Tips - Chow Time
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Get It Together

Get It Together

It doesn’t matter what it is that you’re making, you need to have all the ingredients in the recipe measured, cut, and prepared for cooking before you start. Organization is almost half the battle when executing a recipe, so always remember to prep before you cook.
Don't Turn It Yet

Don't Turn It Yet

If you ever flip a steak, chicken breast, fish filet, etc more that once, you’ve made a mistake. Too many people try to flip something before its ready to be flipped. The idea is that once the protein has formed the brown, crispy crust, it will release from the pan making it easy for you to flip (if your pan is the correct temperature).
Let It Cook

Let It Cook

There is always that person that wants to eat at this very moment, so they throw everything together in a pan and once it’s all incorporated, they call it done. Take gravy for example, you’re not done once it boils, you need to let it simmer and develop flavor. As a general rule, the longer it cooks, the better it is. So chill out and wait a minute, you’ll be glad you let it cook.
Mom Was Right

Mom Was Right

As it turns out, doing your dishes is a good thing. Having a workspace cluttered with dirty dishes makes it really hard to concentrate on the recipe, so do as many dishes as you can with the down moments. It will make you a much better cook.
Is It Hot Enough?

Is It Hot Enough?

Whether you are grilling, or sautéing it is important that you have the oil/grill at the correct temperature before you put anything in/on it. It really messes up your cooking times and the texture of whatever you’re cooking. You should be looking for your oil to be lightly smoking to start searing.
Keep Them Sharp

Keep Them Sharp

Using a sharp knife is crucial. Not only does it make cutting things quicker and more precise, but also accidents from a sharp blade heal quicker. So spend the ten dollars, and go down to Ambrosi Bros on Main Street and sharpen them up.