Welcome back. We've been off the air for two weeks due to basketball, but now we are back. This week I'm going to share some valuable tips that will make your life easier, and give you some excellent cooking results.
1. To get the most juice from citrus, roll the lemon or lime under the palm of your hand before cutting it and extracting the juice. Also, zest the fruit before juicing.
2. Invest in the best knives you can afford. Not only will it make food prep easier, it will also help prevent accidental slicing of fingers.
3. Read the entire recipe before starting. Trust me, this is important.
4. If you want real, true, sweet, creamy caramelized onions to top your burger or pizza, cook them over medium-low to low heat for a long time, maybe up to an hour. Alternately, use your slow cooker.
5. Keep your guacamole green using this handy tip. Toss cubed avocado in citrus juice, about 3 tablespoons per avocado, then drain before mashing, reserving the juice. After you've mixed in your other ingredients, add some juice back to taste. Still, your dip will brown eventually if you serve all at once, so serve in small batches, with the rest stored in the fridge like so: Rub a little olive oil onto a sheet of plastic wrap, then press the wrap, oil side down, onto the surface of the dip—the thin film of oil creates an impermeable barrier, with plastic as a reliable backup.
6. If you find you need more oil in the pan when sautéing, add it in a stream along the edges of the pan so that by the time the oil reaches the ingredient being cooked, it will be heated.
7. Homemade vinaigrettes have fewer ingredients and taste better than bottled ones. No need to whisk them: Just put all the ingredients in a sealed container and shake.
8. To really bring out the flavor of vegetables, saute them before adding them to soups or pot pies.
9. Freeze the filling of the pot pie in the pastry lined pan before adding the top layer of pastry.
10. After using peanut butter or sour cream, smoosh down the sides of the container and level out the remaining food. This will cut down on the amount of liquid that usually accumulates.
11. Instead of placing a chicken on a roasting rack, cut thick slices of onion, put them in an oiled pan, then place the chicken on top. The onion will absorb the chicken juices. After roasting, let the chicken rest while you make a sauce with the onions by adding a little stock or water to the pan and cooking it for about 3 minutes on high heat.