Cooking Tips from The Food Network

The good shows on The Food Network--and there are quite a few of them--are educational.  Not just recipe how-to's, but peppered (pun intended) with great cooking tips.  A recent issue of Food Network Magazine collected a hundred of them from its stable of chefs.  Over the next several weeks, I'll share some of the ones I found most helpful.  Some are tried and true in my repertoire...others were real eye-openers.

• When you make stock, make it in large quantities and freeze it in two cup portions in plastic bags or containers.  You can use it to add extra flavor to rice, sauces, and stir fries.
• If you have a stainless steel sink, use it to get rid of the smell of garlic on your hands.  Rub your hands on the sink vigorously for 30 seconds and then wash them.  No odor.
• Use a microplane grated to shave veggies into a vinaigrette.  Kick the flavor up with grated fennel and orange zest.  Or lemon zest and carrot.  Or...well, you get the idea.
• Yes, you want your spices close to you as you're cooking.  But, no, you don't want them over the stove....nothing will kill their flavor faster.  Store in a cool dark place NOT above the hot zone of your kitchen.
• If you need to add more oil to your pan while sauteing, add it in a stream along the edges of the pan.  That way, by the time it reaches whatever you're cooking, it will be heated.
• Healthy up your creamy dressing by subbing Greek-style yogurt for half of the mayonnaise.

Stay tuned for more....