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Courtesy of TODAY, here are six Summer cooking hacks from professional chefs - everything from grilled fish, to whipped cream, and more!
1) Flavored Whipped Cream
This one is a quick hack to making your whipped cream even better - add flavored gelatin - like strawberry Jello-O! - mix it in, and add it to your dessert. PS - this makes great frosting for cupcakes!
2) Melt-Proof Whipped Cream
Wanna know how to keep that whipped cream from sliding right off your cake in the hot Summer months? Just add cornstarch! Fold it in and VOILA, your tasty concoction will stay stable in the heat!
3) Parmesan Cheese - Save Your Rind!
Once you're done shredding that Parmesan cheese block, don't throw out the rind! Pop it in the freezer, and next time you're making a soup or stew, throw it in the broth to add instant flavor!! Mmmm!
4) The Best Garlic Bread
Who doesn't love garlic bread! It's the star of the show multiple times a week in my house! And here's a way to make it even better: Split a baguette in half, and spread on some roasted garlic, and of course butter, and sprinkle to top with fresh parsley. Wrap the whole thing in foil and bake for 15-20 minutes, so the tasty goodness from the butter & seasonings will seep into every crevice!!
5) Grilled Fish
If you enjoy the flavor of grilled fish, the best way to do it is with a WHOLE fish. Get a center cut of a thick fish (like a 1 1/2-inch thick salmon, cod or striped bass) and don't take the skin off. Coat your fish with olive oil & salt, and make sure you get the grill good and hot before starting! Place the fish on the grill, skin-side down, and don't move the fish until it's done...set it & forget it, so it won't break apart if you move it before it's ready!
6) Shopping for the Right Fish
Before you pop that bad boy on the grill, make sure you've got the right cut of fish. Head to a store and ask them to filet a whole one for you. That way, you know you've got the freshest fish possible. To make sure it IS fresh, look at its eyes...they should be sharp and plump, not milky or sunken. Also, the gills should look bright red under the chin, and the flesh should bounce right back if you push down on it. If you've got a not-so-fresh fish, your finger will leave a dent in the flesh.