Prepare what you need before you start. It’s how the pros do it and it simplifies the process when you are scrambling to put it all together. This really works and you will wonder why you have not always done things this way.

When using a broiler to cook steaks, pre-heat oven until it’s really hot. This will sear the outside of the meat and keep the juices in. And don’t use a fork to turn the steaks, use thongs or a spatula to prevent juices from leaking out.

Buy yourself a potato ricer for mashed potatoes. It a great gadget to have in your kitchen, it looks like a giant garlic press, costs about six bucks, but there’s nothing better for smooth airy mashed potatoes.

A folding steamer platform that sits in almost any pot works great for your steamed veggies. Important, be careful not to overcook the broccoli, you want it to be crisp but tender. No need for an expensive steamer.

Invest in a salad spinner. They’re inexpensive and work great. A great salad can be ruin in seconds by soggy lettuce.

Justin Wilson always said, “Never cook with any wine you wouldn’t drink!”

Substitute 1 tablespoon of fresh rosemary leaves with 1 teaspoon of dried, but fresh is better. Try using a spray olive oil to coat your roasting pan.

To roast garlic, sprinkle the bulb with a little olive oil and white wine, salt and pepper, wrap it in tin foil and roast in a 350 degree oven for approximately one hour.

Try using a hand blender to puree the soup….it’s easier than transferring to food processor.

Mushrooms should be wiped off with a damp cloth and not washed under the faucet since they are like sponges and will absorb the water.

Make sure your roasting pan is the correct size and is placed on the middle rack.

When roasting, save the pan juices for your gravy.

Leeks are full of hard to get at sand and dirt, chop them first, then give them a bath in cold water and drain in a colander.

Try using carrots instead of sugar to sweeten your sauces.

When buying cabbage, look for heads that appear heavier than their size with crisp leaves.

This entry was posted on Sunday, October 7th, 2007 at 1:08 am and is filed under cooking tips. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.