Welcome to Gaia! :: View User's Journal | Gaia Journals

When people start thinking about skills they would like to learn or or learn more about, one of the things that usually comes up is cooking. If this sounds like you, then you have come to the right place. This article will help you on your journey to becoming a chef.



Keep spices in a dark and cool place. Leaving your spices out will expose them to moisture and light, which will diminish their quality. You can preserve the flavor and freshness of your spices by storing them in a dark, cool spot. If you use fresh spices, your food will taste better.



It is extremely important to prepare your ingredients before you begin cooking your meal for a group. Be certain that you have every ingredient you will need on hand. The day before the big event, get everything ready to go. Make sure you have all the utensils and http://www.ksfy.com/content/news/Cleavers-Market-offers-special-catering-for-holidays-405989415.html will need. Doing so allows you to focus on the cooking itself.



Store catering woodside in a cool, dark place. If they are stored in an area that they are exposed to light, heat and humidity, their shelf life is shortened. If you store your spices in dark place with relatively low temperatures like a pantry, the spices will retain their taste and take longer to spoil. You'll taste the difference in your dishes.






<img src="http://cateringfood.com/wp-content/uploads/2012/07/corn-madeleines.jpg" />

Pasta is one of the best things that you can cook during the course of the day for the nutrients and carbs that it brings and its pleasant aroma. Make sure that your water is boiling for at least two minutes before you put your pasta into the pot for maximum quality.



Since you are going to be using a lot of sharp knives in the kitchen to cook your meals, you will want to maintain precautions at all times. Instead of simply putting your knife in the drawer, make sure that you put a wine cork on the tip to protect against cuts and scrapes upon use.



Save time by cooking large quantities, and freezing the extra. When you are planning an elaborate or time consuming meal, prepare extra servings. Making more won't increase your cooking time much, and these extra meals can be frozen, providing a fast and healthy alternative to the typical frozen TV dinner.



Never cook when you are tired. You need to be alert when you are cooking, to increase your level of safety, and put you in the best position to create quality food. Besides, you're not going to enjoy the experience if you feel exhausted.



Save the delicious taste of summer by drying tomatoes yourself. Slice tomatoes 1/2& thick to dry. Romas should be cut in two lengthwise. Place cut side up on a clean cooling rack and salt lightly. Heat your oven to 190 degrees and put the cooling rack with the tomatoes directly onto a cookie sheet, baking for no more than ten hours. After the tomatoes have cooled, place them in plastic bags, and store have a peek at this site in the freezer. You can also pack dried tomatoes in a jar with fresh herbs and olive oil. Kept in the refrigerator, these tomatoes will keep for a couple of weeks.



Some recipes call for peeled half or quarter peaches. In most cases peeling is not easy, as the skin sticks to the fruit and doesn't come off. The easiest way to remedy the problem is to place the peaches in boiling water for 30 seconds. After removing the fruits, place them into ice water to stop the boiling effect. Their skin will come off easily.



You can avoid sticky rice by removing the starch. To do just that wash the rice several times until the water coming from the rice is crystal clear. Remove all the water, and let the rice sit for 20 minutes. Adding a few drops of lemon to the water before cooking also helps to separate the grains.



When you are going to crush garlic for a dish, put it in a resealable plastic bag. Then, smash it up with the end of a knife. By doing this, you will prevent your knife, cutting board and hands from smelling of garlic, which is a smell that is hard to get rid of.



How to 'un-seize' melted chocolate. If the chocolate you are melting suddenly gets lumpy or grainy, this means it has 'seized', and it will ruin a recipe. Remove the pan and add 1/2 to 1 tsp of shortening or cooking oil (not butter or margarine). Stir until the mixture becomes smooth again. To prevent seizing, make sure the pan is completely dry before trying to melt chocolate.



Trying to deep fry at home? Whenever your food is ready for the fryer, use tongs to gently hold the item just below the surface of the oil so that it has a sealed exterior and then let it go. If you toss it in without holding it for a few seconds, you might see your food stick to each other or to the fryer itself.



Use fresh products if available. Nothing packs the punch in cooking like the taste of fresh ingredients. Vegetables, meats and fruits all contain vibrant, savory and wholesome flavors that can be severely diminished by processing and canning or packaging. When cooked properly, fresh ingredients will make any dish more flavorful.



So using the tips and hints that have been provided here, you should now be much more confident about your cooking abilities. The cooking tips described in this article represent examples of the type of information that can improve the way you cook for yourself, your family and everyone else for any occasion.