What did you learn about cooking today?

[TastyReuben]

I suppose it's more accurate to say I was reminded of this fact. I was shaking the contents of jars I was using to make gin, and some of the liquid splooshed through the lid of what I thought was a closed and sealed container. Oops.

I do that every time I shake up a vinaigrette. It's like playing lid lottery and I always lose.

 

[flyinglentris]

I learned from Yorky how to skin a tomato.

 

[medtran49]

I learned from Yorky how to skin a tomato.

Can't believe you didn't know that. We don't bother with the X anymore either as it doesn't make a difference. You can skin a peach the same way.

 

[flyinglentris]

Can't believe you didn't know that. We don't bother with the X anymore either as it doesn't make a difference. You can skin a peach the same way.

Well heck, I don't know everything.

 

[medtran49]

Well heck, I don't know everything.

I don't know everything either, but it's such a common thing. Shoot, I remember watching a show in the very early days of Food Network where they made a tomato concasse for something. Stuck in memory because I had never heard the word concasse and thought it was a neat sounding word.

 

[Herbie]

I learned that you can't whip a heavy whipping cream non-dairy alternative.

I tried with the new vegan elmlea and it didn't whip that well but became quite firm after being in the fridge for a few hours after whipping. I made some banana puddings and they held together quite well in the end.

 

[TastyReuben]

I learned from Yorky how to skin a tomato.

You can also peel them fresh with a vegetable peeler or even a good paring knife. I've seen Jacques Pepin do both, because his wife always preferred her salad tomatoes peeled.

 

[TheChefGoingHomeToday]

I learnt that I can make much better curry powder than shop bought using ingredients I already have in my pantry. Bye bye ready made stuff.

 

[Morning Glory]

I learnt that I can make much better curry powder than shop bought using ingredients I already have in my pantry. Bye bye ready made stuff.

Yes of course! Dry roast the spices first in a pan for a real depth in taste.

 

[LissaC]

I learned you can use either baking soda or cream tartar to keep caramel sauce from going hard.

 

[TheChefGoingHomeToday]

I learned you can use either baking soda or cream tartar to keep caramel sauce from going hard.

That's a good tip... Anything I've tried to do involving caramel finished up with something that needed a jack hammer...

 

[LissaC]

That's a good tip... Anything I've tried to do involving caramel finished up with something that needed a jack hammer...

Happened to me the first time, after a bit of Googling I ran into this article How can I fix my caramel sauce?

But the caramel popcorn recipe I was doing today mentioned baking soda and it worked too.

 

[The Late Night Gourmet]

I learned you can use either baking soda or cream tartar to keep caramel sauce from going hard.

Amazing. I just learned this myself today…after reading your post.

 

[medtran49]

I learned you can use either baking soda or cream tartar to keep caramel sauce from going hard.

Ever made honeycomb candy? Woohoo, watch out!

 

[flyinglentris]

Something else I need to be reminded about...I see replacement lids at the supermarket, and I walk right past them. My cheapness sometimes gets the best of me.