Cooking Tips

1) Read Cookbook Recipes Through Completely When cooking using a recipe, it is important to read the recipe in its entirety before you even begin cooking. This way, you know you have all of the tools and ingredients you needs before you even begin. Recipes should list the ingredients in order of use; however, not all recipes do so. Measurements are important and when a recipe author recommends a specific serving size, use an actual measurement tool and not utensils you would use for serving.

2) Tilt Saucepan To Avoid Splattering Injuries A common injury incurred by beginner chefs is burning themselves while sauteing food in a saucepan. The oil, butter or grease can easily splatter from the saucepan to the chef and cause serious burns. To avoid this potential injury, tilt the pan in the opposite direction whenever you add food to the pan before laying it flat again. This short, easy method can prevent any splatters and burns.

3) Sautéing: When you sauté an item, you are cooking it in an oil or substance, preferably flavored, over medium heat. Sauteing is best at high heat, the oil should be at least at 375 degrees to avoid from penetrating inside the food. Marinating: Marinating means to soak a food in oil, spices or seasonings and make it more flavorful and tender. Food generally marinates for extended periods at a time.

4) Sifting Dry Ingredients The purpose of sifting is to break up any clumps which may be in your ingredients and to allow air to circulate throughout your ingredients. If you need a way to sift dry ingredients for a recipe and you do not have a sifter on hand, you can use a fork or egg whisk. Simply place your dry ingredients into a bowl and stir them with a fork or egg whisk. Stir thoroughly until your ingredients are smooth and light. This method of sifting will fluff up flour and powdered sugar quickly.

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