Tips and Tricks

1. Lay carrots flat on your cutting board while peeling to avoid accidental cuts.
2. When sautéing, add a little olive oil to melted butter in fry pan to avoid burning.
3. Sauté on Medium-high heat, not high heat.
4. Forget oil and salt in the water when cooking pasta, it is just a waste.
5. When cooking pasta, use plenty of water, stir often, bring to second boil covered.
6. Save (freeze) Shrimp and Lobster shells to make stock.
7. Save (freeze) Chicken bones (without skin) to make stock.
8. Freeze butter when not being used within a couple days of purchase.
9. Don’t refrigerate tomatoes, bananas, bread, potatoes or onions.
10. Freeze shelled walnuts, pine nuts and macadamia nuts to keep them fresh longer.
11. Defrost meats and fish in the refrigerator, never at room temperature.
12. Never leave cream or milk unattended when cooking on the stove.
13. Low-fat Garlic Bread:  Cut French bread lengthwise in half, toast in toaster oven, scrape toasted surface with raw garlic, and paint lightly with olive oil.
14. Buy fresh pizza dough from local pizzeria to make your own at home.
15. Smash garlic with flat part of knife to peel and prepare for chopping.
16. Extra Virgin Olive Oil is for salads ONLY, it is too fragile for frying.
17. Sear Salmon (skin up) in oiled hot skillet then flip and finish in 350° oven for 6-8 minutes (make sure frying pan is both oven-proof and NOT non-stick).
18. Never heat non-stick frying pans while empty (toxic fumes).
19. NEVER put sharp knives in dishwater in the sink or dishwasher.
20. ALWAYS label and date bags and containers for the freezer or refrigerator.
21. Never store fresh vegetables in plastic bags, it promotes spoilage.
22. Get an all-purpose fire extinguisher and keep it under your sink.
23. Never put hot pans in water, it makes them warp.  Cool them on the stove first.
24. Wash your cutting board after every use.  EVERY use.  Bleach them weekly.
25. When bleaching cutting boards, make sure to thoroughly wash them afterwards.
26. Never use regular towels to dry dishes, plans or glasses; let them air-dry.
27. Never use regular towels to dry your hands after washing, use paper towels.
28. Throw away all your sponges, wooden utensils and wooden cutting boards.
29. Store flour, rice, sugars, pasta, dried items, baking items in plastic containers.
30. Never keep garlic and oil mixtures more than a couple days, make them fresh.
31. Store canned goods with all labels facing forward for fast and easy retrieval.
32. Get a vacuum bagger and buy fish, meat and chicken in bulk to save money.
33. Cook bacon on a wire rack over a cookie sheet @ 400° for 12 min. in the oven.
34. Wait to clean your oven until it is very hot, such as after cooking a pizza.
35. To clean pizza stones, just leave them in the oven through the entire clean cycle.
36. Keep crackers fresh by storing them in zip-top plastic bags rather than the box.
37. Keep recipes in clear document protectors in 3-ring binders to keep them clean.
38. Save and freeze bacon fat for use in cooking Brussels sprouts and Green Beans.
39. Make Roux (equal parts flour & butter by weight, cooked) & keep in refrigerator.
40. Take an inventory of your freezers every 30 days to see what you have and need.
    

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