- You don't need a lot of fancy kitchen gadgets cluttering up your drawers and cabinets. The less you have, the easier it is to find what you need.
- When meat comes out of the oven, "tent" it with foil. Let the meat "rest" at room temperature for about 15 to 20 minutes before cutting. This gives it time to reabsorb some of the juices, resulting in a more tender and juicy bite.
See: Meat Temperatures 101
- Plan to have your meat come finished baking 15 to 20 minutes before you're ready to serve so it can "rest". See step above.
- Just like nearly everything else in life, quality products perform better and last longer. And they're usually more expensive. Some of my most desired cooking equipment has fancy names like All-Clad, Le Creuset, Wusthof, and Kitchen Aid. They truly cook more evenly and they are easier to clean. But you know what? USE WHAT YOU HAVE AND BUY WHAT YOU CAN. It is better than nothing. And if you win the lottery, go buy yourself a nice set of All-Clad cookware.
- Keep your knives sharp.
- Start cooking with your dishwasher empty. It makes clean-up a lot smoother.
- Your most important kitchen tool? A tasting spoon. Taste for seasonings as you cook. Adjust as necessary.
- More tips to come...
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