Cooking Tips from Amber

Michelle McKay compiled a list of the "tips" we learned from Amber! I added in a little here and there. Please add anything else you remember!

1. Washing mushrooms: if they're dirty, toss them in salt-water (they get soggy in just tap water)

2. Boiling water: try to always start with cold water; it has something to do with releasing starch...You also want to add enough salt that you would be able to taste it. This is true for pasta and blanching vegetables.

3. Olive oil: don't use it if you're frying something (like chicken) because the little pieces of olive in it will scorch and create a burned smoke

4. Frying chicken: it's ready to flip (or done if it's side#2) when it pulls away easily from the pan (if you have to scrape it up, it's not done yet); also, place the presentation side down first when you are starting to cook

5. Asparagus: when buying it at the store, check to make sure the tips aren't soggy, and the ends aren't too dry. Take one stalk and bend it (from bottom end) - where it breaks is where you should trim all the stalks and discard the bottom part.

6. Green peper: cut away the white part inside (even against the sides) because it doesn't taste as good

7. Seasoning: Season with salt and pepper every time you add another ingredient.

8: Grease/grime after cooking chicken: put your vegetables (onions, peppers, etc) right into the messy pan after frying chicken; as the water from the vegetables is released, it will mix with the pan grime to re-use the flavors AND clean the pan!

9: Lemons: use room temp. to get the most juice. Also, roll it on the counter to get the juices flowing. To zest, you can use a zester, or a sharp knife - just thinly slice off the yellow part, being sure not to get any of the white part.

Please add any other tips to the comments section!