Tips, hints, tricks, and little kitchen ‘hacks’ learned along the way and shared with you… please feel free to share your hints with me…
- Go Slow
To save time, avoid injuries, and cook better… slow down! Don’t be in a rush, making harried actions. First master the basics, especially where knives are concerned, and then earn speed as an external expression of internal fluency.
- Use a cold pan for butter
Heat the pan and the butter together. Adding cold butter to a hot pan will burn the butter due to its dairy component. Burnt butter is toxic, throw it out and start again.
- Use a hot pan for oil
Add oil to an already heated pan. The oil will be hot enough to cook your food in seconds, but not yet hot enough to smoke the oil. When it does smoke the oil becomes toxic, throw it out and start again.
- Rest that Bird!
When cooking whole poultry, let it rest before carving. This gives the juices in the bird enough time to redistribute within the flesh making for juicer slices and little juicy mess in the carving board.
Just as a good writer should read, a good cook should eat. Mangia!
So, a couple of hints, tips, take what you like and leave the rest… speaking of leaving… leave a comment to share one of YOUR tips!