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Handy Kitchen Tip
If you are right handed, set-up your working space to work from left to right (just like reading a book). So, for example, if you are cutting vegetables for a summer salad or to sauté on the stove, have your uncut vegetables on the left of your board, cut them on the board and then transfer them to a bowl or straight to a cooking vessel on the stove (to your right). |
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Seasoning Meat and Poultry
Salting meats and poultry a few hours (or up to 5 hours) before you want to cook them is actually a GOOD thing. It will tenderize the meats a little and only removes a minimum of moisture from the meat. Season well with salt, put into a shallow pan or dish and leave (preferably) uncovered in the refrigerator for up to 5 hours. When you are ready to cook the meat/poultry, wipe it dry with a few paper towels. You will get much more flavor from the meat and will not need to salt it at the table (where we tend to get more salt than is necessary). |
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Summer Stock
"Together in the garden, together in the pot". If your fresh ingredients are growing, swimming, or foraged during these summer months and you see them in your local farmer’s market, the finished product, no matter how simple, will be better than any "fancy" recipe you’ll find. |
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Make the best of Summer fruit
Don’t refrigerate your citrus, stone fruit or berries. In the case of stone fruits and berries, they loose flavor and texture if refrigerated and the starches increase, making the stone fruits mealy and the berries flat. Use them quickly and what you don’t eat, freeze for cobblers, pies, crisps and smoothies, or make into purees and eat anytime. |
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