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Someone mentioned putting oil in with the pasta and water to keep it from sticking, which is kind of a no-no, as the oil can prevent the sauce from sticking to the finished pasta as well.
Best tip for baking with chocolate (brownies especially) is to slightly under-bake and let the residual heat do the rest of the baking outside of the oven.
The rule of thumb is, if you can smell the chocolate in the kitchen, it's probably too late.
Similar to this... Save the water you drain away from cooking veggies to use when making gravy (from roasts or chicken). Gives it extra flavor.
A cleanup tip: After you've mashed potatoes, rinse the masher/beaters immediately, or else it will harden and be difficult to clean off. Works for anything you've made that's starchy.
Soaking anything you've cooked oatmeal in immediately is a necessity.
Location: Prescott Valley,az summer/east valley Az winter
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since you are retired I'm retired too. Had to learn to cook myself and I personally think I'm a better cook than she was. She still gets to clean the kitchen as I'm pretty lax.
Have everything chopped, pans ready--everything in reach when you are ready to start actually cooking. There's a reason pros do it that way. Mise en place
Never add oil to a cold pan.
Fatty foods need a lot more salt than non-fat foods. And fat is flavor.
Don't over season. Enjoy the taste/flavors of the food you are cooking
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