Archive for the ‘Daily tips’ Category

Chef Lynn’s Daily Cooking Tip

Here are some simple modifications you can make to your recipes to make it healthier:

Instead of using one egg, use two egg whites

Saute in broth or stock instead of butter or oil

1/2 cup of mayonnaise plus 1/2 cup nonfat of yogurt can be substituted for 1 cup of mayo

Use 1 cup of nonfat yogurt plus 1 to 2 tbsp buttermilk in place of 1 cup of sour cream

Instead of 1 cup of heavy cream try using 1 cup of evaporated skim milk

Chef Lynn Ware is a private/personal chef, culinary educator, and food blogger. Chef Lynn offers: Corporate Cooking Classes, Group Cooking Parties, Private Cooking Lessons and Gourmet Catering. Contact Chef Lynn (ChefLynn@ChefLynn.com) for additional information.

Chef Lynn’s Daily Cooking Tip

One of my favorite tips because I love the way fresh herbs smell and looks in my kitchen.

Fresh  basil and other fresh herbs hate to be chilled and will quickly become limp and blacken. Rather than refrigerating, put the stems in a glass of water when you get home and keep the herbs in a cool place in your kitchen.

Chef Lynn Ware is a private/personal chef, culinary educator, and food blogger. Chef Lynn offers: Corporate Cooking Classes, Group Cooking Parties, Private Cooking Lessons and Gourmet Catering. Contact Chef Lynn (ChefLynn@ChefLynn.com) for additional information.

Chef Lynn’s Daily Cooking Tip

For the flakiest pastry, freeze butter solid, then grate it with the grating disk of a food processor, or by hand, right into the flour.  Add whatever liquid the recipe calls for, and finish making the dough as quickly as possible.

Chef Lynn Ware is a private/personal chef, culinary educator, and food blogger. Chef Lynn offers: Corporate Cooking Classes, Group Cooking Parties, Private Cooking Lessons and Gourmet Catering. Contact Chef Lynn (ChefLynn@ChefLynn.com) for additional information.

Chef Lynn’s Daily Cooking Tip

Did you know that to peel onions easily and with minimal tears, you should soak them in plenty of cold water for 20-30 minutes first. You will find that this toughens the skin, so that it will pull off more easily, and the cold inhibits the gases that will burn your eyes.

Chef Lynn Ware is a private/personal chef, culinary educator, and food blogger. Chef Lynn offers: Corporate Cooking Classes, Group Cooking Parties, Private Cooking Lessons and Gourmet Catering. Contact Chef Lynn (ChefLynn@ChefLynn.com) for additional information.

Chef Lynn’s Daily Cooking Tip

Storage life of dry herbs and spices under optimal conditions is 4-6 months.  You should add a little more quantity of the older herbs and spices to account for the flavor loss.

To store dry whole herbs tie in loose bunches and hang upside down in a cook, dry, dark place. Herbs with seeds may be dried hanging inside a loosely tied brown paper bag to capture the seeds.

Refrigerating fresh herbs may be kept in the refrigerator in tightly sealed jars or zipper bags for up to two weeks. Hot spices such as peppers, curries and chili powder may be kept refrigerated up to six months or more to retain their flavor.

Chef Lynn Ware is a private/personal chef, culinary educator, and food blogger. Chef Lynn offers: Corporate Cooking Classes, Group Cooking Parties, Private Cooking Lessons and Gourmet Catering. Contact Chef Lynn (ChefLynn@ChefLynn.com) for additional information.

 

Chef Lynn’s Daily Cooking Tip

Eggplants absorb large quantities of oil during frying. Salting helps to reduce this. Cut the eggplant into slices, place in a strainer, and sprinkle generously with salt. Let stand for about one hour, then rinse well and pat dry with kitchen paper before frying.

Chef Lynn Ware is a private/personal chef, culinary educator, and food blogger. Chef Lynn offers: Corporate Cooking Classes, Group Cooking Parties, Private Cooking Lessons and Gourmet Catering. Contact Chef Lynn (ChefLynn@ChefLynn.com) for additional information.

Chef Lynn’s Daily Cooking Tip

Yogurt is a useful ingredient but does not always respond well to heating. High-fat yogurts are more stable, but it is possible to stabilize a low-fat yogurt by stirring in a little cornstrach, first blended into a paste with water, before cooking.

Chef Lynn Ware is a private/personal chef, culinary educator, and food blogger. Chef Lynn offers: Corporate Cooking Classes, Group Cooking Parties, Private Cooking Lessons and Gourmet Catering. Contact Chef Lynn (ChefLynn@ChefLynn.com) for additional information.

Chef Lynn’s Daily Cooking Tip

Mince a whole batch of garlic cloves at a time: form the mixture into a log, wrap it tight in plastic wrap, and freeze. Whenever a recipe calls for minced garlic, just cut a slice off the frozen log.

Chef Lynn Ware is a private/personal chef, culinary educator, and food blogger. Chef Lynn offers: Corporate Cooking Classes, Group Cooking Parties, Private Cooking Lessons and Gourmet Catering. Contact Chef Lynn (ChefLynn@ChefLynn.com) for additional information.

Chef Lynn’s Daily Cooking Tip

Saffron threads should be steeped in a little warm water or milk until the color of the liquid is even. Add this to a dish toward the end of cooking.  Saffron powder can be added to food without soaking, but never to hot oil as it will quickly form into gloopy clumps.

Chef Lynn Ware is a private/personal chef, culinary educator, and food blogger. Chef Lynn offers: Corporate Cooking Classes, Group Cooking Parties, Private Cooking Lessons and Gourmet Catering. Contact Chef Lynn (ChefLynn@ChefLynn.com) for additional information.

Chef Lynn’s Daily Cooking Tip

Use a pastry brush to coat an unbaked pie crust or flan shell with egg whites to “waterproof” it before adding a juicy filling, such as fruit. This will prevent the pastry from becoming too soggy.

Chef Lynn Ware is a private/personal chef, culinary educator, and food blogger. Chef Lynn offers: Corporate Cooking Classes, Group Cooking Parties, Private Cooking Lessons and Gourmet Catering. Contact Chef Lynn (ChefLynn@ChefLynn.com) for additional information.

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