Crosshatching
Crosshatching is a classic culinary technique that's visually stunning. A sharp knife is used to score a crisscross pattern onto food’s surface prior to cooking; not only does crosshatching look oddly satisfying (especially when you fan it out), but also it allows seasonings to cover more surface area and produce a more evenly cooked finished product (particularly for fish). So many foods can benefit from this technique: from chicken to potatoes to baked brie to eggplant. Sure, it takes some practice, so start with an inexpensive recipe like these Diamond-Scored Mushrooms Steaks (pictured below) and work your way up to scallops."
-Laurel Johnson
How to Make Zucchini Noodles without a Spiralizer
"If you don’t own a spiralizer and want to make zoodles, pronto, a mandoline or julienne peeler will also do the trick. A mandoline is a slicer made up of a flat surface fitted to a sharp blade that lets you cut vegetables quickly and precisely. A julienne peeler is similar in appearance to a traditional peeler, but has a blade fitted with small teeth to cut your vegetables into thin strips (also known as a julienne). Both of these options will provide straighter, more delicate zucchini noodles compared to the more spaghetti-shaped zoodles from a spiralizer. However, both tools are inexpensive, easy to store, and will provide you evenly cut zoodles in a short amount of time."
-Laurel Johnson
Can you freeze zucchini noodles?
"If you find yourself with a surplus of zucchini noodles, you can freeze them! It’s important that you blanch the noodles before freezing them – don’t freeze them raw. Follow the method above for how to blanch zucchini noodles but omit the salt from the water (the salt will cause the thawed zucchini noodles to be soggy). Once the zoodles are blanched and shocked, freeze them in a single layer on a parchment- or wax paper-lined baking sheet, then transfer to a resealable freezer bag to store in the freezer for up to 3 months. If you put the wet zoodles directly into the resealable bag and freeze, you’ll end up with one large block of frozen zoodles, making it harder and longer to thaw."
-Laurel Johnson
Crushing Garlic with Coarse Salt
Place coarse Salt on your cutting board while crushing the Garlic. It makes the salt finer.
-International Chef, Paul Watters
Oil Meat/ Fish/ Chicken, BEFORE Frying
Never put oil directly in pan. Oil meat, massage a little in and then pan fry to ensure the perfect outter texture once cooked, and of course, so it doesn't stick to the pan.
-International Chef, Paul Watters
Season food from above or height
This helps distribute the seasoning all over the food and not just in one place.
-International Chef, Paul Watters
How to keep Banannas fresh
Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster. -Marybeth Sullivan
How to tell if a Bell Pepper is sweeter and better for eating raw OR firmer, better for cooking
Peppers with 4 bumps (female gender) on the bottom have more seeds, but are sweeter and better for eating. Peppers with 3 bumps (male gender) on the bottom are firmer and better for cooking. -Marybeth Sullivan
Pipe Deviled Eggs in Ziplock Freezer Bag
Put cooked egg yolks in a zip lock bag. Seal, mash till they are all broken up. Add remainder of ingredients, reseal, keep mashing it up mixing thoroughly, cut the tip of the baggy, squeeze mixture into egg. Just throw bag away when done easy clean up. -Marybeth Sullivan
Expanding Frosting
When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes with the same amount. You also eat less sugar and calories per serving. -Marybeth Sullivan
Add a Teaspoon of water to Ground Beef to separate the grease
Add a teaspoon of water when frying ground beef. It will help pull the grease away from the meat while cooking.
-Marybeth Sullivan
How to make fluffy and rich Scrambled Eggs or Omelets
To really make scrambled eggs or omelets rich add a couple of spoonfuls of sour cream, cream cheese, or heavy cream in and then beat them up.
-Marybeth Sullivan
Easily remove skins from Garlic Cloves
You can easily remove the skins from garlic cloves, by placing them into the microwave for 6 to 8 seconds and they will fall right off
-Chef with the Stars, David Taves
Soften that hardened Brown Sugar
Tip #1: Place an orange peel or slice of apple in with the sugar in an air tight container. Your brown sugar will rehydrate and return into a soft texture.
Tip #2: Microwave the brown sugar next to a glass of water. The moisture that is released into the microwave will help break up that block of sugar. Bon Apetite!
-Chef with the Stars, David Taves
Let meat rest after cooking
It’s important to let meat rest for a while before slicing into it. The longer you can let it rest the better; otherwise, the juices run onto the cutting board instead of staying in the food.
-Laurel Johnson
Two Reasons to buy a
Food Thermometer
Food safety and food flavor. When cooking meat, you must ensure it reaches a minimum internal temperature to kill off any pathogens.
-Laurel Johnson
Boil whole potatoes with skins on
Boil your whole potatoes with the skins on for approximately 15-20 minutes depending on how large your potatoes are. After the potatoes are done boiling, let them rest for about 15 minutes until you quarter or slice the potato for potato salad or french fries. This will not only absorb your dressing (for potato salad) while adding more nutrients and flavor, but additionally, the starch in the potato will be more firm and not turn out mushy.
Remember, the skins will add more nutrients, flavor, texture and color to your potato salad while keeping the potato firm from the starch.
-Laurel Johnson
Let meat rest after cooking
It’s important to let meat rest for a while before slicing into it. The longer you can let it rest the better; otherwise, the juices run onto the cutting board instead of staying in the food.
-Laurel Johnson
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