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08:28 PM
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Share your cooking secrets
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[quote:Anonymous Coward 19045680:MV8xOTkzMDUwXzMzNDgwMTAyX0ZCQzM5QTFD] It's better when making a roast of any type, to let the meat come up to room temp before sticking it in the oven. Cold meat+hot oven = tougher roast. Polenta can be baked in a covered dish in the oven instead of the usual tedious stove-top method. When preparing lots of cracked eggs, for something like brunch, or breakfast prep, it's always better to whip the eggs at the last minute possible. Most restaurants who serve breakfast/brunch items pre-crack cases of eggs, which always makes for crappy scrambles. Cinnamon and honey ice cream goes great with a port wine syrup. A little cornstarch in a creme anglaise will keep it from breaking. A touch of cream in a beurre blanc ( wine and butter sauce ) will prevent the sauce from breaking, although old school French chefs do not allow their cooks to add cream in a beurre blanc. Speaking of beurre blancs, orange and rosemary is delightful in a wine butter sauce, substitute half of the wine/vermouth ( whatever you use ) for fresh strained juice, and reduce like normal before adding cold butter. Flat beer makes great crepe batter. [/quote]
Original Message
I will start things off..
Save the rinds from the parmesan cheese that you grate yourself, and add them to your minestrone soup while it is cooking for an extra bit of punch.
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