Tips & Ticks from the Pros

Mise en place (MEEZ ahn plahs) is a French culinary term meaning "everything in its place," referring to the practice of preparing and organizing all ingredients, tools, and equipment before cooking begins,

Basically, do the hard first. Read, gather, measure and prep.

It’s like taping off a room before painting. Its hard but it makes to process easier and flawless.

Do it. You won’t be sorry.

Flexible, expert advice when you need it. Book hourly support across a range of topics—from planning to problem-solving. This focused consultation will help clarify your goals, map out next steps, and identify opportunities for growth.

Flexible, expert advice when you need it. Book hourly support across a range of topics—from planning to problem-solving. This focused consultation will help clarify your goals, map out next steps, and identify opportunities for growth.

A classic oil-to-vinegar ratio is 3-to-1; for instance, this recipe calls for 1/4 cup vinegar to 3/4 cup olive oil for a recipe that makes 1 cup. But slightly less oil for a tangier dressing is common and preferable in some instances, especially with richer foods (think avocado or cheese) or strongly flavored greens or vegetables (like kale or asparagus). If you think you’d like a tangier dressing, try a 2-to-1 ratio to begin with; mix and taste, then whisk in a bit more oil if you think it’s too strong. For a milder dressing for delicate foods, you can follow a 4-to-1 ratio, adding a bit more vinegar if needed.

-Food Network

For perfectly cooked hard-boiled eggs, bring a pot of water to a boil and carefully lower the eggs into the water. Reduce the heat and simmer (the shells will crack if they bang against each other) for exactly 10 minutes. Remove the eggs, run under cool water, and peel.

-Ina Garten

A pinch is the smallest amount, typically what you can hold between your thumb and forefinger (about 1/16 tsp), while a dash is slightly more, about double a pinch, what you can hold between your thumb with forefinger and middle finger (around 1/8 tsp).

1/3 dry to 1 fresh herb ratio 

Dry needs a longer cook/set to get the flavor out of the herb

—Billy Parisi