Cooking Techniques

Sautéing: When sautéing in oil start by gently placing the food in the side of the pan closest to you, so that the food will fall away from you, and the oil, if it splatters, will splatter away from you.

Frying: Salting food before frying increases the amount of water on the surface of the item to be fried. Excess moisture on the surface of food will make the oil spatter.

Cooking: When cooking large quantities of vegetables it is advisable to change the water used to cook them frequently. Vegetables leech acid and increase the acidity of the blanching liquid. Acid turns green vegetables a less brilliant shade of green.