I often fry up several onions to use for different purposes, for example, mashed potatoes, or to put on hamburgers, etc. etc. In order to get nice, golden brown, caramelized fried onions, I start out with some canola (or other) oil in the frying pan, add the chopped onions, some salt, and sometimes even a pinch of sugar, and I start frying. After a... Continue Reading →
TIPS: Baking cookies
Two tips for baking cookies: When baking cookies (any kind), I always use parchment paper (baking paper). This prevents the cookies from sticking to the baking tin, it makes it easier to remove the baked cookies, and of course it makes clean-up so much easier.When baking cookies (any kind), I ALWAYS put an extra baking... Continue Reading →
TIP: Peeling Garlic
To make the chore of peeling garlic cloves easier, put the unpeeled garlic cloves in a bowl of water for a few minutes, and then peel; the thin, papery peel will absorb some of the water, and then it will be much easier to pull the peel off the garlic clove.
TIP: “Always-ready” tart or cookie dough
Whenever I make a batch of butter cookies, or tart dough for fruit tarts, I always pinch off a part of the dough, and put it in a bag, in the freezer. I often have a few little bags in the freezer filled with those reserved pieces of unbaked dough. This way, I always have... Continue Reading →
TIP: Rolling Dough
TIP: When rolling out dough, it's a good idea to roll it out on baking (parchment) paper. I always tape the corners of the paper to the table so that it doesn't move around
Ruth Galai's Cookbook 