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+-- Thread: 24 Essential Kitchen Tricks and Tips by Kenji Alt (/showthread.php?tid=154359)
24 Essential Kitchen Tricks and Tips by Kenji Alt - Cubangirl - 08-31-2013
I have always found Kenji's tips helpful so thought I'd share this link here. Kitchen Tricks and Tips
Re: 24 Essential Kitchen Tricks and Tips by Kenji Alt - cjs - 08-31-2013
Interesting ideas, Alina. Found 2 that I made note of - breaking egg into a small stainer and adding a little acid to mushrooms. The rest I pretty much do.
Thanks.
Re: 24 Essential Kitchen Tricks and Tips by Kenji Alt - Mare749 - 08-31-2013
They are good tips. However, I can't help but question the one about using pre-peeled garlic. Just can't bring myself to buy it.
Re: 24 Essential Kitchen Tricks and Tips by Kenji Alt - cjs - 08-31-2013
Me either - I used it a lot when I was working, but was very glad to get back to regular.
Re: 24 Essential Kitchen Tricks and Tips by Kenji Alt - Cubangirl - 08-31-2013
I have actually done a side by side comparison, no difference in taste in dish. I use TJ's all the time. The only time I buy real heads now is when I am going to roast a head. Otherwise, for everything else I use the pre-peeled. Kenji used to work for America's Test Kitchen and he has developed some of my favorite recipes. That's why I trust this judgement. He has a book coming out next year.
I do all the things mentioned except the egg one (don't like soft eggs) and have not tried the cheese brine one but plan to do so. My next project after Jean's salami (scheduled for tomorrow) is to make homemade cheese. One of the sites suggested saving the leftover liquid for rice, etc. Same idea as above I think.
Re: 24 Essential Kitchen Tricks and Tips by Kenji Alt - cjs - 09-01-2013
yes,do save the whey from the cheese - it's great for waffles, breads, pizza dough, many other uses.
I don't know if you're familiar with the site "Ricki, The Cheese Queen" - at cheesemaking.com, but their site is so full of ideas for the cheese maker. Have fun.