Cooking Tips

cooking tip #61 friday night = pizza night.  tossing your own dough brings fresh oxygen to the yeast, making them say, “when the moon hits your eye like a big pizza pie, that’s amore”

cooking tip #60 sushi is a decadent choice that’ll leave your guests saying, “is there some more food? this was not enough”

cooking tip #59 counteract all of the green consumed on St. Patrick’s Day by focusing on red foods today, such as blood, apples, chilis, cherries, tomatoes, etc.

cooking tip #58 use a thermometer to check if your food is done: chicken - 165°F pork - 155°F beef - 140°F salad - 70°F

cooking tip #57 in some cultures, a dish is not considered ready until everyone in the room says, “smells great, when's it gonna be ready?”

cooking tip #56 today is a good day to cook something new. or, no, maybe just make pasta again

cooking tip #54 starter salads are ads

cooking tip #54 green tea is an excellent source of antioxidants. make your own by heating up a pot of water and steeping whatever leaves you can find laying around

cooking tip #53 “cook on medium high heat” if you want medium good food.  high heat and don’t look back baby.

cooking tip #52 don't stress too much over making the perfect super bowl food, kathy’s buffalo chicken dip is the real star of the show

cooking tip #51 afraid of cutting your fingers?  relax! a little blood can actually bring out the umami of a dish

cooking tip #50 still struggling with cooking? try putting all of the ingredients together and heating it up.

cooking tip #49 the classifications of grains: modern, vintage, classic, ancient

cooking tip #48 translate oven instructions to microwave: power level=(oven temp)/50 time=(oven time)/3. someone let me know if this actually works.

cooking tip #47 roast ANY vegetable in the oven at 375°F for 15 minutes. the only exception of course is the cucumber, do NOT roast the cucumber.

cooking tip #46 salt the dish throughout cooking to remind the ingredients that “you’re not flavorful enough on your own”

cooking tip #45 counter act all of the environmental benefits of eating tofu by using an entire roll of paper towels to press the water out

cooking tip #44 looking for ways to use with your leftover halloween candy? no? you ate it all? in three days? wow. never mind.

cooking tip #43 chopping onions? prevent the tears by whistling “here comes the sun” by the beatles while you chop

cooking tip #42 less known are the 5 texture categories: crunch, slick, tough, fluff, and wet