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1 June, 2008

Hard Boiled Eggs

Hard Boiled Eggs
Posted in : Cooking Tips and Tricks on by : ChefLars
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A Little Personal History: Making hard boiled eggs isn’t difficult. Yet, I’m asked so often how best to do it (eggs end up under-cooked, over-cooked, yolks are green, shells stick while peeling and take whites with them to the disposal, etc. etc). So, without further adieu,  here’s my tried and true way to boil eggs,
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14 May, 2008

Poached Eggs

Poached Eggs
Posted in : Breakfast Brunch, Cooking Tips and Tricks, Late Night on by : ChefLars
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A Little Personal History: I do love poached eggs. There are sooo many egg dishes you can make with them and Eggs Benedict just isn’t the same with eggs cooked any other way! As I’m often making poached eggs for groups and friends, here’s my tried and true way to prepare many at once. Description: http://en.wikipedia.org/wiki/Eggs_Benedict  
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31 January, 2008

Get the most out of your Lemons and Limes

Get the most out of your Lemons and Limes
Posted in : Cooking Tips and Tricks, Fruit on by : ChefLars
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A Little Personal History: For all their many uses, I hate getting a great deal on large bags of fresh lemons or limes only to have more than I like spoil before all have been used. And when juicing, I always want to squeeze every drop.  After much trial and error, here are the best ways I’ve found to get
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25 January, 2008

11 Best Cooking Apples

11 Best Cooking Apples
Posted in : Cookbook, Cooking Tips and Tricks, Fruit on by : ChefLars
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Which Apples are best for cooking? Here’s a list of the best apples to use for cooking, whether pies, stuffing, desserts, etc. Jonathans and Jonagolds Honeycrisp Granny Smith Melrose Winesap Braeburn Rome Beauty Cortland  Golden Delicious Northern Spy Gala

25 January, 2008

How Much Food Do I Buy?

How Much Food Do I Buy?
Posted in : Cooking Tips and Tricks on by : ChefLars
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It’s often challenging to figure out how much food to buy for a recipe. Foods are sold in a variety of sizes and measurements, often not reflected in recipes. While looking on the Net for some conversion tables to help with a recipe I was preparing, I came across this great list of food measurement
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19 January, 2008

Buttermilk Substitutes

Buttermilk Substitutes
Posted in : Cookbook, Cooking Tips and Tricks on by : ChefLars
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A Little Personal History: There’ve been so many times I wanted to make fried chicken, pancakes, bread, biscuits, dressing, brine, etc. yet no buttermilk in the fridge. Often, when only needing tablespoons … the idea of buying an entire carton of buttermilk just didn’t make sense. What does is to make your own buttermilk from
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11 January, 2008

Alcohol Cooking Substitutions

Alcohol Cooking Substitutions
Posted in : Cookbook, Cooking Tips and Tricks, Sauces Stocks Marinades on by : ChefLars
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Alcohol Substitutions Alcohol Substitutions Alcoholic Ingredient Description Substitution Amaretto Italian almond-flavored liqueur Almond extract. Beer or ale Various types. For light beers, substitute chicken broth, ginger ale or white grape juice. For heavier beers, use a stronger beef, chicken or mushroom broth or stock. Non-alcoholic beers may also be substituted. Brandy Liquor made of distilled wine
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9 January, 2008

How to Cook a Great Steak!

How to Cook a Great Steak!
Posted in : Cookbook, Cooking Tips and Tricks, Dinner, Meat Game on by : ChefLars
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A Little Personal History: Note: This how-to is still in draft, published for collaborative purposes. Have any tips to share? Visit our Facebook page “How to Cook a Great Steak” as well! There’s also our Pinterest board “How to Make a Great Steak!” for ideas we’ve yet to try. Finally, for some great steak recipes checkout http://cookwithlars.com//tag/steak/
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9 January, 2008

Tbs, teaspoon, Ice Cubes and Other Measuring Stuff

Tbs, teaspoon, Ice Cubes and Other Measuring Stuff
Posted in : Cooking Tips and Tricks on by : ChefLars
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Here”s a handy list of tablespoon, teaspoon, gallon, quart, cup, pint, ounce, and ice cube measuring equivalents: Tablespoons, Teaspoons 16 tablespoons or 48 teaspoons = 1 cup 12 tablespoons = ¾ cup 10 tablespoons 2 teaspoons = ⅔ cup 8 tablespoons = ½ cup 6 tablespoons = ⅜ cup 4 tablespoons = ¼ cup 2
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1 January, 2008

Blanched Tomatoes

Blanched Tomatoes
Posted in : Cooking Tips and Tricks on by : ChefLars
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A Little Personal History: While not something I do often, when tomatoes are in season and you can buy many on the cheap, I do love making tomato sauce or immediately canning the blanched tomatoes for future use, Description: It’s almost always a good idea to skin tomatoes before using them in cooking. (except for
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