Cooking Tips from the Folks at The Food Network

Started posting tips that were gathered together in the May edition of Food Network Magazine back in October, but there's plenty more to go. Here's another batch...

• Blot meat dry before you get ready to sear it.  If the meat releases too much moisture when it hits the hot pan, it will steam rather than sear.
• Need to cut pancetta or bacon into lardons or other smaller pieces?  Put it in the freezer for fifteen minutes and it's much easier to cut.
• To turn your oven into an industrial oven and get great crispy caramelization on roasted vegetables, turn it up as hot as it goes and put a sheet pan inside for 10-15 minutes.  Toss the veggies with olive oil , salt and pepper and put on the hot pan.  Turn the heat down to 400° and then watch carefully.  That initial blast of heat will caramelize the sugars in the vegetables quickly.
• Make sure you have a cast iron pan in your collection.  It's a great even cooking surface and is a cinch to clean.
• Keep fresh basil longer by putting its stems in water at room temperature.  It's a nice fresh addition to the look of your kitchen also...