Cooking Tips - Knowledge that beginning cooks need.

Seasoning Tips - Here is a list of all the basic seasonings that a college kid should keep in their pantry if they want to start cooking.

1. Seasoned Salt
2. Garlic Salt
3. Minced Garlic (keep in fridge)
4. Cajun Seasoning
5. Salt and Pepper
6. Crushed Red Peppers
7. Italian Seasoning

These are all great seasonings that can be used for many foods.  They will last you forever and make your food taste great.

Cutting Tips

Tony shows you guys how to cut some vegetables. It seems elementary but necessary none the less fellas.

General Cooking Tips - Prepare what you need before you start. It’s how the pros do it and it simplifies the process when you are scrambling to put it all together.

Basic Tips -

The #1 Tip. Wash as you go fellas. I’m telling you it will save you so much time.  Fill one half of a double sink or a separate waterproof tub with hot soapy water and drop in utensils as you use them. Food won't dry on the utensils and cleanup will be a breeze.

Have a place for everything. It's much easier to use a utensil or appliance, clean it and put it away when it has a home. I use foil as an example in my kitchen. I have a special drawer that is used just for foil, plastic wrap and parchment paper. Those items are always easy to find, and are put away after each use because they have a special home.

Identify spots in your kitchen that accumulate clutter and take a few minutes every day to clear those spots and place objects in their correct homes.

Try to end each day with a clean, empty kitchen sink. Run the dishwasher before you go to bed and unload it first thing in the morning.

A sponge is actually a great way to spread germs. I prefer using paper towels, discarding them after cleaning each surface, to totally prevent cross-contamination.

Grilling Tips -

Be sure your grill is hot enough before starting.

Grill meat and veggies about 4 inches from heat source and chicken about 6-8 inches away.

To add more flavor, try adding pre soaked chunks of natural hardwoods like Hickory.

Make sure grill is clean before cooking.

To prevent sticking, brush or spray a light coating of oil on grid.

If your grill has a top, close it to allow smoke to add it's flavor.

To keep poultry from drying out, grill with bone in and baste continuously.

Poultry dark meat takes longer than white meat so start it sooner.

Sear chicken on the skin side first.

Quick Fixes -

To quickly clean burned food on a pan, add some dish soap and 1/2" of water. Bring to a boil, then let the liquid cool in the pan. The burned food will be easy to remove.

When food spills over and burns on the oven floor, sprinkle a handful of salt on the mess. The smoke will be reduced and the spill easier to clean after the oven cools. You can add some cinnamon to the salt to help reduce odors.

Did you know that you use 20% of your utensils 80% of the time? Any tool or appliance which doesn't get used during a week of cooking should be cleaned and stored to save counter and cupboard space and cleaning time.

It's easier to clean a grill if you do it after each use. Also oil the grill rack before each use to make cleanup easier.

Tools of the Trade

8-10" Chef's knife - look for a strong blade that won't flex. A comfortable grip is nice too. Your ‘must have’ knife.

Plastic cutting board (two is ideal, for veggies and meats)

9x9" microwavable cooking dish with lid

Can opener

Scrubber brush for greasy, food covered dishes

Tongs

Spatula

Pan