I've picked up a few things from him over the six years of our marriage. Everything listed below are things I didn't know until he taught me. I hope there are a few things that help you out.
Sanitation and health
1- Wipe down all surfaces at the end of the day- this doesn't just look good and help you feel better, it keeps you to 1-scrub week old crusties off your stovetop and 2-keep bugs from making your kitchen their home. This includes around and in your sink by the way.
2- Change dishcloths EVERYDAY- my husband is so particular about this he will get out a new one if doesn't know for sure its been changed that day.
3- Any cloth used to wash a dish or utensil that has been in contact with raw meat (especially chicken) should go straight into the laundry basket- don't wipe down anything with it! Raw chicken is deadly, don't leave anything to chance!
4- Don't cover hot food unless necessary- bacteria grows in those warm, steamy situations. Put in in the fridge uncovered and cover it when it's cool
5- A fizzing sound (like when you open a can of pop) or little bubbles indicate the item has gone bad- this really applies to things like salsa, ketchup, mustard- things that can stay in the fridge for a long time and are generally kept in bottles or jars.
6- Never put a cutting board away damp- you run the risk of botulism
7- Always use a fan when frying- this helps prevent grease build up
Cooking
1- All you really need is salt and pepper- Complicated flavours and spices are great but it's also just as good to let the food speak for itself by just adding salt and pepper. Steak seasonings are great but you can enjoy it just as much with plain old salt and pepper.
2- Potatoes absorb salt- if you over salt a dish that has potatoes in it, just let it be and the potatoes will absorb the salt.
3- A teaspoon of sugar offsets the acidity in any tomato dish (depending on amount you're making, start with a tiny amount (1/4 tsp) and slowly work up from there- be careful!)
4- Pour olive oil into water you're boiling for pasta- this keeps the pasta from sticking together
5- When making a roux, fry the flour and butter for a minute or two to keep your dish from tasting like flour. I add my cream just as the flour and butter are beginning to turn brown
6- Don't use milk when you have cream in the house (like in mashed potatoes, scalloped potatoes, biscuits, and so on). If you want something creamy- make it creamy!
7- Work dough as little as possible unless otherwise instructed by the recipe
8- Always choose bone-in- it's the most flavourful
Cooking
1- All you really need is salt and pepper- Complicated flavours and spices are great but it's also just as good to let the food speak for itself by just adding salt and pepper. Steak seasonings are great but you can enjoy it just as much with plain old salt and pepper.
2- Potatoes absorb salt- if you over salt a dish that has potatoes in it, just let it be and the potatoes will absorb the salt.
3- A teaspoon of sugar offsets the acidity in any tomato dish (depending on amount you're making, start with a tiny amount (1/4 tsp) and slowly work up from there- be careful!)
4- Pour olive oil into water you're boiling for pasta- this keeps the pasta from sticking together
5- When making a roux, fry the flour and butter for a minute or two to keep your dish from tasting like flour. I add my cream just as the flour and butter are beginning to turn brown
6- Don't use milk when you have cream in the house (like in mashed potatoes, scalloped potatoes, biscuits, and so on). If you want something creamy- make it creamy!
7- Work dough as little as possible unless otherwise instructed by the recipe
8- Always choose bone-in- it's the most flavourful
9- Allow your roast to rest for half an hour- the meat will absorb the juices and will be nice and moist.
10- If your food is sticking to your non-stick pan, your oil is not hot enough- make sure your oil (or butter) is nice and hot before starting to cook
Equipment
1- Place a damp cloth under your cutting board to keep it in place
1- Place a damp cloth under your cutting board to keep it in place
2- Take care of the motor in your standing mixer by using the paddle attachment and mixing heavier things on slower speeds- for example: only use the whisk attachment to make whip cream/meringue or anything light
3- Make sure your toaster is out in the open when using- it's a small fire hazard if anything should go wrong
4- Clean out your dishwasher regularly- it's more efficient and your dishes are cleaner
5- Purchase a kitchen thermometer and use it- it's a good way to see if something is done without cutting in to it and if you have any doubt on whether or not something is safe to eat, it will ease your mind
3- Make sure your toaster is out in the open when using- it's a small fire hazard if anything should go wrong
4- Clean out your dishwasher regularly- it's more efficient and your dishes are cleaner
5- Purchase a kitchen thermometer and use it- it's a good way to see if something is done without cutting in to it and if you have any doubt on whether or not something is safe to eat, it will ease your mind
6- Those round knife files we all have in our knife racks are only there to 'maintain' knives, they don't keep our knives sharp- get a professional to sharpen your knives once in a while
Grocery Shopping
1- Always go with the bigger size- you get the best value
2- Steelhead salmon are actually trout
3- Never buy farmed salmon- it's not worth it and it's not good for you
4- You can get kitchen supplies for a better deal at restaurant supply stores
Okay so that's all I can think of and I'm sure I'll think of more and update this.
Grocery Shopping
1- Always go with the bigger size- you get the best value
2- Steelhead salmon are actually trout
3- Never buy farmed salmon- it's not worth it and it's not good for you
4- You can get kitchen supplies for a better deal at restaurant supply stores
Okay so that's all I can think of and I'm sure I'll think of more and update this.
