Post Your Cooking/Food Tips Here

[Urblock]

Marshmallows suck.

 

[Spunky Porkstacker]

Marshmallows suck.

True, but the kids have lots of fun putting them on a stick and burning them over a campfire. :yep:

 

[Tater]

True, but the kids have lots of fun putting them on a stick and burning them over a campfire. :yep:

They do burn nicely.

 

[number51]

A flaming marshmallow on the end of a stick is an effective ranged weapon, it's like napalm.

 

[Ares]

Marshmallows suck.

Shut up!

 

[theOHIOSTATE!]

Marshmallows do in fact suck if not melted up against a HERSHEY's bar and some graham crackers when you're 12.

Also, cumin, people seem to be sleeping on this bad ass herb. I put it on most everything and it's a staple on chicken and ground beef.

 

[Tater]

Marshmallows do in fact suck if not melted up against a HERSHEY's bar and some graham crackers when you're 12.

Also, cumin, people seem to be sleeping on this bad ass herb. I put it on most everything and it's a staple on chicken and ground beef.

I'm more of a "paprika guy".

 

[Crystallas]

Also, cumin, people seem to be sleeping on this bad ass herb. I put it on most everything and it's a staple on chicken and ground beef.

You should see the top 5 spices thread. http://www.chicitysports.com/forum/showthread.php/81121-Spice-Rack-top-5

 

[AussieBear]

Cheezy tip, but since we don't have kids I'm usually just cooking for me and my wife.
When making "Cream of" soups, instead of going through the whole flour, butter, saute' routine, I've been using a couple cans of Cream of (Celery, Onion, Mushroom..) soup to make a smaller amounts. I add milk, nutmeg, onion and garlic powder, cheese and whatever veggie (Broccoli, Spinach...).

i use this technique when i want to make a quick chicken and dumpling...

2 cans each of cream of chicken and cream of celery...

the rest of the laziness...

some sliver of onions, diced or sliced carrots and celery to a cetain thickness.. thicker equals longer cook time which may burn shit this way... so figure it out yourself

a lil chicken stock used to correct thickness..
a premade rotisserie chicken pulled apart
then either some bisquick or a can of premade biscuit cut up into pieces..

simmer til veg are getting near soft to taste then add dumplings... 5-10 minutes later.. yummy goodness

 

[AussieBear]

Poaching eggs is way above my pay grade. I love to eat 'em though.

a lil white vinegar to the water.. swirl the water in a circular motion before dropping in the egg...

 

[number51]

vinegar to the water

Are we still talking about poached eggs?

 

[AussieBear]

Are we still talking about poached eggs?

what else would we be talking about?

i dont remember the science behind the technique... but thats how i was taught and its how i continue to cook them. and the swirl is for single serve.. if cooking more then an egg at a time i dont swirl... plus i use a low heat, near simmer.. i didnt add that..

 

[Guess Who]

what else would we be talking about?

i dont remember the science behind the technique... but thats how i was taught and its how i continue to cook them. and the swirl is for single serve.. if cooking more then an egg at a time i dont swirl... plus i use a low heat, near simmer.. i didnt add that..

That's the proper way.

 

[DC]

Ok, when you make rice...use chicken broth and diced onions instead of plain water. So good and easy! Probably a "Duh" tip for most of you, but I totally kicked it up a notch tonight!

 

[Tater]

Ok, when you make rice...use chicken broth and diced onions instead of plain water. So good and easy! Probably a "Duh" tip for most of you, but I totally kicked it up a notch tonight!

Straight chicken broth, or 1/2 water with it?

 

[DC]

The whole thing.

 

[Tater]

Sauteed onions or raw?

 

[DC]

I put them in raw and they were perfectly soft by the time the rice was ready. Roughly 30 minutes. It was soooo good.

 

[SilenceS]

I put them in raw and they were perfectly soft by the time the rice was ready. Roughly 30 minutes. It was soooo good.

Put some oil in your pot and saute the rice and onions for a couples of minutes. Then, add your stock and cook like the other rice. You have yourself a pilaf. You can add any type of vegetable. Peas, carrots, etc. You can do many varieties like adding fresh cilantro and lime juice for a Mexican feel. Peas, onions, and carrots for a home type feel with with baked chicken. Pilafs are very simple and open up the rice more to flavor and texture to give a twist on some plan steamed rice.

 

[winos5]

Don't toss the rice stuck on the bottom of the pan after you sauté/cook it. Scrape that stuff out and warm it up. Crunchy rice is the bomb. Many a breakfast of leftover crunchy rice with a fried egg on top.