FOOD + DRINK, RECIPES + menus | April 15, 2009

Real Simple Cooking Tips for my Gastronomic Wednesday

real simple cooking tips

I gathered a few old tips that anyone can use in the kitchen from Real Simple.

+ The old-fashioned Cast-Iron Skillet is one of the most efficient way to cook. I love mine. They are inexpensive and last a long time. The key is to season your new cast-iron skillet. They are a few higher-end brands that sell pre-season but typically, you will need to do it yourself.

+ Rub ice cubes on a day old baguette until the crust is damp and reheat them for 12 minutes at 370° F. Adjust the heating time for a wider bread. You can use the same technique with a frozen bread. You can replace the ice cubes by quickly passing the bread over cold water. Remember that the idea is to humidify the bread.

saint-louis cassonade :: brown sugar

+ A three-inch-long piece of orange peel in the box of brown sugar is supposed to keep it soft. Keep any sugar in airtight, moisture-proof containers. Since I keep forgetting to use the tricks, I was glad when I discovered an innovative packaging last fall.  It is from a French company Saint-Louis. So far, it works perfectly well for me. The texture is different than regular brown sugar.

+ We can all eat healthier. Review The Nutrients You Need and 7 Principles of Healthy Eating.

MORE:
+ Cleaning and Seasoning a Cast-Iron Skillet: photo by Christopher Baker
+ Revive Stale Bread With Ice Cubes: photo by Beth Galton
+ Orange in Brown sugar: photo by Tria Giovan
+ Healthier eating habits: photo by Con Poulos

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3 Responses to “Real Simple Cooking Tips for my Gastronomic Wednesday”

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  2. I have a beautiful unused cast-iron skillet that is not seasoned – thanks for the link. Great tips Kim!!

    :)

  3. The sad thing Sabina, I did not season mine either. Therefore each time I wash it, I put a tiny tiny coat of corn oil on the inside. I have been doing it for 10 years. It still looks new inside. I should try to season it; I guess it cannot hurt. For anyone, make sure to remove the wood handle before seasoning.