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Keep Watercress Green for a Week
An old-fashioned bunch of watercress (not hydroponic) usually turns yellow after a day or so.
https://thecookscook.com/columns/les-trucs/keep-watercress-green-for-a-week
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Roasting Meat
Deep roasting pans keep heat from reaching the bottom third or fourth of the turkey (or rib roast, duck, goose, leg of lamb, etc).
https://thecookscook.com/columns/les-trucs/roasting-meat
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How to Make a Flavorful Vegan Pasta Sauce - The Cook's Cook
Without butter, cheese, or cream, it’s not easy to make a pasta sauce. One good technique is to use a mild, pale-colored vegetable puree.
https://thecookscook.com/columns/les-trucs/how-to-make-a-flavorful-vegan-pasta-sauce
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Cleaning a Garlic Press
Using a press to finely mince or crush garlic cloves is a fabulous shortcut, but cleaning the garlic press is a royal pain. To simplify cleanup, open the press and coat generously with nonstick spray before using. A brush will then remove the sticky bits and pieces easily.
https://thecookscook.com/columns/les-trucs/cleaning-garlic-press
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A Tip for Sautéing Diced Foods
When sautéing something like diced bacon, when it’s cooked just right it’s important to remove it from the pan quickly to avoid over-cooking.
https://thecookscook.com/columns/les-trucs/tip-sauteing-diced-foods
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Squash/Yam Truc
High-calorie mashed yams are a holiday staple. To reduce calories but maintain the richness, microwave a small butternut squash. Mash the flesh, then drain excess liquid from the squash in a sieve set over a bowl (more drainage, denser texture). Lighten, ‘cut’, or extend the mashed yams with any desired amount of the squash.
https://thecookscook.com/columns/les-trucs/squash-yam-truc
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Two Hints for Roasting Vegetables
Tossing vegetables in oil does not guarantee that they will not stick to the pan. Often, even when vegetables are oiled before roasting, the nicely caramelized parts adhere to the pan and tear away when the vegetables are lifted off.
https://thecookscook.com/columns/les-trucs/two-hints-roasting-vegetables
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A Tip for Cooking on an Electric Stove
For all the electric stovers out there, here’s a ‘truc‘ for lowering the heat quickly. Gotta plan ahead.
https://thecookscook.com/columns/les-trucs/tip-cooking-electric-stove
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A Baking Hint
When turning a cake out onto a rack to cool, lay a smooth kitchen towel on the rack, then dust the top of the cake with powdered sugar, invert it onto the cloth, and remove the pan.
https://thecookscook.com/columns/a-baking-hint
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Improvising Pie Weights
When you have to blind-bake a pie crust (or any crust) don’t spend money on fancy pie weights.
https://thecookscook.com/columns/les-trucs/improvising-pie-weights
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Prevent Polenta from Splattering
Polenta becomes very thick, but still needs to cook a long while over direct heat. To prevent scorching and splattering, use a large flat-edge spatula to stir.
https://thecookscook.com/columns/les-trucs/prevent-polenta-splattering
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A Cool Tip for Hot Cheesecake
Upon taking a cheesecake from the oven, immediately run a thin knife around the edge, between the crust and the pan.
https://thecookscook.com/columns/les-trucs/a-cool-tip-for-hot-cheesecake
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For the Best Flavor, Grind Spices Yourself
If you are using ground seasonings like caraway for a Swedish beet dish, fennel in minestrone soup, coriander on roast pork, or cumin in chili, then up their presence in the recipe by using freshly ground spices.
https://thecookscook.com/columns/les-trucs/best-flavor-grind-spices
