I enjoy the Food Network. If I am in the house it is usually streaming from the television. I have a few cooking shows I like, but my favorites are the competitions/ challenges and reality shows. I am always amazed at what people can do with cake and cupcakes! I love watching Guy Fieri visit Diners, Drive-ins and Dives.
Here are a few of my favorites:
“The smaller the item the higher the baking temperature. For example, I bake mini chocolate chip-toffee cookies at 500 degrees for only 4 minutes. Perfect end result.” Jim Lahey, Co. and Sullivan Street Bakery, New York City. This idea intrigues me and I plan to try it someday.
“If you’re cooking for someone important – whether it’s your boss or a date – never try a new recipe and a new ingredient at the same time.” Marcus Samuelsson, Red Rooster, New York City
“If you need more oil in the pan when sautéing, add it in a stream along the edges of the pan so that by the time the oil reaches the ingredients being cooked, it will be heated.” Anita Lo, Annisa, New York City
“If you keep it simple and buy ingredients at farmer’s markets, the food can pretty much take care of itself. Do as little as possible to the food; consider leaving out an ingredient and relying on instinct.” Tony Mantuano, Spiaggia, Chicago. I wish we had a Farmer’s Market in our area. Garden produce is always so good. I am still contemplating the container gardening idea.
“Always season meat and fish evenly; sprinkle salt and pepper as though it’s snowing. This will avoid clumping or ending up with too much seasoning in some areas and none in others.” Mary Dumont, Harvest, Cambridge, MA. I love the visual of snowing seasonings!
“For best results when you’re baking, leave butter and eggs at room temp overnight.” Ina Garten the Barefoot Contessa,
“Recipes are only a guideline, not the Bible. Feel comfortable replacing ingredients with similar ingredients that you like.” Alex Seidel, Fruition, Denver. I often tell my cowboy this, all I get in return is a funny look.
“Anytime you are using raw onion in a salsa and you are not going to eat that salsa in the next 20 minutes or so, be sure to rinse the diced onions under cold running water first, then blot dry. This will rid them of sulfurous gas that can ruin fresh salsa. It’s really important in guacamole, too.” Mark Miller, Coyote Café, Santa FE, NM.
“Season all of your food from start to finish. Seasoning in stages brings the most out of your ingredients and gives you the most flavor.” Jose Garces, Iron Chef America.
“Shoes off, music on, favorite drink in hand … Enjoy your time in the kitchen!” Clair Robinson, 5 Ingredient Fix. I like the way this gal thinks, except I need to have my shoes on.
“Don’t be too hard on yourself … Mistakes make some of the best recipes. Keep it simple.” Sunny Anderson, Cooking For Real. Make sure you write down what you did so you can make it again.
“When a recipe calls for zest, instead of grating it into a separate container or onto parchment paper, hold the zester over the mixing bowl and zest directly onto the butter or cream. The aromatic citrus oils that are sprayed into the bowl will give the dessert a zesty finish.” Pichet Ong, Spot Dessert Bar, New York City. An idea I want to try for my muffins and desserts. This also means less dishes to wash!
Cook more often. Don’t study; just cook. Masaharu Morimoto, Iron Chef America.
I hope you picked up a new tip or two and have fun in your kitchen. Make sure to leave a comment if you have any good suggestions to add!