-Cooking Tips

Cajun Daughters Cooking Tip Contest!

INGREDIENTS:

Hey, do you have a great cooking tip you’d like to share? ┬áPost it below and be eligible for Cajun Daughters Cooking Tip Contest to win a basket of Cajun products! But hurry, the contest ends August 31, 2011!

REVIEWS:
By: cajunbrat Harahan, LA on November 20, 2011
Not rated

Hi ya’ll, just my two cents……..For my perfectly hard boiled eggs, I put my eggs in pot, cover with cold water and lid till the water boils. Turn off gas at that time, set timer for 12 minutes. Then place eggs in cold ice bath. When cool, they will peel easily with no green ring.

Great tip! Thanks!

By: admin_susan on November 21, 2011
Thibodaux, LA
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By: mariagaskins Thibodaux, La on August 31, 2011
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Ok, here’s one more for the heck of it! Being a cardiovascular ultrasound tech, I see LOTS of clogged arteries that just freak me out. So I’ve tried to cut back on bad fats. I use olive oil in just about everything since it’s “healtier.” You all know that just about everything we make consists of ROUX!! I was iffy about making a roux with EVOO, but I’ve found that by doing so, you can use 1/2 the amount of oil to get the right consistency and it takes NOTHING away from the taste! So you can use oil that’s better for your health, half the amount, & all the same great taste!! Try it!! Also, I have seen several elderly patients who have told me they take fish oil everyday & I have seen with my own eyes that they basically have no “junk” in their arteries! It’s crazy amazing! So take your fish oil, peeps! Just sayin’!!

Thanks, I have EVOO but never tried it for a roux. I take my fish oil every morning. Glad to know it’s actually working!

By: admin_susan on August 31, 2011
Thibodaux, LA
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By: kimberlyn on August 25, 2011
Not rated

When peeling garlic, microwave the cloves for 15 seconds and the skins will slip right off.

I love garlic, but peeling’s a pain. I’ll try this next time.

By: admin_susan on August 26, 2011
Thibodaux, LA
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By: kimberlyn on August 25, 2011
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When cooking hamburgers, make an indention in the middle of the patty, that way the hamburger will cook evenly instead of the outter rims cooking first.

Never knew this. Thanks!

By: admin_susan on August 26, 2011
Thibodaux, LA
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By: Momma Val on August 23, 2011
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Also, one more tip, if you have a recipe that calls for buttermilk, it is not necessary to buy a container for just a cup or so. Let a cup of whole milk come sit out for about 20 minutes to kill the chill, add 1 tablespoon of vinegar and stir. Let it sit about 15 minutes and this can be subbed for buttermilk in recipes!

Thanks for the tip

By: admin_susan on August 24, 2011
Thibodaux, LA
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By: Momma Val on August 23, 2011
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I always keep instant mashed potatoes on hand to use as a thickener. Add a handful to any stew or gravy, and if you add a bit extra mayo in your tuna salad or chicken salad, then add some instant flakes, it’ll be the creamiest you’ve ever made!

Great tip! I’ve had both problems in the past and never thought of that.

By: admin_susan on August 24, 2011
Thibodaux, LA

Good pointer.

By: K. Tolbert on December 18, 2011
Houston
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By: mariagaskins Thibodaux, La on August 14, 2011
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Thought of another one! For a boxed cake that never flops, omit the oil from the recipe! Works like a charm & is very moist & yummy!

Never heard of this. I only use Duncan Hines for cake mixes and Betty Crocker for brownies.

By: admin_susan on August 22, 2011
Thibodaux, LA

Absolutely! Betty Crocker cakes SUCK! Mom taught me this & it works!

By: mariagaskins on August 22, 2011
Thibodaux, La
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By: mariagaskins Thibodaux, La on August 11, 2011
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For extra yummy mashed potatoes, boil potatoes in chicken broth instead of plain water & also add 4 oz. cream cheese when mixing for extra “umph!” ; )

I don’t have cream cheese but I have sour cream so I’ll have to try this tonight for supper. Thanks!

By: admin_susan on August 22, 2011
Thibodaux, LA

Wow..super creamy too.

By: K. Tolbert on December 18, 2011
Houston
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By: mth1392 Thibodaux on August 11, 2011
Not rated

To prevent milk from boiling over….before pouring milk into a pot for boiling rub butter along the top edge and inside lip of the pot. When the milk foams up, it will stop over spilling when it hits the butter..this really works !!!

This sounds like a life-saver! Boiled over milk is such a mess to clean!

By: admin_susan on August 22, 2011
Thibodaux, LA
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By: teeteet99 on August 08, 2011
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For perfectly boiled eggs every time, place eggs in enough water to cover. Bring to a boil. Boil for 10 minutes. Remove from heat and cover for another 10 minutes.

Thanks for the tip!

By: admin_susan on August 10, 2011
Thibodaux, LA
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By: mth1392 Thibodaux on August 04, 2011
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Super easy way to boil and peel potatoes

Bring a pot with tight fitting lid of water to a rolling boil.

To prepare the potatoes take a very sharp knife and score the potato entirely around the center. With a pair of cooking tongs, place the potatoes into the boiling water and cover with lid. Let simmer for about 15 minutes.

Remove potatoes and place into a bowl filled with water and ice. Let them cool to the touch; just a few minutes. Holding the potato in both palms on either end, with thumbs pull away the skin from the center removing all from the potato in 2 pieces.

Got to try this!

By: admin_susan on August 04, 2011
Thibodaux, LA
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By: mth1392 Thibodaux on August 04, 2011
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Cooking tip : After hard boiling your egg, cool egg under cold running water. Crack the shell on a hard surface on several spots around the egg.
Now place egg in both hands and gently roll and rub the egg between your hands.This effectively loosens the membrane of the egg allowing you to remove the shell often times in one piece.

Does this work on REALLY fresh eggs? I used to have chickens and learned quickly not to boil eggs that were less than a week old. It was very hard to get the shell off without taking half the white with it.

By: admin_susan on August 04, 2011
Thibodaux, LA
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By: Lori on August 04, 2011
Not rated

Cooking tip: I take an afternoon and make large batches of cookie dough. I roll them in cookie-sized balls, lay them on a cookie sheet, and freeze. Once frozen, I package them by the dozen in freezer bags. When I need fresh cookies quickly, I defrost and bake!

Great tip! When you get a cookie craving, you don’t have to settle for store bought!

By: admin_susan on August 04, 2011
Thibodaux, LA
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By: cajunqueen on August 04, 2011
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Cooking tip: If you must put anything with a tomato sauce or tomato base in a plastic container, spray container first wih cooking spray so it won’t stain container and makes for easy cleanup.

Thanks! That solves one of my problems! Guess you can’t do anything about it once your plastic container is stained?

By: admin_susan on August 04, 2011
Thibodaux, LA
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By: dmlgbl on August 01, 2011
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Cooking tip: If you don’t want to end up with cracked eggs when boiling them, put eggs in room temp. water and let sit for a few minutes. Add a splash of vinegar and a few dashes of salt to the water. When water comes to a boil, boil 12 min. Any longer than 12 min., you’ll get that greenish color around the yellow yolk part.

Never heard about adding vinegar. I’ll have to try this next time!

By: admin_susan on August 04, 2011
Thibodaux, LA
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