Don’t Be Afraid When You Decide To Cook A Special Meal

Are you baffled by the meals your loved ones are able to make? The information in this article can help anyone into a skilled chef.

Bake pie and tart crusts a longer time than you think they should be baked. They should be a light golden caramel color rather than pale in color. The darker color results when the sugar in the crust has started to caramelize and this will give a much sweeter and crisp flavor.

Slice meat thinly on the bias very thin when you are making stir fry. This can take time and very time-consuming.

This will help keep the foods flavor in and make for a tasty meal.

Plan on preparing a big pot of stock so that the excess can freeze and used later. Good homemade chicken stock is a wonderful base in soups, casseroles, stews and other dishes.

When you cook a pumpkin, stand it up and then slice it down the middle. Place them on different baking pan with the cut side down.

This will allow your food the maximum amount of flavor possible.

Always get the freshest garlic for it. A good rule of thumb for garlic: Fresher means sweeter.You will also find that fresh garlic from its firm skin and is free of bruises.

Don’t use a type of wine in your meals that you wouldn’t drink. There are wines available that was made specifically for cooking.

Keep your turkey leftovers after the big meal.Cut it up and put it away in an airtight container. The turkey meat will keep its freshness and can stay fresh for weeks this way.

When using fresh herbs like parsley or dill, bundle them together and cut them with scissors instead of chopping. This will keep them drier and less heavy than chopped with a knife.

Extra Flavor

The salt helps to keep the herbs on the board during chopping and add extra flavor as well. Do not add any salt as you are cutting the herbs. The salt will stick to the herbs some extra flavor because it sticks to them.

Always keep this article’s suggestions in mind. Your guests will begin to inquire where you learned your new secrets.

By pauline