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Did anyone wonder what happened to Kitchen Tip Z? I didn’t forget the most important tip of all and I’ve throw in two more just for good measure. I hope this series has shed some light on how to solve some common kitchen questions in your home!
Z. Do what makes your mouth happy! I had the good fortune of teaching over 1600 students while at the Viking Cooking School and the number one tip I shared with every student in every class was to trust their own taste buds. Recipes are meant to be blue prints so think of them as general guidelines. The one exception may be when you’re baking – if the recipe calls for one teaspoon of baking soda it is wise to make sure you’ve measured one teaspoon (not tablespoon) of baking soda (not baking powder)! If you’re using a recipe or creating your own masterpiece, think about what flavors taste good together to you. The cookbook calls for minced fresh basil but you don’t like basil? Don’t use it – instead, try minced fresh parsley or tarragon. How can you jazz up a cream sauce for spinach or mac ‘n’cheese? Grate in a bit of fresh nutmeg and a couple splashes of hot sauce in for something special. Think that mozzarella is too bland? Try fontina, havarti or even smoked mozzarella next time you make a pizza and see what the family has to say.
Also, remember to season with salt and pepper along the way and taste what you’re making! Still looking for flavor combination ideas and suggestions? A helpful handbook to keep in the kitchen is titled Culinary Artistry…stop by your local library or bookstore and pick up a copy.
Here are two more Kitchen Tips that don’t get a letter because A through Z are already taken but these are keepers too:
Extra Tip 1 - Don’t have cheesecloth to strain your homemade chicken stock? Line your pasta strainer with a few coffee filters to grab those peppercorns, carrots, parsley pieces and onions for clear, delicious stock every time.
Extra Tip 2 - For quick cook caramelized onions, cook them until translucent in a sauté pan with olive oil and then sprinkle a bit of brown sugar and a teaspoon or two of balsamic vinegar. Cook another five to ten minutes and presto - intensely sweet and golden brown onions for your grilled burger or as a topping for pizza.
Keep on Cookin’: Real Deal Red Sauce ~ Kitchen Tips A-E
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