To Avoid Burning Foods
-- ----- ------- -----
- Don't multi-task.  When cooking, just cook!


Boiling Water
------- -----
- A pot covered with a lid will always boil faster than one without
  (-- because the upper end of the Maxwell-Boltzmann distribution
  doesn't escape; see
  http://en.wikipedia.org/wiki/Maxwell%E2%80%93Boltzmann_statistics).


Butter
------
- Cook with unsalted -- and not salted -- butter (you can always add
  salt later).

- Margarine unsatisfactorily breaks down when melted, resulting in
  water and oil.


Carbonated Drinks
---------- ------
- After opening, evacuate as much air from the plastic bottle as
  practicable and tightly seal its cap (-- see
  http://en.wikipedia.org/wiki/Partial_pressure).


Frying
------
- Use butter with oil to brown.  (Oil by itself doesn't effectively
  brown, while (unclarified) butter can burn.)

- Fry firm tofu (there are a variety of consistencies).

- In some cases, to avoid spillage, it's better to fry in a pot
  instead of a pan (e.g., browning battered tofu cubes).


Pasta
-----
- Cooking: in boiling water, add salt but _not_ oil.  The reason for
  the former is to provide taste (and accentuate the flavor of
  sauces), while the latter, whose "function" is to prevent the pasta
  from sticking together, is unnecessary as long as the pasta is being
  semi-continuously stirred during the first few minutes of cooking.

- While boiling pasta, pay attention to boiling rate -- you may have
  to turn the heat down (which requires more attention on electric
  stoves).

- To determine if the pasta is ready, extract and taste a strand or
  piece (-- avoid under- or overcooking pasta; al dente is best).

- Once cooked: Serve _immediately_ (unless you add butter or oil after
  cooking; I prefer to simply add the sauce and eat promptly).

- How much: Cook entire 1 lb. package (-- it's better to have more
  than less; pre-cooked pasta can also be refrigerated or frozen).


Protein Tip
------- ---
- Tilapia fillets are economical, boneless, and fry well (-- note that
  some fish disintegrate when stir-fried).


Thinning Eggs
-------- ----
- There is a (religous) debate about whether to thin eggs with water
  or milk for batters, omelettes, etc.  I thin with milk.


Cheese Grater
------ ------
- We use

    http://www.amazon.com/Sided-Stainless-Steel-Grater-Sveico/dp/B002UF7970

  which is easier on the hands than this flat grater:

    http://www.amazon.com/Roscan-Deluxe-Stainless-Steel-Grater/dp/B000KKI49Y


Stoves: Gas versus Electric
------- --- ------ --------
- Given a choice, choose gas, which provides instant on and off heat.

- Because gas burners can be substantially hotter than electric
  burners, you may have to _slightly_ offset your pots and pans to
  avoid being scorched.


Electric Chopper
-------- -------
- We had

    http://www.amazon.com/Black-Decker-HC21K-One-Touch-Chopper/dp/B000NJBYWG

  but it was both fragile (-- the plastic lid broke with normal usage)
  and had limited capacity (1.5 cups).  We now use

    http://www.amazon.com/Black-Decker-EHC650-2-Speed-Chopper/dp/B00005MF97

  which is sturdier and larger (3 cup capacity).


What Doesn't Work
---- ------- ----
- Acid-protein/gelatin break-down:

  - Fresh pineapples in Jello (see
    http://www.accessexcellence.org/AE/ATG/data/released/0271-RandyllWarehime/) 
  - Tomatoes in omelets


Re-Heating
----------
- Pizza is best reheated in a conventional oven; microwaving makes it
  soggy.

- Sugar-based foods heat (too) quicky in a microwave oven (e.g.,
  walnut prawns); plan accordingly.

- Butter-based foods heat quickly in a microware oven.

- Use glass containers in microwave ovens; avoid styrofoam and
  plastics.  Use glass or paper plates as covers while microwaving.

- Refrigerated pasta can be microwaved in a covered container;
  alternatively, boil water and pour onto pasta in a colander,
  stirring gently.  (The trick is to re-heat, but not cook, the food.)


Vegetables
----------
- When cooking, don't overcook -- keeping the vegetables al dente
  preserves nutritional values, color, texture, and taste.

- When cooking ingredients with differing cooking requirements, cook
  in stages.  (For example, because aspargus stems take longer to
  cook/fry than aspargus tips, first cook the former and then add the
  latter later.)