Kitchen and Cooking Tips

If you don't have time to brine your chicken, use this simple trick: Heavily salt the chicken (inside and out) about an hour before you cook it. Then pat it dry and roast. This ensures crispy skin and...

When using fresh herbs such as cilantro or parsley, add whole stems to salads and sandwiches, and chop and stir leaves into salsas and guacamole.

Always measure what you're baking. No shortcuts in pastry: It's a science.

When you grill, pull your steaks out of the refrigerator one hour ahead of time so they can come to room temperature.

Goreng daging guna api yg sederhana kecil. Kalau besar nanti liat macam manusia juga tak boleh dididik dengan kekerasan nanti begar jadinya.

Ada kala suri rumah berdepan masalah menghilangkan kesan hangus pada periuk. Usah bimbang kerana ada cara mudah menyelesaikannya. Masukkan sedikit serbuk penaik bersama air ke dalam periuk yang ha...

Sukar untuk memastikan tembikai yang dibeli rasanya manis atau tawar. Walaupun warna tembikai itu cantik tapi tidak semestinya rasanya secantik rupa. Untuk mendapatkan tembikai yang lebih manis, r...

Merebus telur dalam jumlah yang banyak boleh mengakibatkan telur retak. Agar telur tidak retak, didihkan air dengan garam, kemudian baru masukkan telur. Sementara itu untuk mendapatkan telur canti...

Merebus daging memerlukan masa lama kerana daging tidak mudah empuk. Tapi dengan memasukkan sebiji betik muda ke dalam rebusan daging bukan sahaja melembutkan daging malah membuatkan masakan bertambah...

Untuk mendapatkan biji petai yang besar dan segar, ambil biji petai dan rendamkan ke dalam air garam lalu dibiarkan semalaman. Keesokan harinya lihat perubahan petai tersebut. Pasti anda akan berpuas...

For better-tasting asparagus, cure the stalks: Peel them, roll in equal parts sugar and salt, and let them sit for 10 minutes, then rinse off and prepare as desired.

When making mashed potatoes, after you drain the potatoes, return them to the hot pan, cover tightly and let steam for 5 minutes. This allows the potatoes to dry out so they'll mash to a beautiful tex...

If you're cooking cauliflower, add a bit of milk to the water with salt to keep the cauliflower bright white. Shock it in cold water to stop the cooking and then serve.

Season fish simply and cook it with respect. The flavor of the fish is what you want. When it comes off the grill or out of the oven or pan, finish it with a little squeeze of fresh lemon juice. Alway...

Taste what you make before you serve it. I'm amazed that people will follow a recipe but not taste the dish to see if it needs more salt, pepper or spices.

To cook a steak, I always start by cooking it on its side, where there is a rim of fat on its narrow edge. I render it down so there's good, flavorful fat in the pan for the rest of the cooking.

Season all of your food from start to finish. Seasoning in stages brings the most out of your ingredients and gives you the most flavor.

Fresh basil keeps much better and longer at room temperature with the stems in water.

Buy fruit at its peak at a farmers' market and freeze it in an airtight container so you can enjoy it year round.

When you roast a whole chicken, the breast always overcooks and dries out because the legs have to cook longer. This is a really simple way to keep a chicken breast moist: Separate the breast and the...