View Full Version : cooking quirks
05-30-2000, 09:43 PM
Who here has quirky little things they do or add to their cooking?
I like to put tobasco sauce in my scrambled eggs before I cook them, one dash of sauce per egg, mix well.... mmmmm yummy! It doesn't make the eggs hot, but gives them a more invigorating flavor.
05-30-2000, 10:03 PM
i'll try that sometime MSK, i like to put cinnamon on mine personally. another thing i do is milk, and if i'm making eggs in the hole, i like to be real particular about frying the french toast with the egg at the same time, but i like creating an omelette in the hole, so i add tomato and cheese usually.
05-30-2000, 10:29 PM
When boiling water for pasta, I put in basil and oregano, and add the pasta when the water becomes broth.
05-30-2000, 11:47 PM
I toss some chopped herbs and fresh-grated cheese into eggs/omlettes. (Or if I'm lazy, cook 'em plain and then sprinkle on the Tabasco. Yum!)
I add a titch of sugar--just a titch--to veggies. And always a titch of salt to almost anything; it seems to intensify the flavor.
I freeze V8 and veggie broth (made from scraps) in an ice cube tray and store the cubes in a ziplock freezer bag. They're great for boosting flavor in pallid sauces, soups, etc. when water would just...water it down.
And garlic; cut off the root end, put a broad knife over the clove and thump lightly w/ the heel of your hand. The skin slides right off.
05-31-2000, 12:16 AM
I'm really pissy about always having roasted garlic on hand. I ususally roast a dozen heads at a time and squeeze each one into its own baggie for freezing. Roasted garlic is umm, oh sublime, great with everything!
If I make anything that can easily be frozen (pre-cooked) I make double or triple the amount and freeze it for later cooking. It really saves time.
I'm sure I'll think of more stuff later, but now I'm going to go have a jacuzzi with Hubby.
05-31-2000, 03:13 AM
I'm a bachelor, so I eat a lot of things from cans and packages, like stews, soup mixes or pasta or rice mixes. I always add couscous to everything like that, just so it ends up more solid and less sauce-y. My "soup" always becomes like a bowl of rice, not runny at all.
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