Cook like a Pro by Using What the Pros Use
Ever find a recipe online, follow it to a ‘T’, slave away for hours, and wind up with something that looks like your grandma’s casserole? What gives? Well, once you’ve ruled out user-error, you might take a look at your cooking appliances.
See, the test kitchens used to forge and perfect new recipes are using gas ranges that provide optimal control over cooking conditions, and therefore reap consistent results.
Don’t fret, however. Thanks to the miracle of a competitive market there are a variety of ways to have the commercial experience in your own home. Viking Ranges, for example, offers a complete line of commercial products, including this bad boy. And, of course, you’ll want proper ventilation, so your home doesn’t smell like a commercial kitchen.
If you already have the best equipment out there, and your you’re still churning out culinary atrocities, here are many handy tips from e-cookbooks.net. For example:
When buying a turkey – go for one in the 12-16 pound range. The little ones get blotchy (ew!), and the big ones can give you worms (double ew!)
After grilling – Cool leftovers as quickly as possible. Bacteria multiplies quickly between 45 and 140 degrees Fahrenheit.
To remove stains from cookware – Boil 2 tablespoons of baking soda, 1/2 cup vinegar, and 1 cup of water for ten minutes. Before using the pan again, season it with salad oil.
