The blog of cooking-ez.com

5 really useful cooking tips


5 really useful cooking tips
Cooking is about recipes, of course, but it is also an impressive collection of small gestures, ways of doing things, knowing what to do and what not to do.

All these little tips and tricks can be very important: they can affect the way a recipe turns out, simply because you did just the right thing at the right time.

I'm starting here with a series of 5 very effective tips. I hope they will help make life – and cooking – easier for you…
15K 2 4.5
Grade this page:

Last modified on: March 29th 2016

5 really useful cooking tips

1) When melting butter, cut it into small pieces first

Don't:
When you put butter to melt in a hot pan, it is easy just to put in the required weight as a whole lump, without thinking.
This is not the way to do it, as a large lump of butter will start to melt around the outside. It will then start to burn before the middle has even melted.

Melted butter

Do:
It is better to cut the butter into small pieces before putting it in the pan. Then it will melt more evenly without burning.

Melted butter in small pieces


2) Don't try to pick out a bit of eggshell with your fingers

When breaking eggs for an omelette, sometimes a bit of eggshell falls into the bowl.
Don't:
It is no use trying to catch it with your fingers – the viscosity of the egg white makes this almost impossible.

Broken eggshell

Do:
Take a broken half shell and use this like a spoon to pick out the small piece of eggshell – you'll find it works very well.

Eggshell as spoon


3) Pastry in a flat cake, rather than a ball

Don't:
Although many recipes tell you to do it, you should NOT gather sweetcrust or shortcrust into a ball. When cooled, it becomes brittle in a ball and tends to crack.

Pastry in ball

Do:

Gather the pastry into a large flattish cake. This will be much easier to roll out after it has been refrigerated.

Pastry in flattish cake


4) Grill your bacon

Don't:
When cooking bacon, avoid frying the rashers in a pan as they will shrink and become tough.

Bacon in frying pan

Do:
Cook them under the grill on a wire grid to allow the excess fat to drain off.

Bacon in the oven


5) Squeeze a lemon over your hand

Don't
When adding lemon juice to a recipe, it is easiest just to squeeze half a lemon over the pan or bowl.
But this is how we end up with pips in the recipe, which is not what we want.
Squeezed lemon

Do:
Squeeze the lemon with one hand, holding the other hand underneath to strain out any pips that fall. Hold your fingers just far enough apart to let the juice flow through, but not the pips.
Squeezed lemon with hand



Back to top of page

Lasts posts
Remove bones from fish
Remove bones from fish
Let's talk about fish: It's not a scoop, it's much more pleasant to eat fish from which all the bones have been carefully removed, even if it's a rather painful and time-consuming job, the result is worthy of your efforts. Here are some important points to keep in mind.
573 October 16th 2021
Introduction to New Nordic Buffet Delicacies
Introduction to New Nordic Buffet Delicacies
Nordic delicacies reflect culinary proficiency from Nordic nations of Denmark, Sweden, Norway, Finland, and Iceland. It features a range of simple and classic flavors and ingredients that produce satisfying meals when combined. As is the case in other regions, the flavors and ingredients often...
8,315 August 10th 2021 Sponsored article.
The time of the jams
The time of the jams
We are well into summer as I write this, and this is the time when most of the fruit is giving or about to give in full. And for many of us, it will also be the time for jams and jellies, one of the best ways to preserve fruit for the next winter.
18K3.8 July 12th 2021
Markers in cooking
Markers in cooking
When it comes to cooking, there is only one real rule, and that is that there are no rules! By that I mean that everything is possible, everything can be combined, everything or almost everything can go with everything, but you have to like it, you have to find it good. I have friends who...
2,0365 July 3rd 2021
The march forward
The march forward
When professionals get to work in their kitchen, lab or bakery, they are (if they are conscientious) very sensitive to hygiene and cleanliness. It is impossible for a good baker for example to do a day's work without regularly cleaning the table where he or she works, and it is even more...
6,7275 June 30th 2021
Other pages you may also like
Candied fruits: don't get ripped off
Candied fruits: don't get ripped off
Do you like candied fruit? You might like to nibble a handful or add it to a recipe, like a classic fruit cake or delicious Italian specialities like panettone or sicilian epiphany pie.
29K 23 June 21th 2017
A memo of utensil weights
A memo of utensil weights
You will no doubt have come across this problem while cooking: after starting a recipe, when you already have some ingredients in a pan and have maybe cooked them, you need to know the weight of the pan's contents so that you can take half out, or add the same weight of sugar, for example.
17K3.9 May 9th 2011
Egg yolks and caster sugar
Egg yolks and caster sugar
We often come across recipes where we need to mix egg yolks with caster sugar. This would appear to be a very ordinary and simple thing to do but, be warned, these two ingredients can behave oddly together.
44K 24.5 February 15th 2018
Drawing a pattern in pastry
Drawing a pattern in pastry
Often in the kitchen, in pastry-making, or in baking, we need to trace a pattern on a pastry. It's just a question of aesthetics but it has its effect after baking on a galette, pithiviers, pâté en croute (terrine in a pie crust), etc.
6,2893.4 May 23th 2019
Stand mixer tools
Stand mixer tools
Whether we call it a stand mixer, food processor, or simply refer to it by brand (Kenwood, KitchenAid, etc.), this machine is a valuable tool for amateur cooks, bakers or pastry chefs like ourselves. All these machines come supplied with 3 different tools. Let’s take a look at their names and...
18K3.6 November 2nd 2019
Post your comment or question
Posted by:
I am not a leaving thing
Follow this page (as 2 people already do)
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page