"cooking tips" news and stories

Each Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week:

• It's about time famous toques do the tipping.
• Comparing one apple-cinnamon oatmeal to another.
• Starbucks had a baby, and its name is Roy Street Coffee & Tea.
• Making chorizo at home is easy, even if you don't have a meat grinder.
• When life gives you strawberries, make strawberry vodka cocktails.

Cooking hot dogs on the grill today? Don't grab them with a fork to turn them over.

What do you do if you're making several batches of cookies and you only have one cookie sheet?

I've been cooking, in one way or another, for more than 20 years. That includes my early childhood experiments like when I would try to make hashbrowns on the days when I stayed home from school. Although tasty, they were always grey, a bit mushy and very visually unappealing. In recent years I've come to be something of an adequate cook, but I know that there is always more for me to learn.

It's in that spirit of continuing food education, that I particular love the post that David Lebovitz put up the day after Thanksgiving called "Ten Easy Ways to Improve Your Cooking." His tips are really helpful and include such easy changes as using lots of shallots, making a point of incorporating fresh herbs and rethinking the oils and vinegars you cook with. Another reason to go and check out this post is for the pictures as they are just lovely (that picture of thyme up above is borrowed from his post).

There must be something in the air, because while I didn't see this post until yesterday, about a week ago on a whim I bought a large bag of shallots at my local produce market. It's been lovely having them on hand as an alternative to my normal garlic and onions. They give food a sweeter, gentler flavor that I'm loving. They aren't wimpy though and still pack a punch that stands up to many of the stronger tastes out there.

Source

When I was 17, my next-door neighbor Alma taught me how to roast red peppers. She turned the burner way up on her big old white enamel gas stove and grabbed a pepper firmly with a pair of long-handled metal tongs. She systematically blistered the skin on a series of five peppers, stashing the finished ones in a brown paper bag to trap the heat and finish cooking the flesh. When the last pepper had gotten a chance to work in the heat of the bag, she tumbled everything out into a colander in the sink and ran water over the peppers to cool them down enough to handle. I was amazed how the blackened skin just slid off, leaving behind a tender, naked pepper.

I don't have a gas stove in my apartment, and even if I did I think I would be hesitant to roast my peppers like Alma did because I've got some seriously sensitive smoke detectors. These days I roast them at high heat on a foil-lined baking sheet (if you roast them on an uncovered sheet you run the risk of caramelizing the sugars permanently to the surface of your baking sheet), turning them a couple of times to get as much surface-area blackening as possible. I still use the techniques she taught me of letting them steam a bit in a paper bag and running cold water over them to get them cool enough to handle.

In the fall and winter I often puree with some roasted carrots and stock into soup. The last batch I made went into some sandwiches and on the top of a salad. They are fairly low effort, and if you get your red peppers on sale, are much less expensive than buying the jars of gourmet roasted peppers.