CULINARY SCHOOL OF THE ROCKIES COOKING TIPS
Cooking Tips
Five Basic Rules of Sautéing
Salad Tips
Blanching Vegetables
Rice
Grilling Fish
Mashed Potatoes
Caramelizing Sugar
Resting Proteins
Poaching
Omelets
Five Basic Rules of Sautéing
- Dry whatever is to be sautéed before putting it into the pan. No steaming.
- Make sure the pan is very hot over medium high to high heat.
- Lubricate the pan lightly with fat — canola oil or clarified butter.
- Never crowd the pan. Crowding causes steaming. Also don't use a pan that is too large or the fat and juices will burn.
- Never cover the pan or, once again, the protein (or vegetable) will be steamed.
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Salad Tips
- Greens need to be completely dry before adding dressing.
- When adding vinegar and oil to a salad, always add the vinegar before the oil. Then toss. If the oil is added first, it coats the greens and the vinegar will not be absorbed.
- The classic ratio of acid (vinegar, lemon, etc.) to oil is 1:3.
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Blanching Vegetables
- Place small amount of vegetables at a time in large amount of highly salted water that has come to a rolling boil.
- Drain and put immediately into ice water. This is called "refreshing" or "shocking". It stops the cooking process and preserves the color and texture.
- Blanched veggies can be reheated briefly in a hot sauté pan with a little olive oil just before serving.
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Rice
A great way to cook rice (among several) is to cook it just like you would pasta - in a large pan with lots of boiling salted water and no lid. Keep the water boiling, stirring at the beginning once or twice. 15 minutes for white or basmati, 25 - 30 minutes for brown. Watch the timer. Check for doneness. Drain just like you would pasta.
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Grilling Fish
The best fish for grilling are firm fleshed fish, such as swordfish, grouper, mahi mahi, albacore or yellow fin tuna, salmon, halibut, sea bass or any other firm fish - do not use flaky fish such as flounder, tilapia, cod or sole.
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Mashed Potatoes
For smooth, creamy mashed potatoes, put hot tender potatoes through a ricer, then toss with hot milk or cream and softened butter. Season with salt and pepper and enjoy. Never put cooked potatoes in a food processor — it just makes paste.
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Caramelizing Sugar
When caramelizing sugar, be sure to have a very clean, dry pot (dry it with paper towels), and don't stir once the water and sugar have started to boil. You can also add a bit of lemon juice or cream of tartar to prevent crystallization.
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Resting Proteins
Always let meat or poultry "rest" for at least 10 minutes (up to an hour for a roast or turkey). This allows the liquid to migrate back into the tissues and makes meat or poultry juicier and more flavorful. The protein will continue to "cook" while resting, up to 5 - 10 degrees Fahrenheit.
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Poaching
Poaching means to cook very slowly in liquid over low heat until tender. Add a bit of sugar and liqueur to the poaching liquid for extra flavor and tenderness. Poached fruit is wonderful over ice cream or pound cake.
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Omelets
To make tender and delicious omelets, add 1-teaspoon water (no milk) for every egg. Season and whisk only long enough to blend eggs. Over-mixing leads to tough omelets.
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The Well Stocked Kitchen
Printable list 
10" Frying Pan
2 qt. Sauce Pan with lid
3 qt. Sauté Pan with lid
3 qt. Casserole with lid
6 qt. Stock Pot with lid
8 - 10" Chef's Knife
8" Bread Knife
6" Flexible Boning Knife
3 - 4" Paring Knife
Sharpening Steel
Vegetable Peeler
Zester
Grater
Cheese Slicer
Spatula
Slotted Spoon
Serving Spoon
Pasta Fork
Serving Fork
Soup Ladle
Tongs
Wire Whisks
Wooden Spoons
Rubber Spatula
Bottle Opener
Salad Spinner
Garlic Press
Pepper Mill
16 qt. Stock Pot
Round French Oven
Large Roaster
Pate Terrine
Oval Casserole with lid
Mixing Bowl Set
Utensil Holder
Ramekins
Blender
Hand Mixer
Electronic Digital Scale
Apron
Oven Mitts
Dishtowels
9 X 13 Baking Dish
Sheet Pan
Cake Pan
Insulated Non-Stick Cookie Sheet
9" Pie Pan
8" Spring Form Pan
Muffin Pan
Bread Pan
Silicone Baking Mat
Ring Molds
Rolling Pin
Pastry Scraper
Cooling Rack
Books:
Food Lover's Companion
The All New Joy of Cooking
The New Basics Cookbook
The New Making of a Cook, Madeleine Kamman
Vegetables, James Peterson
Baking with Julia
Magazines:
Fine Cooking
Food & Wine
Cooks Illustrated
Saveur
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The Well Stocked Pantry
Printable list
Canned Goods:
Artichoke Hearts
Beans (cannellini, pinto beans, chickpeas, black beans, kidney beans)
Low salt or unsalted Hain's or Swanson's chicken, beef & vegetable broth
Italian plum tomatoes with and without basil
Coconut milk
Flour & Grains: (Store all in air tight containers)
Yellow corn meal
All-purpose, unbleached flour
Whole-wheat flour
Rice Flour
Couscous
Quinoa
Kasha (buckwheat groats)
Rolled Oats
Pasta & Rice:
Angel hair
Fettuccine
Spaghetti
Bow tie pasta
Linguine
Orzo
Macaroni
Fusili
Penne pasta
Basmati rice
Jasmine rice
Arborio rice
Wild & brown rice
Oil & Vinegar:
Extra virgin olive oil (one for cooking, good one for drizzling)
Safflower & Canola oil
Peanut oil (browns well, but be careful of allergies)
Red wine vinegar
Spanish sherry wine
Rice wine vinegar
Balsamic vinegar
Champagne vinegar
Raspberry wine vinegar
Wine & Spirits:
Vermouth
Cognac
Cointreau
Grand Marnier
Crème de Cassis
Vodka
Gin
Madeira
Marsala
Rum
Port
Dry sherry
Red and white table wines for drinking
Dried Herbs & Spices:
Imported bay leaves
Thyme
Rosemary
Oregano
Marjoram
Sage
Saffron
Ground Cumin
Cumin seeds
Cardamom
Coriander
Fennel seeds
Ground cinnamon
Cinnamon sticks
Allspice (ground & whole)
Ground ginger
Whole nutmeg
Juniper berries
Dried red-pepper flakes
Curry powder
Turmeric
Mustard powder & seeds
Salt & Pepper:
Kosher and/or sea salt
Peppercorns (assortment of black, white, green & pink)
Cayenne Pepper
Dried Fruit:
Apricots
Raisins
Prunes
Currants
Apples
Vegetables:
Onions (red, white and yellow)
Shallots
Garlic
Potatoes (red, Yukon gold and russet)
Fresh ginger
Dried Vegetables:
Sun-dried tomatoes (use the dry-packet type, rather than those packed in oil)
Dried mushrooms (porcine, morels, chanterelles, shitakes)
Asian Sauces:
Soy sauce
Oyster sauce
Plum sauce
Hoisin sauce
Chili sauce
Thai fish sauce
REFRIGERATOR STORAGE
(Shelf life: 1 week - 6 mos.)
Miscellaneous:
Dijon style and whole grain mustards
Capers (nonpareil or smallest type you can find)
Creamy horseradish
Toasted sesame, walnut and peanut oils
Nicoise, Kalamata and green olives
Hungarian paprika (sweet or hot - will keep up to six months stored in covered jar)
Tabasco sauce
Vegetables:
Carrots
Cabbage
Winter squash
Fennel
Endive
Nuts and Seeds: (Can be stored in freezer for longer life)
Pine nuts
Walnuts
Almonds
Hazelnuts
Peanuts
Sesame seeds
Salsas
Good quality salsas are great for last minute dishes and for company.
Cheeses:
Cream cheese
Goat cheese
Sharp cheddar
Mozzarella for pizza
Italian Reggiano Parmigiano (in large chunks in tightly sealed plastic bags)
FREEZER STORAGE
Juices:
Orange
Grapefruit
Grape
Cranberry
Fruits:
Raspberries
Blackberries
Cranberries
Blueberries
Mangoes
Strawberries
Miscellaneous:
Chicken bones and scraps
Raw bones and pieces are great for making stock
Homemade Stocks
Chicken, beef, vegetable
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