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Nothing is more frustrating than trying to cook a delicious meal and having it stick to the bottom of the pan. A well season or cured pan will make cooking more fun, easier to clean and create better tasting food. There is a saying in the restaurant business; Hot pan – Cold oil. Meaning never put the oil in a cold pan and then heat it up. By heating the pan first and then adding the oil, then immediately the food, you’ll have much less sticking. Furthermore if you season the pan when you first purchase it, you will have even better results.

Curing by metal types

Stainless Steel – Unfortunately stainless steel cannot be seasoned because of the hardness of the metal. A matter of fact I don’t know of a single restaurant which uses stainless steel pan. They are great for storing food because the food won’t react with the metal, but horrible for cooking. My advice is just stay away from them altogether.

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Sure to please the eye and palate, a whole, roasted, boneless chicken, filled with a favorite stuffing or not, is ideal for easy no-fuss carving right at the table. Boning a whole chicken, or other poultry, is not difficult, once you’ve learned the steps involved, and have a basic idea of its bone structure.

The benefits to doing your own boning are many. With fewer hands on the product, there is less likelihood of any food-borne illness to develop. The less time the product spends waiting to be processed before it gets to you, the better guarantee of its freshness. It is much more economical to buy a whole chicken, with the added benefit of getting all those bones to make your own stock. Last but not least, finding a butcher to bone a whole chicken is difficult if not impossible. 

STEP 1:

Place the chicken, breast side up, on a clean cutting surface. Stretch out each wing flat against the board by pulling the tip. With a boning knife, cut off the wing tip and next joint, leaving the largest wing bone still attached. 

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A lot of the times we mean to get in there and finally organize the kitchen, but once things get out of control the job can seem so daunting and you just don’t know where to start. These top 10 kitchen organizing tips will help make your kitchen pleasant and welcoming.

The best way to start a big task is to start small and think of one thing at a time. If you think of everything you need to do you may just never do it!

Here are some easy kitchen organizing tips:

Mentally Prepare – Look in your kitchen and make a mental note of what belongs in there, what can be put away, what you don’t need anymore, etc.

Organize Kitchen Cabinets - Take everything out of your kitchen cabinets, clean, and place them back into different categories such as glasses, plates, baking trays and so on. If your cabinets are organized you will save a lot of time during cooking.

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Microwave ovens can play an important role at mealtime, but special care must be taken when cooking or reheating meat, poultry, fish, and eggs to make sure they are prepared safely. Microwave ovens can cook unevenly and leave “cold spots,” where harmful bacteria can survive. For this reason, it is important to use the following safe microwaving tips to prevent food-borne illness.

Microwave Cooking

1. Arrange food items evenly in a covered dish and add some liquid if needed. Cover the dish with a lid or plastic wrap; loosen or vent the lid or wrap to let steam escape.

2. Large cuts of meat should be cooked on medium power (50%) for longer periods. This allows heat to reach the center without overcooking outer areas.

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