Kitchen Tips & Tricks - Part 1

Welcome to this week's Weekend Ramble! Today I'm sharing a few tips and tricks I've learned over the years. Some you may know... some may be a learning experience as they were for me when I first encountered them. :-)

Steaming Fish

Steaming is one of my favorite methods for preparing just about any white fish. I use a Guardian Service Breakfast Fryer as it is the perfect size for two filets. Of course any pan with a tight fitting lid will work. First step in steaming is to heat the pan over medium heat.

Next pat the filets dry and coat lightly with olive oil.

Season the fish on both sides and place in heated pan.

Cover and steam for 4 minutes, still on medium heat. Perfect every time.

Smash Mincing Garlic

I saw Chef Jacque Pepin demonstrate this method and have used it consistently ever since. The smashing opens up the garlic fibers and allows more flavor to be infused into the dish quicker. If you love garlic as much as I do.... :-)

First cut off the end of the clove and remove. Next tap the clove with the side of your blade just enough to loosen the skin.

Once skin is removed smash the cloves hard and then mince as usual.

Preparing a Saute Pan

This is one of those things everyone needs to know. I can honestly say I only learned its importance when I purchased my set of Hex Clad saute pans. Never put oil into a cold pan but instead heat the empty pan over medium heat first. The result? Nothing sticks!

The way to test the heat level is to wet your fingers with water and spritz into the heated pan. If the water does nothing... not warm enough. If the water reacts violently and splatters everywhere... too hot. If the water sizzles in place as it evaporates... pan is ready.

Cutting Bell Peppers

Tired of dealing with bell pepper seeds? Well yay Tik Tok for showing me this method. Forget about cutting out the stem and seed pod from the top. Instead make vertical cuts around the seeds... never touching them. Finally cut off the bottom and toss the seeds and stem.

Cooking Pasta

Salt the water. Always. That is all. :-)

Speaking of Pasta...

Banza should be every diabetic's brand. Several reasons... It's made from chickpeas so it it has a lower GI (44) than regular pasta (54). More importantly, being made from chickpeas it is high in protein and will therefore fill you up with less volume. I have found that about half of my old pasta portions are sufficient. Banza has a more varied shape line-up than other chickpea brands, too. Last but not least, their pasta tastes damn good. Texture and flavor are VERY close to old school macaroni, and honestly? That is important. 

Wondra Flour

This is a processed flour you can use to thicken gravies without clumping. As great as that is, my favorite use for it is to dredge my fish in it before dipping in egg and breadcrumbs or Panko. What Wondra flour does here is it makes the coating stay in one place during frying. Get some... you will not regret it! :-)

Have a great week, everyone... and as always... thank you for your support!

Blessed be… and happy cooking!

                                                            Chef Michael R