More Cooking Tips


more-cooking-tipsAlways keep four fresh lemons in the kitchen. Squeeze lemon juice onto salads, along with kosher salt, pepper, rice wine vinegar, red wine vinegar and olive oil.

Mashed parsnips are the new mashed cauliflower. Don’t be afraid to experiment.

Sliced garlic is better than minced garlic, especially for sautéing, as it is less likely to burn.

To skillfully slice flank or skirt steak before cooking, put the steak in the freezer for 30 minutes. The meat will be easier to cut.

Brush mayonnaise onto fish (especially swordfish, salmon and halibut) to hold in the natural moisture. Smear a tiny bit of mayonnaise onto the fish with your hand. Wear plastic gloves, if necessary.

During chocolate cake preparation, dust the pan with powdered cocoa after greasing it, and avoid those white flour marks.

When making a large batch of pesto, freeze the mixture in ice cube trays and remove as needed.

Cook pasta one minute less than the recipe suggests. That way, you can add the pasta to the sauce and let the sauce finish cooking it.

When you look at a pork chop, think brine (it will be juicier and more luscious).

All-natural, hormone-free, free-range chicken tastes the best, and it is not too much more expensive than standard chicken.

Greek-style yogurt can be a substitute for sour cream, and it is also delicious in salad dressings.

To caramelize vegetables, place them in a 400-degree oven, and toss with olive oil, salt and pepper.

Never more than double the amount in a baking recipe that contains baking soda or powder. Doubling will scientifically alter the chemical makeup of the finished product.

There are many high-quality rice pastas on the market, so if you are trying to find a healthier balance, mix half rice and half white pasta into your recipes. Then, start weaning.

Try swapping parsley for cilantro for an added kick.

Always break lettuce with your hands instead of chopping it, unless you are preparing a chopped salad you plan to serve immediately.

Stock up on stock. Save your leftover bones, onion skins, carrot tips and celery leaves to make rich beef stock.

Prepare fresh garlic by separating it from the bulb and smashing it with the back of a knife to remove the skin.

Always rest your meat. Whether it is a roast, a steak or a whole chicken, let it sit for 20 minutes before cooking to let the juices redistribute.

Pan sear salmon in its skin. Using a medium-high heat, turn the salmon once and the skin will easily slide off as you remove it from the pan. Do not overcook salmon. The very center should be rare, about the size of a quarter.

With a bouillabaisse, add the calamari at the last minute to ensure tenderness.

Panko crumbs (Japanese breadcrumbs) are ideal for seafood. Add shredded lemongrass to panko crumbs, and pan sear with a mixture of canola oil and sesame oil for an outstanding, Asian-style tempura.