My dear friend, Myrtle sends me little helpful hints quite often which I love passing on to you. Here are some cooking hints she sent me recently. I am not a good cook, Myrtle is.
I did learn this first cooking hint from my mother though.
I do always heat my pan first before adding the oil so that food won't stick as much.
Pancakes? Art always makes the pancakes and I think he just drops a teeny bit of batter on the pan to test it first.
Pepper on strawberries is a new one for me.
My family used to put salt on watermelon to make it taste sweeter.
Ummm.... we don't do that anymore since blood pressure problems are a concern for our family.
But pepper? Hmmm... I'll have to try it.
Then again, I've heard that strawberries carry a TON of pesticides on them. What to do? What to do?
Oh yes, GARLIC! We use a lot of garlic. I put a lot of it into my teriyaki sauce.
Sulfates? Why do you need to draw them out? Are they that bad for you?
I'll have to remember this about potatoes. Art says I sometimes over salt food when I'm cooking.
I used to always cut the fat off of pork chops before. We never eat it anymore.
I've heard this many times before and I can easily see why. However I've managed to cut myself on sharp and dull knives.
I guess I'm klutzy that way.
I rarely taste my food. Mom does. My problem is that my taste buds are no longer working very well. Both my sense of taste and smell have deteriorated...
...except for ice cream. I can still taste ice cream and chocolate.
I think.
I did learn this first cooking hint from my mother though.
I do always heat my pan first before adding the oil so that food won't stick as much.
Pancakes? Art always makes the pancakes and I think he just drops a teeny bit of batter on the pan to test it first.
Pepper on strawberries is a new one for me.
My family used to put salt on watermelon to make it taste sweeter.
Ummm.... we don't do that anymore since blood pressure problems are a concern for our family.
But pepper? Hmmm... I'll have to try it.
Then again, I've heard that strawberries carry a TON of pesticides on them. What to do? What to do?
Oh yes, GARLIC! We use a lot of garlic. I put a lot of it into my teriyaki sauce.
Sulfates? Why do you need to draw them out? Are they that bad for you?
I'll have to remember this about potatoes. Art says I sometimes over salt food when I'm cooking.
I used to always cut the fat off of pork chops before. We never eat it anymore.
I've heard this many times before and I can easily see why. However I've managed to cut myself on sharp and dull knives.
I guess I'm klutzy that way.
I rarely taste my food. Mom does. My problem is that my taste buds are no longer working very well. Both my sense of taste and smell have deteriorated...
...except for ice cream. I can still taste ice cream and chocolate.
I think.
Yes, most of thhose tips are the things my mother and grandmother used. Here's a new one from my grandfather: Put a little sugar on a leaf of iceberg lettuce. :) Yes, he salted melons and bananas too.
ReplyDeleteBuy organic strawberries.....I buy everything on the "dirty dozen" list organic now.
ReplyDeleteI think garlic makes everything worse. I'm like a vampire with garlic
ReplyDeleteThanks for the useful tips here! I never taste my food while cooking.
ReplyDeleteMy mother was a cook cook but she always blamed her weight problem on the fact that she tasted the food as she cooked! I don't taste as I cook, but I am not anywhere near as cook a cook as my mom was. I also don't use salt when I cook. I developed that habit because Mike salted everything anyway (and he did have high blood pressure). I do mean everything--sausage, pepperoni pizza, bacon.
ReplyDeleteI do taste some foods as I cook, mostly for salt or doneness.
ReplyDeleteI do have to object to one of these. For my taste, Garlic does NOT make everything better. I hate garlic, and I get so tired of having to avoid it in restaurants. I was so pleased to discover that in Italy they use very little garlic. "Garlic", they say, "no not in this dish. That's only in Americanized Italian food."
great advice thanks
ReplyDeleteSome of these are new to me, so thanks. I really need to make a resolution to be a better cook. To focus on what I am making and to taste, although like you, my taste buds are not what they used to be.
ReplyDeleteI simply love garlic and can't seem to get too much of it, although it makes me aware that I need to remember to use my Altoids afterwards for other people. I didn't know that about potatoes, but then again, I don't salt stuff hardly at all. :-)
ReplyDeletei used to do salt and pepper on cantaloupe but no more because of high blood pressures...great hints thanks...
ReplyDeleteAwesome! Thank you, Kay.
ReplyDeleteThe tips are really helpful..
ReplyDeleteI always enjoy these interesting tips, some I knew but others not so much. For instance pepper on strawberries. I am going to give that a try. Thanks for passing these along Kay.
ReplyDelete