Cooking Tips

To optimize the amount of juice you get from a lemon or lime, roll it hard under your palm for a minute before juicing. Or, something we have learned from an "old" chef and... — never say I told you this — microwave it for 10 to 15 seconds 🙂

Home Made Gourmet recommend roasting vegetables in the oven with a little bit of oil, preferably Olive, which gives them great texture and caramelizes the natural sugars. It’s a simple way to enhance their flavor. Anyone can do it, just roast any vegetable at 350...

Home Made Gourmet's tip of the week - When baking cookies, be sure your dough is thoroughly chilled when it goes on your baking pan. This will allow the leavening ingredients to work before the butter flattens out and your cookies lose their textural distinctions.

After years of experimenting, we found the perfect method of making the perfect mash... When making mashed potatoes, after you drain the potatoes, return them to the hot pan, cover tightly and let steam for 5 minutes. This allows the potatoes to dry out so they'll...

Home Made Gourmet uses a very simple practise when working with fish. Season fish simply and cook it with respect. The flavor of the fish is what you want to taste. No matter whether it comes off the grill or out of the oven or pan, finish it with a little squeeze of...

Browning meat It is typically done using a skillet or frying pan, which generally should be preheated to a medium high temperature to avoid sticking. When you're browning meat, you should dry the surface with a paper towel so the meat doesn't release moisture when it...

When you want the perfect roast, Instead of placing a chicken on a roasting rack, cut thick slices of onion, put them in an oiled pan, then place the chicken on top. The onion will absorb the chicken natural juices. After roasting, let the chicken rest while you make...

We always recommend cooking pasta 1 minute less than the package instructions and cook it the rest of the way in the pan with sauce.

If you find you need more oil in the pan when sautéing, add it in a stream along the edges of the pan so that by the time the oil reaches the ingredient being cooked, it will be heated to the right temperature. Remember, low temperature oil absorbs in the item...