Cooking Tips rss

Ideas, advice, and what to make now from the Chowhound community and CHOW editors.

Creamy Potato Salad 101

There are a few tricks to ensure potato salad with creamy dressing has great texture and is as flavorful as possible, say hounds. You can use waxy white and red potatoes or starchy russets, depending on the potato texture you prefer. According to alwayscooking, starchy potatoes will absorb more dressing. Several hounds insist that, for best flavor and texture, you should cook the potatoes with their skins on, then peel them while hot. Be sure to cook them only until just done.

For the most flavorful potatoes, many agree that the trick is to toss the potatoes with vinegar while they are still warm (red wine, white wine, and cider vinegars are all popular). Allow the potatoes to cool before adding your other ingredients. Karl S recommends rinsing sliced white onions before grating or chopping them if you use them, to make them less harsh. And Kater notes that you should be generous with salt, as the salad will taste less salty once chilled.

In addition to vinegar and mayonnaise, hounds like to season their potato salad with chopped hard-boiled eggs, celery or onion salt, mustard, chopped dill pickles and a bit of pickle juice, capers, chopped parsley, fresh chives, and lemon zest.

As an alternative, DanaB shares an unfussy recipe she got from her stepmother: Ahead of time, chop a bunch of scallions and/or chives, mix with a couple of cups of mayonnaise, and refrigerate. Later, boil peeled waxy potatoes until tender, cool, and cube. Mix generously with the prepared mayo and season with salt and freshly cracked pepper. “While this recipe sounds deceptively simple,” she says, “the outcome is amazing.”

Siobhan likes this creamy potato salad, or try CHOW’s Potato Salad with Peas and Mint.

Board Link: ISO of the best potato salad

Great Ways to Use Tarragon

Tarragon is a leafy herb with a faintly licoricelike flavor that marries well with eggs, chicken, and fish. Try it in chicken salad, or cook pork with tarragon, orange, and honey, recommends mojoeater.

oakjoan makes poulet au vinaigre by browning chicken parts with onion and garlic, then adding white wine vinegar, tarragon, and good stock, and cooking them until done. “Fabulous with crusty bread and a big salad,” she says. Val calls chicken Louisa “a lovely and easy dish” that uses tarragon. And Nigella Lawson’s tarragon chicken is marinated with 3/4 cup of the herb.

You can also make flavorful condiments with tarragon. Make a compound butter, suggests baseballfan: Add tarragon to softened butter, then roll into a log. You can freeze this and cut off portions as needed. It’s delicious on grilled seafood, pasta, and baked potatoes, baseballfan says. Fritter infuses vinegar with tarragon by heating it, then adding the tarragon, taking it off the heat, and letting the tarragon steep until the vinegar cools, then straining.

Karen_Schaffer adds chopped tarragon to green salads for a lovely effect. Channa thinks green goddess dressing is best with lots of tarragon. And check out CHOW’s Shallot-Tarragon Jam.

Board Link: What to do with a huge bunch of tarragon?

Salty Secret to Creamy, Tender Beans

Contrary to conventional wisdom, adding salt to dried beans before cooking does not make them tough. But adamshoe reports that America’s Test Kitchen recently advocated soaking beans in salt water (three tablespoons table salt and one gallon water) for 8 to 24 hours before cooking. Drain and rinse to remove remaining salt, then cook as usual in unsalted water until tender.

adamshoe tried this method for baked beans, and says they were “very tender and creamy,” with “few ‘exploded’ beans.” alwayscooking concurs, saying her beans cooked in just 40 minutes and were “absolutely creamy and remained whole.” She notes that they had a slightly salty flavor, so she simply reduced the amount of salt in the dish she made with them.

Board Link: Brining beans? Yes!

Crack-Like Kale

Kale baked until crisp in a low oven is can’t-stop-eating-it good, say Chowhounds. Ruth Lafler had some at a party, and says, “everyone was amazed at how fun and delicious it is, especially for something that easy.” “Hot damn this is good!” raves extrasalty. “The first batch didn’t even make it from the baking sheet to the serving bowl.”

Here’s how: Remove stems then tear kale leaves into pieces. Toss with a tablespoon of oil and a sprinkle of salt. Place on a baking rack set over a sheet pan and bake at 250°F for about 25 minutes, tossing about halfway through. “The kale will darken in color and diminish in volume dramatically,” says yumyum. “[The] result is a crispy crunchy snack that makes it easy to get your kale.”

Hounds warn against using too much salt, since it becomes concentrated as the kale shrinks. scuzzo has tossed it with a mixture of wasabi, soy sauce, garlic powder, olive oil, and salt, and says it was “a stellar combo.” He adds, “A bit of cayenne is nice too!”

Board Link: Jacques Pepin’s crispy kale

Cilantro with Everything

Chowhounds who love cilantro also love dishes that use a lot of it. Sauces and condiments are a popular use. Val recommends grilled Korean-style steaks with spicy cilantro sauce, and says the sauce is so awesome, “I could almost just eat [it] with a spoon.”

Indian cilantro chutney is just a “whole bunch of cilantro whizzed in the food processor with some finely-diced green chile, a little lemon juice, a pinch of salt, and a bit of ground cumin,” says alanbarnes, who adds that it’s a great accompaniment to steaks or roasted chicken, as well as Indian dishes. (Here’s a video lesson on making it.)

Veggo cuts fresh corn from the cob and sautées it with minced jalapeño until it starts to caramelize, then removes it from the heat and adds fresh lime juice and lots of chopped de-stemmed cilantro. zamorski stir-fries gai lan (Chinese broccoli), ginger, shallots, a cup or so of cilantro, and about a tablespoon of turmeric, then finishes with fish sauce, a bit of sugar, and a bit of lime juice. “Sounds a little overpowering,” he says, “but it works.”

Board Link: Cilantro

Fresh, Fabulous Favas

It’s the season for fresh fava beans, one of the best things about late spring. Fresh favas are so glorious (and labor intensive, with shelling and skinning) that hounds prefer to serve them simply. cyberroo just throws the whole pods on the grill and cooks them until they’re soft, then pops the beans out to eat. “It’s easier than shelling them raw, and if you’re having a party that’s casual enough, it’s kind of fun,” says cyberroo.

oaklandfoodie’s favorite prep is fresh ricotta and fava bean bruschetta, which uses a fava purée. For a chunkier take, try CHOW’s Chopped Fava Bean Crostini with Pecorino.

Phurstluv serves favas at room temperature dressed with lemon juice, crumbled feta, and bacon. Old Spice tosses them with olive oil, salt, and chopped fresh thyme. weezycom likes hers hot, with a dressing of freshly chopped garlic and parsley mixed with tahini, salt and pepper, and enough lemon juice to make it about the consistency of loose sour cream. BamiaWruz suggests cooking favas with rice and sautéed onion or shallot, then adding lots of fresh dill at the end.

And check out CHOW’s Farro Risotto with Asparagus and Fava Beans.

Board Link: Favorite Favas

Instant Ice Cream, No Ice-Cream Maker Required

It’s easy to make a fruity, creamy dessert that tastes a lot like ice cream in minutes. The key is frozen fruit. Put a bag of frozen berries or peaches, sugar to taste, and a little milk or cream in a food processor, pulse it, and you’re done. “OMG! I had almost instant ice cream! It was delicious,” says Sherri.

greygarious keeps sweetened condensed milk in the freezer, and makes single servings by combining a couple of spoonfuls with some frozen fruit, and milk or cream if desired. jeni1002 uses 1 cup frozen mango, 1/2 cup Greek yogurt, 1/4 cup milk, and a bit of cardamom for a tropical treat. For a low-calorie, decadent-tasting version, TrishUntrapped processes together frozen fruit, a packet of alternative sweetener, a couple of tablespoons nonfat dry milk powder, and some ice water.

nemo has a neat trick for making instant sorbet: Freeze cans of fruit in heavy syrup, then open the frozen can and pulse the fruit and its syrup. One advantage to this method is the ability to use fruits not normally available frozen, nemo notes, such as pears.

Board Link: An absurdly simple dessert that tasted good - instant ice cream (for lack of a better name)

More Ways to Use Radishes

After some recent talk about unusual types of radish, hounds have switched their attention back to uses for regular peppery radishes, which are a great ingredient in much more than green salads. They’re excellent in sandwiches, or on crusty bread spread with butter (or butter mixed with blue cheese). Thinly sliced, they’re a nice garnish for creamy soups.

Try marinating sliced radishes in white vinegar and sugar, or making CHOW’s quick pickled Bread-and-Butter Radishes. The results makes a great condiment or sandwich filling.

Radishes play nice in some unusual vegetable salads, like this radish salad with mint, beloved by DGresh, or Missyme’s preparation of sliced radishes, chopped hard-boiled eggs, plenty of chopped parsley, and a mustardy vinaigrette. JRL mixes sliced radishes, chopped cucumbers, chopped scallions, dill, lemon juice, and salt with yogurt or cottage cheese for a light lunch or snack.

Hounds also like to braise radishes too. scubadoo97 cuts them in half, tosses them with a little butter and some water or stock, and braises. “They turn into little pink delicacies that are tender and mild,” he says.

And don’t forget about those radish greens: carswell likes them puréed in soup with onion, potato, a little carrot, chicken broth, and a splash of cream.

Board Link: Radishes … what to do w/ them?

Fresh Ideas for Sugar Snap Peas

Sugar snap peas are a sweet and delicious spring and summer produce option. They’re best eaten soon after picking, so try to use them shortly after purchase. They taste great raw with your favorite dip, or cook ’em: Hounds like them blanched in salted water, then tossed with sesame oil and soy sauce or an orange-ginger glaze. don515 loves this recipe for stir-fried sugar snap peas with Chinese sausage.

Gio sautés sugar snap peas, sliced asparagus, chopped garlic, sliced shallot, and red pepper flakes in extra-virgin olive oil, seasons the whole lot with salt and pepper, and tosses it with pasta before sprinkling the dish with chopped Italian parsley and lots of Pecorino Romano.

Bat Guano sautés chopped oyster mushrooms in butter until browned, then adds snap peas and about a half cup white wine, more butter, and salt and pepper and cooks until the liquid’s reduced by half.

Board Link: Sugar snap peas

Expert Hard-Boiled Eggs

There are a few keys to perfect hard-boiled eggs, say Chowhounds. First, use eggs with a bit of age on them—very fresh eggs can be almost impossible to peel once cooked. To speed the process, leave them out of the refrigerator overnight. “Works like a charm every time!” says julesrules.

Hard-boiled eggs shouldn’t be boiled at all. For perfectly cooked eggs, place them in a saucepan, cover with cold water, and bring to a boil, says alwayscooking. When the water boils, remove the pan from the heat, cover it, and let stand 12 to 15 minutes, depending on desired hardness. She adds a tip for making deviled eggs: Lay the eggs on their sides for a bit before cooking; this will better center the yolks.

When the eggs are done, pour off the water and put them in a bowl of ice water to stop the cooking and cool them. When they’re cold, crack the shell all over by rolling each egg on the counter or agitating them in the pot (this method is very similar to CHOW’s video tip on peeling hard-boiled eggs). The shells will then slip off easily, says LTL.

Practice your skills by making CHOW’s Deviled Eggs with Tarragon.

Board Link: Boiled Egg Frustration–Peeling