Technique

Don't crowd your pan when frying foods. And don't turn the food until it is cooked thoroughly on one side.

Fry meat, chicken, sea food, and vegetables on high heat so they don't lose their juices and flavor.

Blind bake tart bases to have an even raised crust and make it less soggy when adding fillings.

Let hot roasted vegetables cool in a plastic bag. They will be easier to peel.

Cook sauces long enough to get maximum moisture out for longer shelf life.

Sweat and drain eggplants and zucchini to remove extra water and bitterness.

When boiling potatoes, add a few drops of lemon to preserve their white color.

When making batter, fold the ingredients don't stir.

Use the back of your knife to scrape food off the cutting board.