"Chefy" Tip of the Day - 11/19

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Kchurchill5
Posts: 16044
Joined: Fri Oct 07, 2011 11:55 am

"Chefy" Tip of the Day - 11/19

Post by Kchurchill5 » Thu Nov 19, 2015 5:46 am

Corn ...
When making any dish using corn on the cob (creamed corn, soups, chowders, stocks, etc); after cutting the kernels off the cob, use the back of the knife to scream off the cream or milk off the cob. This add tons of flavor.
Also, cut the cob in half and throw it right in the pan or pot.
And, if you to like to make a vegetable stock, freeze the cobs for later on.

A simple 4 ingredient corn sauce (cream, corn, scallions, and bay)
http://www.recipezazz.com/recipe/spicy- ... auce-21071

Cheese ...
I know we all like the convenience of packaged grated cheese. But, it does have stabelizers in it. It can cause cheese in sauces to break. Also, fresh grated is so much better.
I don't mind it for a garnish; but, otherwise I try to grate it myself.

Parmesan, invest in good parm; besides, the rind is fantastic to throw in soup. So, you get a bonus. And, I find that freshly grated has so much more flavor.

And, don't forget, hard cheeses FREEZE well.
Last tip. When adding cheese to a soup, sauce, etc; remove it from the heat first. Then, slowly stir in the cheese.

CanuckCooker
Posts: 76
Joined: Fri May 11, 2012 6:57 pm

Re: "Chefy" Tip of the Day - 11/19

Post by CanuckCooker » Thu Nov 19, 2015 5:28 pm

Thanks KChurchill5 I've been reading your tips everyday, your very knowledgeable when it comes to cooking

Kchurchill5
Posts: 16044
Joined: Fri Oct 07, 2011 11:55 am

Re: "Chefy" Tip of the Day - 11/19

Post by Kchurchill5 » Fri Nov 20, 2015 12:08 am

Thx CC, just little and simple tips. Some and most of them are very common; but, it is always fun to remind us of them. Appreciate it.

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