Things we have learned on the way: Tips for Cooking


When we first started cooking in our kitchen we had many disasters but it was all part of the learning process. These tips we learned from parents, friends, and our own trial and errors, it is not an exhaustive list but rather something we will add to over time. If anyone has a tip please feel free to share it and we might add it!


  1. Take 20 min to cut and dice everything you are going to need for the recipe before you start. 
  2. Baking is PRECISE so don't try to get crazy with substitutions.
  3. Eggs: Unless specified, use LARGE eggs for all the cooking recipes.
  4. Eggs: If a low fat recipe calls for 4 egg whites for an egg wash before you batter it with flour or panko follow this recipe instead:
    1. 1 large egg beaten + 1 tbls water
  5. In a recipe you can substitute fat free half n' half in place of heavy cream.
    1. EXCEPT in a baking recipe or if you need to whip the cream.
  6. When making a baked pasta dish, under cook the pasta a bit because it will cook more in the oven.
  7. If you are using bamboo skewers for grilling, soak the skewers in water for 20 min. Other wise your food and skewers will catch fire.
  8. If you take the meat out of a recipe to make it vegetarian, you will have to add a bit more oil, salt, and spices to bring back the flavor.
  9. If it calls for a tablespoon of a fresh herb and you don't have it, 1 tsp of the dried version will suffice.
  10. Kosher salt in the place of regular salt will reduce sodium but have the same effect as table salt.
    1. Except when making salt/spice mixes *see below*
  11. When making garlic bread in the broiler:
    1. Place some foil along the edge o the bread to keep it from burning while the middle heats up.
    2. keep checking your meal under the broiler ever 1-2 min. It can burn easily.
    3. You don't always have to broil with the rack all the way at the top, one or two notches down will work in some cases.
  12. When making a roast chicken or turkey save the bones and carcass to make a stock. If you have baked chicken pieces save the bones until you have a gallon freezer bag full.
  13. Most soup mixes or seasonings can be made with the dried spices in your house.
  14. Cinnamon sugar is 1/4 cup sugar and 1 tbls cinnamon powder.
  15. When crisping some thing that is breaded: spray the tops with veg. oil so that it will get crispy. Otherwise it will be soggy.
  16. Panko is your friend; it can take the place of bread crumbs in a lot of dishes.
  17. When you have a recipe that calls for garlic salt or celery salt don't buy it but follow this recipe as a guide. Basically it is a 50/50 combination, if you need a 1 tsp garlic salt or celery salt:
    1. 1/2 tsp garlic powder and 1/2 tsp table salt
    2. 1/2 tsp celery seed and 1/2 tsp table salt

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