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Tip number 16: Know your stove!

Not all stoves are equivalent! Your "medium" may be equivalent to another's "high." For instance, a lot of recipes use the "Medium heat" burner. But that can be too high if your sauteing garlic and don't want it to burn. It's better to err toward the lower setting.



Read all 22 tips.

1 - The Practical Cook
2 - Choosing a pot
3 - No cheese on seafood please!
4 - Use A Pasta Pot for Pasta
5 - If rushed, prepare your ingredients in advance.
6 - Mark perishable ingredients
7 - Stoves and Ovens
8 - Eating well with no guilt!
9 - Beware cooking wine!
10 - A good cook should control the salt and spices!
11 - Get a Black Pepper Mill
12 - The difference between white, black and red pepper
13 - An easier way to pound your meats and poultry
14 - Cut down on the splatters as you fry or saute
15 - Make your salt and pepper your "right -hand" aid
16 - Know your stove!
17 - Cooking with onions and garlic
18 - Sauteing whole garlic
19 - Frying high fat meats
20 - Save those Parmesan cheese rinds!
21 - Shake That Can!
22 - Frying fish is not hard