Just some things that I’ve learned along the way…thought you might find useful:

1.  Aluminum Foil.  Use it!  I cover cookie sheets with it, I build little broiling trays out of it, I tent roasting things with it.  It’s a beautiful thing, no fuss, no mess, and it does exactly what you tell it to do!

2.  Paper Plates.  I use them when prepping; I group chopped veggies on them, or parts of a dish that need to go into the mix at the same time.  Take a stir-fry for example, chop up your firm veggies and put them on one paper plate; chop up your softer veggies and put them on a different plate.  Makes it real easy to throw them in when needed.

3.  Heavy Metal.  Figure out what pots and pans work for you.  What I mean is, don’t try to make that 27 piece pot, pan and lid set fit in your cupboard…test that stuff, figure out what you use and then get more of that.  Sell the rest on Craigslist.  :)  My favorites are my large Dutch Oven, and my 12″ saute pan.

4.  Big Machinery.  Figure out what appliances you use and what you don’t use.  Don’t fill all your kitchen space with shiny stuff you never plug in.  Whether it’s an industrial mixer, a food processor, a coffee grinder or a George Foreman Grill…use what you like and like what you use.

5.  Tongs.  I love them.  I use them for all sorts of things…turning pork chops, sauteeing bacon, BBQ’ing vegetables on the grill.  I think these may be my favorite kitchen “thing”.

6.  Perfect rice every time – put your rice (any amount) in your sauce pan and fill past covered with fresh, cold water.  Swoosh it around with your hands and then pour the water out.  Repeat this a total of three times (this removes excess starch and makes your rice perkier).  Now, fill the water to a level that hits the first crook of your thumb knuckle when you touch the tip of your thumb lightly on the top of the rice.  In other words, about an inch or so of water above the rice.  Put over medium-low heat and simmer, mostly covered for about 20 minutes or until the liquid is gone.

7.  When cooking pasta, put a good dallop of oil in the water.  This will help the noodles stay separated when you’re done cooking them.

8.  Still on pasta – salt your water!  This will make your pasta dish more flavorful in the end.

9.  Taste and smell as you go…don’t always rely on the recipe to have the correct seasonings.

10.  Have a bunch of lemons and don’t know what to do with them?  Squeeze all the juice and put it in ice cube trays.  When frozen, put the cubes in a ziploc bag and pull out as needed.

11.  Spilled something sweet and sticky in your stove pan?  Put a bit of water and a fabric softener sheet over it.  Wait a few minutes and, PRESTO!  All loosened up for you!

More to come…

Please share your tips with us, too!