Salt Lake magazine received these dining dos and don'ts from Maxine Turner of Cuisine Unlimited.
Do—If faced with overcooked pasta, drain the pasta well and lightly toss in olive oil or cooled melted butter. Be gentle to not tear the pasta. Sprinkle with Parmesan cheese.
Don’t—Boil pasta in a small pot or not enough water. Gummy pasta will surely result.
Do—Add a little olive oil to the boiling water. It will help to keep the noodles from sticking together.
Don’t—Rinse in cold water. All the nutrition will go right down the drain.
Do—To prevent dried out pasta, coat the entire pasta with sauce, brown butter or olive oil.
Don’t—Season pasta while boiling.
Testing for Aged Eggs
Do—Place egg in a bowl of water. If it floats, the egg is too old to use. If it stays submerged, it is fresh.
Don’t—Use eggs that are too old. The taste will be awful.
Do—Baking is a precise science. Measure accurately and combine ingredients in the order indicated in the recipe.
Do—Bring milk, eggs and butter to room temperature before using for batters such as cakes.
Don’t—Don’t mix on high speed until all ingredients in a batter are well mixed. Start low and increase speed as ingredients are blended.
Do—Use cold water and butter when making pie crust for a flaky result.
Don’t—Use a cold oven for baked items. Always preheat to the correct temperature.
Maxine Turner is the president of Cuisine Unlimited and contributes monthly blogs about food, catering, trends and more to saltlakemagazine.com.