BA Test Kitchen Solves 12 Common Cooking Mistakes Test Kitchen Talks
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Date: 2019-10-25
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Comments and reviews: 10
Ak P
I knew this was right up Priya's alley. Indians never waste food. 1st almost all of us have some level of basic kitchen skills. And mostly only the most accomplished cook in the family cooks for allNext if at all, accidents happen, we either turn it around or try salvaging it a hundred different ways. Even then if we cant, the food is never simply thrown away into the dustbin, stray animals are fed using that. If stray animals are not around, food is laid down for ants. Even the scraps of our food are daily fed to cows in most Indian households. There is only one mantra- NO WASTAGE.
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I knew this was right up Priya's alley. Indians never waste food. 1st almost all of us have some level of basic kitchen skills. And mostly only the most accomplished cook in the family cooks for allNext if at all, accidents happen, we either turn it around or try salvaging it a hundred different ways. Even then if we cant, the food is never simply thrown away into the dustbin, stray animals are fed using that. If stray animals are not around, food is laid down for ants. Even the scraps of our food are daily fed to cows in most Indian households. There is only one mantra- NO WASTAGE.
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Samantha Roberts
A tip for seized chocolate is to keep it on the heat and add some coconut oil into it. The reason it seized is because water somehow got into it (very common when using the double boiler method or when colouring white chocolate with water based food coloring) which reacts with the natural oils in it and causes it to dry up, so adding an oil like coconut oil into can salvage it. If you dont have coconut oil take it off the heat and let it cool, then crumble it up for a crunchy chocolaty topping to ice cream.
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A tip for seized chocolate is to keep it on the heat and add some coconut oil into it. The reason it seized is because water somehow got into it (very common when using the double boiler method or when colouring white chocolate with water based food coloring) which reacts with the natural oils in it and causes it to dry up, so adding an oil like coconut oil into can salvage it. If you dont have coconut oil take it off the heat and let it cool, then crumble it up for a crunchy chocolaty topping to ice cream.
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Prjndigo
stuck to pan, overcook and burning bottom: always have a LARGER cooking pan/baking sheet nearby and just whip it up, put water in it and plop your baking/cooking sheet down in it. instant cooling (great for handling sugar cookie bricking) but overall use baking cloth/parchment paper Always have something for your baking sheets to set on to cool, like old jar lids whatnot. conversely you CAN also slide a baking sheet over a gas stove and pop the burners to low to finish cooking the bottom of something
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stuck to pan, overcook and burning bottom: always have a LARGER cooking pan/baking sheet nearby and just whip it up, put water in it and plop your baking/cooking sheet down in it. instant cooling (great for handling sugar cookie bricking) but overall use baking cloth/parchment paper Always have something for your baking sheets to set on to cool, like old jar lids whatnot. conversely you CAN also slide a baking sheet over a gas stove and pop the burners to low to finish cooking the bottom of something
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Ray R
That indian girl only knows indian food, throw herbs in soup to make it alive again? It's what they do with curry there, Make baked ziti - indian bread dip in is just mushed up vege/legumes with curry spices, doesn't understand tempering chocolate and just theorycrafted. How do you handle food that is too spicy - just handle more heat, what. Place in fridge overnight what? it dehydrates in fridge concentrating the amount capsaicin in the dish
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That indian girl only knows indian food, throw herbs in soup to make it alive again? It's what they do with curry there, Make baked ziti - indian bread dip in is just mushed up vege/legumes with curry spices, doesn't understand tempering chocolate and just theorycrafted. How do you handle food that is too spicy - just handle more heat, what. Place in fridge overnight what? it dehydrates in fridge concentrating the amount capsaicin in the dish
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lepidoptery
Overcooked/gummy rice - keep going, add water, make congee. EDIT: also, I saw a tip on thekitchn recently about using dental floss to get slightly-burnt-on baked goods off of baking sheets. I guess if it's not a plastic dental floss (or your sheet has cooled off) it's worth a shot, or you can use thread instead.
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Overcooked/gummy rice - keep going, add water, make congee. EDIT: also, I saw a tip on thekitchn recently about using dental floss to get slightly-burnt-on baked goods off of baking sheets. I guess if it's not a plastic dental floss (or your sheet has cooled off) it's worth a shot, or you can use thread instead.
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Lauren Hallman
I was surprised by the chocolate question. Lumpy chocolate which seems dry when being melted is a result of too much heat. Low low heat and keep it continuously moving to avoid this but if that fails often adding a bit of oil can bring back the smoothness. Certainly not more heat though.
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I was surprised by the chocolate question. Lumpy chocolate which seems dry when being melted is a result of too much heat. Low low heat and keep it continuously moving to avoid this but if that fails often adding a bit of oil can bring back the smoothness. Certainly not more heat though.
reply
NothingXemnas
Our house's solution to oversalted stuff is a sacrifice potato, adding one or two to the food while it cooks. Of course it won't have enough time to cook, but as it sucks the salt out of the dish, it can be taken out, finished cooking and reused, possibly even taken back into the dish.
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Our house's solution to oversalted stuff is a sacrifice potato, adding one or two to the food while it cooks. Of course it won't have enough time to cook, but as it sucks the salt out of the dish, it can be taken out, finished cooking and reused, possibly even taken back into the dish.
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Prjndigo
pasta a little too soft? shock chill it with tomato juice - you'll get tomato water and slightly stiffer pastaon the front of pan frying pasta I GREATLY recommend using a convection oven and a mesh frying pan splatter guard. you can literally re-pasta pasta that way.
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pasta a little too soft? shock chill it with tomato juice - you'll get tomato water and slightly stiffer pastaon the front of pan frying pasta I GREATLY recommend using a convection oven and a mesh frying pan splatter guard. you can literally re-pasta pasta that way.
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Denise Lopez
How to fix food that is too spicy. My trick is throw in a potato. It soaks up flavors, like a sponge. and then you can remove it and eat it on its own Obviously works best with curries//soupy stuff. Or just add a potato. Everything is better with potato
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How to fix food that is too spicy. My trick is throw in a potato. It soaks up flavors, like a sponge. and then you can remove it and eat it on its own Obviously works best with curries//soupy stuff. Or just add a potato. Everything is better with potato
reply
Elijah Barongan
Molly and Amiel sounds like they're THOSE characters from the movies who always invite people over for dinner for some fancy dinner and wine, then talk about the stock market, The Beatles, and their upcoming vacation in Thailand. I love it.
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Molly and Amiel sounds like they're THOSE characters from the movies who always invite people over for dinner for some fancy dinner and wine, then talk about the stock market, The Beatles, and their upcoming vacation in Thailand. I love it.
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