Food Preparation Tips
Read these 112 Food Preparation Tips tips to make your life smarter, better, faster and wiser. Each tip is approved by our Editors and created by expert writers so great we call them Gurus. LifeTips is the place to go when you need to know about Recipe tips and hundreds of other topics.
Bouquet Garni
To make a Bouquet Garni, mix equal amounts of thyme, parsley and crushed bay leaf; or equal amounts of thyme, chervil and crushed bay leaf; or equal amounts of basil, marjoram, and summer savory.
Greek Seasoning Mix
2 tsp salt
2 tsp dried Greek oregano
1-1/2 tsp onion powder
1-1/2 tsp garlic powder
1 tsp cornstarch
1 tsp black pepper
1 tsp beef bouillon granules
1 tsp dried parsley flakes
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
Combine all ingredients. Store in a container with a tight fitting lid.
Removing corn from the Cob
To quickly remove corn kernels from the cob, use a clean shoe horn...it is a perfect fit! Be sure to buy it specifically for this purpose and clean it thoroughly first. Leave it with your kitchen utensils.
Fruit from Cans
Sometimes fruit picks up a "tinny" flavor when they are in cans. To help remove this flavor, soak the fruit in water for about 30 minutes.
Venison Cooking 101
Venison is one of the most low fat, low cholesterol, healthy meats you can eat. To help avoid the wild taste, first soak your venison in a lightly salted water over night. This will help remove some of the elements that cause the wild flavor.
Flavored oils
Tip from delanda...
For a fancy dinner party - try making flavored oil to use as a plate decoration. Simply puree basil, chives, sage, curry or any interesting herb or spice you can think of with oil. Allow to sit so flavors can marry and strain through chessecloth. Put into a small squeeze bottle and drizzle accordingly. Note that the flavored oil you choose should be represented in your dish, or used for contrasting flavor.
Cooking with Cheese
Here are a couple of tips for preparing cheese...
1) If you need to grate cheese for a recipe, chill it first. Chill hard cheeses in the freezer for 30 minutes and soft cheeses for 15 to 20 minutes, or until firm to the touch. It will grate much easier for you.
2) 4 ounces of block cheese equals one cup shredded or grated.
3) Grate any cheese that you plan to add to a recipe, it will melt much more quickly with no clumping.
Sour berries?
Stir them with sugar and allow to stand at room temperature for at least an hour. Use about 1 tablespoon per cup of berries.
Homemade Seasoning Salt
2 Tbsp Salt
2 tsp Sugar
1/2 tsp Paprika
1/4 tsp Turmeric
1/4 tsp Onion powder
1/4 tsp granulated garlic
Mix all ingredients well. Store in an airtight jar.
Toasted Nuts
To toast nuts, preheat the oven to 350 degrees F. Spread the nuts in a single layer in a jelly roll pan. Bake, shaking the pan occasionally to move the nuts, 5 to 12 minutes or until golden.
Creme Fraiche
To make homemade creme fraiche, just combine 1 cup of heavy cream, 2 Tbsp buttermilk, and 2 tsp lemon juice in a glass bowl. Cover and let stand at room temperature for up to 24 hours, until it has thickened. Refrigerate for up to a week in an airtight container.
Choosing a ripe melon
To choose a ripe watermelon, hold it up to your ear and knock on it. Select the melon with the most hollow sounding knock. For cantaloupe, choose one with small, tight, netting on the skin. It should smell sweet, and the seeds should not make a rattling sound.
Chopping Dried Fruit
Dried fruit will chop much easier if you place it in the freezer one hour before you plan to start chopping.
Fresh Eggs
Lower uncooked eggs into a bowl of water. If the egg settles horizontally, the egg is fresh enough for you to eat. If it rises to the top, put it in the compost pile!
More Flavor
Want to add some extra flavor to your beans or other vegetables? Try adding a bouillon cube to the water you're cooking them in.
Baking Times
Always set your timer 5 to 10 minutes earlier than what the recipe calls for. Oven temperatures vary so leaving your dish in for too long can cause overcooking.
Don't boil over!
To help keep a pot from boiling over, I like to put a toothpick between the pot and lid. Just be careful to remove the toothpick before you lift the lid to check your food.
Washing Spinach
Place bunch of spinach in a large bowl of tepid water, leaving the stems tied together. Shake gently to loosen the dirt, opening the bunch slightly as you shake the spinach. Drain spinach, clean the bowl and add cold water. Wash in cold water twice, draining in between washings. When done washing, shake the spinach gently to remove as much water as you can. Refrigerate, leaving the ends tied together for easier trimming.
Garlic Herb Blend
4 Tbsp dried basil
4 Tbsp dried French tarragon
4 Tbsp dried chervil
4 Tbsp dried thyme
2 tsp dried garlic flakes
Combine all ingredients. Store in a container with a tight fitting lid.
Preparing an Avocado
Taking a seed out of an avocado: Cut the avocado in half. With a little force and a sweeping motion from about a foot above the seed, drop a chef`s knife down into it. The knife is stuck in the seed. Now, holding the avocado in one hand, use the other to turn the knife to give a twisting motion and the seed comes out of the avocado.
Baking Apples
When baking apples, remove a horizontal slice of peel from around the middle. The apples won't shrink while baking.
Preventing Brown Avocado
Adding a little lemon or lime juice to an avocado will help prevent it from turning brown.
Are they Hard-Boiled?
Place a teabag in the water with the eggs that you are boiling. This will add a light brown color to your eggs, and you'll know right away which eggs are hard boiled.
Bechamel Sauce
3 Tbsp butter
3 Tbsp white flour
2-1/2 cups hot milk
1/8 tsp salt
1/8 tsp white pepper
Melt butter in a saucepan over low heat. Whisk in the flour. Continue to cook over low heat, whisking constantly, for 3 minutes. Add milk in a slow but steady stream, whisking constantly. Continue cooking & whisking until thick and smooth, about 6-8 minutes. Add salt and white pepper.
Easy Peel Hard Boiled Eggs
Hard boiled eggs peel easier if you boil eggs that are at least a week old. Fresh eggs are more difficult to peel.
Adding Eggs to Hot Liquid
When adding an egg to a hot liquid, beat the egg in a little dish first, then add just a little of the hot liquid to the egg and stir in. Then add the egg mixture into the pan.
Room Temperature Quicker
To bring eggs to room temperature quickly, (they beat better that way), put them in a bowl of warm - not hot - water for 5 to 10 minutes
Fresh Asparagus
You can tell if asparagus is fresh if the stalks are tender yet firm. The tips should be close and compact. Asparagus should be used soon after purchasing, because it gets tough rather quick.
How much pasta?
When preparing pasta as a main dish, plan for two ounces of pasta per person, although hearty eaters may prefer four ounces.
Roasted Garlic
1 Head of Garlic, unpeeled
1 Tbsp Olive oil
Preheat oven to 350 degrees F.
Cut off top quarter inch of garlic head (pointed end). Drizzle oil over the head. Wrap head in foil, and bake until golden, about one hour.
Opening a Coconut
To open a coconut, pierce the eyes of the coconut with an ice pick or large nail, and drain the liquid from the coconut into a bowl. To remove the shell easily, bake the drained coconut at 350 degrees F for 20 to 30 minutes, or put it in the freezer for an hour. Next, place the coconut on a firm surface, and tap the shell lightly with a hammer in several places until it cracks. Separate the meat from the shell.
Cleaning Leeks
To clean leeks, trim and remove the root ends and any damaged parts of the green leaves. Starting at the green end, split each leek in half, with the knife stopping about an inch short of the root end. Spread leaves and white root end apart and wash thoroughly under cold running water. When you think the leek is clean, wash it again...there is probably still some dirt lingering between the layers.
No more splatters!
Sprinkle a small amount of salt in the frying pan to keep fat from splattering when frying bacon.
Stop fried foods from sticking
To keep your breaded, fried foods from sticking to the pan, do NOT preheat the pan and oil before adding the meat. Start with a cool pan and your breading will stay on the meat.
Beating Egg Whites
For the best results when beating egg whites use a copper bowl. Whisk when the eggs have reached room temperature. Be careful not to get any egg yolks in the whites when separating the eggs...even the smallest amount can greatly reduce your volume.
Turkey Stuffing
To remove the stuffing from your turkey easily, prepare your stuffing and place it in a piece of cheesecloth and then place it into the turkey cavity to bake. When the turkey is done, pull firmly on the ends of the cheesecloth to remove all of your stuffing at once.
Toasted Coconut
To toast coconut, bake it at 375 degree for about 5 minutes, stirring occasionally until golden brown.
Seasoning your Skillet
The best way to season cast iron is to wash it well with dishwashing liquid. Rinse with clear water, and dry thoroughly. Grease the dried pan with shortening or vegetable oil, rubbing the oil deeply into the pan. Place the pan in a preheated oven at 350 degrees F for 30 minutes. Remove from oven and cool.
Fresh Fruit
Dissolve lemon jello in a little water and pour it over fresh fruit to prevent it from turning brown, it gives your fruit salad a great taste too!
Over Ripe Fruit
If you fruit gets too ripe, make it into a fruit sauce. Clean the berries well. Mash them with sugar to taste, and serve with ice cream or shortcakes.
Crying over Onions
If your onions always make you cry, next time stick them in the freezer for 10-15 minutes before you chop or slice them. Also don't cut through the root part of the onion as it releases most of the tear-producing odor.
Venison Cooking
Venison can be used in place of beef in any recipe you have. Season it like steaks and grill it.
Braise it like round steak and use it in Smothered steak, Salisbury Steak, or Stroganoff.
Room Temperature is Best
In general, it's always best to use eggs at room temperature. A cold egg is more likely to crack when boiled, curdle when cooked, and not whip as well.
Lighter Scrambled Eggs
For light, fluffy scrambled eggs, add a little water or milk while beating the eggs.
Coating Chicken
To coat chicken or turkey, place the seasonings, crumbs or flour in a plastic bag. Shake a few pieces at a time.
Peeling Onions
When peeling onions, soak in cold water for half an hour before peeling to prevent irritation to the eyes. Alternatively, peel under a running cold tap.
Grocery Shopping
Shop with a list, that way you won't feel tempted to buy as many extras. Keep the list posted on the refrigerator so that everyone adds to it as items run low.
Cooking Temperature
Do not roast the turkey in a oven temperature lower than 325° F. Poultry should be roasted at 325° F. or higher to avoid potential food safety problems.
Coring Apples
Core apples easily by cutting them in half, then scooping out the core with a melon baller.
Seasoning Salt
To make seasoning salt, mix 1 cup salt, 2-1/4 teaspoons paprika, 2 teaspoons dry mustard, 1 teaspoon dried oregano, 1 teaspoon garlic powder, and 1/2 teaspoon onion powder.
Sticky Situations
Before measuring ingredients such as honey and corn syrup, lightly coat the measuring spoon or cup with vegetable oil. This also works great if you have to measure peanut butter.
Coring a Strawberry
Core your strawberries the easy way...with a straw!
Place the end of the straw at the center of the bottom of the strawberry. Push upward firmly, and you will remove the core and the leaves as well.
Venison Cooking Times
Most experts conclude that you can use the same cooking times/temps for venison as you do for beef. Check the Links section for sites that give cooking times and temps for beef and other meats.
Garnishing
Tip from delanda...
For an interesting garnish, try slicing onion or shallots very thin, and coating with flour and seasoned salt. Shake off excess flour and fry in hot oil. Add as garnish for steak or chicken or even to top a salad for a texture contrast.
Calculating Amounts for Canning
Here are some general guidelines for the amount of fresh produce you'll need for each quart jar when canning...
Apples: 2-1/2 to 3 Pounds
Apricots: 1-1/2 to 2-1/2 Pounds
Asparagus: 2-1/2 to 4-1/2 Pounds
Beans: 1-1/2 to 2-1/2 Pounds
Beets: 3 Pounds
Berries: 1-1/2 to 2-1/2 Pounds
Carrots: 1 Pound
Cherries: 2 to 3 Pounds
Corn: 4 to 5 Pounds
Nectarines: 2 to 3 Pounds
Peaches: 2 to 3 Pounds
Pears: 2 to 3 Pounds
Plums: 1-1/2 to 2-1/2 Pounds
Rhubarb: 1 to 2 Pounds
Tomatoes: 2-1/2 to 3-1/2 Pounds
Canning Supplies
Here's a list of the basic equipment you'll need to begin canning food at home...
Large Water Bath Canner
Round Canning Rack
Tongs
Timer
Wire Canning Basket
Screw bands
Self-Sealing Lids
Quart or Pint Canning jars
Hot pad holders and tea towels
There are many other items that you can purchase to make things easier, but these are the basics that any home-canner needs to get started.
Lemon or Orange Zest
When a recipe calls for a fruit zest - usually lemon or orange, just grate the out peel off of the fruit. Not the white pith underneath though. You can also use a potato peeler.
Removing Olives & Pickles from Jars
Keep a pair of large tweezers in the kitchen to remove olives or pickles from deep jars.
Using Stovetop
For the best heating, put small pans on the small burners and the large pans on the large burners.
Deep Frying Facts
Most foods should be fried at a temperature between 350-375 degrees F. If you don`t have a thermometer, drop a bread cube into the hot oil; if the fat bubbles around the crumb, the temperature is too low. If it browns, the temperature is just right. If the bread cube burns, your oil is too hot.
It is best to use canola oil for frying. Canola oil has a high burning point, and does not have a strong flavor to detract from the flavor of the food you are frying.
Don`t crowd food that is to be fried. The food must be completely surrounded by oil.
Never fill the pot or deep fryer more than halfway with oil to prevent the oil from bubbling over when the food is added.
Mexican Seasoning
2 Tbsp paprika
2 tsp finely crushed dried oregano
1 tsp ground cumin
1 tsp ground turmeric
1 tsp garlic powder
1 tsp Adobo pepper
1/4 tsp cayenne pepper
1 tsp finely crushed dried cilantro flakes
Combine all ingredients. Store in a container with a tight fitting lid.
Meat and Poultry Seasoning
3/4 tsp dried marjoram
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried sage
1/2 tsp dried rosemary
Combine all ingredients. Store in a container with a tight fitting lid.
Flavorful Vegetables
Cook frozen vegetables in chicken, vegetable, or beef broth to add flavor.
Coring Strawberries
Tip from grannie mae...
To remove the hard white core in strawberries, just take a plastic straw and push though center of berry all the way from top to bottom and the core will stick in the straw.
Too salty?
User submitted tip...thanks Bianca!
If the food you are cooking comes out too salty, add a little lemon zest. It will help balance out the flavor.
Grilling
Don't be in a hurry to put your food on the grill. If your charcoal hasn't reached the proper temperature, you will end up with a burned mess...black on the outside, and raw on the inside.
Wait until your charcoal has turned white on the outside, and then give yourself an extra 5 minutes before putting your meat on the grill. This allows for more even heating of the coals, and gives you a slower, more desirable cooking temperature.
Blanched Almonds
Place shelled almonds in a saucepan. Cover with cold water. Bring water to a boil, then remove from heat.
Drain and cover almonds with cold water to cool.
Press each almond between thumb and forefinger to slip off skin. Place almonds on paper towels to dry.
To blanch whole almonds, pour boiling water over them and let sit for five minutes and then drain. The skin will now come off very easily just by pinching with your finger and thumb.
Cooking with Honey
When substituting honey for sugar, you should add 1/2 tsp of baking soda for every cup of honey used and bake at a temperature of 25 degrees lower than the recipe calls for. You will also need to use a little less honey than sugar.
Refreshing your raisins
If you've stored raisins for too long and they've become hard, you can refresh them by putting them in a pan; cover them with cold water, and then bring the water to a boil. Remove pan from heat as soon as the water boils, and let stand for 5 minutes. Drain well before using.
Jucier Lemons
To get more juice out of your lemons, submerge the lemon in hot water for about 15 minutes, or warm it in the microwave for 45 seconds before squeezing.
Fresh Citrus
When buying fresh citrus fruits, the heavier the better. Brown marks on the skin won't affect the flavor, but don't buy if the skin has any wrinkled or soft areas.
Grilled Corn
To make corn-on-the-cob on the grill, gently fold back the corn husk. Remove the silk. Add one Tbsp of butter and 1 Tbsp of water to each ear. Close the husk and wrap tightly in foil. Place on a hot grill with the hood closed. Cook for 25-35 minutes, turning often. Carefully remove foil and husk.
How to roast peppers
Broil whole peppers with tops 5 inches from heat, turning occasionally, until skin is blistered and evenly browned but not burned.
Place peppers in a paper bag, close, and let stand 20 minutes. Peel skin from peppers.
Clarified Butter
Melt butter slowly over medium heat or in a microwave oven. Skim off and discard the foam that forms. Pour the melted butter into a bowl and chill. When butter hardens, remove and discard the milky residue on the bottom.
Herbes de Provence
To make Herbes de Provence, mix together 4 parts thyme, 4 parts savory, 2 parts lavender and 1 part rosemary.
Keep your broccoli green
After you have cooked your broccoli (or other green vegetables), remove them from the cooking water and immediately plunge them into ice cold water. This will not only stop the cooking process, but also leave the broccoli at just the right temperature to eat.
Peeling an egg
Start with eggs that are at least a week old. The fresher the egg, the tougher it is going to be to peel. Once you have finished cooking them, plunge them immediately into ice cold water. Roll gently on the counter, and then the shell should slip off easily. If it is still sticking, peel the eggs under cool running water.
No more crying!
There are many methods that have been recommended over the years to stop the tears when you are chopping onions. Some people say that slicing them while holding them underwater works...but it seems too dangerous to me! I've also had someone tell me they hold a piece of bread in their mouth while they are slicing. I just keep my mouth closed. As long as I don't talk or breath through my mouth while I'm chopping, I never shed a tear.
How to peel a tomato
The best way I have found to remove the skin from a tomato is to dip it in boiling water for a few seconds, remove it, and immediately place it in cold water. The skin will slip right off!
Avocado Preparation
First remove the stem from the fruit. Using a sharp knife, slice the avocado in half, turning the avocado on the blade as you slice. Twist the avocado halves to pull apart.
If possible, scoop the seed out with a spoon. If the seed won't come out with a gentle tug, then pierce the seed with your knife. Give the blade a gentle twist and remove the seed.
Make a small slice down the skin on the outside, and simply peel it away.
Now you are ready to serve it, slice or mash for guacamole.
Mixing Magic
To keep a mixing bowl from sliding around when you're whisking something in it, set it on a damp kitchen towel.
Celery Fans
Make celery fans to dress up your plate. Slice celery stalks into 3 or 4 inch lengths. Using a sharp knife, cut several slits at one or both ends of each piece of celery, cutting almost to the center. Place in ice water and refrigerate until the fans curl.
Brown Sugar
To soften a hardened box of brown sugar, simply place the opened box in the microwave along with 1 cup of hot water. Microwave on high for about 2 minutes for each 1/2 lb.
If you don't have a microwave, place a piece of white bread in with hardened brown sugar to help soften it.
Defrosting Turkeys
If you can't defrost your turkey in the refrigerator for a few days, keep the turkey in its original packaging and place in cold water. Change the water as often as needed to keep it cold. Allow 30 minutes defrosting time per pound.
Venison Cooking
A way of masking the 'wild' flavor in venison is to put it in dishes that are normally spicy (chili con carne), or have spicy sauces (such as spaghetti). This will allow you to eat a healthy meat, without the taste of the wild.
Separating Eggs
To make it easier to separate egg whites from yolks, break the egg into a funnel. You'll find that the white goes through and the yolk stays behind.
Vegetables Too Sweet??
If a main dish or vegetable is too sweet, add a teaspoon of cider vinegar.
Salt and Pepper mix
Because most recipes call for salt and pepper seasoning, keep a shaker filled with a mixture of both to save time.
Use a ratio of 3/4 salt and 1/4 pepper.
Cleaning Mushrooms
Clean mushrooms as you use them by wiping them with a damp cloth. A quick rinse in cold water is also fine, but never soak them or they'll get soggy.
Hard Boiled Eggs
To make perfect hard-boiled eggs, place eggs in a deep pan and cover with cold water. Add a little vinegar or salt to help prevent cracking. Heat just until boiling. Turn off burner and cover pan. (Make sure to leave the pan on the burner.) After 30 minutes, remove from stove and rinse thoroughly in cold water until eggs are cooled. Store in the refrigerator until ready to use.
Taco Seasoning is for more than just Tacos!
Taco seasoning can be used for more than tacos. You can use taco seasoning to spice up meatloaf, burgers, tomato sauce, casseroles, and dips.
Butter at Room Temperature
To bring butter or margarine to room temperature quickly, use a grater to shred it into your mixing bowl.
Egg Beating
Egg whites WILL NOT WHIP (they just won't) if they come into contact with even the slightest trace of fat, grease or egg yolk. This is why it's a good idea when separating eggs to have three bowls: one for the yolks, one for the whites and one bowl to separate over so that you won't have to throw out a whole batch if one yolk breaks while separating. It is also a good idea to wash your hands, beaters and bowl before beginning as well, to make sure they are grease free.
Cut on non-wax side
When chopping foods that have a tough or waxy exterior (such as bell peppers), chop with the waxy side down, as the more tender inside flesh is easier on knife blades.
Vegetable Shortening
Keep a small plastic bag in your can of vegetable shortening. When it comes time to grease a pan, just slip your hand in the bag, scoop out what you need and spread it on the pan.
Beau Monde Seasoning
2 Tbsp ground cloves
2-1/2 tsp ground cinnamon
2 Tbsp salt
2 Tbsp ground bay leaf
2 Tbsp ground allspice
1/4 cup ground black pepper
2 tsp ground nutmeg
2 tsp ground mace
2 tsp celery seed
1/4 cup ground white pepper
Combine all ingredients. Store in a container with a tight fitting lid.
Peeling & Chopping Garlic
The easiest and quickest way to peel garlic is to crush a clove with the flat side of a large knife. Once it is crushed, the peel can be removed easily. Since the clove it flattened, it also makes it very easy to dice the garlic.
Deviled Eggs
To make filling deviled eggs easier, put filling in a plastic bag, snip off a corner, and squeeze into the eggs.
Poultry Seasoning
2 Tbsp salt
1 tsp black pepper
1 tsp white pepper
1/2 tsp red pepper
1 tsp garlic powder
2 tsp onion powder
1/4 tsp ground bay leaves
3/4 tsp dried basil
1/2 tsp paprika
Combine all ingredients. Store in a container with a tight fitting lid.
Poached Eggs
Here's the best method for perfect poached eggs. Fill a saucepan with 3 inches of water. Bring liquid to a boil, then reduce heat to a gentle simmer. Crack a cold egg into measuring cup. Holding the cup close to the water, gently let the egg slide into it. Cook, uncovered, until the egg whites are completely set and the yolks begin to thicken. Remove eggs with a slotted spoon.
Browning Apples
Instead of putting lemon juice on apples to prevent browning, soak them in Sprite. It prevents browning. It also adds a little sweetness so that you can use a little less sugar.
Freezing Corn
To freeze corn, shuck and remove the silks. Blanch corn in boiling water for 11 minutes. Immediately plunge in ice cold water. Cut the kernels off the cob and put in heavy duty freezer bags. Freeze immediately.
