As a chef, it’s only natural for the folks I meet to ask me cooking questions. A lot of the same questions come up time and time again, but I’m always happy to help people who share my passion for food. Whether you’re manning the grill or cooking up a storm in the kitchen, here are some basic DOs and DON’Ts to help make your next meal a little easier to prepare.
Do defrost chicken for 2 to 3 days, depending on the temperature of your fridge (cooler temps in the fridge will require a longer thaw time but a slightly warmer fridge will shorten thawing.) Once chicken is thawed, be sure to cook it within a day or so. Just don’t re-freeze raw chicken.
Don’t freeze cheese. It greatly reduces the moisture content.
Don’t skip the baking powder when baking! Even though most recipes call for a small amount, it's a key ingredient that helps with leavening.
Do use baking soda to absorb odors in your fridge. The smell of leftovers can sometimes leave your fridge a little “ripe,” but this trusted trick does wonders.
Do rub or brush the grates of your grill with vegetable oil before you cook anything on the surface. The oil will help season your grill, and it keeps things from sticking to the grate which helps make clean-up a breeze.
Do wait until you can flip fish on the grill. If your filet doesn’t budge from the grill when you try to lift it with a utensil, it needs a little more time to cook. It’ll flip when it’s ready.
Do let the flames go out and then cook over the hot coals when using a charcoal grill.
Do wait until your food is almost done before brushing on the BBQ sauce. This helps avoid burning, which can happen when sugar or honey in the sauce gets too hot.
Don’t fire up the grill without a cooking thermometer on hand! You’ll know chicken is done when your thermometer reads 165 degrees Fahrenheit in the middle. Rare steak should hit 110 degrees. Medium rare should be 120 and medium should be between 130 to 140. Medium well should get to 160 degrees.
Do grill chicken for 5 to 7 minutes on each side (or until a thermometer reaches 165 degrees Fahrenheit when placed in the center of the filet.)
BONUS! Jay’s sure-fire way to prepare perfect, hard-boiled eggs:
Start by placing uncooked eggs in a pot of cold water and let the water come to a boil. Once it’s boiling, cook the eggs for 12 minutes. Carefully remove them from the hot water and then transfer them to a bowl of cold water until cool for easy peeling. If left unpeeled, hard-boiled eggs will stay fresh for up to 5 days in the refrigerator.
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