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Jan 24, 2013 03:14 PM

Cooking tips gleaned from Chowhound

I shall have to spend an evening reading through every thread to find out who supplied the tip of storing ginger in the freezer and then micro-planing it (fess up if it was you!) But whoever, it was invaluable to me.

What is the best cooking tip you learned here?

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  1. Off the top of my head (I've learned SO much here)....not really pertaining to cooking as much as organizing for a big meal. I was hosting my first Thanksgiving and I read here that someone laid out all their serving dishes and put post-it notes in them to indicate what food went in which dish. Prevents the issue of having a last minute emergency of running out of serving dishes. I did this and it really helped me out a lot... one less thing to worry about on the day of.

    2 Replies
    1. re: juliejulez

      that's a great tip. Of course, half the time I wind up putting a pot on the table! Martha Stewart, I ain't!

      1. re: juliejulez

        I do this all the time. It definitely keeps me organized

      2. think that might be me:) glad it was of use.

        5 Replies
        1. re: wonderwoman

          I bow down to you! No more last minute trips to the Safeway!

          1. re: rccola


            i keep the ginger in a glass jar. in fact, i store almost all of my herbs and veggies in glass jars -- mostly empties with screw tops. but i've found fennel keeps the longest (a few weeks) in jars with clamp lids.

            1. re: wonderwoman

              How long does the ginger keep when you store it that way? I've been freezing my ginger for a long time, but I'm starting to get annoyed by the watery mess I get sometimes.

              1. re: Kontxesi

                i buy relatively small amounts of ginger, so it's never in there for more than a couple of weeks and i've not noticed the loss in flavor, as others have.

                1. re: Kontxesi

                  Have kept ginger frozen for about a year. Used mostly for juicing so the texture doesn't matter. I don't freeze ginger as much for the reason you stated. Here's a tip that helps. Let thaw for about an hour or so at room temp. Then peel, mince, or whatever while it's still firm. Makes a big difference in handling.

          2. Too many to count. If I do say so myself I have become quite skillful in the kitchen over the past few years and now me and SO prefer to stay in and cook food which is infinitely more delicious and filling than most restaurant meals in our area. I have turned to Chowhound for any and everything and have learned more than I can imagine which I feel is primarily responsible for all the great meals that now come out of my kitchen - not only food tips but plating, storing, etc.

            5 Replies
            1. re: fldhkybnva

              Name a few tips! I probably missed and can use them!

              I feel that way for a while and then something snaps and we head out for food I haven't really learned to do or find difficult to manage because of need for fresh spices, like Indian or Indonesian.

              1. re: rccola

                How to freeze and thaw yellow fin tuna
                How to roast garlic
                How to remove cloves from a head of garlic quickly
                How to not overcook salmon
                How to cook the best turkey I've ever had!!
                How to butter popcorn without sog

                The list goes on and on but whenever I have a food question, I turn to Chowhound and it's answered very thoroughly within a few hours.

                They might seem simple but have been very helpful in planning dinners and slowly perfecting the craft if you will.

                1. re: fldhkybnva

                  I nick the salmon over so I don't overcook it--how do you do it?

                  1. re: rccola

                    Nothing too fancy - I usually do the foil packet oven method and just pay close attention so as to remove it from the oven when the outside is just opaque and the inside is still a bit translucent.

                    1. re: fldhkybnva

                      Oh. I always saute it in oil and butter as the family likes it that way, with a sear on the outside.

            2. I learned about:

              cooking stock in a crockpot

              pineapple goes very well with pork

              making pulled pork in a crockpot

              warming plates just before a meal

              Making a task sheet with start times when preparing a complex meal to insure all finishes at the same time.

              1. How to pit cherries using a paperclip.

                3 Replies
                1. re: 512window


                  Just bought a whole bag of cherries... $2.99/lb!