This document provides 41 tips and tricks for cooking and working in the kitchen more efficiently. Some key points include preparing your workspace before starting, using an egg wash to seal pastries, peeling tomatoes easily by boiling them briefly, reading recipes fully before starting to cook, cleaning as you work, using two skewers when grilling to prevent spinning, and investing in a sharp chef's knife and seasoned cast iron skillet. The document encourages learning different cooking methods, properly holding and using knives, and storing ingredients thoughtfully.

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1. Set up your workspace by gathering clean tools, bowls and utensils. And make sure to keep a
trashcan within arm’s reach.
2. To create an egg wash, whisk together a large egg with one tablespoon of water until smooth. Use
as a glue to seal pastries, then brush on top for a glossy appearance.
3. Peel tomatoes with ease! Cut an X in the top, and then simmer in a pot of hot water for 15 to 30
seconds. Cool down and the skin will fall right off.
4. Get comfortable! Wear comfy clothes and an apron when you work in the kitchen and you won’t
have to worry about getting dirty.
5. Invest in a baking scale. Scales are not only an accurate way to measure your cooking ingredients,
but they streamline the entire process.
6. Always read and re-read your recipes before you start cooking.
7. Clean as you go.
8. Use 2 skewers instead of 1 when grilling or roasting to prevent your food from spinning.
9. Learn and practice the rule of thumb to check the readiness of steak.
10. To prevent butter from over-browning in your pan, add a little bit of lemon juice.
11. Embrace salt. Don’t be afraid to use salt; it pulls the flavors out of your dishes. Cook with kosher
salt and season with sea salt.
12. No luck finding shallots? Replace with a combination of onions and garlic.
13. After handling garlic, rub your fingers on stainless steel, like your sink, to get rid of the odor.
14. Ovens can lie. Place a second thermometer in your oven to ensure proper preheating
temperatures.
15. Ignore cooking times. Check your dishes by using your own senses (smell, taste, touch) to decide
when they are done.
16. The most versatile and important tool is a sharp chef’s knife.

2. 17. Learn all the different ways to cook an egg.
18. When poaching an egg, add a teaspoon of white vinegar to simmering water to help keep the
yolk from breaking.
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19. For a great hardboiled egg every time, bring your pot to a boil and then turn off the heat. Let
your eggs sit in the heated pot for 12 minutes and then transfer to cold water.
20. Crack eggs on a paper towel on the counter — no shells and easy cleanup!
21. Make an ideal sunny-side egg by covering your pan with a lid and letting the steam cook your
egg. No flipping required.
22. Always taste your food before seasoning.
23. Anchor your cutting board to the counter with a damp paper towel to keep things steady and
safe.
24. Hold a knife properly: pinch the blade instead of gripping the handle.
25. Don’t rinse pasta.
26. Substitute half a lemon and half an orange as a replacement for a Meyer lemon.
27. When sautéing garlic, use sliced garlic instead of minced to prevent burning.
28. Invest in a seasoned cast iron skillet. This kitchen staple distributes heat evenly and is easy to
clean.
29. Remove tough stems on leafy greens by pinching the stem and gently pulling off the leaves with
your other hand.
30. If your recipe calls for buttermilk, you can use regular milk with lemon juice.
31. Prepping salad before serving is a huge time saver. Layer all the ingredients in a bowl and don’t
add the dressing until it's time to serve.
32. Keep your spices away from sources of heat like the stove or lights. Herbs and spices can lose
their flavor when exposed to humidity and heat.
33. Save old, stale bread to make breadcrumbs in a food processor; you can freeze them for up to 6
months.
34. Let steaks come to room temperature before seasoning and grilling.
35. Store fresh herbs in a glass of water in your refrigerator.

3. 36. To prevent tears, cut off the root of the onion before you slice.
37. For crispy fries or chips: slice the potato, then remove the starch by soaking in water for one
hour before baking.
38. Celery getting floppy? Try wrapping it in tin foil before storing in the refrigerator.
39. Soften hard brown sugar by placing a piece of dry bread in the bag overnight.
40. Roll citrus on the counter using the palm of your hand to help release all of the juice pockets.
41. — 50. Kitchen Pantry Essentials: Olive Oil, Flour, Broth, Salt, Brown Rice or Pasta, Beans, Vinegar,
Sugar, Eggs and Soy Sauce