9 Mistakes Busy Cooks Make
By Lynn Andriani
Photo: Lynn Andriani
Cranking Up the Heat to Roast (er, Burn) Vegetables Quickly
You know that roasting is one of the easiest and tastiest ways to cook potatoes, squash, brussels sprouts, cauliflower and other cold-weather vegetables—but turning the oven temperature to 475° in an attempt to soften them in 30 minutes or less is probably just going to give you charred outsides and undercooked insides. Instead, try this trick from Michelle N. Warner, education director at Brooklyn Kitchen, which has two New York City locations. She roasts vegetables on a silicone baking mat, like the one you would typically use when baking cookies (such as a Silpat). “They’re great conductors of heat,” Warner says, “and they’ll help vegetables caramelize quickly.” Cut the food into 1/2 to 3/4-inch pieces, toss into a bowl with olive oil and lay on a baking sheet lined with a mat. Cook at 375°, and in less than half an hour you’ll have tender vegetables with caramelized edges.
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Cooking Tomato Sauce Before Putting It on Pizza
If you’re making a quick pizza using store-bought dough, there’s no need to wait for the sauce to cook before you spread it on the crust, says Warner, who learned this tip from the experts at the famed Brooklyn pizzeria Roberta’s. Simply pour a can of whole, peeled tomatoes, 3 tablespoons of olive oil and 2 cloves of garlic into a blender (a Vitamix is ideal, since its high speed helps emulsify the oil and the water from the tomatoes; but an immersion blender will do the job, too). In a minute or two, you’ll have instant pizza sauce, ready to be spread on crust, sprinkled with cheese and baked.