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Topic: Your favorite tip/trick/ingredient?  (Read 3124 times)
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MareMare
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« Reply #10 on: May 15, 2011 09:19:00 PM »

Ooh those both sound good!

I was cleaning out my baking cupboard the other night and found some tahitian vanilla beans I got a few years ago. Mmmm.
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« Reply #11 on: June 08, 2011 06:48:40 AM »

This is a rub for a beef roast:

Mix equal parts black pepper, garlic and rosemary

Add olive oil and soy sauce, enough to make a thick paste consistency

Rub all over the outside of the roast.

Here is the trick for the most amazing roast ever:

Place your roast directly on the middle oven rack with a drip tray on the rack underneath. No pan, no nothing. This makes all the sides get crispy and wonderful, and for some reason it stays juicy and tender more than a pan method does. You need to cook it at 425 for the first fifteen minutes and then at 375 for the rest of the time. Seriously, I was skeptical at first, but now I never do it any other way, and I haven't found any restaurant beef that can hold a candle to it.
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« Reply #12 on: June 13, 2011 08:31:06 PM »

Ooh that sounds great! How long do you cook it at 375? Or I guess it depends on the size of the roast...
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« Reply #13 on: June 14, 2011 04:09:15 AM »

we buy whole chicken, cut up the different parts and debone what needs to be deboned. freeze the parts that will be used for later. all the "scraps", we boil it in water to make chicken stock. if we're making a recipe that requires chicken to be boiled first (my mom has a recipe for chicken and corn soup that needs boiled chicken meat, shredded), we add it to the stock too.

saves money and makes real chicken stock.

if skin and some fats were added to the stock, stick it in the fridge. when it's cold, scrape off any fatty stuff that hardens on the surface. this also works for any soupy dishes if you'd want to reduce the fats in the soup.
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« Reply #14 on: June 21, 2011 05:14:27 PM »

Ooh that sounds great! How long do you cook it at 375? Or I guess it depends on the size of the roast...

Yeah, I mostly guess! But here is the recipe I got it from. http://simplyrecipes.com/recipes/roast_beef/
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« Reply #15 on: June 21, 2011 06:21:17 PM »

Thanks!
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nachturnal
« Reply #16 on: July 13, 2011 03:45:58 AM »

My favourite ingredient is mushrooms.  You can have them so many different ways with different things.  I thin-slice them to add into omelettes, tiny button mushrooms taste great sauted in butter, straw mushrooms in stir-fry, big portobello mushrooms stuffed with cheese and a tiny bit of bacon or sliced into soup...
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« Reply #17 on: July 13, 2011 03:28:57 PM »

Mmm I love mushrooms! I'm adding some to my pasta tonight, yummy! Pureed cooked mushrooms make an awesome thickener for a soup if you don't want to use cream!
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nachturnal
« Reply #18 on: July 13, 2011 07:23:22 PM »

Mmm I love mushrooms! I'm adding some to my pasta tonight, yummy! Pureed cooked mushrooms make an awesome thickener for a soup if you don't want to use cream!

AND they add just a tiny hint of extra flavour.  Smiley
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« Reply #19 on: July 13, 2011 08:01:17 PM »

Definitely!
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