US Med Voice

US Med


Vol. 5, No. 7 | July 2013




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Cooking Advice
For Good Cooks and Rushed Cooks

US MED Gives Back * At the supermarket, be sure to buy the right stuff. Check the label twice when buying sauces or seasonings, say experts at the Shine Food Network.

* Avoid using water as an ingredient. Most recipes would be more flavorful and interesting if you used chicken or vegetable broth instead of water, says Chef Todd Mohr, founder of WebCookingClasses.

* The final sentence in most recipes is "season with salt and pepper to taste," which means the dish won't be seasoned throughout. Each time you add new ingredients, add a pinch of salt. You'll use about the same amount by seasoning as you go, and each ingredient will more fully develop its flavor.

* Placing a cold cast-iron pan over high heat can damage it. Carrie Bradley, who oversees classes at the Chopping Block in Chicago, says to put the pan over a low to medium flame so it can warm up while you prep your ingredients. Then turn the heat up and it will quickly be able to sear a steak.

* Every time you open the oven door, you're lowering the oven temperature by at least 25 degrees, and it can take five or even 10 minutes to return to the initial level. That translates to up to 20 extra minutes for a roast chicken if you open the oven just twice during the cooking, says Michael Warner of The Brooklyn Kitchen Classes.

* The CDN Dual Sensing Probe Thermometer and Timer costs $30. One end holds the actual meat thermometer. The other (which you keep out of the oven) has a display with the temperature.




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