Cooking Tips
from Italian Traditional Food
Cooking Tips, Culinary Tips, and Cooking Information
from Italian Traditional Food
This is a selection of general cooking tips, culinary tips and cooking
information from Italian Traditional Food that you should find useful. Some of these
cooking tips, culinary tips and cooking information may
already be known to you but other may not. These cooking tips, culinaty tips and cooking
information will make life easier for you in the kitchen. Also checkout the Articles,
Articles 2, Articles 3, Articles 4, Articles 5, Articles
6, Articles 7, Glossary, Glossary 2, Glossary 3, Glossary A-E, Glossary F-N, Glossary O-Z, FAQ,
FAQ 2, FAQ 3,
Measurement Converter, Oven Temperatures, Italian
Pantry Ingredients, Cookbooks, Cookbooks 2,
Cookbooks 3 and Recipes pages.
1. In order to remove the skin of
tomatoes, place them in warm water for about 8 minutes. The skin can then be easily peeled off.
2. Moisten the base of the
saucepan with water to reduce the chances of milk sticking to the bottom.
3. Place
overripe tomatoes in cold water and add some salt. Overnight they will become firm and fresh.
4. To avoid crying
when cutting onions, cut them into two parts and place them in water for 15 minutes before chopping
them.
5. Prevent egg shells from cracking, add
a pinch of salt to the water when hard-boiling.
6. Use cooking spray on plastic
containers to prevent stains from tomato sauce or any sauce that might stain your tupperware.
7. Mushrooms should never be
soaked in water because they absorb liquid and will become mushy.
8. Store potatoes, loosely packed, in a
cool dark place. Do not store in the refrigerator.
9. Potatoes will take food stains off of
your fingers. Just slice and rub the raw potato on your skin and rinse with water.
10. When noodles are boiled, drain off all the hot
water and add cold water. This way all the noodles will get separated.
11. Wrap the onions individually in a newspaper and
store in a cool and dark place to keep them fresh for long time.
12. Add a few drops of lemon juice in the water before boiling the
rice to make rice whiter.
13. Try not to store potatoes with onions because,
when close together, they produce gases that spoil both.
14. To keep potatoes from budding, place an
apple in the bag with the potatoes.
15. Place unripened fruit in a
paper bag for quicker ripening.
16. Brown sugar will not harden if
stored in the freezer.
17. In order to easily remove burnt food
off of a skillet, add a few drops of dish soap and enough water to cover the bottom of the pan. Then place it on
the stove and bring to a boil to remove the offending foods.
18. Drain lumpy gravy or sauce
through a fine sieve to remove the lumps.
19. A meat roast with the bone
in will cook faster than a boneless roast because the bone carries the heat to the inside of the meat
quicker.
20. Save butter wrappers in the
freezer to use for greasing pans when baking.
21. To keep salt from clogging in the shaker, add a
teaspoon of uncooked rice.
22. Let raw potatoes stand in
cold water for about 40 mins before frying to improve their crispness.
23. A dampened paper towel
brushed downward on a cob of corn will remove every strand of corn silk.
24. Lettuce keeps better if you
store in refrigerator without washing first so that the leaves are dry.
25. Warm your dinner plates
slightly in the oven before serving so the meal stays hotter.
26. Adding a little lemon juice
to the artichoke cooking water will help to retain the color of the artichoke.
27. Use tongs to turn meat on the grill
to avoid piercing the meat. This will help to keep most of the juices inside the meat.
28. Place a couple of marbles
in the bottom half of a double-boiler as they will rattle when the water gets low and warn you to add more water
before the pan burns.
29. Add a tablespoon of sugar when
boiling corn-on-the-cob to help bring out the corn's natural sweetness.
30. Spray the surface of the cheese grater with
cooking spray to prevent the cheese from sticking.
31. Marinate red meats in wine to tenderize.
32. For a milder garlic flavour, add the whole garlic
to the pot, and remove before serving.
33. Avoid tears when chopping onions by peeling under
cold water.
34. When adding wine in a risotto, add it first
before any other liquid so that the dry rice will absorb its flavour.
35. Do not add oil to your pasta water. It prevents
the sauce from binding to the pasta.
36. To keep your salt shaker running free, add a
teaspoon of dry rice. The rice will absorb any extra moisture.
37. Place grilled or roasted peppers in a plastic bag
for 18 minutes before peeling.
38. To retain the white colour of mushrooms, slice
just before using or dip in lemon juice.
39. Place unripe fruits and vegetables in a paper bag
for a day or two to ripen.
40. To remove garlic breath, simply chew a sprig of
fresh parsley.
41. Always pre-heat your frying pan before adding
butter or oil. Food will not stick.
42. Best way to store fresh celery is to wrap it in
foil and place in fridge.
43. Always wash your hands with warm water and soap
before any kind of food preparation.
44. To increase the amount of juice from a lemon,
place in a microwave for 12 secs.
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Trust that you found the above cooking tips, culinary tips and cooking information
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