 Did you ever wonder how those chefs on television make it all look so easy? It’s simple: They use professional tricks-of-the-trade to streamline cooking and simplify cleanup. You can, too. Holiday Cooking Made Easier Try these clever tricks: - To prepare salad greens quickly, wash, then toss them in to a salad spinner with a couple of folded paper towels. The towels will absorb excess moisture, leaving the greens dry, which will allow them to last longer.
- When peeling raw potatoes, insert a corkscrew or fork into one end. This “handle” lets you hold and turn the potato while you peel it with a vegetable peeler.
- To make bacon crisp, continually pour off the fat as the bacon cooks. As a bonus, you will enjoy reduced spattering.
- To get maximum juice from a lemon, microwave the lemon on HIGH for about 30 seconds before slicing and squeezing.
- Make cleanup a snap by lining baking pans with aluminum foil. Make sure the foil extends a couple of inches over the edges of the pan so you can lift out foods, such as brownies, before cutting.
- To cut cake slices cleanly, dip the knife blade into warm water before cutting each slice. Wipe and re-dip to keep the blade free of frosting and crumbs.
- Pre-prep your ingredients. That means having all ingredients ready to go before you start to cook, allowing you time to quickly assemble your recipe.
- Elevate fish, chicken or steak from ordinary to extraordinary with easy-to-make herb butter. Combine 1/2 cup softened butter with 2 tablespoons of fresh herbs (such as chives, dill or tarragon) or 1/2 teaspoon of dried herbs.
- To avoid overdone or underdone baked goods, check the accuracy of your oven. Set it to a certain temperature and place an oven thermometer in the oven for about 30 minutes. Then check the thermometer to see if it matches the setting you chose. If not, you can have the oven professionally adjusted. Or, if the oven is routinely high or low by the same amount (typically 25ºF), factor the difference into your cooking plans. For example, if your oven is "hot" by 25ºF, set it for 325ºF when a recipe calls for 350ºF.
Now you know some of the tricks-of-the-trade that professional chefs use to get more cooking out of less time and produce great food. Try them! You will enjoy the results.
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