Food Network Magazine’s 100 Greatest Cooking Tips

 

I love Food Network Magazine. It is full of great recipes, ideas and cooking tips from some of the top chefs in the world. A recent issue (May 2011) featured the article “100 Greatest Cooking Tips of All Time,” where top chefs across the country were asked for their best advice.

My favorite bit of advice comes from Claire Robinson, of 5 Ingredient Fix: “Shoes off, music on, favorite beverage in hand … Enjoy your time in the kitchen!” You go girl, and I will too! 

Here are my next five favorite suggestions, in no particular order (it was quite hard to narrow this down!)

Suggestion #9.After working with garlic, rub your hand vigorously on your stainless steel sink for 30 seconds before washing them. It will remove the odor.”Gerard Craft, Niche and Taste, St. Louis.

This works. It really does. I rub my hands on my sink’s faucet and wash with bacterial soap. Poof! The garlic smell is gone. Amazing.

Suggestion #19.For best results when you’re baking, leave butter & eggs @ room temp overnight.”Ina Garten, Barefoot Contessa: Back to Basics.

I love Ina. Luckily, my best friend Rose does as well, and she whips up some of Ina’s recipes on a regular basis for her parties. Thank you, Rose! I’ve been baking more because of the kids, and this tip does make a difference since the eggs and butter are easier to work with.

Suggestion #22. “When making meatballs or meatloaf, you need to know how the mixture tastes before you cook it. Make a little patty and fry it in a pan like a mini hamburger. Then you can taste it and adjust the seasoning.”Isaac Becker, 112 Eatery, Minneapolis.

Well, duh, I wish I had thought of this. What a wonderful idea! When I get back to carnivore world in August I will try this.

Suggestion #43.  “Add cheese rinds to vegetable or meat broths for another dimension of flavor.”Paul Virant, Vie, Western Springs, IL.

This is such a good tip, and adding the rinds does add some depth to your broth. Easy to do and the ROI is tenfold.

Suggestion # 49.My grandfather taught me this tip: After you drain pasta, grate some fresh Parmesan on top before tossing it with your sauce. This way, the sauce has something to stick to.”Giada De Laurentiis, Giada at Home.

What a great suggestion, and the cheese adds more flavor to the noodles. My kids love buttered penne pasta, so I sprinkle on the Parmesan right before adding the butter and garlic. They usually ask for seconds on this easy dish!

You can access the entire article at: http://www.foodnetwork.com/chefs/100-greatest-cooking-tips-of-all-time/index.html. This is one that you will want to bookmark.

Eat, drink and be merry!

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6 Responses to Food Network Magazine’s 100 Greatest Cooking Tips

  1. Mandi Woomer says:

    Here is food tip 101 — wrap celery in tin foil instead of plastic wrap. It’ll keep for about 2 weeks in foil.

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