Les Trucs Archives - The Cook's Cook

A Secret for Making Richer Cornbread

Selma Brown Morrow — Wed, 24 Mar 2021 15:40:35 +0000

Often when I make cornbread, I will microwave a large yam until soft, mash the flesh smooth, and substitute 237 ml (1 cup) yam for 237 ml (1 cup) of the buttermilk. It makes a moist, golden, more nutritious cornbread.

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A Tip for Making a Veggie Reuben

Selma Brown Morrow — Mon, 31 Aug 2020 12:00:14 +0000

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Cutting Corn Off the Cob

Selma Brown Morrow — Mon, 24 Aug 2020 17:16:18 +0000

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On the Spot Stock

Selma Brown Morrow — Mon, 15 Jun 2020 14:22:50 +0000

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Pickled Mustard Seeds

Selma Brown Morrow — Mon, 18 May 2020 15:14:26 +0000

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Dried Mushrooms

Selma Brown Morrow — Mon, 11 May 2020 15:58:30 +0000

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A Tip for Cooking Lasagna Noodles

Selma Brown Morrow — Mon, 02 Mar 2020 15:00:31 +0000

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Storing Mushrooms

Selma Brown Morrow — Sat, 29 Feb 2020 15:46:57 +0000

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A Tip for Frying Chicken

Selma Brown Morrow — Sat, 22 Feb 2020 14:15:52 +0000

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How to Make a Flavorful Vegan Pasta Sauce

Selma Brown Morrow — Thu, 09 Jan 2020 14:09:30 +0000

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Save the Roasting Juices

Selma Brown Morrow — Thu, 04 Oct 2018 21:11:04 +0000

Every year I roast 18 kilograms (40 pounds) of turkey wings on baking sheets to make several quarts of rich stock that I stash away in the freezer. After an hour or more at a high temperature in the oven, the wings are deeply brown and there’s a beautiful combination of crispy bits and caramelized juices stuck on the sheet. So for the last 30 or so minutes of roasting, I pour enough water on the sheet to make a thin layer— maybe a scant .3 cm (1/8 inch). This water layer loosens the baked-on goodies so I can scrape them into a stock pot and do an easy clean-up. The same principle applies to roasting meaty bones for stock, roasting legs of lamb, prime rib, etc. any long-roasting project where juices drip down and bake on. You’ll want those profound flavor boosts in your soup or gravy.

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The Wonders of Nonstick Spray on Pizza Dough

Selma Brown Morrow — Sat, 08 Sep 2018 17:26:30 +0000

Besides spraying a sheet pan before roasting veggies (which is one of my favorite uses whether the veggies are tossed with oil or not) and spraying the vertical sides of a window frame to ease opening and closing, I use nonstick spray instead of extra flour to manipulate pizza dough. First I spray a large sheet of parchment or foil. Then mound the dough in the center. Sometimes I also spray my hands (depending on the dough’s stickiness). Then I push, pull, roll, and otherwise maneuver the dough into the desired size. Often, the dough will bounce back and need to rest, but it’s an easy way to stretch out a pizza crust. Then I top the dough. Slide a rimless sheet under the paper or foil, and place the pizza on hot tiles or stone to bake.

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