Image Up Advertising & Design

FOUR SEASONS BREEZE | AUGUST 2018 27 Kitchen Tips & Tricks By Irene Welker Ever get frustrated when you are preparing a dish and need to stop to find an additional tool or get an additional ingredient? How many times have you made hard-boiled eggs only to discover that many have cracked or turned rubbery during the cooking process? How often have you reached for an ingredient only to find it has spoiled? Well, dear readers, here are some tips and tricks to help you eliminate (or at least reduce) your frustrations in the kitchen. ALWAYS READ THE RECIPE COMPLETELY BEFORE YOU START TO COOK: reading the recipe first allows the cook to gather the appropriate tools and ingredients, see when things are added, what can be prepped together, and what can be combined ahead of time. This is called "mise en place." It is a French term meaning everything in place. Utilizing this technique allows the cook to more efficiently prepare the dish. TASTE, TASTE, TASTE: taste food throughout the stages of preparation. This will allow you to tell if it needs additional seasoning or ingredients. Always add seasonings slowly. You can always add more, but cannot remove them. Personal preferences vary. You may like one ingredient more than others. Brown rice or other grains might be substituted for white rice, you may prefer the earthiness of portabellas to the mild taste of button mushrooms. Use your taste as a guide. HOW TO COOK THE PERFECT HARD BOILED EGG: arrange the eggs in a single layer in a saucepan. Add enough water to cover the eggs. Place the pan on medium high heat. Bring to a boil, cooking one minute. Remove from heat and let them stand in the hot water for 17 minutes. Rinse with cold water. COOKING PROTEIN: never rinse meat/poultry/fish, the bacteria will contaminate your sink and counter. Pat any protein dry with paper towels before cooking or adding a rub or marinade. The water left on the protein from rinsing will prevent rubs and marinades from adhering properly to the meat. It will also cause uneven browning in the pan. To minimize the risk of burns from splatter while cooking any kind of protein in hot butter or oil, carefully lay the meat in the pan placing the edge closest to you down first and carefully laying the protein into the pan away from you. Taste ground meat mixtures, such as meatloaf, meatballs or sausage before you shape and cook them. Take a small bite sized portion and fry or microwave it, taste and adjust seasonings accordingly. Storing greens, herbs, fruits and vegetables: the life of greens and herbs can be extended by rinsing them immediately when they are brought home, rolling them up in lightly dampened paper towels and placing them in zip-lock bags left slightly open before storing them in the refrigerator vegetable drawer. DO NOT STORE FRUITS AND VEGETABLES TOGETHER: many fruits produce ethylene gas which can cause premature ripening of nearby vegetables. All berries should be stored in the refrigerator, unwashed, in a single layer in a covered container. Avocados, stone fruits (except cherries), pears, and kiwi should be ripened on the counter top then stored in the refrigerator. Citrus and fruits from warm climates, such as papaya, mangoes, bananas and pineapples should be stored on the countertop. Vegetables should be stored in the refrigerator.

• Cover