This page provides tips on preparing your foods enabling you to pull together your culinary gems quickly, easily and safely.

Put together a weekly menu if possible. Doing so helps to ensure that you’ve got the appropriate ingredients on hand, can sequence the order in which you prepare and cook the daily recipes, and literally save you a few bucks at the grocery.

Store your spices, condiments and herbs in airtight containers and keep away from direct sunlight. This minimizes formation of moisture, keeps them fresher for a longer period, and makes them readily identifiable. Remember, if any of them are older than one year, it’s best to replenish.

When peeling and/or slicing potatoes or apples, insert the prepared item into a bowl of cold water to keep them from discoloring. We add a splash of lemon juice.

When boiling sweet corn, add sugar to the water instead of salt. Salt toughens the corn.

To prevent the process of peeling or cutting onions from becoming a crying session, chill the onion before processing by putting in the refrigerator for awhile and/or soaking in ice water. A good way to neutralize the smell which inherently covers your hands is to rub a piece of stainless steel between your hands after the peeling/chopping operation.

When purchasing fish, insist on examining it closely. Ensure that its eyes are clear and bright. Smell [yes, your grocer or fish monger will let you] the fish, especially around the gills. If it smells like fish, don’t buy it, because it has already started to decompose. Fresh fish should have a clean, sea-breeze type of smell.

Marinating meat or fish is an excellent way of adding flavor and tenderizing the item.  When finished with the marinade, dispose of it. Don’t consume it unless it has been cooked vigorously or simply used as a baste during food cooking.

To slice meats into thin strips, for stir-fry dishes for example, partially freeze the meat so it will slice more easily.

Keep your work area and tools clean, especially when working with meats, poultry, and fish. Wash your hands, the preparation area and utensils prior to beginning and after handling food items. Nothing can spoil an otherwise lovely dish more quickly than cross-contamination and unsanitary preparation. [Emeril says to even wash the car that you brought the poultry home in!]

Test Eggs For Freshness

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