100 Greatest Cooking Tips of All Time...

I just HAVE to share this great article with you!

My friend Caty sent this to me:

100 Greatest Cooking Tips (of all time!) : Chefs : Food Network

In case you don't have an hour of extra time, I did you a favor (you're welcome) and picked out my top faves, many of which I learned from my Dad!:

3. Store spices in a cool, dark place, not above your stove. Humidity, light and heat will cause herbs and spices to lose their flavor. 
Rick Tramonto
Tramonto's Steak & Seafood, Osteria di Tramonto and RT Lounge, Wheeling, IL

7. Cook pasta 1 minute less than the package instructions and cook it the rest of the way in the pan with sauce.
Mario Batali 
Iron Chef America

19. For best results when you're baking, leave butter and eggs at room temperature overnight.
Ina Garten
Barefoot Contessa: Back to Basics

21. For an easy weeknight meal, save and freeze leftover sauces from previous meals in ice cube trays. The cubes can be reheated in a sauté pan when you need a quick sauce.
David Burke 
David Burke Townhouse, New York City

32. Anytime you are using raw onions in a salsa and you are not going to eat that salsa in the next 20 minutes or so, be sure to rinse the diced onions under cold running water first, then blot dry. This will rid them of sulfurous gas that can ruin fresh salsa. It's really important in guacamole, too. 
Mark Miller 
Coyote Cafe, Santa Fe, NM

Image and Recipe: HERE

33. Do not use oil in the water when boiling pasta: It will keep the sauce from sticking to the cooked pasta.
Missy Robbins 
A Voce, New York City


Image HERE

36. When you're browning meat, you should blot the surface dry with a paper towel so the meat doesn't release moisture when it hits the hot oil. Too much moisture makes the meat steam instead of sear, and you will lose that rich brown crust.

Charlie Palmer 
Charlie Palmer Group

53. Fresh basil keeps much better and longer at room temperature with the stems in water. 
Elisabeth Prueitt 
Tartine Bakery, San Francisco

Image HERE

61. When making mashed potatoes, after you drain the potatoes, return them to the hot pan, cover tightly and let steam for 5 minutes. This allows the potatoes to dry out so they'll mash to a beautiful texture and soak up the butter and cream more easily.
Wolfgang Puck 
Spago, Los Angeles

Mashers!
Photo & Recipe HERE

81. Prolong the lifespan of greens by wrapping them loosely in a damp paper towel and placing in a resealable plastic bag. That local arugula will last about four days longer.
Hugh Acheson 
Five & Ten, Athens, GA