100 Greatest Cooking Tips of all time

The Cooking Network got cooking tips from all of their great chefs and got a list of  the 100 Greatest Cooking Tips.  I bet most of them you never knew. All of them are fantastic so I encourage you to read the list but I pulled out some of my favorite ones.

  • When making mashed potatoes, after you drain the potatoes, return them to the hot pan, cover tightly and let steam for 5 minutes. This allows the potatoes to dry out so they’ll mash to a beautiful texture and soak up the butter and cream more easily.
  • Always measure what you’re baking. No shortcuts in pastry: It’s a science.
  • Serving cake:
    1. Serve at room temperature.
    2. Don’t “pre-slice” cake more than 20 minutes in advance. It dries out too quickly.
    3. You don’t have to eat the fondant. It’s really pretty, but if you don’t want a mouthful of pure sugar, peel it off.
    4. The best cake comes from Baltimore. Just sayin’.
  • To optimize the juice you get from a lemon or lime, roll it hard under your palm for a minute before juicing. (Or — never say I told you this — microwave it for 10 to 15 seconds.)
  • Clean as you go. (Dorky, but I swear it really helps.)
  • Cook with other people who want to learn or who know how to cook.
  • 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.
  • Caramelize onions very quickly by cooking them in a dry nonstick sauté pan over medium-high heat. They will caramelize beautifully in a lot less time than with traditional methods.
  • Always start with a smokin’ hot pan!
  • 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.
  • My general advice to home cooks is that if you think you have added enough salt, double it.

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