Kitchen tips

[ouch]

http://4.bp.blogspot.com/_eW8U4L0niRE/R0gwNj1fx5I/AAAAAAAAAYw/wSoXgHBX1nI/s320/honeymooners.jpg

When I put my knives in their block, I put them in upside down. This way, the edge doesn't touch anything while not in use, and it isn't sliding against the wood every time it's taken from or returned to the block. It may seem a bit awkward at first, but it's a good way to extend the time between sharpening.

With our thousands of experts here, we must have a million tips to share.

What's your favorite handy housewife helper?

[mretzloff]

Salt and baking soda can take care of most things. Always have them in your kitchen

If your hands smell like garlic, rub them with salt and then wash them with hot water and soap.

If you burnt something onto a skillet, boil water and baking soda in it for fifteen minutes.

Never buy sets of anything.

[tsmba]

I always read the tips page in my cooking magazines. Though I've never submitted anything, I'm often surprised that folks receive awards for things I've done or heard about. On the other hand, sometimes I'll scratch my head, thinking, "why didn't I think of that?"

[renoles]

Picked this one up from Tony Bourdain's books - keep a dry side towel close at hand all the time.

Wash as you go (a.k.a. work clean) - makes after meal cleanup faster and meal prep easier

[mretzloff]

Picked this one up from Tony Bourdain's books - keep a dry side towel close at hand all the time.

+1

Side towels are amazing. They'll save you money too (as opposed to always using paper towels).

[danek]

If your hands smell like garlic, rub them with salt and then wash them with hot water and soap.

If your hands smell of garlic, rub them against something made of stainless steel (like a utensil) under warm running water. I don't know exactly how it works, but the essence of the garlic (at the molecular level) is attracted to the stainless steel and will be rinsed cleanly off.

[ouch]

Peeling fresh ginger can be a pain, but a teaspoon will get into all of the nooks and crannies and make quick work of it. It removes the skin better than a vegetable peeler.

[Gruder]

If your hands smell of garlic, rub them against something made of stainless steel (like a utensil) under warm running water. I don't know exactly how it works, but the essence of the garlic (at the molecular level) is attracted to the stainless steel and will be rinsed cleanly off.

Did this tonight. (Used a spare water bowl for the cat.) Worked. You = the man.

[holiday]

put a damp cloth under your chopping board to stop it sliding around

[DS/B MCS]

Always use a Sharp knife. If it's custom made...all the better :cool:
http://i240.photobucket.com/albums/ff170/CUTiger3/Knives/SnodySantoku2.jpg

Santoku style knives come in different shapes and sizes
http://i240.photobucket.com/albums/ff170/CUTiger3/Kitchen%20Knives/Santoku1.jpg

[mretzloff]

Always use a Sharp knife. If it's custom made...all the better :cool:


+1

Cutting yourself with a dull knife will do more damage than cutting yourself with a sharp knife.

[Alacrity59]

+1

Cutting yourself with a dull knife will do more damage than cutting yourself with a sharp knife.

I'm not to certain about this but at least a sharp knife will not slip off what you are cutting.

[TimmyBoston]

Picked this one up from Tony Bourdain's books - keep a dry side towel close at hand all the time.


I have one on my shoulder at all times in the kitchen.

[renoles]

+1 to the sharp knives

I recently donated some knives to a friend - I've been slowly upgrading - and he was happily surprised by how sharp they were.

On that note...invest in a diamond steel. Save your wallet some unnecessary pain...don't buy it from a kitchenwares place. Check one of the big-box outdoor retailers (got mine for half of the kitchen shop prices).

[pmast]

+1

Cutting yourself with a dull knife will do more damage than cutting yourself with a sharp knife.


I almost amputated a finger with a sharp knife, fortunately, it didn't make it all the way through the bone. I agree with you and still keep it as sharp, btw, because a sharp knife gives you more control and certainly reduces the chances of a cut. It was a freak accident and I should have been more careful.

Make sure that dry towel stays dry. I accidentally used a damp towel to pull a cast iron skillet from under the broiler. Another "I should have been more careful moment", but without the trip to the ER and orthopedic surgeon.

I keep bamboo skewers around both for grilling and for cleaning the gunk that seems to get into the nooks and crannies of the stove, dishwasher ect... The points don't scratch, but will break up pretty much any gunk from spills.

[airplanedoc]

If your hands smell of garlic, rub them against something made of stainless steel

Works for onion as well.

[dpm802]

Side towels are amazing. They'll save you money too (as opposed to always using paper towels).I keep a golf towel (http://www.amazon.com/NEW-Port-Authority-Microfiber-Black-OSFA/dp/B000XMWLLQ/ref=sr_1_2?ie=UTF8&s=sporting-goods&qid=1250400941&sr=1-2)clipped to the cupboard right above the sink. It is reserved exclusively for wiping my hands after I wash them.

I keep a small bath-towel hooked over a drawer handle so it is readily available for drying dishes and cleaning up spills.

[dpm802]

Before you start a load in the dishwasher, run the hot water full blast in your sink for about 2 minutes, until it gets as hot as possible. This brings up the hottest water from the basement, or wherever your heater is located, and the dishes will come out a lot cleaner.

[SRock]

Great thread! I'm responding to mark it for now. I'll be back...

[mretzloff]

invest in a diamond steel.

Just as an FYI for those who do not know, a diamond steel is not to be used daily, as it removes metal from the knife. A honing steel is to be used daily.

[mretzloff]

I keep a golf towel (http://www.amazon.com/NEW-Port-Authority-Microfiber-Black-OSFA/dp/B000XMWLLQ/ref=sr_1_2?ie=UTF8&s=sporting-goods&qid=1250400941&sr=1-2)clipped to the cupboard right above the sink. It is reserved exclusively for wiping my hands after I wash them.

I keep a small bath-towel hooked over a drawer handle so it is readily available for drying dishes and cleaning up spills.

Car towels (there must be a name for them) work well too. I purchased a large pack at Costco. They are white and are meant to clean your car but they double as side towels too.

[mretzloff]

Another tip:

Try to use Kosher salt. I am not Jewish, but this salt really is all you need. Because it is courser, it melts better and makes it more difficult to over salt food. It also tastes better, but that is just my opinion.

[TexAg '01]

Buy a salt pig. I go this one from Williams Sonoma and it saves so much time not dispensing it constantly.
http://www.williams-sonoma.com/products/sku6937304/index.cfm

[chainfire]

Properly maintained cast iron has better heat distribution and is just as stick resistant as teflon and provides iron in your diet.

Stick blenders are worth every penny.

Buy a good wok (not the teflon coated one, but the ones used in a chinese restaraunt) and you'll be happy you did.

Have bandages and ice on hand in case of accidental cuts or burns.

[alexo]

I keep a plastic box in the fridge to store lemon zest so every lemon gets a shave with my zester (I like Zyliss) before juicing. Unless organic, you need to wash and brush/scrape the lemon well to remove any chemicals/wax.
The zest keeps well and I use it in several ways:
1. Add a pinch to any shake before blending
2. A pinch can bring life to bought or prepared ice cream or yogurt (mix in blender)
3. Leave a pinch in a glass full of vinegar for several weeks. It can be part of salad dressing
4. A half a cup full of zest can be used to prepare limoncello, just throw into a bottle of vodka for several weeks, filter and mix with sugar syrup
5. Add a pinch to a cup of tea to enhance the flavor
6. Mix lemonade with a pinch of zest in the blender in high speed to get a stronger flavor

The same can be done with orange zest as well

[DS/B MCS]

Another tip:

Try to use Kosher salt. I am not Jewish, but this salt really is all you need. Because it is courser, it melts better and makes it more difficult to over salt food. It also tastes better, but that is just my opinion.

We use Kosher salt while cooking. However, we finish the dish with Fleur de Sel Sea Salt. You won't believe how much more flavor foods have with just a pinch. Fleur de Sel along with some fresh ground pepper is all you need on a steak. If you need anything more...start buying your steaks somewhere else :lol:

[mretzloff]

We use Kosher salt while cooking. However, we finish the dish with Fleur de Sel Sea Salt. You won't believe how much more flavor foods have with just a pinch. Fleur de Sel along with some fresh ground pepper is all you need on a steak. If you need anything more...start buying your steaks somewhere else :lol:

How much does Fleur de Sel Sea Salt cost? I know some sea salts cost very little, while others cost over $30 a pound.

[mretzloff]

every lemon gets a shave with my zester (I like Zyliss)

Next time, try a microplane. It's much better than a zester.

[pmast]

Buy a salt pig. I go this one from Williams Sonoma and it saves so much time not dispensing it constantly.
http://www.williams-sonoma.com/products/sku6937304/index.cfm


You can scope out the local thrift shops for a covered sugar bowel that strikes your fancy as well. Usually .50-2.00 max and the lid keeps stuff from settling on the salt. Not that anyone here ever goes to thrift/antique shops.

[tsmba]

Really good tips, folks! I like multi-purpose items, for example the previously-mentioned Microplane tools can replace a nutmeg grater, box grater, possibly even a mandoline (for julienne). Towels can be used for hot pads, I always keep one over my shoulder when cooking.
I also like having an open container of kosher salt handy. Besides seasoning, it can be used as an abrasive for cleaning cast iron or even chopping garlic. I also keep a stack of paper plates around (although I never use them as plates). They're great for covering things in the microwave and can easily be used as funnels or to move dry ingredients around.
Looking in my kitchen drawer, I see many items taking up space that are seldom used....the lemon squeezer, knife-sharpening gimmicks, garlic peelers, etc.
As for sharp knives, besides decreasing the chance of slipping and cutting, a cut from a sharp knife heals quicker. If you have ever cut yourself with a serrated knife you know what I mean.

[DS/B MCS]

How much does Fleur de Sel Sea Salt cost? I know some sea salts cost very little, while others cost over $30 a pound.

Take a look here.
http://www.williams-sonoma.com/products/sku2083517/index.cfm?pkey=xsrd0m1%7C16%7C%7C%7C0%7C%7C%7C%7C% 7C%7C%7Csea%20salt&cm%5Fsrc=SCH
You might be able to find it cheaper online, but since my wife hits the mall so often she just picks it up there. A little goes a long way, so it will last you awhile.

[ratcheer]

This is more of a cooking tip than a kitchen tip. I got it from an old Julia Child TV show many years ago and it is the greatest bit of cooking advice I have ever received:

Always dry meat before cooking it. Wet meat will never brown, properly. Paper towels are fine for the task.

Tim

[Johnny Dale]

Before you start a load in the dishwasher, run the hot water full blast in your sink for about 2 minutes, until it gets as hot as possible. This brings up the hottest water from the basement, or wherever your heater is located, and the dishes will come out a lot cleaner.

+1 :thumbup1:

After 22 years of marriage I have yet been able to teach my wife that trick. Works for the laundry too.

[dpm802]

Here's how to clean cast iron cookware:

1) Fill up the pan with clean, cold water, about an inch from the top. Nothing else is needed. No salt, no vinegar, no lye. Just water.

2)Put it on the stove and turn the burner on screaming hot. Let the water get to a roaring boil, and let it boil for 10~15 minutes at least.

3)Turn off the heat, and wait for the water to stop boiling ... pour the water down the drain. BE CAREFUL it doesn't splash back on you.

4)Repeat Step 1.



Do this process 3 times.
The first time, the water will get an ugly brown crud on the top.
Second time, the water will boil up white.
Third time, the water will boil up clear. That tells you that you're done.


5) Re-season the pot after it cools down.

[sol92258]

Before you start a load in the dishwasher, run the hot water full blast in your sink for about 2 minutes, until it gets as hot as possible. This brings up the hottest water from the basement, or wherever your heater is located, and the dishes will come out a lot cleaner.
I don't understand how running the hot water for two minutes will make my wife get cleaner dishes, but I'll try....:biggrin:


okay, seriousness: when you accidentally touch a hot surface, don't go immediately to the cold water/ice; instead, apply pressure to the affected area with direct skin to skin contact - this will help the skin get back to body temperature, and reduce chance of blistering.
it doth worketh well

[tlanning]

I truely pride my self on sharp knifes, makes all tasks inthe kitched easier. For Christmas about 5 years ago, one of the kids gave me a set of miracle blades. Sounds goovey but unbelievable. check this out,https://www.miracleblade.com/order_form.html?link=4
and believe me after 5 years of heavy, heavy use they are still as sharp as brand new :biggrin:

[Mr. Scruffy]

When chopping/slicing jalapenos or habaneros, wear a pair of those cheap powder free latex gloves. It is near impossible to wash the oils and capsaicin from your fingers afterwards.

Invariably you will need to rub your eye or scratch under nose soon after cutting up these fine little peppers. The gloves will save you lots of pain.

[mmack66]

I truely pride my self on sharp knifes, makes all tasks inthe kitched easier. For Christmas about 5 years ago, one of the kids gave me a set of miracle blades. Sounds goovey but unbelievable. check this out,https://www.miracleblade.com/order_form.html?link=4
and believe me after 5 years of heavy, heavy use they are still as sharp as brand new :biggrin:

If Chef Tony endorses it, you can't go wrong. Or so I have heard.

[TimmyBoston]

Always buy good spices. They are well worth the extra money.

[mretzloff]

When chopping/slicing jalapenos or habaneros, wear a pair of those cheap powder free latex gloves. It is near impossible to wash the oils and capsaicin from your fingers afterwards.

Invariably you will need to rub your eye or scratch under nose soon after cutting up these fine little peppers. The gloves will save you lots of pain.

+1

Even after several hours, the oils will still be on your hands (unless you used gloves). If you do not wear gloves, do not even think about touching your eyes.

[SRock]

Buy a salt pig. I go this one from Williams Sonoma and it saves so much time not dispensing it constantly.
http://www.williams-sonoma.com/products/sku6937304/index.cfm

My wife and I just looked at this and decided I'd spill it all over the place! :lol::lol:


Always buy good spices. They are well worth the extra money.

+1

[Scotto]

You can sharpen your vegetable peelers on a plate. Take a ceramic plate, turn it upside down, and look for where the enamel isn't there on the ring where the plate would touch the table. Use it like a steel and hone your peeler - the ceramic is harder than the metal, and it works like a charm.

[ouch]

Always buy good spices. They are well worth the extra money.

And, if possible, whole spices. There's a place in the world for garlic powder and dried oregano, but whenever you can, try to use fresh herbs and freshly ground spices.

Coriander, cumin, nutmeg, allspice, cardamon, star anise, fennel seed, all peppercorns, clove, cinammon, you name it- they will all taste better and last longer if you buy them whole. A $10 bladed coffee grinder that isn't good enough for your espresso is perfect for grinding your spices. To clean the grinder, simply grind some kosher salt in it between uses.

Many of the aformentioned spices will also benefit from briefly toasting them until fragrant in a dry pan.

[FreezerBurns]

This one might be obvious but, bring your pan to the cutting board. After many nights of cleaning chopped bits of what-have-you off the floor, I realized that if I brought the pan to the board and just shoveled chopped vegetables from the board into the pan, I could avoid transporting the chopped bits across the kitchen to the pan.

[tsmba]

Few products have more uses than baking soda and vinegar. Alone, or in combination, they can clean and/or deodorize most anything.
Regarding fresh spices, I like using Penzey's. I've taken to doing one annual order. When the box comes, I date each bag and jar, swap the new ones for the old, then pitch the old stuff.
There is NO substitute for freshly-ground peppercorns and nutmeg.

[Gravy]

An outdoor cooking tip for those using gas grills.

Only twist the tank valve open 1/2 a turn or so when in use. I saw first hand a grill fire w/ the hose burning near the LP tank and the user had to give the valve just a quick half twist to close before running.

[Scotto]

Grilling tip for those who have serious gunk baked on their grates (charcoal grill, of course):

Light your charcoal, dump it out and put your cooking grate in place. Then throw an el cheapo foil pan over where you are going to cook. Leave it in place with the grill lid off for about 10 minutes. This will superheat the grate just like a self-cleaning oven and incinerate all the junk. You'll see white ash after, which you can just take your grill brush to.

You can also do this by covering the grate with foil, as long as you leave areas at the side open to let air through.

[TexAg '01]

I keep a plastic box in the fridge to store lemon zest so every lemon gets a shave with my zester (I like Zyliss) before juicing. Unless organic, you need to wash and brush/scrape the lemon well to remove any chemicals/wax.
The zest keeps well and I use it in several ways:
1. Add a pinch to any shake before blending
2. A pinch can bring life to bought or prepared ice cream or yogurt (mix in blender)
3. Leave a pinch in a glass full of vinegar for several weeks. It can be part of salad dressing
4. A half a cup full of zest can be used to prepare limoncello, just throw into a bottle of vodka for several weeks, filter and mix with sugar syrup
5. Add a pinch to a cup of tea to enhance the flavor
6. Mix lemonade with a pinch of zest in the blender in high speed to get a stronger flavor

The same can be done with orange zest as well
Anothee tip is to put a pinch of kosher salt in with the coffee gorunds before you make your daily pot. Really wakes up the flavor.

[kzoo1]

It's been mentioned already, but I think it should be added again-

Step away from the teflon! Use cast iron, stainless steel, or ceramic coated cookware instead. You will only need to buy those type of cookware once in your life, where teflon needs to be replaced often.

[Doc4]

[When I put my knives in their block, I put them in upside down.

Better yet, get yourself a knife block with horizontal slots for the knives, so they always rest on their sides, and it's basically idiot-proof from 'helpful' relatives and the like.

[ouch]

Better yet, get yourself a knife block with horizontal slots for the knives, so they always rest on their sides, and it's basically idiot-proof from 'helpful' relatives and the like.

Good idea, but if you already have a typical, vertically slotted wooden block, my way is cheaper. :tongue_sm

[_JP_]

Here's some sage advice that I got from a chef: After cutting Jalapeno peppers, wash your hands before going to the bathroom! Yeah, I asked him how he knew.

In professional kitchens we used to strip the seasoning off of cast iron skillets by flipping them upside down over the stove top burners and literally burn it away. After it has cooled some, then wipe out with a wet towel while it is still warm. Let dry and reseason.

Microwaves are wonderfully useful tools for assembling recipes. For instance, you can melt butter in them for that bread dough that you are creating.

Put you gas or electric oven to good use when preparing a big meal. With a little practice, you can time it so that the meat, potatoes and vegetables are all done at the same time.

[Rughi]

Before you start a load in the dishwasher, run the hot water full blast in your sink for about 2 minutes, until it gets as hot as possible. This brings up the hottest water from the basement, or wherever your heater is located, and the dishes will come out a lot cleaner.

Wow.
Maybe we shouldn't do that one.

At least a full 1/4 of the country, the southwest, has perpetual water shortages, sometimes to crisis levels like our dead-lawn and unwashed-car friends in Texas have been writing about.

Water rights are some of the most hard fought legal issues in these states, and providing fresh water and sewer infrastructure is one of the most budget-busting issues that municipalities around the country face.

I'd urge that we think twice about sending (what, 5+?) gallons of water down the drain before starting kitchen tasks. Let's save that water for ice in our cocktails!

Roger

[blackfoot]

Wow.
Maybe we shouldn't do that one.

At least a full 1/4 of the country, the southwest, has perpetual water shortages, sometimes to crisis levels like our dead-lawn and unwashed-car friends in Texas have been writing about.

Water rights are some of the most hard fought legal issues in these states, and providing fresh water and sewer infrastructure is one of the most budget-busting issues that municipalities around the country face.

I'd urge that we think twice about sending (what, 5+?) gallons of water down the drain before starting kitchen tasks. Let's save that water for ice in our cocktails!

Roger

Not to disagree with you, but if it takes 5+ gallons of water to get hot, you have some serious plumbing problems!

[Rughi]

Not to disagree with you, but if it takes 5+ gallons of water to get hot, you have some serious plumbing problems!

Well, yes and no.
In my home, the hot water heater is at the other end of the house (near the bathroom, not the kitchen) and it takes a full 3 gallons to start warming, perhaps another gallon to be hot.

It's funny, because we do just the opposite of the previous advice. We run the laundry whenever possible before cooking/handwashing dishes just so we don't send that much water down the drain. The washing machine water gets warm enough to dissolve the soap powder we use, which is probably the only thing we're really looking for the heat in the water to do.

And guys, let's not let this side point about hot water take over the thread. There's been a couple of suggestions, I imagine we'll all pick the one that makes the most sense to us.

Roger

[marvin100]

Never cook bacon in the nude.

[Rughi]

Never cook bacon in the nude.

Well, there are some...painful...drawbacks, but the fragrant greasy spritz of la graisse de bacon makes one irresistibly sexy. Unfortunately, the dog will lick you uncontrollably as well.

Not that I would know...

Roger

[blackfoot]

Well, there are some...painful...drawbacks, but the fragrant greasy spritz of la graisse de bacon makes one irresistibly sexy. Unfortunately, the dog will lick you uncontrollably as well.

Not that I would know...

Roger

Eye Bleach!

[elalan]

Before you start a load in the dishwasher, run the hot water full blast in your sink for about 2 minutes, until it gets as hot as possible. This brings up the hottest water from the basement, or wherever your heater is located, and the dishes will come out a lot cleaner.

I vow to never test this premise, yet follow it forevermore.



For my own (unoriginal) contribution, try brining. A cup of salt and a cup of sugar in enough warmish water to cover a whole chicken for an hour. Rinse a little and pat skin with random dried herbs. Then bake it on a decent rack 22 minutes a side and 24 minutes breast up at about 425 degrees normally measured temp (fahrenheit obviously). Unbelievably different than what you would expect from a roasted chicken.

[Jim]

Be Think organized. Get everything you need to complete a task before you start. Lay it out, walk the process through in your head before you begin.

[mretzloff]

For my own (unoriginal) contribution, try brining. A cup of salt and a cup of sugar in enough warmish water to cover a whole chicken for an hour. Rinse a little and pat skin with random dried herbs. Then bake it on a decent rack 22 minutes a side and 24 minutes breast up at about 425 degrees normally measured temp (fahrenheit obviously). Unbelievably different than what you would expect from a roasted chicken.

That reminds me, ALWAYS, ALWAYS, blanch your ribs before cooking. That will make them taste much better.

[dpm802]

Be Think organized. Get everything you need to complete a task before you start. Lay it out, walk the process through in your head before you begin.

On a related note ... the most useful tip I've ever found on how to be a good cook (or a good anything) is READ THE INSTRUCTIONS. This applies not just to recipes, but also kitchen gadgetry, small appliances, and even ingredients.

Everything you buy at the supermarket comes with lots of information on the label, on how to prepare it, serving suggestions, nutritional data, and warnings about allergies.

The more information you have, the easier it will be to cook, and the better your results will turn out.

[kwk285]

Don't put your hand on the burner when it is hot.:biggrin:

[ouch]

That reminds me, ALWAYS, ALWAYS, blanch your ribs before cooking. That will make them taste much better.

That reminds me, NEVER, NEVER blanch your ribs before cooking. :lol:

Unless you plan on drinking the liquid, because that's where all the flavor will be.

[tsmba]

Microwave ovens are notorious for collecting gunk inside. I read a tip in Fine Cooking:
Take a bowl and fill it halfway with an approx 3:1 water:vinegar solution. Zap it for 30-40sec, then leave it sit 10-15min. This loosens splatters and makes cleanup much easier.
Of course the best tip is to clean as you go!

[dpm802]

Microwave ovens are notorious for collecting gunk inside. I read a tip in Fine Cooking:
Take a bowl and fill it halfway with an approx 3:1 water:vinegar solution. Zap it for 30-40sec, then leave it sit 10-15min. This loosens splatters and makes cleanup much easier.
Of course the best tip is to clean as you go!I don't know if zapping 30~40 seconds will be long enough. When I did it, I put it on until the solution would come to a BOIL for 30~40 seconds, then let it sit for 10~15 minutes. Wipe with a sponge, then leave the door open for several more hours so that everything will dry out.

I also keep a small ramekin filled with baking soda in the corner of the microwave. It helps to absorb odors.

[kzoo1]

Here's how to clean cast iron cookware:

1) Fill up the pan with clean, cold water, about an inch from the top. Nothing else is needed. No salt, no vinegar, no lye. Just water.

2)Put it on the stove and turn the burner on screaming hot. Let the water get to a roaring boil, and let it boil for 10~15 minutes at least.

3)Turn off the heat, and wait for the water to stop boiling ... pour the water down the drain. BE CAREFUL it doesn't splash back on you.

4)Repeat Step 1.



Do this process 3 times.
The first time, the water will get an ugly brown crud on the top.
Second time, the water will boil up white.
Third time, the water will boil up clear. That tells you that you're done.


5) Re-season the pot after it cools down.


Not to be too critical, but this seems like overkill to the nth degree, and harmful to the patina on the cookware. I have found over the years, this method to clean cast iron works quite well, and preserves the patina, so re-seasoning is a rare (at best) chore.

Easy method to cleaning cast iron:


After you have removed the food from the cookware, allow it to cool, at room temperature.
Rinse well, and use a non-aggressive scrubbing device. No steel wool, chore boys, and no to the scotch brite pads. These all remove the patina. I use a plastic scrubby thing.
Scrub the cookware clean of all food residue.
For electric stove users - put the cookware on the burner, and turn the heat on to high. IMPORTANT -> set a timer for a minute to a minute and a half.
Allow the cookware to cool, store normally, and you are done.

Gas stove users may need to adjust the time to allow the cookware to cool.

I have found that allowing the cookware to cool completely before cleaning preserves the seasoning, and allows it to get better over time. By de-glazing the cookware, the patina is always needing to be replaced.

[kzoo1]

Another tip -

Leave a bowl of white vinegar on the counter. White vinegar is a great deodorizer, and removes cooking odors very quickly. Try it after cooking bacon to get the full effect!

Another vinegar tip -

cover the bottom of your grungy stainless steel cookware with vinegar. Usually a quick soak, and some mild aggitation is all that is required to restore the shine to the cookware.

[royalcrown]

Some of these may be old hat but they were revelations to me when I found them out:

I keep a hand towel on my person when ever working in the kitchen, I tie a knot in one end stuff it in my pocket to keep it on me.

Lightly salt your meat when you get home from the store, it permeates the meat better and will give a little longer shelf life to it.

If you don’t mind the strange looks, safety or swim goggles are great when chopping a lot of onions, otherwise a couple of wooden matches between your teeth cut down the tear factor.

For peeling Tomatoes, cut a small x in the bottom and dunk them in boiling water. It shouldn’t tale too long for the skin to reticulate and make for easy peeling.

For peeling garlic cloves, if you are going to mince it (or are not too concerned with it looking pretty), crush it under the flat end of your knife and remove the skin.

[danek]

that reminds me, never, never blanch your ribs before cooking.

+1

[Dennis]

Grilling tip for those who have serious gunk baked on their grates (charcoal grill, of course):

Light your charcoal, dump it out and put your cooking grate in place. Then throw an el cheapo foil pan over where you are going to cook. Leave it in place with the grill lid off for about 10 minutes. This will superheat the grate just like a self-cleaning oven and incinerate all the junk. You'll see white ash after, which you can just take your grill brush to.

You can also do this by covering the grate with foil, as long as you leave areas at the side open to let air through.

The pan trick worked like a charm Scotto. I grilled up a pork loin with jerk rub last night. I took my drip pan and inverted it over the coals it did exactly as you described. Beats my usual method of putting the grate in and lid on and letting the grill preheat and then scrape. That also works, but the grate doesn't get as hot as your method.

[knlgskr]

Thank you Ouch for starting this thread and all who contributed; Cumin is a good substitute for salt.

[elalan]

Asian groceries are great places to get a good utilitarian wok at a great price. A wok should be treated like a piece of cast iron as well, seasoned and allowed to develop carbon. Also pick up the cham that is used to scoop and slide stuff around in it. I have all sorts of kitchen stuff and other gadgetry. After my cordless framing nailer, my 15 year old $15 wok is the next thing I would grab in a fire. Get those two things, wake the wife and I'm ready to call the insurance agent.

But I digress. Asian groceries are also great for bulk rice and interesting spices and sauces. Black bean this or that mixed with chili paste things you can use as marinades for chicken or pork or as the seasoning in a quick stir fry with above-referenced wok.

Finally, and the thing I was thinking of when I started this post, asian groceries have this utensil used to clean a wok. It is a bundle of 5-8 inch bamboo spears (I think it is bamboo--some type of reed) about 1.5 inches in diameter. Picture a shaving brush made of stiff reed with not much of a bloom. This thing is amazing for scrubbing pots and pans. Does not mar teflon or enameled or seasoned cookware but is very effective. One lasts more than a year and they are a buck or two.

[Scotto]

There is a Restaurant Supply store near you, most likely. Find it and prepare to be awed at what you can get cheaply. Stock up on sheet pans, etc.

Bonus: while you are there, pick up a bunch of cafeteria trays. These run less than $5 each typically (they are what you used to use in school). These are great for prep and mise en place since they are dishwasher safe, larger and lighter than plates.

[RazorDingo]

Some good tips here!

Buy and wear a good quality chefs apron whenever you are cooking. (Its nice if it goes in the laundry from time to time too..) Chef's toques (hats) are for those who seriously think they may one day get a Michelin star.

Never buy pre-made croutons. Save, slice, cube and toast stale bread. Toss with a little olive oil, salt, and fresh ground pepper before toasting. You salads will sing - and your guests will be impressed too. A quarter loaf of homemade croutons will serve a dozen or more salads - and lasts at least a couple of weeks.

You ought to have (at least) four cutting boards: separate plastic, washable ones for a) seafood; b) vegetables; c) other meat; and d) a good maple one for cutting bread. Cutting boards used on seafood or meat (especially chicken) really need sanitizing with hot water and detergent after each use.

Water will always boil much faster if you leave the lid on a pot. (Strange how often I have to explain this to some people.)

Flour gets old. If you are an occasional baker, write the month and year on the package of flour with a magic marker when you open it. If its more than a couple months old, your cake is probably not going to work out so well.

For Pete's sake, Warm the plates when serving hot food to guests. Even good china can take a couple minutes in a hot or warm oven. Warm plates will keep your meat and vegetable at an appetizing temperature far longer than cold ones - which have a habit of sucking the warmth out of most food. Especially useful at Thanksgiving or other large sit down meals.

[mretzloff]

That reminds me, NEVER, NEVER blanch your ribs before cooking. :lol:

Unless you plan on drinking the liquid, because that's where all the flavor will be.

Blanching them makes them a whole world more tender. Considering that ribs are generally dressed in a sauce, I think it's a fair trade off. YMMV, I guess.

[Doc4]

Flour gets old. If you are an occasional baker, write the month and year on the package of flour with a magic marker when you open it. If its more than a couple months old, your cake is probably not going to work out so well.


All food gets old. Freshness is key.

Have a decent plan in place to make sure all your food is not too old. (When I visit friends for the weekend and when I follow up the "help yourself" breakfast instructions to find that half of the food in the fridge is mouldy or well past stated expiry dates or both :eek: I find myself more interested than ever in sticking to my latest diet.) The only thing more expensive than throwing out half of your food because it went bad, is paying for the stomach pump because you didn't.

Know how long something will last ... your 'window of opportunity', so to speak.

Know how much you will likely consume within that window, and don't buy more than that!

Make sure you "rotate your stock" with every new purchase, so that the oldest items get used first, before their newer replacements. (With flour, sugar, rice, and other items that will be put into containers, be sure that the containers have been cleaned of the old stuff before the new stuff is poured on top!

Good idea, but if you already have a typical, vertically slotted wooden block, my way is cheaper. :tongue_sm

Well, if that were coming from Mister Frugal, I might take it seriously. :tongue_sm:tongue_sm

[FreezerBurns]

All food gets old. Freshness is key.

Have a decent plan in place to make sure all your food is not too old. (When I visit friends for the weekend and when I follow up the "help yourself" breakfast instructions to find that half of the food in the fridge is mouldy or well past stated expiry dates or both :eek: I find myself more interested than ever in sticking to my latest diet.) The only thing more expensive than throwing out half of your food because it went bad, is paying for the stomach pump because you didn't.

Know how long something will last ... your 'window of opportunity', so to speak.

Know how much you will likely consume within that window, and don't buy more than that!

Make sure you "rotate your stock" with every new purchase, so that the oldest items get used first, before their newer replacements. (With flour, sugar, rice, and other items that will be put into containers, be sure that the containers have been cleaned of the old stuff before the new stuff is poured on top!


Well, if that were coming from Mister Frugal, I might take it seriously. :tongue_sm:tongue_sm

Absolutely. An acronym to sum it up: FIFO. First In, First Out.

[Austin]

Don't put your hand on the burner when it is hot.:biggrin:

Thanks for the tip. I'll try to remember that next time. :biggrin:

[FreezerBurns]

Peeling fresh ginger can be a pain, but a teaspoon will get into all of the nooks and crannies and make quick work of it. It removes the skin better than a vegetable peeler.

You can also Freeze your ginger, use a knife to peel it, and grate it (using any manual grater).

[dpm802]

Easy method to cleaning cast iron:


After you have removed the food from the cookware, allow it to cool, at room temperature.
Rinse well, and use a non-aggressive scrubbing device. No steel wool, chore boys, and no to the scotch brite pads. These all remove the patina. I use a plastic scrubby thing.
Scrub the cookware clean of all food residue.
For electric stove users - put the cookware on the burner, and turn the heat on to high. IMPORTANT -> set a timer for a minute to a minute and a half.
Allow the cookware to cool, store normally, and you are done.

Both of our methods are correct ... yours is good for cleaning after each meal. Mine is meant for the once or twice a year, take it down to bare metal and start all over again kind of cleaning.

Much like cleaning a badger brush, a good rinse and shake-out is fine for daily maintenance ... the borax/shampoo/conditioner bath is needed after several months of use.

[marvin100]

I worked in a (very good) deli as a teenager...

When cutting onions, especially if yr cutting a lot of them, peel them & slice off the ends then soak them in water for a while--cold water, just let them float, 5-10 min will do.

Then, when cutting, breathe exclusively through your mouth. If you can resist breathing through yr nose, you'll avoid the tears.

[kzoo1]

[/LIST]
Both of our methods are correct ... yours is good for cleaning after each meal. Mine is meant for the once or twice a year, take it down to bare metal and start all over again kind of cleaning.

Much like cleaning a badger brush, a good rinse and shake-out is fine for daily maintenance ... the borax/shampoo/conditioner bath is needed after several months of use.

Understood.

I rarely take them down to the bare metal, but when I do, I use EZ Off oven cleaner. Spray on, wait an hour or so, scrub off to reveal bare metal.

[dpm802]

After you do a load of laundry, leave the doors open on the washer and dryer until next time. This way, they will air out, and avoid that musty odor.

[_JP_]

After you do a load of laundry, leave the doors open on the washer and dryer until next time. This way, they will air out, and avoid that musty odor.

If I leave the door to my dryer open the light inside stays on.

Everybody has a hand towel in the kitchen. I hang mine so that the wet side is on the outside where it can dry a little faster. And I also found that when I pick it up again I naturally do it in such a way that I'm holding the dry side.

[RichGem]

Not sure if this one's been covered....

Got garlic on your fingers (from chopping, for ex)? Got a stainless steel sink? Wash your hands normally to remove the surface garlic, but leave them wet. Then rub your hands briefly around the sink. The stainless will neutralize the garlic odor.