Mike
Carruthers:
Did you know that French chef's put wine corks in their
beef stew? Myles
Bader:
You put 3 or 4 wine corks in beef stew; it has to be the real wine
cork not a plastic one. There's a natural chemical in cork. Cork is a natural
substance and when you heat cork in hot water the natural substance comes out
and tenderizes the beef. Myles
Bader, author of the book, 10,001
Food Facts, Chefs' Secrets & Household Hints
says you should never melt cold butter. You
when take butter out of the refrigerator and it's cold and put it into the microwave
you lose 80% of the aroma and flavor of the butter. Chefs will always have butter
in a little tub at room temperature before they melt it. If you melt it from room
temperature you'll retain the aroma and flavor in the butter. Myles
has tested all these things and is positive they work. Another tip; if you want
to eliminate 40% of the fat in fried food… All
you do is put a teaspoon of white vinegar in the frying oil before you heat the
oil. That'll seal the food up better and the food won't absorb as much fat. You
won't taste the vinegar, it won't affect the flavor but it will seal up the food.
And you
can make any metal cooking pan a nonstick pan. To
make any pan non-stick all you do is boil some white vinegar in the pan for about
15 seconds and that'll make it non-stick for about 2-3 months.
For order information visit our website somethingyoushouldknow.net
I'm Mike Carruthers and that's Something You Should Know.
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