Kitchen Tips - Revision history

Shawn: Added cooking thoroughly

2018-05-07T13:02:16Z

Added cooking thoroughly

← Older revision		Revision as of 06:02, 7 May 2018
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			===Cooking thoroughly===
			If you have a dish you want to make sure is cooked thoroughly, perhaps because it includes eggs or meat, put a lid on for enough time for everything under the lid to reach 165°F, 75°C, the pasteurization temperature. Without a lid, the top is never nearly as hot as the bottom of cooking food unless it's very liquid.

	===Flavor with spices===		===Flavor with spices===
	Heat oil to medium in a pan, then add spices and toast them for half a minute before adding wet ingredients. This will infuse the oil with the flavor of the spices, which will help ensure every bite is flavorful since oil sits on the outside of the food. Great for cumin, caraway seeds, coriander, star anise, cardamom, etc.		Heat oil to medium in a pan, then add spices and toast them for half a minute before adding wet ingredients. This will infuse the oil with the flavor of the spices, which will help ensure every bite is flavorful since oil sits on the outside of the food. Great for cumin, caraway seeds, coriander, star anise, cardamom, etc.

Shawn: /* Maintain knives */ cutting surfaces

2018-05-07T12:58:45Z

Maintain knives: cutting surfaces

← Older revision		Revision as of 05:58, 7 May 2018
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	===Maintain knives===		===Maintain knives===
	To keep knives sharp between sharpening, be sure to clean and dry them immediately after using. Never put them in an automatic dishwasher.		To keep knives sharp between sharpening, be sure to clean and dry them immediately after using. Never put them in an automatic dishwasher, never leave them soaking in water. Never cut on slate, granite, or glass, which are all harder than steel.

	Use the back of the knife, not the sharp edge, to scrape food off a cutting board. This I learned by watching Jeff Smith on The Frugal Gourmet.		Use the back of the knife, not the sharp edge, to scrape food off a cutting board. This I learned by watching Jeff Smith on The Frugal Gourmet.

	Store knives in a knife rack where the edge doesn't hit any other metal.		Store knives in a knife rack where the edge doesn't hit any other metal.

	===Slice, dice, or mince an onion===		===Slice, dice, or mince an onion===
	I slice both ends off a whole onion; halve longitudinally; remove skins, surgically slicing more of ends if necessary; put each half face down. Then...		I slice both ends off a whole onion; halve longitudinally; remove skins, surgically slicing more of ends if necessary; put each half face down. Then...

Shawn: /* Flavoring with spices */ flavoring to flavor

2018-03-15T02:38:07Z

Flavoring with spices: flavoring to flavor

← Older revision		Revision as of 19:38, 14 March 2018
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	===~~Flavoring~~ with spices===		===Flavor with spices===
	Heat oil to medium in a pan, then add spices and toast them for half a minute before adding wet ingredients. This will infuse the oil with the flavor of the spices, which will help ensure every bite is flavorful since oil sits on the outside of the food. Great for cumin, caraway seeds, coriander, star anise, cardamom, etc.		Heat oil to medium in a pan, then add spices and toast them for half a minute before adding wet ingredients. This will infuse the oil with the flavor of the spices, which will help ensure every bite is flavorful since oil sits on the outside of the food. Great for cumin, caraway seeds, coriander, star anise, cardamom, etc.

	===Maintain knives===		===Maintain knives===
	To keep knives sharp between sharpening, be sure to clean and dry them immediately after using. Never put them in an automatic dishwasher.		To keep knives sharp between sharpening, be sure to clean and dry them immediately after using. Never put them in an automatic dishwasher.

Shawn: Knives

2018-03-14T23:55:29Z

Knives

← Older revision		Revision as of 16:55, 14 March 2018
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	===Flavoring with spices===		===Flavoring with spices===
	Heat oil to medium in a pan, then add spices and toast them for half a minute before adding wet ingredients. This will infuse the oil with the flavor of the spices, which will help ensure every bite is flavorful since oil sits on the outside of the food. Great for cumin, caraway seeds, coriander, star anise, cardamom, etc.		Heat oil to medium in a pan, then add spices and toast them for half a minute before adding wet ingredients. This will infuse the oil with the flavor of the spices, which will help ensure every bite is flavorful since oil sits on the outside of the food. Great for cumin, caraway seeds, coriander, star anise, cardamom, etc.
			===Maintain knives===
			To keep knives sharp between sharpening, be sure to clean and dry them immediately after using. Never put them in an automatic dishwasher.

			Use the back of the knife, not the sharp edge, to scrape food off a cutting board. This I learned by watching Jeff Smith on The Frugal Gourmet.

			Store knives in a knife rack where the edge doesn't hit any other metal.
	===Slice, dice, or mince an onion===		===Slice, dice, or mince an onion===
	I slice both ends off a whole onion; halve longitudinally; remove skins, surgically slicing more of ends if necessary; put each half face down. Then...		I slice both ends off a whole onion; halve longitudinally; remove skins, surgically slicing more of ends if necessary; put each half face down. Then...

Shawn: Created page with "===Flavoring with spices=== Heat oil to medium in a pan, then add spices and toast them for half a minute before adding wet ingredients. This will infuse the oil with the flav..."

2018-02-28T16:48:02Z

Created page with "===Flavoring with spices=== Heat oil to medium in a pan, then add spices and toast them for half a minute before adding wet ingredients. This will infuse the oil with the flav..."

New page

===Flavoring with spices===
Heat oil to medium in a pan, then add spices and toast them for half a minute before adding wet ingredients. This will infuse the oil with the flavor of the spices, which will help ensure every bite is flavorful since oil sits on the outside of the food. Great for cumin, caraway seeds, coriander, star anise, cardamom, etc.
===Slice, dice, or mince an onion===
I slice both ends off a whole onion; halve longitudinally; remove skins, surgically slicing more of ends if necessary; put each half face down. Then...
# If slicing, cut latitudinally, always with a slicing motion, using knuckles of opposite hand as a guide, never raising blade more than millimeters above the onion so as not to slice knuckles.
# If dicing, cut a few slices longitudinally, holding onion-half together, then cut a few slices latitudinally, following safety guidelines above.
# If mincing, follow dicing directions but with more closely spaced slices, then continue mincing pieces until their as small as you desire.

==Also See==
[[How to season, use, and clean cast-iron cookware]]

[[Category:Recipes]]