Roll hard boiled eggs in a pan of cold water before putting them on the stove and the yolks will be perfectly centered. Source: Jeff Robinson, Intro to Hospitality prof.
I got a great tip last night. If your soup is too thick and it's close to service time, thin it with the ingredient that evaporated, water. I usually trying to thin soup with stock or cream -- big mistake -- stock has collagen which is a thickener and cream or milk will modify the flavor of the soup.
Thanks for the tip Tom.
A combination of cornstarch and water, arrowroot powder and water, or flour and water used to thicken.
Cornstarch thickens better than flour, but arrowroot is good if you don’t want to deaden or dilute the color of a sauce. Flour is, “not recommended,” according to chef, unless it’s a beurre manié.
French for "make it thick in a hurry." Only kidding.
Equal parts softened butter and flour, mixed together to form a paste and added to a sauce right before serving. I tried it over the weekend and it turns gravy into paste in seconds flat.
Don't cook white soups (or sauces) in aluminum, residue from the pot will give the soup a grayish tint.
We made corn chowder last week that turned a delicate shade of gray. Our solution? Adding turmeric. By the time we finished 'fixing' the chowder, it was the color of a fluorescent yellow highlighter. No, it didn't taste good either. As members of my lab group say, "we're here to learn not know ."
Unripe avocado? Put an apple or two in a paper bag (on the counter, not in the fridge) with the avocado and it'll ripen overnight. Works with tomatoes too.
Stock too salty? Put a raw, peeled potato in the soup or stock.
