Dry meats and vegetables before cooking them
It’s hard to brown chicken if you place it in the pan wet.
Keep vegetable scraps and meat bones
Put a bag in the freezer for all your onion skins, carrot peels, chicken bones, and celery tops. When it’s full, make soup stock.
When baking, be sure not to overmix the batter
Whether it’s cake, muffins, or biscuits, most wheat flour-based baked goods that aren’t yeasted need to be mixed just until all the flour is incorporated. Any more and the final result will be more dense and chewy than desired.
Use unsalted butter for recipes
Unsalted butter gives you full control over the sodium content of your food. In baking, it’s important to remember that various butter brands have different amounts of salt and moisture, so unsalted is the best bet for consistent products.
When whipping egg whites, clean the bowl well
Any residual oil can prevent egg whites from whipping into stiff peaks, no matter how long you whip them for. For added insurance, wash the bowl in hot water, dry it, then wipe it down with lemon juice.