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Ingredients And Equipment Make An Enormous Difference And Some Fixing Common Cooking Mistakes

Dated-11 Mar 2013 

Who wouldn't like to eat out at their favorite restaurant every single day? I know I would, but for me, and I'm sure most of you, that's just not practical. Restaurant's are simply too expensive, and let's face it... in this economy, who can afford it for the help www.bread-machine-cookbook.com. There is a very practical solution however and that's cooking your own copycat restaurant recipes at home. Copy Cat restaurant recipes are available in a number of places on the internet and they're a lot easier than you might think to make yourself, regardless of how experienced you are as a cook.
The first step in cooking good copy cat restaurant recipes is finding the right recipe. Many of the recipes you'll be looking for are top secret restaurant recipes and they are often very guarded secrets by the chefs and even corporations that created or own them. There are a number of copy cat recipe books available and in fact if you scroll down to the bottom of this article you will see a few recommended resources. But first you need to know how to cook your copy cat recipes to get them tasting like they do in a restaurant.
Ingredients and equipment make an enormous difference when it comes to making copy cat restaurant recipes at home. Often restaurants don't use the healthiest of ingredients, such as MSG, and high amounts of fat. Here is where you need to make a decision. I of course recommend modifying it to lean healthier, however if you are looking to make an exact recipe clone, this is something you will need to be aware of. The next thing is equipment for the help www.delicious-sandwich-recipes.com. A commercial kitchen uses equipment that often gives them a lot more control then the equipment we use at home does. The type of pan you use, whether or not you use an electric stove, a gas flame, or even a wood fire grill, depending on the recipe, are all going to effect your copy cat restaurant recipes a good deal.

Some Fixing Common Cooking Mistakes
1. Bread is too soft to slice: Freeze it and slice it frozen.
2. Bread Stale: Sprinkle it with a small amount of water, put it in foil, and bake in an oven at moderate heat for about ten minutes.
3. Cake Stuck to Pan: Let it sit until it is a little cooler, and then try again. If it's already cold, reheat for a minute or two.
4. Cheese tough or rubbery after cooking: Blend in a blender or food processor at low speed for a minute or two, then cook slowly.
5. Coffee or broth cloudy: add eggshells.
6. Coffee overcooked: Add a pinch of salt
7. Dough is lumpy: Add more liquid and pound the dough thoroughly.
8. Dough won't rise: Put the bowl of dough in a warmer place - in an oven, for instance, with a pilot light (do not turn the oven on). You could also mix a bit more yeast in ¼-cup warm water and knead into dough.
9. Dough won't shape: Let it rest for 15 minutes.
10. Eggs crack when cooking: Put in 1 teaspoonful of salt and a bit of lemon or vinegar into the water to keep whites from oozing out of the shell.
11. Egg whites won't whip: Add a bit of baking soda or salt.
12. Fudge hard: Add a tablespoon of milk and 2-3 tablespoonfuls of corn syrup and beat, then pour. Put in an airtight container for 24 hours.
13. Gelatin stuck in mold: Dip the mold in hot water, but not so the gelatin is touched by the water, for just a few seconds. Put the mold on a plate, turn it upside down and shake.