ABCs Safety and Tips in the Kitchen
26 Ways to Keep Your Kitchen Intact and Tips from the Pros
B
BE aware of your food so it doesn't start a fire.
C
Make sure not to CROSS-CONTAMINATE your food by not using the same equipment you cut or used raw food on with cooked food.
D
DON'T pull on electrical cords on appliances
H
Make sure the HANDLE of your saute pan is turned away from you so don't hit it and knock it off the stove. It happens all the time.
-Jonathan Waxman
I
A CAST-IRON PAN is a valuable kitchen ally. It offers an even cooking surface and is a breeze to clean.
-Linton Hopkins
J
Cook more often. Don't study; JUST COOK.
K
Always use sharp KNIVES. Not only is it safer but it will make your work much more efficient.
-April Bloomfield
L
For best results when you're baking, LEAVE BUTTER AND EGGS at room temperature overnight.
-Ina Garten
M
Buy fruit at its peak at a FARMERS' MARKET and freeze it in an airtight container so you can enjoy it year round.
-Mindy Segal
N
NEVER leave your food unattended.
P
PLUNGE VEGETABLES in ice water after blanching (boiling) them so they maintain a bright color.
-Maria Hines
Q
When making QUICHE, it should be moist, never dry.
R
To take the burnt flavor out burnt RICE, just place a slice of white bread on it for 10-15 minutes and the flavor will be gone.
S
STORE YOUR SPICES in a cool, dark place or the spices will lose their flavor.
T
Use good oil when cooking. Smell it and TASTE it: If it doesn't taste good alone, it won't taste in your food.
-Michelle Bernstein
U
UNLEAVENED goods are good without baking soda, baking powder, and yeast that give them volume.
W
For safety, put a WINE CORK on the tip of a knife before putting the knife in a drawer.
-Giuseppe Tentori
Y
Clean as YOU go. (Dorky, but I swear it really helps.)
Z
1 medium-size lemon = approximately 1 tablespoon of lemon ZEST = 2 to 3 tablespoons of lemon juice.