Tips and Tricks

Our editors enjoy dining out as much as we like cooking at home. And because this is what we do for a living, we've got lots of experience at both. In this column we're sharing the ins and outs of dining in and out. Bon Appetit!

Cooking Smoke a Sprig Wood chips are a common smoking flavor to add to baked or barbequed meats and fish. But you can take it one step further by adding a sprig or two of rosemary, thyme, or other favorite herb to the grill top or near the protein.
Cookware Get a second set Do you find yourself reaching for a kitchen utensil only to realize it’s already in use some other way? This is America, go ahead and splurge and get yourself two or three of the same items you use over and over again. This could include measuring cups, serving spoons, or special microwave plates.
Dining Out Go with like flavors Acid vs. mild. Light vs. dark. Learn how to pair your food.
Drinkware Pets or Glassware? Does your pet enjoy getting into your glassware when you’re not looking? Is your dust buster tired of sucking up glass? We understand your pain. Consider investing in some simple plastic glassware for everyday use to minimize breakage – because guess what? They’re still going to break stuff when you entertain guests. Just wait.
Outdoor Grilling Indirect grilling Indirect grilling is the process of grilling meat and other foods on a barbeque or other cooking device without allowing the flames to actually touch the meat. This can be done in just about any format of cooking vessel, including small portable barbeques. Several options include using an indirect grilling tray which creates a nice barrier between the flames and food, while still allowing the heat to ascend directly onto the food. You can get them at better stores that carry barbeque accessories. Another option is using tin foil. Double the foil, place the food onto it and then punch a few small holes around the food so the heat can ride up around it and reflect off the top of the grilling device.

Cooking

Smoke a Sprig

Wood chips are a common smoking flavor to add to baked or barbequed meats and fish. But you can take it one step further by adding a sprig or two of rosemary, thyme, or other favorite herb to the grill top or near the protein.

Cookware

Get a second set

Do you find yourself reaching for a kitchen utensil only to realize it’s already in use some other way? This is America, go ahead and splurge and get yourself two or three of the same items you use over and over again. This could include measuring cups, serving spoons, or special microwave plates.

Dining Out

Go with like flavors

Acid vs. mild. Light vs. dark. Learn how to pair your food.

Drinkware

Pets or Glassware?

Does your pet enjoy getting into your glassware when you’re not looking? Is your dust buster tired of sucking up glass? We understand your pain. Consider investing in some simple plastic glassware for everyday use to minimize breakage – because guess what? They’re still going to break stuff when you entertain guests. Just wait.

Outdoor Grilling

Indirect grilling

Indirect grilling is the process of grilling meat and other foods on a barbeque or other cooking device without allowing the flames to actually touch the meat. This can be done in just about any format of cooking vessel, including small portable barbeques. Several options include using an indirect grilling tray which creates a nice barrier between the flames and food, while still allowing the heat to ascend directly onto the food. You can get them at better stores that carry barbeque accessories. Another option is using tin foil. Double the foil, place the food onto it and then punch a few small holes around the food so the heat can ride up around it and reflect off the top of the grilling device.

Have you got a tip or trick you'd like to share with out readers? Send it to sdeditor@seattledining.com. If we use it, we'll send you a copy of our Cooking with Class cookbook.

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