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Carolina Davis Kanut @kanubr.bsky.social · Sep 23

Make sure the handle of your sauté pan is turned away from you so you don’t hit it and knock it off the stove. It happens all the time

Carolina Davis Kanut @kanubr.bsky.social · Sep 23

Use good oil when cooking. Smell and taste it: If it doesn’t taste good alone, it won’t taste good in your food

Carolina Davis Kanut @kanubr.bsky.social · Sep 23

Cook with other people who want to learn or who know how to cook.
Laurent Gras

Carolina Davis Kanut @kanubr.bsky.social · Sep 23

Fry the eggs until browned around the edges; remove with the hot spatula

Carolina Davis Kanut @kanubr.bsky.social · Sep 23

Heat a metal spatula in a skillet with hot olive oil.

Carolina Davis Kanut @kanubr.bsky.social · Sep 23

Want to know if your oil is hot enough for frying? Here’s a tip: Stick a wooden skewer or spoon in the oil. If bubbles form around the wood, then you are good to go.

Carolina Davis Kanut @kanubr.bsky.social · Sep 22

Prolong the lifespan of greens by wrapping them loosely in a damp paper towel and placing in a resealable plastic bag. That local arugula will last about four days longer

Carolina Davis Kanut @kanubr.bsky.social · Sep 22

Keep flavored vinegars near the stove so you won’t always reach for the salt. Acid enhances flavor.

Carolina Davis Kanut @kanubr.bsky.social · Sep 22

Don’t be too hard on yourself — mistakes make some of the best recipes! Keep it simple

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Carolina Davis Kanut @kanubr.bsky.social · Sep 22

Always buy the freshest garlic you can find; the fresher it is, the sweeter it will be. The best garlic has firm tissue-like skin and should not be bruised, sprouted, soft or shriveled. If you find cloves that have green shoots, discard the shoots — they will only add bitterness

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Carolina Davis Kanut @kanubr.bsky.social · Sep 22

Clean as you go. (Dorky, but I swear it really helps.)
Rick Bayless

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Carolina Davis Kanut @kanubr.bsky.social · Sep 22

Shoes off, music on, favorite beverage in hand — enjoy your time in the kitchen

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Carolina Davis Kanut @kanubr.bsky.social · Sep 22

hello

Carolina Davis Kanut @kanubr.bsky.social · Sep 21

Don’t go to the store with a shopping list. Go to the store, see what ingredients look good and then make your list

Carolina Davis Kanut @kanubr.bsky.social · Sep 21

When grinding your own beef for burgers, grind in some bacon.

Carolina Davis Kanut @kanubr.bsky.social · Sep 21

Season fish simply and cook it with respect. The flavor of the fish is what you want. When it comes off the grill or out of the oven or pan, finish it with a little squeeze of fresh lemon juice. Always. There is just something about lemon and fish that is heavenly

Carolina Davis Kanut @kanubr.bsky.social · Sep 21

Taste what you make before you serve it. I’m amazed that people will follow a recipe but not taste the dish to see if it needs more salt, pepper or spice

Carolina Davis Kanut @kanubr.bsky.social · Sep 21

Add cheese rinds to vegetable or meat broths for another dimension of flavor

Carolina Davis Kanut @kanubr.bsky.social · Sep 21

Invest in a bottle of high-quality olive oil. Just a small drizzle can really bring out the flavor of pizza, mozzarella, pasta, fish and meat

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Carolina Davis Kanut @kanubr.bsky.social · Sep 21

Smash garlic cloves inside a resealable plastic bag with the back of a knife. That way, your cutting board and knife won’t smell

Carolina Davis Kanut @kanubr.bsky.social · Sep 21

To cut pancetta or bacon into lardons, put in the freezer for 15 minutes. This will firm up the meat and make it easier to cut

Carolina Davis Kanut @kanubr.bsky.social · Sep 21

A cast iron pan is a valuable kitchen ally. It offers an even cooking surface and is a breeze to clean

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Carolina Davis Kanut @kanubr.bsky.social · Sep 21

When you’re going to sauté garlic, slice it rather than mincing it — it’s less likely to burn that way

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Carolina Davis Kanut @kanubr.bsky.social · Sep 21

For safety, put a wine cork on the tip of a knife before putting the knife in a drawer

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Carolina Davis Kanut @kanubr.bsky.social · Sep 21

Do not use oil in the water when boiling pasta: It will keep the sauce from sticking to the cooked pasta

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