Tag: cooking tips
group name: food-cooking
|
June 08, 2008 05:39 PM EDT --
If you hate to throw out cookies just because they have gotten a little hard, place them in a ziplock sandwich bag with a piece of bread overnight. The next day you'll have fresh, soft cookies again. . . .
more
|
|
June 08, 2008 05:51 PM EDT --
Eggs separate more easily when they are cold.
more
|
|
May 26, 2006 10:43 AM EDT --
This selection of do-ahead salads taste great at room temperature and compliment many different menu styles. These are tried and true salads from Chef Jackie Lee of ChefsLine. Serve in . . .
more
|
|
August 27, 2006 07:00 PM EDT --
In this day and age we don't think twice about using a toothpick to test our cakes. There was a time when toothpicks were not so readily available. Many of the older recipes call for testing with a . . .
more
|
|
February 01, 2009 11:21 AM EST --
Creating a fantastic culinary confection for Valentine's day? Tell us about it at the group "I Want Candy"
Share your secrets to sugary success and happiness!
The secret . . .
more
|
|
May 26, 2006 10:30 AM EDT --
Hey hey. Here's ChefsLine dream picnic basket for the weekend. The menu holds together well and says: "Yes, it's still too chilly to wear that bikini anyway."
Buttermilk-dipped . . .
more
|
|
July 14, 2007 12:37 PM EDT --
Reaching to your knife rack, you grab your chef's knife. With your other hand you pull out the steel and, with a few quick strokes, realign the knife's edge. Over time, using the steel becomes . . .
more
|
|
June 02, 2007 12:04 AM EDT --
To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh--if it rises to the surface, throw it away.
more
|
|
October 23, 2006 06:28 PM EDT --
Do-Ahead Holiday Cookie Baking Tips
A cookie-baking marathon can begin weeks before Christmas, giving you more time to relax with family and friends during the holidays. Early baking also frees up the . . .
more
|
|
June 16, 2008 04:05 PM EDT --
Cooking brisket in the oven is a time consuming process, but also a very rewarding one. When your family and friends take their first bite of your delicious brisket, they will most definitely be asking . . .
more
|
|
June 08, 2008 05:45 PM EDT --
When shelling pecans, if you want them to come out whole, pour some boiling water over the pecans and let them sit for thirty minutes before cracking.
more
|
|
February 04, 2007 05:06 PM EST --
Please join ChefsLine members for a free, interactive teleconference with pastry chef and baking expert, Sarah Phillips.
Ask Sarah Live
Date: Tuesday, February 6, 2007
Time: 8 pm
Location: . . .
more
|
|
September 18, 2006 11:15 PM EDT --
This is my Grandma Aguinaga's recipe for flour tortillas. I remember watching her make these as a child. She would make dozens at a time even though it was hot and she didn't have air conditioning. . . .
more
|
|
August 28, 2008 07:42 PM EDT --
Here is a quick, easy and delicious pasta recipe that you just have to make for dinner tonight. Anyone can make this. Your family will feel like they are eating at an authentic Italian restaurant after . . .
more
|
|
June 09, 2008 02:49 AM EDT --
Don't Waste The Heat We cook with charcoal, we will grill until all the charcoal pieces have burned down. I make foil packets for veggies and potatoes (I can make a great grilled potato salad). I also . . .
more
|
|
May 12, 2006 07:59 PM EDT --
There's something about that canned goodness that begs to be shared, mother to daughter, and sometimes back again.
Jennifer Abadi: Chef Jennifer remembers tuna sandwiches like many remember chicken . . .
more
|
|
September 22, 2009 11:52 PM EDT --
No recipes for you today, not quite. But how about some free ecookbooks to download? I don't know about, but I always like free. So on to the links:
http://www.recipelion.com/index.php/hct/Free-eCookbooks . . .
more
|
|
July 30, 2009 03:46 PM EDT --
I started doing my 'Kentucky Cooking' column here on Gather with what I guess was my first post on Gather, way back in January of 2006. Over my years here at Gather, I have continued now and . . .
more
|
|
|
|
