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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

How to Cook an Egg


Whether it’s fried, over-easy, over-hard or scrambled, medium heat/350 degrees F is too hot for cooking eggs. For an egg with more body, set the stove top to medium-low/325 degrees F. If the egg crackles when it hits the cooking surface, your pan is too hot.

Food Storage

Food Prep Sessions


Become a master at food storage. ¼ cup serving ice cube tray (typically 6 to a tray) make it possible to store foods for long periods of time in the freezer. Set aside some time each week to make up batches of foods you enjoy, placing portions of them into cold storage for easy cooking later. This might include stocks, guacamole, tomato sauce, pesto, humus, spice blends and so on.

Healthy Eating

Stay Healthy


Don’t allow raw meats to contaminate your meal. The plate you bring the meat to the grill on, goes to the sink immediately. Use a fresh plate to pull the cooked meat, not the original. Ditto with the utensils you use to place the meat onto the grill initially. Either clean or replace them with clean utensils for the rest of the process.

In the garden

Grow your own herbs


When you need a pinch in a pinch, wouldn’t it be nice just to walk out on the patio and get what you need? Even the smallest apartments typically have a patio large enough to accommodate 5-7 small planters. Mint, thyme, sage, parsley, green onions, and chives are all likely candidates for a compact assortment of herbs and vegetables to have at the ready. Mojito on demand? You got it. Herbs for the weekend omelet? You got it.

Outdoor Grilling

Add herbs for smoking


What we like about having the herb garden next to the outdoor grill, is you can conveniently snip a length of the green stuff to add to the grill. Rosemary is a favorite to add to steaks, while sage is a nice addition to chicken. If you’re using wood chips in a smoking box, or wrapped in foil, lay the herb on top once you’ve placed the meat onto the grill.

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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Bargeen-Ellingson

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