Do not refrigerate potatoes. The temperature in your cooler will
turn the potato starch into sugar. you will then have to store the
potatoes for up to two weeks at 50 degrees to convert the sugar
back to starch. Always store your potatoes in a dark, cool, dry
area with good air flow.
Roasting your meats fat side up will allow for continuous basting.
As the meat roasts the fat will run down the meat as it renders,
adding moisture and flavor.
Garlic’s flavor comes from sulfur compounds that are exposed when
the membranes of the individual cells are severed or broken and
come in contact with the air. So…understanding this we can assume
that a clove of garlic that is run through a garlic press or
smashed under your chefs knife will offer your dish a stronger
flavor then will garlic that has been sliced or quartered. A
roasted or simmered bulb will be even milder.
When beating eggs, it is always best to allow them to come to room
temperature first; 30-45 minutes will do it. If you add a little
water instead of milk, you will get more volume and a fluffier