Notes from the Pro, first installment

The following is a quick reference/guide in some simple things to help you out. This is the first installment, with more to be passed on later.



-Olive oil burns faster, so unless the recipe says so, use vegetable or canola

-when baking, always use UNsalted butter, unless the recipe says so (using unsalted butter for general cooking is also a good idea)

-your dough didn't rise because you might have done something wrong to the yeast or did not proof the dough properly

-softened means softened, not melted

-margarine can not always be substituted for butter. Sometimes it can, sometimes you need to make other adjustments for the substitution, and sometimes you have to use the butter

-when frying, keep the oil temperature at 350F. Do NOT raise it! If you do, that is why your chicken got dried out or over cooked on the outside. I'm serious!

-braising is a good method for tough cuts of meats. Blanching is a good method for rougher vegetables. Yes, these methods do add a pot or two to your cleaning detail, and do add on a few minutes to your cooking and prep time, but it's worth it

-it is possible to over marinate a piece of meat. Marinating it longer does not always add more flavor. Tenderizing meat first will help add flavor

-always read a recipe, in full, before you make it. Reading it multiple times is good too

-to a certain extent, baking is a science. If you are baking something for the first time, follow the recipe to a T. If you want to make changes to the recipe, be careful and remember that the change could affect the final outcome

-if you are unsure how a new addition to a dish will taste, take out a small portion and add the spice or herb to that portion to try it out. Remember, you can add, but you can't subtract

-when cooking for large crowds, remember that not everyone likes salt and pepper the same way you do. It's better to add less (or no) salt and pepper and let people add on if they want to





-sometimes there are no shortcuts. Good food takes time and patience (and a little bit of a love)

-anyone can cook. You may think you can't, but all it takes is some patience and an open mind