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       #Post#: 65624--------------------------------------------------
       I learned a new trick . . .
       By: jpcher Date: April 15, 2021, 2:52 pm
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       I made a nice vegetable broth yesterday which I used for
       vegetable soup by mashing some potatoes (for thickener) adding
       the broth and a bunch of vegetables. Final tasting I thought it
       needed a bit more salt. Instead of opening the the salt on the
       shaker side I opened it on the pour side and oops! Way too much
       salt.
       I know the potato trick . . . peel a whole raw potato, put it in
       the soup and let it boil for about 1/2 hour or until the potato
       is almost done. The potato will absorb the salt.
       Except I like my veggies al dante and not mushy and cooking them
       for another 1/2 hour would have made them mushy. Sigh. What to
       do.
       I googled and found that adding vinegar to the soup cuts the
       taste of the salt. It worked! Plus I think the bit of tang from
       the vinegar added a nice touch to the soup. I think I'll add it
       to my veggie soup from now on.
       What about you? What cooking tricks have you learned?
       #Post#: 65635--------------------------------------------------
       Re: I learned a new trick . . .
       By: TootsNYC Date: April 16, 2021, 8:33 am
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       I've realized I should probably add a splash of vinegar to
       almost everything. My mom threw in a little bit of dry mustard
       as a flavor enhancer.
       And my mom taught me to add salt to the buttercream recipe on
       the back of the Domino's confectioner's sugar box. It makes a
       huge difference--cuts the sickly sweetness.
       And I once made chocolate chip cookies and forgot some of the
       sugar (I think I was doubling the recipe?). They tasted a little
       odd, but they were still good. I sort of preferred them--and one
       of the guys at work really liked them and kept lobbying me to
       make them that way.
       #Post#: 65647--------------------------------------------------
       Re: I learned a new trick . . .
       By: Hmmm Date: April 16, 2021, 10:53 am
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       Years ago I learned the way I like pan sauteed fish is to turn
       it frequently. Back then, the big advice was to put protein in a
       pan or on the grill and only turn once. Which makes sense if
       your goal is to create a crust or browning for flavor. But I
       like my fish to be moist through and through. Thin filets get
       flipped about every 30 seconds until done.
       The other was a method for making really moist chicken breasts
       for chicken salad. You gently poach chicken breasts in a skillet
       in barely simmering chicken broth and then remove from heat and
       let sit for another 20 min.
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