Separating Egg Whites
1 egg yolk = 1 tablespoon
Beating Egg Whites
Egg whites must all be in motion together at once to rise. They should rise to 3 times their size.
Using Egg Whites
Never add any batter directly into egg whites. It is just the opposite. Egg whites must always be added into your batter to ensure they do not deflate.
Herbs and Spices:
How to Form Homemade German Spätzle
There are many methods on how to produce, or push, the dough into the water which is dependent on which tool you have in your kitchen. I like to use the cutting board method (watch technique here). Most Europeans have a Spätzle press. However, most of us outside the continent don’t but don’t let that hold you up! You can use either a colander or any metal surface that has holes to push the dough through (see below).
I prefer to use the cutting board and pastry cutter only because I think everyone has access to these 2 tools and, although quite challenging, can be applied anywhere in the globe! Watch the a helpful video here.
Below are some pictures from The Daring Gourmet’s blog that are a useful reference:
- Microwave a lemon for 15 seconds before squeezing juicing to increase the yield
- Add EVOO and spices to an almost empty mustard jar and make your own salad dressing. Reminder that the EVOO should have a 3:1 ratio — 3 parts oil 1 part vinegar, for example.
- To keep cauliflower from blanching in color, add milk to the water to retain whiteness
- Let poultry, roasts and other meats rest before carving; if you cut immediately after cooking, you will lose all the tasty juices inside the meat. Resist immediate carving
- To get the perfectly-shaped hardboiled egg, use “old” eggs. New eggs stick to the shell making it more difficult and more likely that the membrane will stick to your shell thus creating an uneven shape
- Soft-boiled eggs take exactly 6 minutes
- To hard boil an egg, place eggs in a sauce pan in cold water and apply to heat. Bring the eggs to a boil and reduce to heat to low. After 9 minutes, remove from heat and run under a cold faucet and let rest in cool water
- To remove unwanted smells like onion from your hands after chopping, wash your hands with salt – this will exfoliate the cells and remove the undesired scents
- Store egg yolks in an ice cub container and freeze for future use – 1 egg yolk = 1 tbsp
- Keep your meats stored in your fridge on the lowest level to prevent food contamination and bacteria growth from any raw juices, etc
- When cooking pasta, salt the water – do not use oil
- If boiling meats, like chicken, save the water to make future stock by adding onion or shallot, carrots, and celery/celery leaves, bay leaf, salt & pepper. Freeze stock or use immediately
- To brown vegetables or meat requires not overcrowding your pan. If you must saute in batches to achieve this, than you will have to allow for that time if brownness is desired
- If serving warm food, serve on a warm plate. Cold plates only distract and take away from a hard-cooked warm meal
- Add a lemon or discarded lemon bits to your dishwasher to keep a fresh smell – don’t toss your lemons after using but put them to work for you
- Learn how to truss: an important skill with poultry and presentation/flavor in the cavity
There are lots of tips on cooking but if you have a favorite, must-tip, share below in the comments section!