10 11 Kitchen Tips FTW!

Home-Ec101 is hosting a book give-away that speaks to the Kitchen Geek, in me.

Just like Alton Brown’s “I’m just here for the Food,” and most health-related “dont’s,” the why helps me adapt, easier.

I’d really like to read this book, without buying it, so I’m entering this post as a second entry, in the contest to win the book. :)

As I read through the comments, many of my tips were repeated.. but I’m going to list them anyway.

10 Kitchen Tips

1. Read the entire recipe, before you begin. Think it out and know if there are things missing or misunderstandings.. and especially to see that you have all the ingredients.

2. Start baking and cooking by filling your sink with hot sudsy water, for dishes.

3. Let the cake cool, completely, before you cut it, so the steam doesn’t zap out all the moisture, and leave you with dry crumby (crummy) cake. Your hot piece may be the best piece, but being more patient makes every piece that way. (and the whole cool before frosting just saves you clean-up, of the melted frosting mess..)

4. When baking, check your oven temperature, (to make sure you’ve turned it on and given it adequate time to pre-heat) before you add liquids to the dry leavening. I’ve been pre-heating my oven 50 degrees warmer than I want it, and then I turn it down, as I put the dish into the oven, to prevent the heating element from popping on, right away.

5. Always add starch, for thickening soups and gravies, to COLD liquid, to prevent lumps. Mix together and then add to the hot soup/gravy.

6. Use ice-cold water for pastry crust.

7. Use cold non trans-fat shortening/butter when making biscuits.

8. Other than mentioned above, when baking, have all ingredients at room temperature.

9. When making bread, in the bread machine, stand-by, as it starts to adjust the recipe, with Tablespoons of flour or water. If there is flour around the pan, that is not incorporating into your dough ball, add water,by the Tablespoon, each minute, until it does. If your dough ball is loose, and sticking to the edges of the pan, add flour, by the Tablespoon, each minute, until it stops sticking and forms a ball. Depending on the humidity, in your kitchen, your flour/water ratio sometimes needs adjusting. I, usually do not use more than 2-3 Tablespoons, though.

10. Fluff your flour before you measure. Or weigh it.

11. (Yeah I know I said 10.) RecipeZaar baby!

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10 11 Kitchen Tips FTW!

Home-Ec101 is hosting a book give-away that speaks to the Kitchen Geek, in me.

Just like Alton Brown’s “I’m just here for the Food,” and most health-related “dont’s,” the why helps me adapt, easier.

I’d really like to read this book, without buying it, so I’m entering this post as a second entry, in the contest to win the book. :)

As I read through the comments, many of my tips were repeated.. but I’m going to list them anyway.

10 Kitchen Tips

1. Read the entire recipe, before you begin. Think it out and know if there are things missing or misunderstandings.. and especially to see that you have all the ingredients.

2. Start baking and cooking by filling your sink with hot sudsy water, for dishes.

3. Let the cake cool, completely, before you cut it, so the steam doesn’t zap out all the moisture, and leave you with dry crumby (crummy) cake. Your hot piece may be the best piece, but being more patient makes every piece that way. (and the whole cool before frosting just saves you clean-up, of the melted frosting mess..)

4. When baking, check your oven temperature, (to make sure you’ve turned it on and given it adequate time to pre-heat) before you add liquids to the dry leavening. I’ve been pre-heating my oven 50 degrees warmer than I want it, and then I turn it down, as I put the dish into the oven, to prevent the heating element from popping on, right away.

5. Always add starch, for thickening soups and gravies, to COLD liquid, to prevent lumps. Mix together and then add to the hot soup/gravy.

6. Use ice-cold water for pastry crust.

7. Use cold non trans-fat shortening/butter when making biscuits.

8. Other than mentioned above, when baking, have all ingredients at room temperature.

9. When making bread, in the bread machine, stand-by, as it starts to adjust the recipe, with Tablespoons of flour or water. If there is flour around the pan, that is not incorporating into your dough ball, add water,by the Tablespoon, each minute, until it does. If your dough ball is loose, and sticking to the edges of the pan, add flour, by the Tablespoon, each minute, until it stops sticking and forms a ball. Depending on the humidity, in your kitchen, your flour/water ratio sometimes needs adjusting. I, usually do not use more than 2-3 Tablespoons, though.

10. Fluff your flour before you measure. Or weigh it.

11. (Yeah I know I said 10.) RecipeZaar baby!

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