Tip 1: Jillian Flathers
When baking at a high altitude, add more flour to your cookie dough than the recipe calls for and a little bit of water or milk.
Tip 2: Nona Sivley
When frosting a cake, dip the spatula in warm water to smooth the icing.
Tip 3: Ben Knack
Add one teaspoon of lemon juice to pie dough to prevent the dough from turning grey quickly. Also substitute water with vodka for a flakier dough.
Tip 4: Salvatore Coppola
Weather has a lot to do with pizza dough, in both its consistency and flavor. It also affects how the dough rises, which in turn will affect how it cooks. If the temperature is cold outside, be sure to replace some of the recipe's cold water with lukewarm water. By doing this, you will be evening out the dough's temperature. A general rule is 3:1 (3 cold to 1 lukewarm).
Tip 5: Van Hurd
When baking, follow the recipe. When cooking, let yourself be free.
Tip 6: Melissa Firpo
When using corn starch as a thickening agent, always mix it with cold water, never hot water.
Tip 7: Shayna Raichilson
Quick and delicious pan sauces in 3 easy steps. One, after sauteing, deglaze the pan with your favorite wine or liqueur. Two, allow the alcohol to cook off for a bit and then add a touch (about 1 1/2 tbsp) of heavy cream. Three, allow to reduce a bit. When sauce is at desired consistency, remove from heat and swirl in a pat of butter. And never cook with wine or liqueur that you wouldn't drink.
Tip 8: Vincent Fama
Tomato sauce should not be cooked or prepared in aluminum pans. The tomato reacts with the metal and you get an acid taste. If this happens, add a head of celery to the sauce while you stew it and the celery will filter out the acid.
Tip 9: Vincent Fama
If you make a sauce, salsa, or remoulade that's too spicy, add white sugar in a small amount. This will numb the heat.
Tip 10: Andrea Heinly
If a sauce or soup seems flat, try adding an acid to elevate and round out the overall flavor. Don't add it to the entire batch. Pull a bit out and see what acid works best. Lemon juice, white or balsamic vinegar, rice vinegar, ver jus, just to name a few.
Tip 11: Rob McCue
When making a soup, sauce, or casserole that ends up too fatty or greasy, drop in an ice cube. The ice will coagulate the fat, which you can then scoop out.
Tip 12: Wendy Liu
Save the bones from store-bought rotisserie chicken for stock. You can make about two quarts of stock from one chicken.
Tip 13: Emily Kutchins
When searing duck breasts, be sure to start in a cold pan so the fat can render slowly.
Tip 14: Jamie Bisioulis
Add chicken base to ground turkey when making turkey burgers or turkey meatloaf. It will add a deeper poultry flavor.
Tip 15: Vanessa Gunnell
When pounding chicken, lay down plastic wrap on the cutting board, lay out the chicken, and cover with plastic wrap. Prevents raw chicken from flying around the kitchen.
Tip 16: Rock Harper
Sick of dry chicken? Brine it and be done with paper-like poultry forever. Brining is an awesome technique that is simple and so rewarding for many cuts of meat, especially those that tend to dry out easily. Trust me, brining will make you a star this holiday season.
Tip 17: Ben Knack
If you aren't sure how fresh your eggs are, place them in four inches of water. Eggs that stay on the bottom are fresh. If only one end tips up, the egg is less fresh and should be used soon. If it floats, it's past the fresh
Tip 18: Fran Klier
To peel a perfect egg, use a pin to pierce a tiny hole at the top of the egg before boiling. The shell will peel away easily.
Tip 19: Craig Schneider
In need of buttermilk, but don't have it? Use 1 cup of plain yogurt or nearly a cup of milk and 1 tablespoon of lemon juice or vinegar. Leave the acid and milk to stand for 15 minutes before using.
Tip 20: Bonnie Appetit
If you want a perfect hard-boiled egg with a bright yellow yolk, drop it in boiling water for exactly fourteen minutes. Any longer and you will have a gray or green yolk!
Tip 21: Bonnie Appetit
Need buttermilk? Add 1 tablespoon lemon juice to 1 cup of milk and let stand for 5 minutes. Stir it and voila!
Tip 22: Eddie Langley
Let your steaks and meat rest before cutting.
Tip 23: Nona Sivley
Always cook bacon on a sheet pan in the oven at 400 degrees for 20-25 minutes. Save the bacon fat for cooking later.
Tip 24: Trevor McGrath
Pork chops get a bad rap for being too dry most of the time. A simple solution to this problem is to lightly brown them on both sides and finish them off in the oven for 7-10 minutes at 350 degrees. The browning will lock the juices in, creating a succulent piece of meat.
Tip 25: Jamie Bisioulis
Save your bacon grease after frying bacon. You can use this instead of oil for sauteing veggies or meat to add some "fatty go lucky" flavor to a dish.
Tip 26: Jason Santos
For a juicier hamburger, add cold water to the beef before grilling (1/2 cup to 1 pound of meat).
Tip 27: Maria Torrisi
Remember to take the temperature of the Wellington before you slice it.
Tip 28: Maribel Miller
Always allow your meat to rest before cutting it.
Tip 29: Jim McGloin
Baking bacon in the oven is much safer and easier than cooking in a pan on the stove top.
Tip 30: Maribel Miller
When searing meat or fish, always make sure your pan is super hot!
Tip 31: Melissa Doney
When soaking clams for cleaning, add some kosher salt to the cool water. This helps the clam spit out any extra sand so you don't get a gritty clam.
Tip 32: Raj Brandston
Marinate frozen fish or fresh in garlic and soy sauce before grilling, baking and frying.
Tip 33: Mikey Termini
Never undercook halibut!
Tip 34: Trevor McGrath
Lightly brush fish with olive oil before placing on grill or pan. When you see the bottom start to turn from translucent to a solid color, check for browning and flip. Remember, the other side will cook faster than the side you initially put down.
Tip 35: Maria Torrisi
Always remove the skin of a fish filet before you cut it into the portion size you want.
Tip 36: Mikey Termini
When grilling fish, always make sure the grill is clean. Use an oily rag to rub the grill just before placing fish on. This will prevent it from sticking.
Tip 37: Siobhan Allgood
When grilling salmon, always sear it first on the flesh side and then flip to the other side. This way your salmon won't fall apart!
Tip 38: Siobhan Allgood
Make sure your pan is screaming hot before dropping your scallops in it in order to get a good sear.
Tip 39: Lewis Curtis
When presenting a spicy tuna roll, be sure to add wasabi.
Tip 40: Lewis Curtis
When cutting a sushi roll, make sure you have an even five portions of sushi.
Tip 41: Wendy Liu
Keep masking tape and a permanent marker in the kitchen to label leftovers with a brief description and date (CHX STOCK 10/6). You can also label items, such as spices, with the date they were opened.
Tip 42: Wendy Liu
When heating or re-heating items in the oven, line the sheet tray with loosely crumpled aluminum foil for a crispier bottom. The crumpled foil allows for better air circulation and drains off excess oil or juices.
Tip 43: Gail Novenario
Rinsing chopped red onions in cold water will help ease the sharp taste.
Tip 44: Louis Repucci
Everything in a kitchen can be used, including scraps. Grind the chain of an ahi tuna to make tuna burgers.
Tip 45: Melissa Doney
If you are out of pan spray or oil, put a thin layer of mayo on your fish or chicken to help prevent it from sticking to your grill. This also prevents flare-ups so you get very nice grill marks without excess burning.
Tip 46: Rusty Kook
Clean as you go. Less clean up to do after, and it's more professional if you don't look like a slob.
Tip 47: Sabrina Brimhall
Often times, less is more. Always remember to K.I. S. S. Keep it simple, stupid.
Tip 48: Sabrina Brimhall
Cook from your heart. Imagine every dish you cook is for the one person you love more than anyone. That's what I do. Cook to impress.
Tip 49: Jamie Bisioulis
After touching garlic, rub your hands against stainless steel to get rid of the garlic odor.
Tip 50: Jason Santos
Substitute club soda for milk when making pancake batter. Your pancakes will be lighter and fluffier!
Tip 51: Jason Santos
Adding two drops of yellow food coloring to boiling noodles will make them look more homemade.
Tip 52: Maria Torrisi
Hot pan, cold oil, food will not stick!
Tip 53: Nilka Hendricks
Don't be afraid to try new things. Some great dishes are made by accident!
Tip 54: Scott Hawley
Choose your ingredients wisely. Try and always use fresh, seasonal products. This will ensure your dish has maximum chance of success.
Tip 55: Scott Hawley
Believe in yourself and your work when creating your dish. Don't be afraid to take risks or to be experimental. Some of the greatest dishes were created by accident!
Tip 56: Jim McGloin
Place a wet paper towel under your cutting board to keep it from sliding.
Tip 57: Sabrina Gressett
Always preheat your oven.
Tip 58: Tony D'Alessandro
Always wash your hands after touching raw food!
Tip 59: Colleen Cleek
After cleaning the refrigerator, add a dash of lemon juice or extract to the rinse water for a fresh scent.
Tip 60: Ji Cha
If you want to get rid of the smell of onions or garlic from your hands, soak your hands in vinegar for 10 minutes.
Tip 61: Lacey Dangelo
Always have a side towel handy. This way you can clean up any food that may be thrown at you by an angry chef.
Tip 62: Seth Levine
Take time to prepare what your food looks like, as presentation is half the battle.
Tip 63: Corey Earling
Cook with your senses. Listen to the sound of pan, do you need more heat or less? Smell the sauce, does it need more seasoning? Then you adjust. Be adaptable in the kitchen!
Tip 64: Jennifer Gavin
Use dental floss or thread to slice hard-to-cut items like goat cheese, cookie dough, or cinnamon roll dough.
Tip 65: Jennifer Gavin
Greasy spill on your kitchen floor? Don’t mop it with water right away. Pour kosher salt over the spill to absorb the oil, and just sweep it up!
Tip 66: Brad Miller
Start with great fresh ingredients and the rest is simple.
Tip 67: Julia Williams
Always check expiration dates.
Tip 68: Polly Holladay
When shopping, stick to the perimeter of the store where the bulk of "real food" is found.
Tip 69: Gail Novenario
When boiling yellow and orange vegetables like squash and corn, add a few tablespoons of sugar to the water to bring out the sweetness of the vegetables.
Tip 70: Nona Sivley
A quick way to steam vegetables: Put them in a gallon or quart size Ziploc bag and cut a 1/2 inch slit on the side about 1 inch from the top. Microwave for 2-3 minutes, perfect every time!
Tip 71: Ben Knack
Do you love pomegranates but hate getting the seeds out? Cut the pomegranate in half and use the back of a wooden spoon to knock out the pomegranate seeds.
Tip 72: Rob McCue
Before you chop chili peppers, rub a little vegetable oil into your hands and your skin won’t absorb the spicy oils.
Tip 73: Jason Santos
Lemons stored in a sealed jar of water will produce twice the juice.
Tip 74: Craig Schneider
Yucca root sliced and fried (yucca chips) is becoming very popular, as it is similar in appearance and taste to potato chips, except a little sweeter, and a healthier alternative.
Tip 75: Craig Schneider
If you would like to ripen your bananas faster, place them in a brown paper bag with an apple. Ethylene gas is emitted from the apple, which gets trapped in the bag, and speeds the ripening process of the bananas. If they ripen too fast for you to eat, simply peel, and mash up, and freeze for later use in a banana bread or fruit smoothie.
Tip 76: Dominic DiFrancesco
Use your fresh, local produce whenever available. This will support your area farmers and allow you to deliver the highest quality dishes to your guests or family.
Tip 77: Jennifer Gavin
No juicer for your lemon? No worries, microwave the lemon for 10 seconds, cut in half and squeeze the lemon between a pair of tongs to get the most juice!
Tip 78: Bonnie Appetit
Keep citrus fruit separate from other fruits. Citrus causes other fruits to ripen very quickly. But if you want to speed up the ripening process, throw an orange or lemon into your fruit bowl.
Tip 79: Bonnie Appetit
Don't keep your tomatoes in the fridge! It ruins the flesh!
Tip 80: Polly Holladay
Make sure to smell asparagus before purchasing. The tops should be firm and have no odor.
Tip 81: Vinny Accardi
Don't shock pasta in water after cooking! Take the pasta out a minute or 2 early, drain the water, coat with oil and let cool on a tray. It keeps the starch inside the pasta and helps the sauce stick to the pasta.
Tip 82: Salvatore Coppola
Always remember, even after draining pasta, it's still cooking! If you are planning on mixing your pasta in sauce, this will also continue to cook it. It's important to consider this in overall preparation time, especially if you'd like the pasta al dente. Save some pasta water because it can be helpful when cooking pasta and use garlic and oil sauce, or some orecchiette with broccoli rabe and anchovies. The pasta water will help the dish not dry up and maintain flavor.
Tip 83: Jim McGloin
When cooking pasta, make sure to salt the water. It should taste like the ocean.
Tip 84: Boris Poleschuk
Always use high quality cookware. It looks better, cooks better and lasts forever.
Tip 85: Boris Poleschuk
When aluminum pans look dull, boil some apple peels in them. This will brighten up the aluminum.
Tip 86: Mikey Termini
If you don't have a grill brush on hand, you can use a piece of balled up tin foil to clean the grill.
Tip 87: Mikey Termini
When a knife is falling off your cutting board, it's always your first instinct to grab it. Never try and grab a falling knife. Just step back and let it fall to the floor.
Tip 88: Rock Harper
Invest in a classic cast iron skillet. With the even distribution and holding of heat, they are the best metal to cook with. They're inexpensive too!
Tip 89: Jennifer Gavin
Line your measuring utensil in plastic wrap when measuring peanut butter or shortening. Helps prevent a sticky situation.
Tip 90: Elsie Ramos
If the bottom of your pot or pan begins to burn, peel and cut an onion in half and place the cut side down deep into your dish so your food is not left with the burn smell.
Tip 91: Boris Poleschuk
Make sure to sanitize and change the cutting board to prevent cross contamination.
Tip 92: Emily Kutchins
When cooking on a budget, choose a seasonal ingredient to showcase your dish. Locally grown and seasonal ingredients will add great flavor and nutrition to your dish.
Tip 93: Colleen Cleek
A sprig of dill will perk up almost any soup, salad, or main dish. The feathery leaves enhance seafood sauces, salad dressings and soups. Leaves can be dried or frozen. Simply snip off some as needed.
Tip 94: Colleen Cleek
Pour vanilla extract on a piece of cotton and place it in the back of the refrigerator to eliminate odors. It's an alternative to using a box of baking soda.
Tip 95: Ji Cha
When peeling ginger, shave it off with a spoon. So much easier and less waste.
Tip 96: Shayna Raichilson
Always use dried herbs for cooking and fresh herbs for finishing (adding at the last possible moment).
Tip 97: Vanessa Gunnell
Use a fork to quickly separate parsley leaves from stems. Just run the fork toward the leaves backwards.
Tip 98: Ed Battaglia
Taste as you cook to maintain proper seasoning.