Some Tasty Cooking Ideas

Chicken:

Did you know that chicken, as quickly as its processed, begins to dehydrate? Even the freshest chicken you purchase has already begun to lose water. What to do? Rehydrate, naturally! After you’ve got cleaned the chicken and earlier than you cook it, let it rest at least quarter-hour submerged in cool water. That goes for both whole pieces of chicken (legs, thighs, wings, breasts), or reduce-up chicken meat chunks. Discard the hydrating water earlier than you proceed, and wash the water container with soap to remove any lingering germs.

Additionally, chicken meat, like most fowl, retains a little bit of a gamey flavor. To make your chicken as tasty as attainable, you must wash away that gamey trace. How you can do it? There are strategies that I use.

The first method is to rub the chicken meat throughout with salt, then rinse in cool water.

The second methodology is to liberally flood and wash the chicken with lemon juice, then rinse in cool water.

I typically will mix these methods: salt first, then lemon juice.

Spring Onions:

Spring onions are the sprouted form of garlic. Typically present in farmer’s markets in the spring, the plant has a delicate style of both green onions and garlic, making it suitable for a myriad dishes. I find that cooking lengths of spring onions with shredded pork threads and some crushed red pepper flakes to make a wonderful side dish. Unfortunately, unless you grow your own, the market window for spring onions is rather short.

But, not to worry. You’ll be able to create a substitute anytime of yr that closely mimics both the taste and texture of spring onions.

One green onion stalk combined with two minced cloves of garlic equals one spring onion stalk.

For my recipe, I wok together 6 green onions, sliced diagonally into 1 inch lengths, combined with 12 cloves of garlic, crushed, minced, after which I add ΒΌ cup shredded cooked pork threads, and 1/8 teaspoon crushed red pepper flakes.

Covering Casseroles in Aluminum Foil

Has this ever occurred to you? You create an excellent casserole, probably one with a cheesy topping, you then cover the casserole in foil, sealing in the edges. You pop it in the oven because the recipe directs. Then once you remove the casserole from the oven and take off the foil, you find a goodly amount of that casserole’s topping stuck to the foil?

That has occurred tome more occasions than I care to relate. But I did discover a easy and chic resolution: Cooking Spray!

Merely spray one side of the foil with cooking spray, then guantee that the sprayed side is placed in touch with the casserole. The cooking spray kinds a launch surface that the casserole’s toppings cannot persist with!

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