Tag Info

New answers tagged

0

I generally microwave garlic cloves (as suggested by nachito above). 3-5 cloves 12 seconds works for me. Alternatively you can heat a pan and put cloves in it for a few minutes just to heat them up. That will separate the skin easily.


0

For my time, though I like the concept of peeling a bunch of cloves all at once, but I don't like the cleanup of an extra gadget. I recently learned a method, essentially as described at thekitchn, for firmly yet gently smashing the clove with the side of a chef-knife; the peel then comes off effortlessly. It works faster and easier than the rubberized ...


4

I built a little wooden impeller for my food processor that hits the cloves hard enough to peel them, but not hard enough to gouge or break them: The center piece is an old dough mixer blade for the food processor. The wood is maple; pine is too weak. The rubber flaps on the bottom, screwed on, keep the cloves moving so they'll collide with the wood. I've ...


1

I've had a few times where it just didn't work well. I'm starting to suspect that the variety of garlic is also a factor -- I've had days where it works great, and others where it barely works, and I don't think it's an issue with technique. Unfortunately, I don't have a place near me where I can just go and buy many different varieties of garlic to test ...


0

I would suggest you may not be smashing the garlic enough. You can see in the video that the first thing he does is smash the bulb quite hard with the heel of his hand. This not only separates the cloves quickly, but it also will loosen the peel on the garlic and force some of the oils out of the surface of the clove. If you separate the cloves without ...


0

Fry the eggs into a very hot dry pan, turn off the heat with the pan still on, cover and wait a while. Then take the cover off and you will be able to pry the somewhat wet, but fried, eggs off using a decent spatula, with little to no egg stuck on the pan. Here's what I think is happening. The initial burst of heat provides a sufficiently high temperature ...


0

Mix vinegar with fresh water then soak fish in it for 5 minutes; rinse and dry it with paper towel before marinating. This method will be able to reduce 50% fishy smell. You should not cook fish if you want to remove fishy smell 100%. Ben


0

Easy way to remove Silk from corn. Use a cornsilker machine!!. Can do 15 ears a minute, removes silk from husked corm and does not damage kernels.


2

I grew up on pinto beans, a staple in my life. My mother NEVER soaked the beans before cooking. Now a grandma myself I still cook beans bi-weekly. Then I read somewhere that beans MUST always be soaked first. So, I did a few times and I found that the deep bold bean flavor and color of the beans, was gone. Surely, some of the nutrients had also ...


0

If you have enough time for preparation, just put the potatoes into the pot without peeling them, bring them to a boil and leave for an hour or so. If they are still hard when you prick them with a fork or knife, bring them to a boil once more. this way you can get them cooked gently without much energy expenditure. Cooking them in the skin also preserves ...


1

Unfortunately, the above answers would probably be good for fresh tortellini, or frozen or something like that. Following the advice, I had the dried tortellini floating on the surface within a minute or two, puffed a little too. I fished one out, and it was definitely hard. I let them boil for another five minutes and they were barely edible, some even a ...


-1

I buy pickling cucumbers I like then much better


1

The best way to pre cook potatoes is to do a rough chop and cook in boiling salted water until fork tender, not mushy. A 1/4 inch dice is way too small to do that. Try dicing the potatoes into 1/4 inch pieces, place in a pile wrapped in wet paper towels into a micro safe bowl and microwave for 3 minutes, add time and more dampness if not done yet.


4

Usually that would mean potatoes that have been simmered to fork tender, but you could use potatoes that have been baked too. It's faster to dice the potato before simmering, but for some things it actually tastes better (tiny difference) to simmer first, then dice. Be careful if you dice first, they will overcook and become waterlogged quickly. If the ...


4

You're fine making those packets well in advance. You could even put them together the night before and leave them in the refrigerator until you're ready to bake (expect them to take five minutes longer to cook). The only possible negative to doing it that way is that the potatoes could get a little brown. You can keep that from happening too badly by making ...


1

I like to freeze whole egg yolks then plop them into hot Asian soups or use as a garnish. They have an amazing mouth-feel this way. They're also good with butter spread on toast.



Top 50 recent answers are included