1. For best results, allow uncooked meat to rest at room temperature for at least 30 minutes (but no more than 1 hour) before cooking. Starting with more consistent internal temperatures will lead to more consistent final results.
2. To prevent curdling, do not add cold dairy products to hot sauces while cooking. Allow milk, cream, half and half, yogurt and other refrigerated dairy items to sit at room temperature for 30 minutes (but no more than 1 hour) before using in hot dishes.
3. Prepare your favorite salt rubs and seasoning mixes in larger batches and store in airtight containers for future use. For example, you can double or triple the fajita seasoning mix included in the Chicken Fajita Wrap recipe for even faster meal prep in the future.
4. Tri-tip steak is a flavorful cut of meat that works well with fast, high heat preparations, such as broiling, grilling, or skillet cooking. As an added bonus, it is lower priced than more premium cuts such as ribeyes, filets, and strip steaks.
5. When cooking with fresh sage, remember “less is more.” This pungent herb can quickly become too much of a good thing, so start with small amounts in your recipes and add more, if desired.
6. When preparing flourless egg “crepes,” always use a low cooking temperature. This will allow the thin layer of egg batter to set without overcooking.
7. For best results when cooking flourless egg “crepes,” briefly cover the skillet with a lid once the batter has been spread into a thin, uniform layer. This will help set the top, as well as the bottom, of your crepes. Doing so will make them easier to flip and give a more uniform appearance when finished.
8. When preparing a fresh fruit salad, consider what types of fruits you are adding, especially if you plan to refrigerate the mixture before serving. Add brightly colored fruits, such as strawberries, right before serving so their vibrant color doesn’t “bleed” onto the lighter colored ingredients.
9. Marsala is a Sicilian wine that is available in both sweet and dry varieties. A good rule of thumb is to use dry versions in savory dishes, such as our Chicken Marsala Soup. However, you can also use a sweeter version if that is what you happen to have on hand.
10. To satisfy your sweet tooth, whip up a batch of balsamic glaze to drizzle over fresh fruit or frozen treats instead of a sugar-filled chocolate sauce.
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