Did y’all see the May 2011 issue of Food Network magazine? I don’t typically rip out entire articles, just a recipe here and there, but this one had such a great section on their top 100 cooking tips that I ripped all eight pages out. I’ve pulled the tips that really resonated with me to share with you. Hope you learn something, as I did.
- Remember, y’all, it’s all about the prep. Take away the stress by doing the prep the night or day before. You’ll look like a star. – Paula Deen
- Cook pasta 1 minute less than the package instructions and cook it the rest of the way in the pan with sauce. – Mario Batali
- Brine, baby, brine! Ya gotta brine that poultry to really give it the super flavor. – Guy Fieri (I have a great brined turkey breast recipe)
- For an easy weeknight meal, save and freeze leftover sauces from previous meals in ice cube trays. The cubes can be reheated in a sauté pan when you need a quick sauce. – David Burke
- 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 juices. After roasting, let the chicken rest while you make a sauce with the onions by adding a little stock or water to the pan and cooking it for about 3 minutes on high heat. – Donald Link
- Take the time to actually read recipes through before you begin. – John Besh
- Recipes are only a guideline, not the Bible. Feel comfortable replacing ingredients with similar ingredients that you like. If you like oregano but not thyme, use oregano. – Alex Seidel
- Invest in parchment paper for lining pans. It makes all of your baked goods super easy to remove, and it makes cleanup a dream (no butter-flour mixture or errant batter to scrape off). – Matt Lewis
- Always measure what you’re baking. No shortcuts in pastry: It’s a science. – Francois Payard
- Have your mise en place ready: Do all of your cutting of vegetables and meat and make your sauces before you start cooking. – Richard Sandoval
- Clean as you go. (Dorky, but I swear it really helps.) – Rick Bayless
- Make sure the handle of your sauté pan is turned away from you so you don’t hit it and knock it off the stove. It happens all the time. – Jonathan Waxman
- Don’t dress the salad when having a big party. Leave it on the side and let the people do it themselves. I’ve had too many soggy salads because of this. – Marc Forgione
- 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. – Norman Van Aken
- I read this recently on a blog (please tell me if it’s yours so I can give you credit!). For leftover tomato paste, put 1 Tbsp dollops on a sheet of wax paper, cover with another sheet of wax paper, and flatten. Freeze and then put the “coins” in a freezer storage bag for use with another recipe. EDIT: I found where this tip came from…Mommie Cooks!
What’s your favorite cooking tip? Let’s all learn from each other. Leave a comment below.
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