Cook by the book: Recession puts novice cooks in kitchen

0 Comments | Deseret News (Salt Lake City), Jun 24, 2009 | by Compiled by Valerie Phillips Deseret News

His Web site also has a blog where he takes cooking questions and talks technique.

"All I really want is to teach cooking. If the book goes big, great, but I still get to do what I love every day."

Tips from "First-Timer's Cookbook":

If you wrap potatoes in foil to bake, they sometimes explode. So poke holes in the potato before baking, to let off the steam that builds up inside.

Pasta is cooked at such high temperatures that it continues to cook while it cools down. This is called "carry-over" cooking time. To keep it from overcooking and sticking, drain off all the hot water, and "shock" it by running cold water over it. Then toss it with a little oil (about 1 teaspoon per serving).

"Carry-over" cooking also happens with vegetables, so "shocking" them with cold water right after cooking helps them retain their bright colors.

Often when grilling or broiling, the outside burns while the inside is raw. Most professional kitchens put the meat on the grill long enough to get grill marks and flavor, then finish the cooking in the oven to the proper temperature.

To store cut-up lettuce, press out the excess moisture with a paper towel, then place in a zip-locking plastic bag and remove any excess air.

A general rule for cooking vegetables: the softer than vegetable is, the quicker it's going to cook, regardless of the cooking method.

To make "sticky" rice, use the same portions for making regular rice (two cups of water to every one cup for rice) and stir the rice and water while it's cooking.

E-mail: vphillips@desnews.com