It’s another Friday KOKOFoodies and you know what that signifies – it is time for us to discuss kitchen matters and today, we are not getting a new recipe nut cooking tips. We shall be looking at some food and cooking tips that will boost our kitchen life and solve some difficulties and problems encountering in the moulding room.
Being a KOKOFoodie calls for creativity, experimentation, resourcefulness and a heaping dose of passion when you cook. It happens on my end here and I want to believe it flows to your end too. Gone are the days when cooking seems to be a hardwork, these times it is fun and all mentioned hitherto.
On KOKO Food today, I will be sharing the cooking tips I got from research I made on how to elevate every meal you make. 1. When the vegetables are bitter, like kale or bitter leaf, soak them in a bowl of ice water in the fridge for about an hour to cut down their bitterness. Run the leaves through your salad spinner several times with a paper towel to get them nice and dry and crisp. 2. When a dish is savory, try a squeeze of lemon instead of salt. A hit of citrus can make the whole recipe come to life. 3. When you have leftover pizza, add hot sauce to it. It will taste great the next day, plus the chilies have antimicrobial properties that may help leftovers last longer. 4. For a satisfyingly thick soup, add some cashew cream. It’s delicious and easy to make: soak one cup of raw cashews in water for six to eight hours, drain and rinse them, and blend with 3/4 cup water until smooth. 5. Before making a whole roast chicken, salt it, then chill it, uncovered, in the fridge for the day. This helps season the chicken and dry out the skin so it crisps perfectly when cooked. Remove it from the fridge an hour before roasting, and add herbs and aromatics like garlic or shallots. 6. When storing fresh meat for later use, do not wash. Leave in the fridge with the blood, this helps it to stay fresh when ready for use. 7. Store fresh herbs in a jar of water as you would fresh flowers. Pluck off what you need, change the water daily, and they’ll last two to three times longer than they would in the fridge. 8. When sauteing (frying) onions, add a pinch of baking soda. It speeds browning and cuts cooking time practically in half. 9. When storing fresh ginger, freeze and grate as needed. It will stay fresh for months. Read also: Blended Pounded Yam Is The Order Of The Day 10. Recipes are guidelines and aren’t carved in stone. If it’s not the main ingredient, you can usually omit it and the dish will still turn out fine. So box yourself, try to explore.
Now you have the cooking tips, explore!