Texas Chef
Tips & Ideas

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Using Perrier bottles for kitchen use
I use the one liter Perrier bottles for my olive oil and corn oil that I buy in gallons. I fill the bottles with the oil and put in a pour spout I get from a bar supply. It makes dispensing oils more controllable. I use the smaller Perrier bottles for flavored vinegars, sesame oils, etc.

Salt Meat Before or After Cooking?????
There seems to be some concern by people as to should be meat be salted before they are cooked. Some think salting before draws out the juices and makes the meat dry and tough but I've tried and I can't tell the difference. I don't think it makes a difference, but I know very good cooks and professionals do not measure salt but salt by instinct and nearly always before cooking.

How To Make Your Own Breadcrumbs
I think I make really good breadcrumbs - flavored or not. I use day-old French bread and either toast it or "dry" it in a low oven. I then break it up and process it to the consistency I want in a food processor. To season I mix in some granulated garlic and some grated Romano cheese. Store 'em in a jar with a screw on lid to keep them from molding.

Putting Out The Fire
If a chile gets a little too fiery when you are eating your favorite dish, don't drink water - it only spreads the fire. Drink milk or eat saltine crackers to extinguish the heat.

Making Poor Man's Balsamic Vinegar
I make a credible substitute for Balsamic Vinegar by reducing Chinese Black Vinegar to about until it is slightly syrupy. Works for me.

All Purpose Kitchen Tool
I find that a dry wall spatula about 5" wide serves as an all purpose scraper, dough cutter, food transfer, and counter cleaner in the kitchen.

First You Make a Roux!!!!
In Cajun cooking the above phrase is very Important!! Making roux the old fashioned Way (probably the best way) is a long tedious process and if you burn it only very slightly you throw it away and start over. I have a better way. I spread flour (flour only - no fat) in a baking sheet or pan and bake in a 200-250°F oven occasionally stirring to prevent burning. When it is the right color roux remove from oven and stir for a few minutes to stop the baking.

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© 2007 Bill Moran and © 2007 The Cooking Inn .
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