Cooking Tips

Hygiene
First off, make sure you yourself are clean: wash your hands, wear clean clothes, and wear an apron. Wash your hand immediately after handling raw meat or poultry, and never re-use a plate or cutting board than has touched raw meat. If you only remember one of these cooking tips, remember this one! It is also advisable to rinse all perishable food items before cooking them. If you have a cold or the flu, pass off cooking meals for others until you are feeling better- you don’t want to make your friends or family members sick too!

Preparation
Before you fire up the grill or turn on the oven, all of your ingredients should be laid out and ready. I find it helpful to make a complete list that includes all the needed ingredients and also what tools and kitchenware I will need. This way I am not screaming at my husband for something I need when my pasta is already boiling in the pot! Good preparation cannot be over-emphasized, as it will make your cooking go much smoother.

Baking
Baking is by far my favorite way to cook, after all, this is easy-casserole-recipes.com!!! Temperature and timing are the keys to successful baking. Follow the instructions on your recipe, and allow the oven to pre-heat to the right temperature for the best result. Resist the temptation to peak into the oven while your dish is cooking. I like to switch the oven light on whenever I am cooking- it gives a better view through the glass and helps me remember that the heat is on.

Frying
Deep frying is a very common approach to cooking food at restaurants, while it is less common in home cooking. Pan frying is often utilized in the home, but special care should be used to avoid splattering that can cause severe burns and start fires. One should not deep fry salty or moist food. Also, the correct temperature should be used for a good result.

Pasta
I like to add a little salt to the water when I am cooking pasta. This effectively raises the boiling point of your water so the pasta will cook a little faster. The cooking tips of adding oil to the water is a myth, as the oil will simply sit on the surface of the water and could result in hard to clean up messes. The thickness of pasta greatly determines how long it will take to cook: thick pasta like cavatappi and farfalle take longer, while angel-hair pasta cooks very quickly. It takes a little practice, but I can usually tell that pasta is very close to being done when it has started to swell in size. (I have always found that whole “fork-tender” test to be kind of confusing…)

Vegetables
Don’t peel veggies before cooking them if you can stand it, you will leave more nutrients in them that way. Also, it is advisable to steam vegetables rather than boiling until tender, as boiling tends to pull the water-soluble vitamins out of the food.

Grilling
Any BBQ or grilling champ will tell you: do notuse a gas grill, as it will result in sub-par tasting food. A charcoal Weber grill is the best choice. When cooking poultry or fish, use an aluminum tray at the bottom of the grill and cook the food indirectly. For chicken, sear the outside of the meat (5 min./side) directly over the coals for the best looking and best tasting result. This tip comes straight from my dad, so you know it’s the best. Also, make sure to always use plenty of marinade and brush more on when the food is cooking to keep your meats nice and juicy.

Presentation
I’ve watched enough Iron Chef to know that good presentation is what sets the pros apart from the amateurs. Only use edible food items to decorate a dish. A simple idea I have found useful is to just make sure I have a good variety of colors on a plate; at the very least include two different color groups. To me, a plate of steak, fries, and corn may taste just great, but it is less exciting and appetizing because it is all yellow and brown food. Choose brocolli instead.

Hopefully these cooking tips have got you started on your way to preparing some delicious meals. Let me know how your first casserole goes!!