What’s the Best Cooking Tip You’ve Been Given?

by in Community, May 17th, 2013

What's the Best Cooking Tip You've Been Given?Food Network recently asked fans on Facebook for their best cooking advice. Many responded with advice from some of our all-star chefs, while others shared top tips learned in the home kitchen. Here are some of the highlights:

  • Marina Muñoz: There are three and they are all from Ina. First, add coffee to enhance chocolate. Second, roll blueberries around in flour so they don’t sink to the bottom of muffins. And lastly, keep mashed potatoes hot by putting them in a double boiler before serving.
  • Tina Banaszewski: Save rinds from hard cheeses like Parmigiano-Reggiano to use in soups or sauces. Drop in and take out like you would a bay leaf. So crazy how flavorful this is.
  • Deborah Campbell: You can always add (seasonings), but you can’t take away, so add a little at a time.
  • Amber White: Place a chilled disc of pie pastry into a floured two-gallon Ziplock bag and roll out while it’s in the bag. Cut the side seams of the bag when done, place upside-down pie plate over dough and flip the whole thing over. Mess is contained, dough doesn’t tear.

  • Joan LaFauci Rothman: Line measuring cups with plastic wrap to measure solid shortening or peanut butter and spray a little Pam in a measuring cup to measure honey, molasses, etc. Easy cleanup.
  • Vens AJ: Rub your hands over the sides of your stainless steel sink after chopping, peeling or working with garlic — smell gone.
  • Karine Jingozian: Mise en place!
  • Suzanne Davis Hartwigsen: Whether you make or buy cookies or a cake, put a piece of bread in with it to keep it soft and fresh.
  • Julie Hintz: When the family is hungry and everyone is milling around, start sauteing or boiling onions, even if you haven’t decided what to make yet. The aroma calms everyone down and assures them something good is coming.
  • Gayle Rhineberger Dunn: For homemade hash browns, rinse grated potatoes until water runs clear, then soak in cold water if you have time. Dry well (I use a salad spinner). They’ll be crispy and delicious.
  • Amy Petersen Crismon: Freeze semisoft cheeses for a little while before cutting or grating.
  • Jason Joyal: Listen to Alton Brown. Seriously.

Food Network wants to hear from you: What’s the best cooking tip you’ve been given?

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Comments (2)

  1. I love America! But! You guys are tearing away from the roots of cooking! Step back! The kitchen contains things that aren't wrapped up and frozen!

  2. Jocelyn says:

    I agree with Nathan – make it fresh nothing beats it.
    I love making summer rolls for a light meal. The best tip I ever got was from Ming Xia (sorry I probably spelled his name wrong). Lay the rice paper on a tea towel after softening it in hot water. By the time you have all your fillings in the middle and are ready to roll it the rice paper will be nice and sticky. Makes these really easy to make and pretty quick too as long as you have everything cut up and ready to go.

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