Food for Thought

Here is a list of some of the most important things I have learned through trial and error (mostly error) in the kitchen. From one aspiring chef to another, learn from my mistakes.

5. Do not open the oven just to monitor its cooking/baking. The temperature fluctuations not only slow cooking time but could deflate any baked good trying to rise. If your oven window is too dirty to see through, it's time to clean the oven.
4. Use down time when things are cooking, cooling, or resting, to start cleaning the kitchen. If you live in NYC like me, counter space is at a premium and besides, that dishwasher will fill up with pots and pans faster than you think.
3. No matter what, there will always be a last minute rush to finish everything slash keep everything warm to serve together. Don't worry about it, your guests will be patient.
2. When baking, 9 times out of 10 you'll overmix the batter if you're not careful. Resist the urge to always get a smooth homogeneous batter. Chances are good you'll just make the batter or dough too tough. Put the spatula down and just walk away.
1. A good sharp knife and the skills to properly use it are key to efficiency in the kitchen. From being able to chop, dice, and mince to quartering a chicken, knowing how to use a knife is useful and important.