Kitchen tips from a man-pad worth the read
A) Four common veggies which seem to enjoy long refrigerator shelf life are carrots, hearts of celery, onions and the lowly potato. Green bell peppers seem to be impervious to the passage of time, even though all of the other exotic colors of bell peppers should be used within a few days. B) Contrary to all of the pundit opinions, seasoning (of most all red and pink meats, fowl and seafood) should be done after the initial searing, frying, sauteeing, broiling, slow cooking or baking. Otherwise the tissues get shocked and bleed away the flavorful juices. Also it's next to impossible to restore leather or rubber with any known tenderization. C) Coarse ground multi-colored peppercorns and sea salt are well woth the few additional coins. D) Always deglaze the skillet and other cooking vessels with a few splashes of vinegar or wine: red for beef drippings; apple cider vinegar works best with pork; a gentle white for fish and chicken. E) Respect natual ingriendients. Avoid excessive handling and seasoning of foods during preparation. My wife often raised her eye brows if she noticed I was once again outside my limited effective scope and doing trial and error seasoning... and, as she'd say, "cooking dirty". F) Above all, clean your own work area as you go... and try to load the dishwasher and punch the appropriate buttons before hitting the sack, so it'll be happy doing its job while you're cutting zzz's. How about a few secrets you've discovered.
Bon Appetit
gb
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Originally posted by kevcvs57"Contrary to all of the pundit opinions, seasoning (of most all red and pink meats... "
Always use a bigger pan than you think you need when boiling root veg or pasta.
I always brush my meat with oil before seasoning then sear it hot as I can to seal them together whilst giving the meat a barrier, but I'll try it your way.
Cooking out of doors may prove an exception. Please let me know of both your legendary successes and colossal failures.
😉