2018_September-October.indd

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LITTLE THINGS ADD LOTS 61. Brighten long-simmered dishes with grated citrus zest added just before serving. 62. Lemon juice on fresh-cooked veggies can entice kids to eat them. 63. Toast nuts until fragrant. 64. Toast whole spices in a dry skillet until fragrant, then grind. 65. To brown meats and onions, give them time to cook. Don’t constantly stir. 66. When browning more than one thing in a skillet, leave space between pieces or they’ll steam instead of browning. 67. A little chopped Italian parsley improves a lot of things. 68. Make salad dressing from 1 part vinegar, 3 parts oil and a bit of Dijon mustard to emulsify. (Balsamic vinegar can be used in a 1 to 2 ratio with oil.) Add herbs. 69. Better mashed potatoes: Drain spuds, return to the pan and put back on the heat for a minute to remove moisture. 70. Refrigerate cookie dough 24 hours before baking to improve flavors. 71. Use coffee instead of water in chocolate cake. 72. Separate yolks from whites while eggs are cold. 73. Egg whites whip better at room temperature. 74. Chill beaters and bowl before whipping cream. 75. A drop of crab boil improves hot dogs. 76. Don’t overload a pizza with too many toppings. 77. If you brown onions and browned bits are on the bottom of the skillet, add a little liquid like water or wine. When the liquid and bits are dissolved, you can blend and then scrape that flavor right into the dish. 78. Moisture is the enemy of browning. Dry surfaces with paper towels before roasting or sautéing. 79. When baking, use the pan size indicated in the recipe. 80. Run a dish under the broiler for a crispy top. 81. Use broth when a recipe calls for water. 82. Water can also mean “wine.” 83. Yogurt (whole-fat plain) is a good

substitute for milk or mayonnaise. Use a mixture of half mayo and half yogurt to lighten pasta and potato salads. 84. Add bay leaves to soups, stews and beans. 85. As long as you pay attention, you can crank up the heat. GET ORGANIZED 86. Maintain an inventory of freezer contents on your phone. 87. Keep a running shopping list. 88. Write a weekly menu, or an outline of entrées. 89. Prep all ingredients before starting to cook. 90. Fill a sink with hot soapy water and clean as you cook. 91. A damp kitchen towel spread under a cutting board prevents slipping. 92. Use a reliable encyclopedic cookbook, such as Mark Bittman’s How to Cook Everything , for double-checking. 93. Don’t be afraid of failure. Cooking requires practice. STORAGE & LEFTOVERS 94. Vegetables deteriorate in the presence of oxygen. Press air from storage bags just before sealing them. 95. Freeze leftover hot dog buns for bread pudding. 96. Make extra rice. Freeze portions in sandwich bags; store in a gallon freezer bag. 97. Use sweet pickle juice in potato salad and dill pickle juice in marinades and salad dressing. 98. Line a soup bowl with plastic wrap and fill it with leftover soup. Freeze; remove from bowl and close up ends of plastic wrap. Reheat in the original bowl. 99. Slice and freeze extra French bread to toast for crostini. BE HAPPY 100. If you hate mincing garlic or making pie crust, get the jarred or boxed kind. Real is better, sure, but you’ll be happier and cook more.

44. Use real butter, vanilla and extracts. 45. Remove the bay leaf. SEASONING SECRETS 46. Add more garlic. 47. Taste as you go. 48. Salt brings out the flavor of food. Unless you have a medical reason not to use it, it’s your BFF in the kitchen. 49. Measure one teaspoon of salt and place it in the cupped palm of your hand. Remember how this looks and you won’t need a measuring spoon. 50. Beans should be salted before cooking. It won’t toughen them; they’ll taste better and they won’t need nearly as much salt when finished. 51. For the best-tasting pasta, salt cooking water well. 52. Plan ahead: Most one-pot dishes are better the second day. 53. Use jarred bases instead of bouillon cubes. They’re more flavorful and dissolve easier. 54. A pinch of cinnamon or cloves deepens the flavor of chili. 55. Tomato sauces need a little sugar to counter acidity. Or add grated carrots. 56. Coleslaw needs a pinch of sugar. 57. Olive oil is for salad. Canola oil is for frying. 58. Sometimes a shower of fresh herbs is just what a dish needs. 59. Experiment with seasoning blends. 60. If you discover a missing ingredient, ask Mr. Google what to substitute.

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