Friday, November 11, 2005

Friday Five

It's Friday, so I thought I'd share some cooking tips. What's the connection between Friday and cooking tips? just occurred to me that this might be a good thing to do once a week, and it occurred to me today, and today's Friday, and...whatever.

So here they are, my Friday Five:

Tip 1: When serving them raw, slice tomatoes on the bias. That way the seeds don't fall out.

Tip 2: Boiling a cauliflower? Add a bayleaf, it cuts the smell.

Tip 3: When making an omelet or other egg-based creation, don't add salt until it's nearly done cooking. Salt breaks down the albumen in the uncooked egg whites, making for a less-than-perfect omelet.

Tip 4: When mincing garlic, add a little coarse salt to the chopped cloves. The crystals in the salt help act as tiny little knives, and also stop the garlic from bouncing all over the cutting board.

Tip 5: If you're heating bread in the oven to serve it warm, sprinkle a little water on it first. It will make the crust more crusty.


Anonymous Beth said...

Great tips! Thanks!

3:53 PM  
Blogger ejm said...

Good tips.

Can you elaborate on "less than perfect" and say what happens to the omelette? Is it less fluffy or does it become scrambled or tough or...

Many thanks.


P.S. came over from "Too Many Chefs"

10:41 AM  
Blogger Emmef said...

It comes out noticeably less fluffy if you add the salt at the beginning, while you're whisking the egss. Not tough, exactly, but sort of spongy, more like egg-cake than omelet. (That's an exaggeration, but it heads in that direction anyway.)

Scrambled? Hmm, I don't think the salt gives that effect. I think of a good omelet as sort of scrambled anyway, like firm, lightly scrambled eggs with a whispery crust over them. My omelet-making days were transformed once I learned about continuing to whisk the eggs with a wooden fork or spoon once they've been added to the pan, so they kind of set while they're still being whisked. If you haven't tried it, give it a makes the omelet so light and fluffy.

10:26 PM  

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