Rachael Ray's 7 Best Cooking Tips
Photo By: Dzmitry Belski 2006
©2008 Sharon Day
Photo By: Vadym Boyshenko
Photo By: Scott Gries ©2015, Television Food Network, G.P. All Rights Reserved.
Tested and True
She’s given fans 30-minute meals, killer sammies and, of course, “EVOO.” Now the queen of weeknight cooking is dishing up a few more kitchen essentials for kids and grown-ups alike. Read on for her best shortcuts.
Squeeze Up to Save Seeds
Adding fresh lemon juice to a recipe? Squeeze the lemon cut-side up so the seeds don’t fall into your food.
Measure spices into your hand, instead of over your mixing bowl or pan. That way, you’ll never have to fish anything out if you make a mistake.
Eliminate Seafood Stink
After cooking fish, get that stinky smell out with a bit of booze: While the pan is still hot, douse it with a splash of dry vermouth and swirl it around. (Caution: It may flame.)
Cut down soaking time for dry beans by pouring boiling water over them first. Let stand for 1 hour, rinse, then proceed with your recipe.
Shinier Salad Dressing
For glossier homemade salad dressing, add an egg yolk while whisking (if you’re OK with consuming raw egg). It’ll add a nice luster and make the dressing a bit richer in flavor.
Caesar Salad 2.0
Add some oomph to Caesar salad by swapping romaine lettuce for wilted kale (stem and coarsely chop the kale, drop it in boiling salted water for a few seconds, then pat dry before using). Another flavor booster: Rub the inside of the salad bowl with garlic.
Create the quickest tomato sauce ever: Saute a handful of diced onion and a few cloves of garlic in EVOO with salt and pepper until softened. Add a small carton of washed grape tomatoes, put the lid on the pan, then let everything cook down on the stovetop for about 20 minutes, until the tomatoes burst. Toss with pasta or serve over fish.
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