81. 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.
Hugh Acheson
Five & Ten, Athens, GA
82. 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.
Aaron McCargo, Jr.
Big Daddy’s House
83. When a recipe calls for zest, instead of grating it into a separate container or onto parchment paper, hold the zester over the mixing bowl and zest directly onto the butter or cream. The aromatic citrus oils that are sprayed into the bowl will give the dessert a zesty finish.
Pichet Ong
Spot Dessert Bar, New York City
84. Use good oil when cooking. Smell and taste it: If it doesn't taste good alone, it won't taste good in your food.
Michelle Bernstein
Michy's and Sra. Martinez, Miami
85. Cook with other people who want to learn or who know how to cook.
Laurent Gras
New York City
86. Cook more often. Don’t study; just cook.
Masaharu Morimoto
Iron Chef America
87. 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.
Jonathan Waxman
Barbuto, New York City
88. Don't dress the salad when having a big party. Leave it on the side and let the people do it themselves. I've had too many soggy salads because of this.
Marc Forgione
Iron Chef America
89. For crispy fish skin, rest the fish on paper towels skin-side down for a few minutes before cooking (the towels absorb moisture). Then sauté skin-side down over medium heat in oil and butter. Flip over for the last few minutes of cooking.
Govind Armstrong
8 oz. Burger Bar, Los Angeles and Miami
90. When cooking eggplant, I like to use the long, skinny, purple Japanese kind because you don't have to salt it to pull out the bitter liquid like you do with the larger Italian variety.
Andrew Carmellini
Locanda Verde and The Dutch, New York City
