Daytime Kitchen Tips - WFLA News Channel 8

Daytime Kitchen Tips

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Daytime Kitchen Tips from:

Chef Dave West 
Rolling Pin Kitchen Emporium 
YOUR CULINARY RESOURCE 
2080 Badlands Drive|Brandon, FL 33511 
(813) (653 2418) x204 Phone | (813) (685 3450) Fax 
dwest@rollingpinonline.com | www.rollingpinonline.com 
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Make in batches and Freeze! 
  
Store Fresh Herbs in Herb Keepers standing up! 
  
Good Quality Instant Read Thermometer is a MUST!  

Learn to MORPH! 
Morph mean to make a lot of something and then make it into other things...grill chicken on Sunday.  Eat it Sunday, You it in Wraps for lunch Monday, toss it with roasted peppers and pasta on Tuesday night, have it sliced over salad on Wednesday for luck.  OR Homemade Tomato sauce, becomes pasta, lasagna, chicken Parmesan, pizza, and base for a vegetable beef soup.   
  


Cooking Times 50-40-10 
50-40-10 means if you are baking something, set the timer for 50% of the total time needed.  at 50% rotate the pan or pans.  set the time for 40% more of the total cooking time.  This will alert you that the item is just about done and you should look at it.  then the last 10% allows you to control the final product cooking doneness. Oven and bakeware all have hot spots.  Rotating items allow for more even cooking.  Most ovens are off by as much as 25 degrees either direction.  Holding back on the last 10% puts you in control.   

  
Recipes are a GUIDELINE, kind of like the lines on a Road...Just a suggestion! 
Toast Nuts in batches and store them in the freezer for the best flavor! 
  
Use a ceramic knife when cutting items with chlorophyll...reduces oxidation (keeps them from turning black)! 
  
Pantry MUST HAVES: Pound Cake, Pasta, Canned Beans, Canned San Marzano Tomatoes, Nutella, Homemade Caramel Sauce, Good Sea Salt, Fresh Black Pepper and Good Quality Olive Oil.  



 

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