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Honing
A honing steel is the steel rod that you see in knife block sets. Some think it's used to sharpen a knife, however, it is really used to straighten the blade, realigning the edge and maintaining it in between sharpening. Hone your knife before every use to keep your slicing and dicing effortless.
Every home cook needs to know the secrets of the kitchen. Let me do the thinking for you. I'm here to help you prepare your meals easier, store your food safer and hopefully save you some money at the grocery store.
COOKING
TIPS
Spice Storage
Store spices in a cool, dark place. Humidity, light, and heat will cause dried herbs and spices to lose their flavors over time.
Hot Oil
To test if your oil is hot enough for frying, stick the tip of a wooden spoon or wooden skewer in the oil. If you see bubbles forming around it, you are ready to go.
Blanching
Blanching is a technique used on raw vegetables. It seals in the color, flavor, and nutrients of the vegetable. To blanch, boil raw vegetables for 1-2 minutes and then transfer them to an ice bath to "shock" them and immediately stop the cooking process. After they are cooled, cook them however you'd like. Frozen vegetables are already blanched.
Prepping Eggplant
Slice the eggplant into 1/2" circles and place in a single layer on a sheet tray. Sprinkle the eggplant with salt and let it sit out for about an hour. This will extract the moisture and remove the bitter flavor. Pat the eggplant dry with a paper towel and begin your cooking process.
Dried Herb/Spice Usage
When using dried herbs or spices, add them at the beginning of the cooking process directly to the hot oil/fat if possible. Doing this will allow the herb or spice to release its flavor.
Fresh Herb Usage
Most fresh herbs should be added at the end of the cooking process, but there are some exceptions. Rosemary and Thyme are two examples. If you are using Rosemary or Thyme sprigs, add them at the beginning of the cooking process, but be sure to remove them before serving. If you are not using the stems, finely dice the herbs and add them to the oil/fat like you would a dried herb. Tarragon is another herb that is best if added at the beginning of the cooking process.
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