Cooking with Chef Kathy

Cooking Tips

Tips for creating fresh tomato sauce

Starting to get lots of extra tomatoes from your garden? 

Here are some cooking tips:

To get a mild garlic flavor

 

 

Sauté garlic first before adding to a sauce. The taste will be milder.

When adding spices

 

Use a light hand when seasoning with spices and herbs. Your goal is to compliment your dish without crowding out the flavor of the food.
 Remember, it's usually impossible to "un-spice" a dish!

How to use Chopsticks

 

Place the first chopstick so that thicker part rests at the base of your thumb and the thinner part rests on the lower side of your middle fingertip. Bring your thumb forward so that it traps the stick firmly in place. At least two or three inches of chopstick should extend beyond your fingertip.  Relax.

Bacon Cooking Tips

If the packaged sliced bacon is cold from the refrigerator, slowly slide the dull edge of a butter knife along the length between the strips, gently rocking to separate slices. Plan ahead and take the bacon out of the refrigerator thirty minutes before cooking. The slices should separate easily.

 

Don't leave basil out in the cold!

Store freshly cut basil on your kitchen counter in a glass with the water level covering only the stems. Change the water occasionally. It will keep for weeks this way, even develop roots! Basil hates to be cold, so NEVER put it in the refrigerator.

Also, regular cutting encourages new growth and healthier plants.

 

Looking for crispier potatoes?

Let raw potatoes stand in cold water for at least half an hour before frying to improve the crispness of french-fried potatoes.

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