HOT TIPS

Any time I read about good tips or see them on a cooking show I will always share them.  Here are some that I think are noteworthy—

KNOW WHEN TO SALT – Timing is everything when you are salting vegetables.  To get crisp, browned veggies like mushrooms, salt them at the end of cooking – after they have browned.  To get soft, saucy vegetables like caramelized onions, add salt early on – it draws out moisture, which helps break them down. When grilling meat it is good to salt it before putting it on the grill – it helps it sear, but it is best not to pepper it before grilling because the pepper can burn.  Add black pepper after it comes off the grill.

MAKE JUICIER PORK – Thin cuts of pork can dry out quickly, so try giving them a quick brine first.  Pierce chops, cutlets or other thin cuts with a fork, then soak them in heavily salted cold water for 15-30 minutes; drain and pat dry before cooking.  You can add vinegar, sugar, herbs or other flavors to the brine, too.  Just remember to go easy on the salt when you cook the meat.

MAKE BETTER BURGERS/MEATBALLS – The more you mess with the ground meat, the tougher it gets.  Mix the ingredients with your hands until just combined – don’t overwork it.  If you are doing meatballs skip the browning and instead try poaching them in a broth or sauce.  They will absorb the liquid and turn out extra tender.