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101 TIPS AND TECHNIQUES FOR COOKING LIKE A CHEF

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TA&LE OF CONTENT
GENERAL COOKING TIPS SAUCES AND SEASONINGS TIPS 'EAT AND POULTR( TIPS &AR&ECUING TIPS FRUITS AND VEGETA&LES TIPS PASTA) RICE AND POTATOES TIPS &AKING TIPS CONNECT *ITH US

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GENERAL COOKING TIPS

Add A Litt%e +est
When a recipe calls for a %zest& of a citrus fruit, it's referring to the colorful outer part of the s in, not the inner white part, which is nown as the pith. The zest contains all of the aromatic citrus oils and provides a hint of citrus tang to the recipe. A simple method of obtaining a fine zest is by rubbing the fruit against the smallest holes of a cheese grater.

Don,t &e A$!#id To E-.e!iment

(ood coo s are never afraid to deviate from a recipe and add their own flair. Whenever you ma e a substitution or addition be sure to ma e a note on the recipe so you remember ne)t time whether you li ed the change or not.

S#%ted &/tte! Vs0 Uns#%ted &/tte!

*utter is available both with and without salt. The salt is added for e)tra flavor and to help preserve it so it has a longer shelf life. The problem is that sometimes the salt in butter can be more than a recipe needs. +hoosing unsalted butter gives you more control over how much salt your dish contains. If you only have salted butter, the best thing to do is omit appro)imately , teaspoon of salt per - cup .one stic / of butter used in the recipe.

Use (o/! Kitc"en Scisso!s

!ight now you probably only use your itchen scissors for opening pac aging and bags of mil . *ut ne)t time you're trimming fat from a roast, opening pitas or cutting chic en into strips, consider using your scissors0 +hefs use them all the time for cutting meats and other food items. It's probably best to have a pair that are designated as food scissors only. And be sure you clean them very well after each use because they do have crevices where bacteria can hide.

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Kee. (o/! Reci.es O!1#ni2ed

1othing is more frustrating when you're ready to start coo ing then not being able to find your recipe. 2eep things organized by finding a system for filing your recipes that you can eep close at hand in the itchen. A great option is to buy one of those photo albums where you peel bac a plastic sheet and underneath is a stic y surface. This ma es recipes easy to find and at any time you can remove or replace them0

Sto. Foods F!om Stic3in1 To T"e P#n

To eep food from stic ing to the bottom of your pans, try to avoid ever putting cold foods into a hot pan. Also, don't put food into a pan that is not perfectly clean, otherwise the resulting build up could lead to burned food.

Sto. *#te! F!om &oi%in1 O4e!

To eep pans from boiling over when coo ing, add a thin layer of butter around the rim of the pan. This wor s well for rice, pasta and potatoes.

A4oid Oo2in1 E11 *"ites

3o your eggs ooze out some of their whites when you boil them4 This is because every egg contains an air poc et at the larger, rounded end. When placed in simmering water the air poc et e)pands and creates a higher atmospheric pressure within the egg than in the water. The fragile shell crac s from the built#up pressure. Avoid this problem in the future by removing eggs from the refrigerator and piercing the larger end with a pin. This will give the air a hole to escape through0

C/t &!e#ds And C#3es Pe!$ect%5 E4e!5 Time

It may sound strange but dental floss can be used to slice bread and ca es for a perfect slice every time. This is also the easiest way to cut a layer ca e in half so you can add a filling. 5or perfect results freeze the ca e before cutting it.

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Get 'o!e 6/ice F!om Cit!/s F!/its

When a recipe calls for the juice of lemons, limes or oranges, ma e sure you get every last drop by first rolling the fruit under your palm on a hard surface. Press down as hard as you can as you roll. Then simply slice it in half and s6ueeze. "ou'll find you get significantly more juice to add lots of flavor to your dish.

Pee% G#!%ic E#si%5

Peeling garlic can be frustrating unless you now this little tip that the pros use. 7ay a clove flat on a hard surface and then pressing down hard on it with the flat side of a large nife. 8nce you've pressed hard enough you'll hear a %pop& that tells you the peel has separated. 9ven with this tric your fingers will undoubtedly smell li e garlic. (et rid of that odor by washing them well with salt.

Re.#i! C!#c3ed E11s

If you have an egg that crac s while boiling, just add a capful of vinegar to the water and watch as the eggshell seals itself. :nfortunately though, if the whites have begun to ooze out this tric won't wor .

'#3e S/!e T"e Oi% Is Hot &e$o!e F!5in1 Foods

Although they're not the healthiest option, fried foods sure do taste good. The ey to perfect frying is to get the oil hot before you put the food in. .1ot so hot that it is smo ing though ; be careful0/ If you don't get the oil hot, your food will absorb too much oil and taste greasy. To test whether the oil is hot enough for frying, throw in a drop of water or even a small piece of what you're coo ing. If it bubbles rapidly then you now it's ready.

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Get T"e Ri1"t Tem.e!#t/!e Fo! Dee. F!5in1

3oes your oil always seem to be the wrong temperature4 A simple way to find out if your oil is hot enough is to use a bread cube. If the bread browns in a minute, the oil is between <=> and <?= degrees, @> seconds ; <?= and <AB degrees, B> seconds ; <AB and <C> degrees. 8r, if you have one, you can use a thermometer. Dust be sure that it is a metal thermometer designed for deep fryers.

A S/7stit/tion Fo! E11s

1eed an egg for a recipe but you're all out4 "ou can substitute two tablespoons of real mayonnaise for a large egg in any recipe. *e sure not to use whipped salad dressing though unless you want the e)tra salt that it contains.

Inte!estin1 Uses Fo! A..%es

"ou may have heard before that it's best to eep apples stored separately from other fruits and vegetables because they give off gases that speed up ripening. Well those same gases are actually useful for some things. An apple wedge in the bag will soften clumped brown sugar over night. It will also eep your potatoes from sprouting.

Remo4e T"e F#t F!om So/.s

!emove the fat from homemade soups by tossing in four ice cubes. The fat will congeal around the ice, which can then be removed. This will cool the soup, so you may need to reheat after completing the process.

Se!4e A Pe!$ect P/nc"

When serving punch it is usually left on a buffet table for everyone to help themselves to. Eo it's important to eep it cold. Fowever, instead of ice, which will dilute the punch, freeze some of the punch itself beforehand and use that.

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Sto. P!e8'#de S#nd9ic"es F!om Goin1 So115

To prevent lunchtime sandwiches from becoming soggy, spread both pieces of bread to the edges with butter, mustard or mayonnaise. Then wrap the sandwich in wa)ed paper or plastic wrap. 8r is possible, assemble the sandwich just before eating. Dust pac the bread and filling separately.

A%9#5s '#!in#te Foods In A G%#ss O! Ce!#mic Dis"

Gost marinades contain an acidic ingredient such as lemon juice, vinegar or wine that can react with metal and cause off#flavors in your food. To save on cleanup, try marinating your fish or meat in a large plastic bag with a zip closure. Eet the bag on a plate or in a shallow bowl and refrigerate, turning the bowl occasionally to distribute the marinade.

Red/ce G!e#se S.%#tte!s

5ew things are messier than splattering grease. And if it gets on your s in it can be painful. !educe grease splatters by sprin ling hot grease with salt prior to adding the food to be fried. If this is not completely effective, you can buy grease splatter shields at itchen stores.

E#si%5 G!#te C"eese

Ga e grating cheese a snap by tossing your cheese into the freezer for an hour before shredding. This will ma e the cheese hard enough to grate without compromising the taste or te)ture.

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SAUCES AND SEASONINGS

'#3e Pe!$ect G!#45 Fo! T/!3e5
7oo ing for the perfect gravy to have with your holiday tur ey4 A great tip from the pros is to use tea0 *oil a large pot of water and when you put the tur ey in the oven add two orange pe oe tea bags. 7et the tea steep on top of the stove until the tur ey is done then add it to the juices in the pan. Thic en with a mi)ture of flour and water or cornstarch.

Kee. C"ic3en &!ot" H#nd5

1ot only is chic en broth an easy way to add flavor to sauces, it can also be used to add moisture to dry stuffing. And the unsalted variety can be used to tame over#salty gravy without diluting the flavor.

A F%#4o!$/% A%te!n#ti4e To So/! C!e#m

8ut of sour cream, or loo ing for something different4 +onsider a 6uic crHme fraiche, which can be made from one cup of buttermil and three cups of heavy cream. Gi) them together and let them sit on your counter for about three days. Then store it in the refrigerator for as long as two wee s.

Red/ce T"e Po9e! O$ G#!%ic And Onions

Eometimes you don't want a strong garlic or onion taste. (et a milder flavor by sautIing them in butter or olive oil for a few minutes prior to adding them to other foods. This will release their natural sweetness and give a wonderful flavor.

An E#s5 *#5 To Pee% Gin1e! Root

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To easily peel ginger root, place it in the freezer for an hour before use and then remove the s in with a sharp temperature ginger root. nife. 8r, try using the edge of a spoon when peeling room

Use C#!#me%i2ed Onions To Add F%#4o!

+aramelized onions are a delicious way to add flavor to mashed potatoes, vegetables, soups and sauces. 7uc ily they can be made ahead and ept in the refrigerator so they are available when you need them. 3o this by chopping onions fine and adding them to melted butter or margarine. +oo at a very low heat until the onions are brown. *e sure there is always lots of butter or the onions will become crispy. 8nce caramelized, transfer them to a plastic container while the butter is still li6uid and store them in the refrigerator. 8nce solidified it's easy to ta e a spoonful whenever you need it0

Fi- L/m.5 S#/ces

Is your sauce too lumpy4 !emove it from the heat immediately and toss it in your food processor to smooth out the lumps and blend the flavors. Add some hot water if necessary to assist with the removal of the lumps. Then reheat as needed and serve0

Usin1 P!e8'#de Tom#to S#/ce

Etore bought tomato sauce is an easy alternative to ma ing your own. *ut sometimes it is too acidic or too salty for the dish you're using it in. A great tip to cut the acidity of tomato sauce is to add about one#eighth of a cup of sugar. To reduce saltiness, add a little cream.

Use *ine To Add A Uni:/e F%#4o! To Dis"es

Wine is another way of flavoring your dishes, just li e herbs and spices. There are really no rules e)cept those dictated by your own taste. (enerally, the ind of wine to use in a dish is the ind you would most enjoy drin ing with it. White wines are usually served with fish and white meats, and red wines with dar meats. 3on't worry about the finished dish containing alcohol$ wine loses its alcohol when simmered long enough so
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no trace of alcohol remains. An easy way to create a sauce is to deglaze your pan using wine. If needed, thic en with a little cornstarch.

'#3e (o/! O9n S#%#d D!essin1s

Etore bought salad dressings are loaded with e)tra calories and preservatives. And once opened they often go bad long before they're used up. A great alternative is to ma e your own dressings. 5or a tasty vinaigrette, mi) J cup of oil with , cup of vinegar and season with salt, pepper and even some 3ijon mustard. 5or other variations try adding honey, balsamic vinegar, orange juice, maple syrup, garlic or lime juice. With a little e)perimentation you'll be surprised how many great tastes you can create0

Stoc3) &!ot") &o/i%%on And Consomm;

In recipes calling for chic en or beef stoc , you can use homemade or canned stoc prepared from purchased cubes or powdered bases. .*e sure to watch the amount of salt you later add to your recipe though because some cubes and powdered bases are very salty/. Etoc , broth and bouillon are basically the same ; the clear li6uid produced when meat, bones and vegetables are simmered in water to e)tract flavor and then strained. Etoc can be made from meat, poultry, fish or vegetables. +onsommI is stronger than bouillon$ it is stoc enriched with more meat and vegetables and then concentrated and clarified. 1ow you now0

Q/ic3%5 And E#si%5 T"ic3en G!#45

8nce the roast or tur ey is coo ed, there's always the tas of ma ing the gravy and waiting while it thic ens. 7uc ily, there is a 6uic er way0 Thic en your gravy by adding a tablespoon of instant mashed potatoes. Etart there, and add more if needed until it's the right consistency.

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D!ied He!7s Ve!s/s F!es" Ones

5resh herbs are best for flavor, but if unavailable, use about one#third as much dried. If a recipe doesn't specify fresh or dried, you can assume it means dried, since dried herbs are much more commonly used. Whichever herbs you choose, if you're unsure of the amount, start with just a little, taste often and add more during coo ing. And to ensure that you're using dried herbs with the ma)imum amount of flavor, replace them every three months.

Add G#!%ic To Oi%s And Vine1#!s

8ils and vinegars that have been flavored with garlic provide a 6uic and easy way to add some punch to salad dressings, stir fries and meats. 8nce prepared they can eep indefinitely and can be grabbed whenever you want to add a little flavor. To ma e your own simply peel garlic cloves and cut them in thirds. Put them in the bottom of the vinegar or oil sha er and leave for a few wee s before using.

Use '#!in#des To Add F%#4o!

A good marinade will add lots of e)tra flavor and juices to meats and vegetables. *ut be careful not to marinade longer than the recipe calls for. Eome foods, seafood in particular, brea down when marinated in acidic ingredients such as vinegar, wine or citrus fruit juices. The result can be a mushy mess that no one wants to eat0

'#3e T"ic3e! G!#45

5or thic er gravy, mi) some butter and flour in a frying pan and coo until the mi)ture is smooth and thic . Add it to your hot gravy for a thic and rich te)ture.

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'EAT AND POULTR(

C"oose Pe!$ect C/ts O$ Red 'e#t
!ed meat such as beef, por and lamb should have a moist, red surface with no signs of drying or surface film. The fat should be a creamy white color and should not be dry. 7oo for even, well#cut meat that is free from sinew and e)cess fat. To store your meat, it is best to loosely wrap it on a plate and put it in the coldest part of your refrigerator so the air can circulate around it. !ed meat should be either coo ed or frozen within B#< days or purchase.

Kee. T"e &!e#din1 On 'e#ts

If a recipe calls for coating meat with breadcrumbs, refrigerate the breaded portions for an hour or even overnight before coo ing. This will help the breading cling when you coo the meat instead of stic ing to the bottom of the pan0 *readed meats can even be frozen and pan#fried without defrosting. *e sure to increase the coo ing time slightly.

F!ee2in1 'e#t
When freezing red meat or poultry, wrap it very tightly or seal it in a plastic bag to prevent air spoilage or freezer burn. *e sure not to pile pieces on top of each other but do pac meat as flat as possible so it freezes 6uic ly, which will ensure its te)ture is not spoiled. Geat should be completely thawed in the refrigerator before coo ing. 1ever thaw poultry at room temperature or you ris salmonella contamination.

Sto. 'e#t%o#$ F!om Stic3in1 To T"e P#n

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Tired of meatloaf that stic s to the pan4 Toss in a slice of raw bacon before adding meat to the pan, and say goodbye to the stic ing. It may not be the healthiest alternative but it does wor .and tastes great/0

'#3e A 6/ice! Ro#st

To eep all of the natural juices inside your roast, sear it on all sides in a hot s illet with a little vegetable oil before putting it in the roasting pan. A few seconds per side is all it ta es since the point is not to coo the meat but rather to toughen up the outside so that the juices don't flow out while it's coo ing. Then be sure to use a shallow roaster to retain more of the moisture. :ncover the meat halfway through roasting in order to avoid a steamed appearance and to get the top of your roast browned.

'#3e T#stie! H#m7/!1e!s

Fomemade hamburgers are easy to ma e and taste far better than the store bought variety. Ga e them with medium ground beef, an egg and breads crumbs or crushed crac ers. Eeason with your favorite seasonings or add barbecue sauce for a smo y flavor. 5or juicier burgers, add one#eighth cup of ice water to your beef or tur ey before forming patties.

C"oose Pe!$ect Po/%t!5

When choosing poultry, the s in should be a light creamy color and it should be moist. It should also be unbro en with no dar patches. 5resh poultry should be stored loosely covered on a plate in the refrigerator for up to B days.

Get C!is.ie! F!ied C"ic3en

5or crispier fried chic en, add a teaspoon of ba ing powder to your coating mi) then coat and fry as you normally would. !emember to ma e sure that the oil is very hot before adding the chic en to avoid an overpowering greasy taste.
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Don,t S#%t 'e#t &e$o!e Coo3in1

8ne of the biggest fau) pas when it comes to coo ing meat is to salt it prior to coo ing. What the salt actually does is draws the juices out and impedes the browning of the meat. Instead, add salt once the meat is already half coo ed. Then taste it when it's done and if more salt is needed you can add it then. The result is juicy, tasty meat that doesn't contain more salt then it needs0

Coo3in1 Po/%t!5
3espite what you may have heard, poultry does not need to be washed before coo ing. Wipe it with a damp cloth if needed. If it has been frozen, wipe it with absorbent paper to remove any e)cess moisture. Always be sure that poultry is coo ed through. To test for readiness, pierce the flesh at the thic est part with a for . If the juices run clear then it is coo ed.

Coo3in1 Fis"
To minimize moisture loss when grilling, ba ing or sautIing fish, it's important to use a relatively high heat and coo the fish for a short time. When you coo fish longer than necessary, the juices and flavors are lost, leaving the fish dry and chewy. Plus, overcoo ed fish is prone to falling apart.

Ro#st 'e#ts Pe!$ect%5

5or tender, juicier roasted meats, substitute wine, tea or beer for water in your favorite recipes. These li6uids help to tenderize the meat more than plain water does and they add a rich flavor to whatever you are coo ing. (o ahead and try it, you'll be surprised what a difference it ma es.
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'#3e Pe!$ect 'e#t%o#$

If you don't want your meatloaf soa ing in drippings of fat and water while it coo s, invest in one of the new meatloaf pans with a built#in rac . The holes in the bottom of the rac allow the juices to drain away from the meat. The result is perfect meatloaf every time0

T"e Di$$e!ent F#t Contents In G!o/nd &ee$

In most cases, regular ground beef is a better buy than medium or lean. And some foods ; such as hamburgers ; are more tender and tasty when made with regular ground beef because of the e)tra fat content. Any e)cess fat can easily be drained off. Eo, unless medium ground beef is on sale or not more than K percent more e)pensive than regular ground beef, it's not a good buy.

Q/ic3%5 Coo3 C"ic3en Fo! Reci.es Re:/i!in1 P!e8Coo3ed C"ic3en

An easy method of preparing chic en for recipes that call for pre#coo ed chic en is to %poach& it. This involves simmering it slowly in li6uid. This can be water, broth, fruit juice, wine or a combination of these. Poach the chic en until tender, about L=#B> minutes, then chop or slice as specified in the recipe.

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&AR&ECUING
&#!7ec/e T"e Pe!$ect Ste#3 E4e!5 Time
9ver have a hard time nowing whether a stea is coo ed properly4 Instead of po ing it with a for or cutting it open .both of which let the juices run out/, learn how to tell by touching the outside. 5or an e)ample of how a stea feels at the different stages of coo ing, loo no further than your own hand. Touch your pointer finger to your thumb and then feel the fleshy part of your hand underneath your thumb. That is how a stea that is medium rare will feel. "our middle finger touched to your thumb shows you medium. "our ring finger to your thumb is medium well. And lastly your pin y finger to your thumb is well done.

P!e.#!e T"e &#!7ec/e G!i%% P!o.e!%5

5or a better barbe6ue, brush your hot grill with a thin layer of oil prior to coo ing or line your grill with a layer of aluminium foil covered with coo ing spray. This will ensure that the meat does not stic and need to be torn away from the grill.

Ne4e! Use A Fo!3 *"en G!i%%in1

When you po e meat with a for you allow the natural juices to flow out. As a result your meat ends up dry and tough. Instead use tongs or grilling tools to turn and flip the meat while eeping the juices loc ed in.

P%#ce Food In T"e Ri1"t P%#ce On T"e G!i%%

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*arbecues give off heat in a very different way than your stove or oven. To ensure your food is properly coo ed and not burnt, be sure to grill meats and vegetables appro)imately @& from the heat source. With chic en, which is more li ely to burn, ?&# A& away is best.

FRUITS AND VEGETA&LES

Q/ic3 And E#s5 Co!n On T"e Co7
The simplest way to coo perfect corn on the cob is to toss an ear into the microwave for three minutes. Then, remove the hus s, add some salt and butter and enjoy.

&%#nc"in1 Ve1et#7%es
*lanching vegetables means to boil them for five or si) minutes prior to using them in a recipe. This is particularly helpful for harder vegetables such as carrots, broccoli and cauliflower that ta e longer to coo . 8therwise you end up with vegetables that are too crunchy.

P%/m. U. Lim. Ve1et#7%es

(ive limp vegetables a second chance by soa ing them in ice water to ma e them crisp after prolonged refrigeration. This is a great techni6ue for lettuce and celery, which seem to go limp fastest. This tric also wor s for limp herbs.

Sti!8F!5in1 Ve1et#7%es
Etir#fried vegetables are a 6uic and easy side dish option. 8r serve them over noodles or rice for a delicious meal. The secret to stir#frying is to have the pan or wo very hot and the vegetables cut into similar sized pieces so they coo evenly. (reat choices are peppers, mushrooms, onions, carrots, snow peas and beans. Avoid starchy vegetables

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such as potatoes and yams. Etir#fried vegetables should be flavored near the end of the coo ing time for the best results.

Sto. *"ite Ve1et#7%es F!om (e%%o9in1

When coo ing white vegetables, use a light colored pot and add a pinch of sugar to eep the white color and avoid yellowing.

'e#s/!e Ve1et#7%es And F!/its P!o.e!%5 Fo! Reci.es

When using a recipe that as s you to include a specified amount of a fruit or vegetable, it can be confusing sometimes to now just how much they mean. The general rule of thumb is that if the recipe states %L cup of diced carrots& then you dice them first and then measure out L cup. If it calls for %L carrot, diced& then it wants you to dice up one carrot. Gost recipes are pretty forgiving though$ so don't stress too much over getting the prefect amount.

Ro#stin1 Ve1et#7%es
There are lots of vegetables that can be carrots, potatoes, onions, peppers and s6uashes. 5or the best results, coat the vegetables evenly in oil and add seasonings before putting them in a non#stic roasting pan. A great way to ensure they don't stic .and to ma e cleanup easy/ is to line your pan with parchment paper. 9nsure that the vegetables are evenly distributed and not overlapping one another.

Ri.en Tom#toes O4e!ni1"t

Putting green tomatoes in a brown paper bag with an overripe banana can 6uic ly ripen them. *y the morning your green tomatoes will be red and ready to eat0

Pe!$ect%5 Ste#m Ve1et#7%es E4e!5 Time

Eteaming is an easy way to coo vegetables and is a great way to retain their water# soluble vitamins. Almost all vegetables can be steamed e)cept for starchy ones li e
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potatoes. When steaming, ma e sure that vegetables are cut into e6ual#sized pieces so they coo evenly. To steam them, place them in a bamboo or metal steams, place the lid on the steamer and put it over a saucepan of boiling water. Always steam your vegetables with the highest possible heat to avoid sogginess and get them coo ed faster.

'#3e S#/t;ed Onions E4en S9eete!

5or tastier sautIed onions, add a few drops of honey to the pan after heating the oil or butter and before adding the onions. 8r if you don't have any honey, add some sugar on top of the onions once they start to soften. This is especially tasty if you'll be using the onions on a pizza, stea or hamburger.

E#si%5 Pee% Pe#c"es And Tom#toes

Whenever you have to peel peaches or tomatoes, the easiest way is to first immerse them in boiling water for <> seconds. Then use a sharp paring nife to remove the peel.

'#3e De%icio/s S#%#ds

If you've only ever used iceberg lettuce to ma e salads, now is the time to branch out and try something new. !ed and green leaf lettuces ma e an e)cellent ; and healthier ; alternative. To ma e the perfect salad be sure to get yourself an ine)pensive salad spinner. 1othing is more unappetizing than soggy lettuce leaves. And the e)tra water will dilute the flavor of your dressing.

Ste#m Ve1et#7%es *it"o/t A Ste#me!

3on't have a steamer4 Ga e enough small aluminium foil balls to cover the bottom of your pan and fill with water to half the height of the foil balls. *oil the water, and once it is boiling, add whatever you are coo ing. 9)pect it to be finished in about L>#L= minutes.

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Use P/!eed Ve1et#7%es

Pureed vegetables ma e an e)cellent thic ener for sauces and stews. +onsider pureeing your leftovers and freezing them in small plastic bags. Dust be sure to heat thoroughly before adding to a hot sauce.

Ro#st Red Pe..e!s

Wash and place whole red peppers on the barbecue grill. (rill them on FI(F to char the s in all around. This ta es L=#B> minutes. "ou'll now they're done when their s in is blac and lifting away from the flesh in places. Then cool them in a paper bag to loosen the blac ened s in. Eimply peel them and remove the seeds. !oasted red peppers ma e an e)cellent topping for pizzas, hamburgers and 6uesadillas or are delicious all on their own.

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PASTA) RICE AND POTATOES

Coo3in1 F!es" P#st#
5resh pasta needs less water than dried pasta. To coo fresh pasta, have a large saucepan of rapidly boiling water ready. Ga e sure you have enough boiling water for the pasta to coo in. Add a little oil to the water, so the pasta doesn't stic together. Add pasta to the pan, ensure the water stays boiling and stir slowly for L> seconds to separate the pasta. *oil pasta for B#@ minutes depending on the type you're using.

Unt#n1%e S.#1"etti &e$o!e Se!4in1

If you have allowed your spaghetti to cool for too long and it becomes tangled, toss it bac into the hot water and stir with a large spoon. Then, drain and rinse the pasta in cold water immediately. "ou can add some olive oil if you'd li e, but it's not a necessity.

A% Dente P#st#
Al dente means %to the tooth&. When it's coo ed, pasta should be soft but still firm when you bite it. The easiest way to tell whether pasta is al dente is to remove a piece from the saucepan and test it between your teeth. The pasta should have some te)ture when you bite into it, but it should not be dry and hard in the middle.

Coo3in1 D!ied P#st#

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The most common mista e when coo ing dried pasta is not having enough boiling water. Fave a large saucepan of rapidly boiling water ready. Add a little oil and pasta to the pan, and stir for B> seconds to separate the pasta. *oil for L>#L@ minutes depending on the shape of the pasta and the flour used. 3rain it and eat immediately without any e)tra oil or butter if you'll be having it hot. 5or cold pasta rinse it under warm water and then cold water.

Pe!$ect%5 Coo3ed P#st# E4e!5 Time

5or perfect pasta, do not boil the noodles0 Instead, boil the water and then turn off the fire and add the pasta. +over, and stir the pasta every five minutes for twenty minutes. "our pasta will never overcoo , and it will be perfect every time.

'#3e F%/$$ie! Rice

5or fluffier rice, add one teaspoon of lemon juice to the water before adding rice. It won't change the flavor but it will plump up the grains to give you perfect rice.

Add F%#4o! To Rice

Instead of using plain water when boiling rice, try chic en stoc , beef stoc or even tomato juice. Eerve it as is or add even more flavor by sautIing some vegetables in olive oil and garlic and adding them for a delicious and healthy side dish.

Red/ce T"e Stic3iness O$ P#st# And Rice

The starch in pastas and rices often cause them to stic together. Avoid this by adding a splash of vinegar when boiling them. The result will be perfect, stic #free pasta and rice every time.

'#3e T"e F%/$$iest &#3ed Pot#toes

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Etart by choosing a potato with a high starch content. !ussets and Idahos are both good choices. *efore placing your potatoes in the oven, pierce them several times with a nife in order to let the steam escape during ba ing. 1ever wrap your potatoes, as it will cause them to steam rather than to ba e. When serving your ba ed potatoes, cut a slit in the top and s6ueeze the sides of the potato before adding toppings.

So$ten U. T"e S3in On &#3ed Pot#toes

3o you li e to eat the s in along with your ba ed potatoes4 Ga e it soft and delicious by rubbing the outside of your potatoes with some vegetable oil before placing them into a hot oven. Add a little butter and sour cream ; even some shredded cheese if you li e ; and you have a perfect side dish0

'#3e Pe!$ect '#s"ed Pot#toes

Whether you li e them on their own, smothered in butter or drowned in gravy, mashed potatoes are an e)cellent accompaniment to many different meals. To ma e them li e the pros do start by putting several whole garlic cloves in the water with the boiling potatoes. The garlic will coo and once the potatoes are mashed it will give them a wonderful flavor. While mashing, add buttermil , cream cheese, sour cream, butter, or a combination of these. 9)periment to find the taste that you li e best0

&#3e Pot#toes In A F%#s"

1eed them fast4 "ou can microwave potatoes but they're always nicer in the oven. To ba e them 6uic ly, slice your potatoes in half lengthwise and ba e them with the flat part facing down. *e sure to grease the ba ing sheet, and them simply place into a <K=# degree oven for about half an hour.

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&AKING
Sto. C"eesec#3e F!om C!#c3in1
+heeseca es often crac on the top because they lose moisture while they coo . If you're adding a topping it doesn't matter, but if you're serving the ca e without anything on top it's nice to have it loo ing perfect. Avoid crac ing by putting a small dish of water on the rac beside your ca e while it is coo ing. This will eep it moist and crac #free0

'#3e S/!e (o/! (e#st Is F!es"

"east is a living organism. And in order for it to wor to it needs to be alive when you use it. To test whether yeast is active, combine it with the amount of warm water as ed for in the recipe. Then add a small amount of sugar .LMA of a teaspoon is all that's needed/. The sugar acts as food for the yeast and if it's alive it will begin to bubble within appro)imately L> minutes. If there is no bubbling then you now the yeast is no good.

T"e Ke5 To G!e#t P#st!5 Is Co%d In1!edients

Ga ing your own pastry can sometimes be a challenge. *ut once you master it you'll enjoy having it as part of your ba ing repertoire. To get really fabulous pastry, the ey is to ma e sure A77 of the ingredients are cold before you mi) them together ; including

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the flour0 Then once you've formed the dough, refrigerate it for at least <> minutes to ma e it easier to roll.

Add A Litt%e Somet"in1 E-t!# To (o/! Pies

Gost pie recipes call for the same plain piecrust. *oring0 Instead create your own variation by adding spices to your dough such as cinnamon, nutmeg or even ginger. Another great idea is to add ground nuts or even coo ies crumbs on top of the bottom crust before adding your filling. *e sure to press them down a little though so they stay as part of the crust.

'#3e F%#3ie! Pie C!/st

Add a teaspoon of very cold vinegar in place of a teaspoon of ice water for fla ier pie crusts. *e sure that it is very cold though. This helps the fat chill and prevents it from releasing its water content and moistening the flour. When this happens, gluten develops and the result is pastry that is tough instead of light and fla y. Ideally you'll also let the dough rest in the refrigerator overnight before using to get good and cold again.

To#st N/ts To Intensi$5 T"ei! F%#4o!

Toasting nuts before using them in recipes intensifies their flavor. To toast nuts, place them in a dry s illet over medium heat. Eha e the pan often, and roast for four or five minutes until fragrant. +ool before using. *ecause nuts have a high fat content, they go rancid 6uic ly. The best way to store shelled nuts is in an airtight container in the refrigerator where they'll eep for about four months.

Test *"et"e! (o/! &#3in1 Po9de! Is F!es"

*a ing powder is a leavener that contains a combination of ba ing soda, an acid .such as cream of tartar/, and a moisture absorber .such as cornstarch/. *a ing powder releases carbon dio)ide gas bubbles when mi)ed with li6uid, and this is what causes breads and ca es to rise. Fowever, ba ing powder loses its potency over time, so if
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you've had the same supply for eons, be sure to test whether your ba ing powder is still good. Pour , cup of hot tap water over - teaspoon of ba ing powder and observ ; the fresher the powder, the more actively it will bubble. If a wea reaction occurs, or none at all, your ba ed goods will end up flat.

Use F!o2en &e!!ies In &#3ed Goods

5rozen berries can taste just as good as fresh when used in ba ed goods. 7oo for whole berries without syrup. "ou don't even have to bother thawing them before adding them to your batter. "ou may need to add a few minutes to your coo ing time however because they will ma e the batter cold.

'e%t C"oco%#te *it"o/t &/!nin1 It

Gelt chocolate with no ris of burning0 Dust brea chocolate into small pieces, place in a sealed bag and drop into a bowl of hot water. (ive the bag a s6ueeze every five minutes until the chocolate reaches the right consistency.

C!e#te A *onde!$/% V#ni%%# T#ste

3o you miss real vanilla e)tract4 Eoa two vanilla beans in a litre of vod a for about three months, sha ing it well every morning. At the end of three months, you will have a delicious natural vanilla flavoring to use in your ba ing.

'e%t C"oco%#te Pe!$ect%5 E4e!5 Time

The easiest way to melt chocolate is in the microwave. *ut be sure to stir it often because it can burn. 3oes chocolate go lumpy when you try to melt it4 1ever add mil or water, because it will ma e the problem worse0 Dust add a tablespoon of oil or solid shortening and mi) well.

Kee. 6e%%o8O Fi!m

Dello#8 is a favorite with ids, but it does tend to %melt& after sitting out for a while. A teaspoon of vinegar will eep Dell#8 firmer, even on the hottest summer days. Eimply add it in place of one teaspoon of cold water.
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Ro%% O/t Do/1" *it"o/t A Stic35 'ess

Professionals use a slab of marble to roll dough out on so that cleanup is easy. If you don't have this, instead use a large sheet of wa)ed paper that is %anchored& to your countertop. To do this, simply moisten the bac of the paper with water before laying it down. This will hold it in place while you wor . When you're finished, just toss it out and there are no stic y bits to clean up0

Get F%/$$ie! E11 *"ites

5luffy egg whites are a great way to add lightness to your ba ing. The fluffier they are, the more air they contain which ma es for a better end result. 5or the fluffiest egg whites, never tap the whis on the bowl containing the egg whites. The vibration will cause them to lose their fluffy consistency.

A4oid Sin3in1 In (o/! &#3ed Goods

"ou can prevent ingredients such as chocolate chips, nuts and dried fruit from settling the bottom of your ca e by coating them with a light dusting of flour before mi)ing them into the batter. The flour absorbs some of the surface oil and water that e)udes from these ingredients during ba ing, reducing their tendency to sin to the bottom.

3on't T"!o9 A9#5 (o/! &!o9n &#n#n#s

!emove the peel, and toss overripe bananas into a large freezer safe Niploc bag. 5reeze until you have enough for some banana bread, banana muffins or a fruit smoothie. Eince the bananas are already peeled you can easily measure e)actly how much you need and simply leave the rest in the freezer for ne)t time.

'#3e T#stie! O#tme#% Coo3ies And '/$$ins

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Add a different flavor to your oatmeal coo ies and muffins by ba ing oatmeal in a shallow pan for about ten minutes before adding it to the mi). *e sure it does not get too brown or it will ta e on a bitter taste.

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