No matter how much you think you know about something, there is always more to learn. Thanks to our very own AMERICA ON COFFEE, I learned some new things about the hats or toques worn by chefs. I never knew that the number of pleats in a toque represented how much a chef new about different ways of cooking. Here are some more fun food facts I bet most people didn’t know.
- The best way to sweeten white onions is by caramelizing them.
2. Freezing a cake before spreading the frosting on it will make it easier and less crumbly.
3. If you place a wooden spoon on the top of a boiling pot it stops the liquid from boiling over because it relieves the pressure and pops the bubbles.
4. 3 tsp = 1 TBSP
5. Throwing spaghetti against a wall is a good, throw dramatic, way of determining if it is cooked enough. If it sticks, it’s done.
I just thought these were things we all needed to know. Have fun, play with your food and learn something new.
Stay safe and stay well Everyone. ‘Til next time.
A Jeanne in the Kitchen 
so fun,i do these things too.I love to cook with a wooden spoon.I love that you caramelize your onions too. something special about it.3 teaspoons……wooooaaaahhhh that is eye opening for me.laughing at myself.Thank you for this blog post!
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My pleasure. Glad you enjoyed it. 🙂
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And how many pleats are in your hat?? 🤨😏
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🙂 🙂 🙂 I haven’t worn those in FOREVER! I never liked wearing them. They would always fall off as I was cooking. If anything, I wear a cap. 🙂
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It always did seem impractical, before I knew it was a status symbol. (STILL impractical.😉)
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They are definitely a status symbol, but I agree on them being impractical. I’ve never liked them.
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Caramelized onions – are a favourite of mine. I have to wait for the landlords to go away before I can cook with onions.
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That’s too bad. I cook with onions all the time.
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Onions to me are the heart of every good dish, so it is a real shame. But when they go away – I go onion crazy!!! I especially like to caramelize red onions. I love them with goat’s cheese. (I am not great with dairy, but goat’s cheese seems ok for me).
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“Onions to me are the heart of every good dish” and garlic too. I could not agree more. 🙂
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Isn’t it funny how we do these things automatically without realizing not everyone knows this?! 😜🍃
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I know, right?! 🙂
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Concertina pleats in your chef’s hat!
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🙂 🙂 🙂
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😎
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Do you really throw a noodle against the wall? I just eat it. Otherwise, it’s a waste.
3tsp=1tbs Thanks for that!
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Tonight started to panick as my boiling pasta was getting close to boiling over. I remembered reading this post so I tried the spoon trick to stop my pot of boiling pasta from overflowing. It worked!!!!! It is like a magic trick. I just do not understand it, but it worked. Thanks Jeanne!
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WHOOOOO HOOOOOOO!!!!!!! Happy to help out. 🙂
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