Mema's Simple Cooking Tips

Most people don't know that Mema was my Grandfather's bookeeper by day in addition in my opinion one of the most greatest cooks I have ever known.  As I have mentioned in previous blogs, she loved to collect recipes and try them.

Mema working the books at Albany Concrete Products

She had her classics that everyone wanted on Sunday such as her famous meatloaf, her cornbread dressing at Thanksgiving, her famous apricot nectar pound cake.  The list could go on and on.  She also, was one to collect ideas and tips about cooking.  Here are a few

Mema with Evelyn Nelson in the kitchen

Tips about Meat

If you want a piece of meat grilled to taste like you have been to the restaurant, then you need to sit it out and bring it to room temperature before cooking.  It will never brown evenly if you remove it from the refrigerator and place it directly on the grill.  What happens is it will steam before it sears.

There is nothing like salting the meat before and after you cook it.  This will bring out the flavor.  Make sure that your meat rest before you slice it.  This allows the juices to mill about the meat and make it even better than you wanted.

Don't overload your oven or skillet for that matter.....

Yes everyone is clamoring for dinner and you are tired, but don't feel rush when it comes to cooking with your skillet or in your oven.  Do not add just one more piece thinking that you are saving time.  You will never getting the brown crust texture that you want to achieve.  What you need to do is cook in small batches and for goodness sake do not rush the process.

In order for you to get that dark caramelization, which will yield a complex of flavors, you need to allow some space and old fashioned T-I-M-E.

The same is true when you are trying to roast vegetables.  Need I mention that when you are baking those double chocolate chip cookies, or italian cream cakes, that you need to give those pans some space.  I only recommend a maximum of two in the oven at once.

Cooking Ben's Carrots

Now Ben normally likes to shred his carrots and cabbage and serve them will a healthy serving of Olive Oil.  However, every now and then I will cook them.  For tender and glossy carrots, simmer them in water and butter.  Let the liquid evaporate so that the carrots glaze in the butter.

Mama always said Sift...but I say Whisk

If you are in a hurry and really don't want to use the sifter (bad idea according to my Mama, Lena), then simply whisk together the flour, leaveners, and spices in a bowl.  This will remove any lumps and will aerates things well enough for your basic cakes and cookies.

However, I do grab my sifter off the shelf when I really want to cook seriously.

Well there you go!  Some quick tips right out of the Rolodex....

Happy Cooking!