11 Outrageous Martha Stewart Cooking Tips That Actually Make Food Taste Better
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Martha Stewart’s name conjures an image of a life filled with the most beautiful sense of flavor and elegance. She’s known for transforming our perceptions of cooking, and decades of wisdom in all things home and kitchen. The thing is not everyone has her level of skill and sophistication, and over the years, Martha has found ways to slip in some remarkably simple, quirky tips that even a home cook can try.
These cooking tips might sound a little off the wall at first, but Martha herself has been testing, loving, and passing them down, so it proves sometimes the craziest ideas are the tastiest ones.
Freeze Fresh Herbs in Oil
Have you ever bought a pile of fresh herbs only to let them wilt their way to death in your fridge? Martha’s solution: freeze them in olive oil. This keeps them fresh, and makes a great base for future meals. For an instant flavor pick me up, pop one of the frozen herb-oil cubes into your pan. .
Toast, but Butter and Salt it First
This sounds like a recipe for soggy bread, but it’s the secret to the best toast. Toasting the bread and buttering and salting up front puts extra flavor into every nook and cranny of the bread because the butter melts in to make the bread richer. It also helps that salting before toasting lets the salt infuse more deeply, so each bite of toast is just a bit more exciting. It’s a little change that makes a huge difference when you’re upgrading your next breakfast or snack.
Use Potato Water for Flavor
Boiling potatoes? Don’t toss the water! Martha suggests if you don’t use it right away, save it for soups and sauces. It thickens and adds richness without additional ingredients — starchy water alone adds thickness and offers a subtle richness to the flavor of your milk. In fact, many chefs will tell you that potato water can be used as its own natural thickening agent.
Put a Dash of Vodka in Pie Dough
Martha’s trick with pie crust: add a little vodka to the dough. During baking the alcohol evaporates leaving the crust somewhat flakier than if just water was used. This might sound like a bartender’s trick, but food science agrees — as according to ScienceDirect, alcohol impedes gluten development and the crust stays tender, not tough. If you find yourself whipping up a pie, next time try replacing a splash of water with vodka and see if it doesn’t make all the difference.
Marinate Steak in Coffee
It’s not just about adding java to steak. The rich, roasted flavor of coffee adds depth, its acidity helps tenderize meat. Martha says to just marinate steak in coffee grounds or brewed coffee for a couple of hours before cooking. Wild sounding, but the result is a steak with a subtle smokiness that’s hard to beat. The studies found that coffee’s acidity can soften meat fibers and make a difference to how flavorful it is.
Frozen Grapes as Ice Cubes
Have you ever been frustrated with cheap wine? Martha has the solution: frozen grapes. These are perfect ice cubes for wine, cocktails or even juice. Not only do they help keep your drink cool, without diluting it, but they’re yummy to snack on when all the drink is gone. The trick works especially well for white wine, where it’s important to preserve the flavor.
Roast Your Lemon
Roasting lemons brings out a whole new side of their flavor, as lemons are a great way to add brightness to a dish. Martha’s unusual tip is to roast lemons before squeezing them over your meal. That being said, for this acidity to be mellowed out a bit, roasted lemon softens it and this softens the lemon and also introduces a subtle sweetness that meshes really well with sauces, dressing, and marinades.
Massage Your Kale
Kale can be tough and fibrous, but Martha’s clever kitchen trick for this is simple: give it a little massage. Softening kale is easy: Rub it with a bit of olive oil and salt. And it’s a fun way to work with your food! Massaging greens like kale helps break down cell walls, allowing greens to release a more pleasant taste.
Salt Your Coffee
Yes, you read that right! Martha takes a pinch of salt in her coffee. It’s one of the tricks her mother taught her — a little salt, she thought, takes away a little of the bitterness of the coffee and brings out the natural taste. This isn’t just old wives’ tale — as food science expert, Alton Brown also confirms that salt can actually cancel out bitterness, making coffee smoother and less acidic. It may seem weird, but if you’re after a more mellow coffee experience, it’s worth a try.
Leave Your Cookie Dough in the Refrigerator for 24 Hours
Martha suggests letting the dough sit in the fridge overnight before baking if you’re baking cookies. This is so that the flour hydrates fully and your flavor and chewiness is richer. This method yields the perfect balance of flavors. Chilling the dough breaks down all the ingredients, resulting in more complex, and decadent cookies.
Cook With Broiler Door Slightly Open
Martha has a unique tip for broiling: leave the broiler door open. It lets heat escape so the broiler won’t turn itself on and off cycling, thereby cooking the food more evenly. This trick is especially handy for delicate foods that can overcook in seconds. Also, a little bit of airflow can help the texture of broiled dishes.
Disclaimer: This list is solely the author’s opinion based on research and publicly available information.
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