101 Tips For Cooking

1. Set up your workspace by gathering clean tools, bowls and utensils.
And
make sure to keep a trashcan within arm’s reach.
2. To create an egg wash, whisk together a large egg with one tablespoon of
water until smooth. Use as a glue to seal pastries, then brush on top for a glossy
appearance.
3. Peel tomatoes with ease! Cut an X in the top, and then simmer in a pot of hot
water for 15 to 30 seconds. Cool down and the skin will fall right off.
4. Get comfortable! Wear comfy clothes and an apron when you work in the
kitchen and you won’t have to worry about getting dirty.
5. Invest in a baking scale. Scales are not only an accurate way to measure your
cooking ingredients, but they streamline the entire process.
6. Always read and re-read your recipes before you start cooking.
7. Clean as you go.
8. Use 2 skewers instead of 1 when grilling or roasting to prevent your food from
spinning.
9. Learn and practice the rule of thumb to check the readiness of steak.
10. To prevent butter from over-browning in your pan, add a little bit of lemon
juice.
11. Embrace salt. Don’t be afraid to use salt; it pulls the flavors out of your dishes.
Cook with kosher salt and season with sea salt.
12. No luck finding shallots? Replace with a combination of onions and garlic.
13. After handling garlic, rub your fingers on stainless steel, like your sink, to get
rid of the odor.
14. Ovens can lie. Place a second thermometer in your oven to ensure proper
preheating temperatures.
15. Ignore cooking times. Check your dishes by using your own senses (smell,
taste, touch) to decide when they are done.
16. The most versatile and important tool is a sharp chef’s knife.
17. Learn all the different ways to cook an egg.
18. When poaching an egg, add a teaspoon of white vinegar to simmering

water to help keep the yolk from breaking.
19. For a great hardboiled egg every time, bring your pot to a boil and then turn
off the heat. Let your eggs sit in the heated pot for 12 minutes and then transfer
to cold water.
20. Crack eggs on a paper towel on the counter — no shells and easy cleanup!
21. Make an ideal sunny-side egg by covering your pan with a lid and letting the
steam cook your egg. No flipping required.
22. Always taste your food before seasoning.
23. Anchor your cutting board to the counter with a damp paper towel to keep
things steady and safe.
24. Hold a knife properly: pinch the blade instead of gripping the handle.
25. Don’t rinse pasta.
26. Substitute half a lemon and half an orange as a replacement for a Meyer
lemon.
27. When sautéing garlic, use sliced garlic instead of minced to prevent burning.
28. Invest in a seasoned cast iron skillet. This kitchen staple distributes heat evenly
and is easy to clean.
29. Remove tough stems on leafy greens by pinching the stem and gently
pulling off the leaves with your other hand.
30. If your recipe calls for buttermilk, you can use regular milk with lemon juice.
31. Prepping salad before serving is a huge time saver. Layer all the ingredients
in a bowl and don’t add the dressing until it's time to serve.
32. Keep your spices away from sources of heat like the stove or lights. Herbs
and spices can lose their flavor when exposed to humidity and heat.
33. Save old, stale bread to make breadcrumbs in a food processor; you can
freeze them for up to 6 months.
34. Let steaks come to room temperature before seasoning and grilling.
35. Store fresh herbs in a glass of water in your refrigerator.

36. To prevent tears, cut off the root of the onion before you slice.
37. For crispy fries or chips: slice the potato, then remove the starch by soaking in
water for one hour before baking.
38. Celery getting floppy? Try wrapping it in tin foil before storing in the
refrigerator.
39. Soften hard brown sugar by placing a piece of dry bread in the bag
overnight.
40. Roll citrus on the counter using the palm of your hand to help release all of
the juice pockets.
41. — 50. Kitchen Pantry Essentials: Olive Oil, Flour, Broth, Salt, Brown Rice or
Pasta, Beans, Vinegar, Sugar, Eggs and Soy Sauce
51. Increase the shelf life of a halved avocado by keeping the pit intact and
placing it in your refrigerator.
52. To prevent sliced apples from browning, lightly squeeze lemon or lime juice
on the pieces.
53. You can store butter in the freezer for up to six months.
54. Honey is a natural preservative and will never spoil.
55. To last longer, opened flour bags can be stored in the freezer.
56. Mushrooms should be kept dry, as they can easily soak and store water.
57. Never overcrowd your skillet with food. The heat will not distribute evenly.
58. Use an egg slicer to cut small fruits like kiwis.
59. Recipes are only a guideline. Feel free to substitute items that cater to your
personal preferences.
60. To rehydrate sun-dried tomatoes, soak them in hot water or stock for about
20 minutes.
61. The basic ratio to make a classic vinaigrette is 3 parts oil to 1 part vinegar.
62. To keep garlic from going rancid, always store it at room temperature.
63. Keep knives sharp by using a sharpening tool frequently. A sharp knife is
important for safety and efficiency.
64. Purchasing and preparing a whole chicken is cost-effective and resourceful.
65. Honey stuck in a jam? Place the container in hot water for about 5 minutes
to loosen up the sticky residue.
66. Safely chop odd-shaped vegetables by cutting off both ends for an even
surface.
67. Create simple syrup by simmering 1 cup of water and 1 cup of sugar in a
medium heated pot until the sugar dissolves. Bottle and store in your refrigerator
for up to 2 weeks.
68. Freeze leftover tomato paste in small ice cube containers.

69. To soften butter, cut slices into a bowl and let sit at room temperature for 10–
15 minutes.
70. When serving ice cream to large groups, ditch the ice cream scoop. Break
open the whole container and slice the ice cream into portions.
71. If you need to grate soft cheeses, freeze the cheese for 30 minutes for a
cleaner slice.
72. A cutting tool called a mandolin can be your best friend. They allow you to
perfectly julienne, slice and dice vegetables every time. Always slice slowly and
use the safety guard to prevent you from cutting your finger.
73. When sautéing, it is important to first heat the pan, then heat the oil, then
add the ingredients.
74. Moisturize dried coconut by adding a sprinkle of milk and letting it sit for 10
minutes.
75. Prevent bacteria growth by cooling hot food in a shallow dish.
76. Make stock in large quantities and freeze in plastic bags for later use.
77. Use Greek yogurt as a healthy substitute for mayo, sour cream, heavy cream
and more.
78. Before baking, remove butter and eggs from the fridge and let them reach
room temperature.
79. Invest in high-quality extra virgin olive oil for special meals or to drizzle over
dishes to accent flavors.
80. Let cooked or grilled meat rest at room temperature before serving.
81. Plunge vegetables in ice water after blanching to help maintain a bright
color.
82. For easy clean-up, line baking sheets with parchment paper.
83. Save money by purchasing in-season fruit and vegetables. You can freeze
and store in airtight containers to save for later.
84. Always taste your dishes before serving.
85. Never over-season seafood; you want to still be able to taste the flavor of
the fish. Simply use lemon juice, salt and pepper.
86. Look for ground beef that has been freshly ground.
87. To preserve flavor and prevent burning, it's important to cook slow and keep
your heat low.
88. Always, always, always measure when baking. Baking is a science and any
wrong measurements can be disastrous.
89. Rice cookers can be your personal kitchen assistants. Let them do all the
tedious work and you will never worry about monitoring and watching water
boil.
90. To make leafy greens last longer, wrap them in damp paper towels and
place in a sealable plastic bag before storing.
91. Test oil in a pan before adding all of your ingredients. Throw a small piece in
and make sure it sizzles before adding the rest.
92. When cooking with chili peppers, protect your hands and eyes by wearing
rubber gloves. Or coat your hands in vegetable oil and wash them with soap
and water immediately after handling.
93. Homemade meals are good for the heart and soul. Cook often and cook
with others.
94. To prevent sogginess, do not dress salads for large parties. Serve, then allow
guests to add their own dressing.
95. Seafood should never smell overwhelmingly fishy; that's a sure sign that it’s
starting to go bad.
96. Chill cookie dough before putting it on a baking sheet. This will help prevent
your butter from flattening and losing its fluffy texture.
97. Remove seeds from chile peppers to help reduce heat.
98. Keep key kitchen appliances, like a blender, on your countertop to

encourage frequent use.
99. Overcooked vegetables lose important enzymes and nutrients.
100. Disinfect wood cutting boards by hand washing with vinegar.
101. And as always - keep it simple!

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1. Set up your workspace by gathering clean tools, bowls and utensils.

7. Clean as you go.

17. Learn all the different ways to cook an egg.

18. When poaching an egg, add a teaspoon of white vinegar to simmering

22. Always taste your food before seasoning.

25. Don’t rinse pasta.

35. Store fresh herbs in a glass of water in your refrigerator.

54. Honey is a natural preservative and will never spoil.

58. Use an egg slicer to cut small fruits like kiwis.

64. Purchasing and preparing a whole chicken is cost-effective and resourceful.

68. Freeze leftover tomato paste in small ice cube containers.

75. Prevent bacteria growth by cooling hot food in a shallow dish.

84. Always taste your dishes before serving.

97. Remove seeds from chile peppers to help reduce heat.

98. Keep key kitchen appliances, like a blender, on your countertop to

99. Overcooked vegetables lose important enzymes and nutrients.

100. Disinfect wood cutting boards by hand washing with vinegar.

101. And as always - keep it simple!

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