I'm going to try to make this a weekly installment - there are lots of good 'tricks of the trade' that have been passed down to me. Here are some to start with:
Don't overcook your veggies! Lots of people think they hate a certain type of vegetable, because they have only had it overcooked. For my husband, this was asparagus. He grew up eating overly boiled or steamed asparagus, and he thought it was the grossest thing. And who can blame him? Asparagus cooked that way does not taste good. The first time I made asparagus for him, I grilled it very simply with just some EVOO and S&P, just until it turned bright green and got tender. Surprise, surprise, he loved it, and now he's an asparagus convert. The two of us can easily but down a bunch of it in one meal. This idea goes for other vegetables, too. Overly cooking your veggies destroys their texture, ruins the flavor, and from a health perspective, it depletes the healthy mineral and vitamin content. So don't do it!
Your stove top has temperature knobs for a reason! So many people try to cook everything very quickly over very high heat. This can result in scorched flavors, and with some things, an overly cooked exterior with an undercooked interior. Do yourself a favor, and experiment with different temperatures, and remember this mantra - low & slow is the way to go. There's no way to quickly caramelize onions... sometimes the amazingly delicious changes that food goes through take time, and the time is always worth it.
|Grandma & Great Grandma with|
veggies fresh from her garden
When boiling potatoes, always start them in cold water on the stove top. The potatoes will heat up along with the water which results in them being perfectly evenly cooked through. If you've ever had crunchy potato salad, then you know how important this is!
That's it for now. More to come next week!