indent. Keeps the patty level and promotes even cooking.
9. Hold the ends of asparagus spears in each hand and bend until they snap. Discard the tough base.
8. If you're making pastry, grate cold butter on the large side of a grater.
7. Always let meat sit 5-15 minutes before cutting to seal in juices.
6. Add lemon or lime zest to salads or sauces for extra zip.
5. No matter how you cook fish, don't turn it.
4. Use the freshest vegetables possible.
3. Add herbs and spices early in the process for a subtle taste. For more pop, add just before serving.
2. Keep your knives sharp.
And the #1 summer cooking secret:
1. Cook with wine - and don't forget to save some for the food :)
10. Punch your thumb in the middle of a meat patty before grilling to make a little indent. Keeps the patty level and promotes even cooking.
9. Hold the ends of asparagus spears in each hand and bend until they snap. Discard the tough base.
8. If you're making pastry, grate cold butter on the large side of a grater.
7. Always let meat sit 5-15 minutes before cutting to seal in juices.
6. Add lemon or lime zest to salads or sauces for extra zip.
5. No matter how you cook fish, don't turn it.
4. Use the freshest vegetables possible.
3. Add herbs and spices early in the process for a subtle taste. For more pop, add just before serving.
2. Keep your knives sharp.
And the #1 summer cooking secret:
1. Cook with wine - and don't forget to save some for the food :)
Comments
Hart - My fave, too :)
Colette - It works. Point your thumbs toward the middle of the stem.
Talli - I think so.
Guess we'll have to stick with steak and cocktails for now. :)
Nice connecting with you today, Carol! :-)
Alex - Or make reservations!
Laura - #1 is my favorite :)
Liz - Same here!
Lisa - Actually, if you're grilling something like swordfish steaks it's OK. But most is delicate and cooks quickly.
Elspeth - Happy to add to you knowledge :)
Lydia - Funny how that works.
Great list. :)
Elizabeth - And if you mistakenly open a bottle that won't blend ....
Just reading this list made me hungry!
RaShelle - The reason for not flipping fish is because most of it is extremely delicate and becomes more so as it cooks. And it cooks quickly. It will cook all the way through in minutes. If you have a denser fish, like swordfish or halibut, and you're cooking thick steak cuts instead of fillets, then you would flip those. Or if you're lucky enough to have fresh tuna, you'd want to sear that on each side. But otherwise, skin side down and don't turn. Also if you fry with breading, have the oil deep enough the fish can float. Drop it in. When it floats to the top, it's done. Very quick.
Have a great weekend.
Medeia - I'll have to really think about those!
I hadn't heard the hamburger tip one. Thanks!
Happy summer!
Lee
Tossing It Out
Arlee - I broil salmon and don't turn, but the other member of my team does all the grilling. I don't know what he does. Probably puts it in the fish thingie he has that holds it in place no matter what he does to it.