Food prep secrets, that is!

I had one I wanted to share, so I figured this could make a good topic for discussion, assuming it hasn't been done before?

I love baking a certain recipe for cut-out/iced cookies, especially at Christmas-time. When I roll out the dough, I'm very OCD about making sure it's even and always about the same thickness, and my dad had a great idea that made the process easier. He gave me two wooden paint-mixing stir sticks which were just the right thickness, and I placed the dough in between these, then rolled the rolling pin on top of the sticks so that the dough came out the correct thickness all around! I was so happy, I felt like sending it in as a Hint for Heloise.

Nice tip! I haven't tried baking yet, but it makes perfect sense.

Great topic idea!

I don't have much to share yet, but here's a simple one for non-cooks following many recipes: If the recipe calls for your typical mirepoix (typically diced onion, carrots and celery -- typical for most soups) and you don't wanna buy full bunches of carrots and stalks of celery just to use a little bit, just visit your grocer's salad bar and take just what you need. No waste -- tho you may have to spend a little more per pound. Worth it! (Of course you could always buy the mirepoix in a bag in some supermarkets, but recipes don't always call for equal amounts; and onions are easy enough to chop yourself w/o much waste)

If you're trying to make a roux or to thicken anything, like a gravy, I prefer cornstarch over flour. It's much easier to work with. The secret is to never try to thicken your mixture when it's too hot. Move it off the flame. Add your cornstarch and water mixture, stir it in briskly, making sure it's completely dissolved, and then return it to the flame to complete it.

Adding the cornstarch or flour when the mixture is too hot is what makes lumps.

i feel bad that I have no secrets to share.

Here are my secrets: (..................) (.......................) (.......................) .

(Sorry, blibble.).

Don't rule out instant potato buds or flakes if it'd be appropriate for the dish. Just a little sprinkle at a time and they'll dissolve away almost immediately. A few doses of that will help, as well as add a touch of flavor.

Instant potato buds?? God forbid!

Do you use dehydrated herbs? What's the difference?

Instant potatoes, what's next? Ragu from a jar????

Was I talking about making instant potatoes, or thickening soup?

(But hell, I was raised on instant mashed and margarine -- that doesn't mean I don't prefer real mashed w/ butter )

The only time I use instant spuds if I run out of the real spuds and I don't have time to go to the store.

"No self-respectin' Southerner uses instant spuds!"

Or is it grits?

I have an aversion to any instant stuff. However, when we were on vacation, we bought Target's brand of instant mashed to make. I have to admit that they were really, really good.

They have some ridiculously easy ones now, like garlic flavored, cheese flavored and scalloped and such. Just open the packet, add water and presto!!! Truth is, I have them sometimes and I really don't mind them cause they are quick and easy, BUT they simply aren't as good as peeling & boiling and mashing regular potatoes. You can always taste the difference.


TIS

I do enjoy Betty Crocker's Au Gratin potatoes. They're dehydrated, and you add boiling water, butter, etc., and then bake them. They're pretty good.

My mom makes great scalloped potatoes from scratch. I have to admit that I wouldn't have a clue where to go after "peel and slice potatoes".

Add some pieces of ham and it is even better. You could even add some broccoli.

I do enjoy ham with scalloped potatoes. That's what my mother usually does with leftover ham.

Instant potatoes, what's next? Ragu from a jar????

Actually, the Au Gratin and Scalloped potatoes from Betty Crocker are not bad at all. I make them occasionally on the stovetop, sometimes adding a little extra paprika. Excellent with ham, or, even some well-done sausage (sliced or links).

Yes, even Chef Vitelli can think "out of the box."

Don't think they'd go with Spaghetti-O's, though...

Signor V.

Jar?? JAR?? YUK!!

I LOVE great food, y'all know that. You all do, too!

But the fact of the matter is, convenience rings true. Instant mashed, sauce from a jar, margarine, mac from a box, tuna from a can -- I'm sure no one here is massaging and then slaughtering their own Kobe beef or anything.

Let's keep it REAL, K? Betty Crocker's Au Gratin potatoes RAWK! lol ...and they are perfect w/ ham

Sorry, I can count the times on one had I've made instant mashed, and I have NEVER served my family sauce from a jar. However, I'm all for mac and cheese from a box and tuna from a can. I actually made Hamburger Helper for the first time last month. I had to wait until Mr. Babe traveled on business to do it, but it was delicious!

I did want to share a cooking secret that I just learned. If I fry (especially fish), I prefer flour to breadcrumbs, but I've never been able to get that crunchy texture that I've had out. On the Food Network the other day, some woman said that the secret was adding cornstarch to the flour.

I tried it that night with pork. I dipped it in an eggwash first, then a mixture of 4 parts flour, one part cornstarch, salt and a bit of cayenne pepper, just for fun. It was wonderful.

Sorry, I still say Spaghetti-o's smell like baby vomit!