Lately I have heard some ideas about cooking that are new and innovative, and I have become fascinated by looking for better ways to cook “routine” foods.
One example is making mashed potatoes. My husband doesn’t even attempt to make them anymore, relegating that task to me since his potatoes always seem to some out both gluey and undercooked. I just read about a totally new (to me) method for making really fluffy mashed potatoes: steam the potatoes in a steamer basket over a pot of boiling water until they are cooked and tender. This method keeps the potatoes from getting water-logged and gives them a lighter and creamier texture without the need to add much butter or cream.
Similarly, I just tried a deep fried meatball. Meatballs are usually pan-fried or baked and sometimes finished cooking in sauce. By using a different cooking technique, a different texture is achieved. The meatball had a delicious crisp shell exterior and a soft, piping-hot inside. Deep frying—at least in my opinion—can make just about anything delicious, but now I am thinking about how different cooking techniques, from boiling to grilling to baking, can enhance the textures of other foods I regularly cook.
When it comes to cooking, I like to use as few dishes as possible and get the meal on the table quickly. I learned about making meatloaf in a skillet. Mix together your favorite meatloaf mix and take thick rings of bell pepper and stuff them generously, and then cook in a medium heat skillet until cooked through. Using a lid on the skillet creates an “oven” to cook the meatloaves fully.
Last night I taught a family cooking class as part of the continuing education program where I live. The main recipe we made was vegetarian Sloppy Joes. Knowing that I would be offering my students a taste of our creation, I tried to think of a neat way to do it—I wanted to make Unsloppy Joes. I got small dinner rolls and used a knife to make a pocket in each and spooned some of our mixture in each. It was neat and easy for kids to eat, and was a new twist on a recipe I’ve made many times over. (Big fluffy Pillsbury Grands would be delicious.)
What “new” ideas for cooking have you discovered?