Cook Like a Pro - Brief Article

Vegetarian Times, March, 2000 by Kathy Farrell-Kingsley, Janet Charatan

Pssst ... tips, techniques, shortcuts and secrets the cookbooks don't tell you

An occupational hazard of being a food editor is that everywhere I go, people ask me for cooking advice or want to share their kitchen mishaps with me. Not that I can't empathize. I've certainly encountered my share of kitchen disasters--from pots boiling over to cakes sticking to the bottom of the pans. Unfortunately, most cookbooks don't explain how to solve these cooking dilemmas. But I know from experience that there's generally a way out or a better way to do things. So starting this month and appearing in every other issue, we will devote this column to shortcuts and quick tricks that simplify everything we do with food. With these illustrated tips and techniques, we hope to make your life in the kitchen easier by increasing your cooking skills, confidence and enjoyment. And this way, if you ever run into me at a cocktail party, you won't have to ask what's the best way to seed a tomato.

Cracking the Pepper Mystery

When a recipe calls for cracked peppercorns, it's tempting to reach for a jar of cracked pepper. But when you crush whole ones yourself--and it's easy--the flavor will be immeasurably fresher. Place whole peppercorns in a (unheated) heavy skillet--cast-iron is ideal. Then use a smaller saucepan to grind the pepper with a rotating, crushing motion.

Pit Boss

When a large quantity of olives needs pitting (and it doesn't matter if olives are crushed), here's a way to tackle the job in no time. Spread olives on a paper towel or a kitchen towel, then cover with another towel. Run a rolling pin over the top, pressing down gently--it will be easy to remove pits from the crushed olives.

Steady As She Cuts

There's nothing more annoying--or dangerous--than a cutting board that slips and slides when you're trying to slice a mound of vegetables. To prevent this, place a dampened paper towel or kitchen towel underneath the board to anchor it securely.

Fixing a Leek

They might not look it from the outside, but leeks can be quite sandy and as a result require careful cleaning. They also need a bit of trimming--the edible portion is the white part plus an inch or two of the green. To clean, cut off the greens, then the root. Slit leek in half lengthwise from top to bottom and rinse it under cold running water, rubbing each layer with your fingers to remove grit.

Herb Appeal

It's a joy to cook with fresh herbs, but making them last can be a problem. One good way to keep herbs fresh is to wrap them in damp paper towels and place in a plastic bag. Store the bag in the produce bin in your refrigerator for 3 to 4 days.

Many Ways to Skin a Pepper

When you roast bell peppers--in the oven, under a broiler or directly over a gas flame--they take on a delicious, smoky taste. But how do you get the skins off easily? Simply transfer blackened peppers to a paper bag, seal and let stand 15 minutes to steam (you can also use a covered saucepan). Now pull away the blackened skin with your fingers. Don't worry about removing every little bit of skin--it only adds to the flavor.

Vegetable Peelers

Here's a rundown of three peelers that are available in kitchen shops.

(1) Swivel-action: The familiar slotted, U-shaped, stainless steel blade swivels 105 degrees, making it easy to pare apples as well as the most misshapen potato. Its tapered tip is also good for removing potato eyes. The slot sizes of swivel-action peelers vary from just over an inch to 2 inches long--a bigger cutting edge means the paring goes faster.

(2) Harp: Like the swivel-action, this peeler is able to rotate and cut out vegetable eyes, But it also has the benefit of a two-inch handle breadth; the extra width lets you get a better grip for easier peeling. And the perpendicular cutting edge creates a more natural up-and-down (rather than lateral) peeling motion you can peel away long strips in one fell swoop.

(3) Asparagus: To peel or not to peel asparagus is of great debate, but peeling does eliminate strings and evens the cooking process by making the stalks as tender as the tips. Using an asparagus peeler makes quick work of this task. The tonglike handle will hold the spear in place while sliding it over the blade to remove tough fibers.

Hints Wanted We welcome input on your favorite kitchen tips. Send a description of your technique or shortcut to Vegetarian Times Cooking Tips, 4 High Ridge Park, Stamford, CT 06905. Please include your name, address and daytime telephone number. And let us know if there are any particular cooking problems you'd like us to address in the future.