Cooking Notes Learned Flashcards

Question

Water for activating yeast

Answer 1

Use luke-warm water to activate yeast Water that is too hot can kill yeast, so use slightly warm water and keep the yeasted dough above 70 degrees while rising.

Answer 2

Slice beef against the grain No matter the cut, you can make every bite of beef more tender by slicing perpendicular to the direction of the muscle fibers.

Answer 3

Don’t open the oven unless absolutely necessary A lot of heat escapes whenever the oven opens, and this prolongs cooking time. Use the light to check on baked goods, and only open to baste meat, rotate pans, or check done-ness.

Answer 4

Substitute all-purpose flour for cornstarch Cornstarch is a common thickening agent used in gravies and puddings. If you don’t have any, white flour is a fine substitute. Use 2 units of flour for every 1 unit of cornstarch that the recipe calls for.

Answer 5

When measuring flour, don’t scoop it with the measuring cup Scooping straight out of the flour bag can compact flour into the cup, causing you to use way more than you intended. Always stir flour to fluff it up, spoon it gently into the measuring cup, and then level it off with a knife.

Answer 6

If a recipe calls for chilling an ingredient, or letting it rest overnight, do not ignore this There is a good reason, whether it’s to ensure your cookies don’t spread into each other, or to develop flavors or texture.

Answer 7

Let cooked meat rest before slicing | This allows the juices to reincorporate, leading to a moist final product.

Answer 8

Crack eggs on the counter, not the edge of the bowl | Flat surfaces create less shattered shells that can end up in your food.

Answer 9

Putting food into a heating oven can cause it to burn on one side or cook unevenly.

Answer 10

Spices have a shelf life. They won’t make you sick, but they will taste like nothing. If it no longer has a distinct smell, get rid of it.

Answer 11

Store fresh herbs in water Like a bouquet, your herbs will last longer if you place freshly cut stems in a cup of water, then cover in plastic and refrigerate.

Answer 12

Toast grains before boiling | This deepens their flavor. Try it with spices and nuts as well.

Answer 13

Season often Taste food and season it repeatedly throughout the cooking process. This way it will be perfect by the time it’s done and you won’t be scrambling to doctor a bland dish.

Answer 14

Crack eggs into a separate bowl This way if one has gone bad you won’t have ruined the whole batch. Also, if you get some shell in, it’ll be easier to pick out.

Answer 15

Blanch tomatoes for easy peeling | Place fresh tomatoes in boiling water for about 20 seconds, then cool them. The peels will slide off.

Answer 16

For crispier potatoes, soak them in water An hour before cooking, place sliced potatoes in water to remove some of the starch. Dry and roast or fry, according to your recipe.

Answer 17

Don’t wash your mushrooms Mushrooms soak up and store water. To prevent them from getting soggy, brush off any visible dirt rather than washing them.

Answer 18

Homemade vinaigrette is simple Using a base of three parts oil to one part vinegar, you can play around with flavors, including fruit puree, mustard, and garlic.

Answer 19

Sauteé vegetables in stages Carrots need more time to soften than bell peppers or snow peas. Cook harder vegetables first, and save tender ones for last.

Answer 20

Use fresh herbs by the handful, not by the pinch | Basil, cilantro, and parsley can be more than just a garnish for soups, sandwiches, tacos, fried rice, and pasta dishes.

Answer 21

Don’t be afraid to use salt It brings out flavor. Salt your food scantly at first, then taste as you cook. Add a little more salt if necessary. Remember, processed and prepared foods are a much larger source of sodium than home-cooked food.

Answer 22

Sear your meat for flavor, not to seal in moisture | Searing meat causes browning, which adds flavor to stews and creates a great base for sauces.

Answer 23

Don’t bother peeling every fruit and vegetable Peels are great sources of fiber and nutrients. As long as they’re washed well, root vegetables, apples, and even peaches will cook fine into soups and pies, peelings included.

Answer 24

For more flavor, use fire Fire-roasting peppers, eggplants, and tomatoes adds a smoky depth of flavor. In a pinch, use the broiler in your oven to char the skin, then peel.

Answer 25

For extra crispiness, fry chicken or french fries twice | After deep-frying a batch, let it rest for 10 minutes then fry again for a few minutes before serving.

Answer 26

Dry rub or brine poultry and pork before cooking | To ensure juicy, flavorful meat, use a dry rub or salt brine on chickens, turkeys, ribs, and pork roasts.

Answer 27

Some of the largest crab-producing states, like Alaska and Maine, start crab season in the fall, around October, and end it as temperatures start climbing in early spring. In other states, like Florida and South Carolina, crab season is year-round. Some states have crabbing seasons during warmer months instead of winter, when crabs are more dormant and inactive. For example, in Maryland, crabbing season starts April 1 and ends in November.

Answer 28

California sea food markets offer a vast variety of oysters. In addition to prevailing Pacific oysters, there are also eastern and Olympia oysters. The greatest demand for these sea delicacies is observed from September through April. Perhaps the best reason to only buy oysters during the fall, winter, and spring—the "r" months—is related to the creature's reproductive cycle. Oysters spawn in the warm summer months, usually May through August, although in the Gulf of Mexico, oysters spawn year-round because of the warm water. Spawning causes them to become fatty, watery, soft, and less flavorful. Oysters that are shucked in the colder months instead have a more desirable lean, firm texture and bright briny flavor. In recent years, bacteria such as Vibrio parahaemolyticus have caused illnesses in several harvesting areas of the eastern United States throughout the summer months. The bacteria are not unique to oysters; high levels can also be found in tuna, mackerel, and other seafood. There's a particular concern about this bacteria and oysters because they are eaten raw. So the presence of Vibrio puts another tick in the column of eating oysters only in cooler months. The answer to the oyster season depends on several factors. You have to know your oyster. If you feel confident that you are getting a fresh oyster from a cool-water location, you should have a tasty oyster that will not make you sick any time of year. Likewise, if you are in a state along the Gulf of Mexico, have no fear if you are barbecuing or whipping up some oysters Rockefeller. Warm-weather bivalves pose no threat in that situation. When you're dining on local catch, though, it's best to note the weather. If that's the case, you may want to stick to the old "r" rule—better safe than sorry, right?

Answer 29

Winter Season ``` · Chestnuts · Grapefruit · Lemons · Oranges · Tangerines · Kale · Leeks · Radicchio · Radishes · Rutabaga · Turnips ```

Answer 30

Spring Season ``` · Apricots · Avocado · Mango · Pineapple · Rhubarb · Strawberries · Artichoke · Asparagus · Carrots · Celeriac · Chives · Collards · Fava Beans · Fennel · Fiddlehead Ferns · Morels · Mustard Greens ```

Answer 31

Summer Season ``` · Blackberries · Blueberries · Nectarines · Peaches · Plums · Raspberries · Tomatoes · Watermelon · Broccoli · Cucumber · Green Beans · Zucchini ```

Answer 32

Fall Season ``` · Apples · Cranberries · Figs · Grapes · Pears · Pomegranate · Quince · Butternut Squash · Cauliflower · Garlic · Ginger · Mushrooms · Potatoes · Pumpkin · Sweet Potatoes · Swiss Chard ```

Answer 33

Mise en place is a French term that literally means “put in place.” It also refers to a way cooks in professional kitchens and restaurants set up their work stations—first by gathering all ingredients for a recipes, partially preparing them (like measuring out and chopping), and setting them all near each other. Setting up mise en place before cooking is another top tip for home cooks, as it seriously helps with organization. It’ll pretty much guarantee you never forget to add an ingredient and save you time from running back and forth from the pantry ten times.

Answer 34

Salt a little extra, especially if potatoes as they absorb a lot of it

Answer 35

Commonly used in French cuisine, known as the king of herbs in France. Loved for the way it’s anice-like flavors adds a lovely, aromatic pop to a variety of dishes , especially all kinds of recipes for chicken and eggs.

Answer 36

Can do kale or spinach. Only add a little bit of oil to the pan. Less than a tablespoon for kale. Even less for spinach as spinach has lots of water. Spinach will wilt down quite a bit. Adding salt: Add to kale about halfway through. Add to spinach closer to end.

Answer 37

About 1.5 teaspoons