The Cooking Mom's Secrets and Tips
Bright White Cauliflower
If you’re cooking cauliflower, add a bit of milk to the water with salt to keep the cauliflower bright white.
Space in the Saute Pan
Don’t overcrowd the pan when you’re sautéing. If you do, your food will steam instead.
When baking, invest in parchment paper for lining pans. It makes for easy cleanup!
Colorful Steamed Veggies
Keep steamed vegetables bright and colorful but placing them in ice water for a minute immediately after cooking.
Sharper Is Safer
Want to avoid cutting yourself in the kitchen? Always use sharp knives.
Use the Parmesan Rind
Add the rind of Parmesan cheese to minestrone soup to add great flavor.
Caramelize onions by cooking them in a dry nonstick sauté pan over medium-high heat.
When you’re browning meat, pat it dry with a paper towel first and sear it in a very hot preheated pan.
When you sauté garlic, slice it instead of than mincing it. It’s less likely to burn that way.
Oil & Water
Do not use oil in the water when boiling pasta: It will keep the sauce from sticking to the cooked pasta.
Homemade vinaigrettes taste way better than bottled ones. No need to whisk them: Just put all the ingredients in a jar and shake.
Be a Better Baker
For best results when you’re baking, leave butter and eggs at room temperature overnight.