Some Tasty Cooking Ideas

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Chicken:

Do you know that chicken, as soon 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 could have cleaned the chicken and before you cook it, let it rest not less than quarter-hour submerged in cool water. That goes for both complete items of chicken (legs, thighs, wings, breasts), or lower-up chicken meat chunks. Discard the hydrating water before you continue, 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 one can do it? There are strategies that I use.

The first methodology is to rub the chicken meat all over 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 combine these two methods: salt first, then lemon juice.

Spring Onions:

Spring onions are the sprouted type of garlic. Typically present in farmer’s markets within the spring, the plant has a delicate taste 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 superb side dish. Sadly, unless you grow your own, the market window for spring onions is slightly short.

However, not to worry. You possibly can create a substitute anytime of 12 months that closely mimics both the style and texture of spring onions.

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

For my recipe, I wok together 6 green onions, sliced diagonally into 1 inch lengths, mixed with 12 cloves of garlic, crushed, minced, and then I add ¼ 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, presumably one with a cheesy topping, you then cover the casserole in foil, sealing within the edges. You pop it in the oven as the recipe directs. Then while 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 happened tome more instances than I care to relate. However I did discover a simple and chic answer: Cooking Spray!

Merely spray one side of the foil with cooking spray, then make sure that the sprayed side is positioned in touch with the casserole. The cooking spray forms a launch surface that the casserole’s toppings cannot follow!

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