Don’t forget about the bread loaf ends

Bread courtesy of seksuwat @ Freedigitalphotos.netWhen most people grab a slice of bread, they don’t reach for the ends.  That’s a shame because the ends are edible and very good.  If you’re not convinced and refuse to eat them, don’t throw them away.  There’s lots of stuff you can do with the ends.  For example, give them to the birds or make fresh bread crumbs.  Click to see what else you can do with bread loaf ends.

Image courtesy of seksuwat @ Freedigitalphotos.net

Cut down on fat with nonstick pans

Nonstick pan courtesy of Stoonn @ Freedigitalphotos.netI rarely use oil when cooking with nonstick pans because you don’t need to, and less oil means less fat.  Foods like pancakes, meats, vegetables and omelets cook great in these pans without oil.  Just remember to take care of them by using non-metal utensils and cleaning them with nonabrasive cloths and sponges because there’s nothing worse than a nonstick pan that’s scratched up.

Image courtesy of Stoonn @ Freedigitalphotos.net

Save money with electric mixer attachments

Mixer attachments courtesy of John Kasawa @ Freedigitalphotos.netThe holidays are over, but you can still get mileage out of these tools.  The egg beaters and whisk attachments that come with your electric mixer are great for baking and everyday uses like stirring soups, sauces and gravies.  I use mine all the time.

Image courtesy of John Kasawa @ Freedigitalphotos.net

The best steak to grill is Ribeye!

It’s great because it holds up really well on the grill, and it has lots of marbling which means BIG flavor.  Marbling is the little flecks of fat in the meat that look like white veins.  That fat makes the meat tender and juicy.  You can get even more flavor out of your ribeye if you stack the steaks on top of each other when they are almost done cooking, so as the fat and juices ooze out, they’ll drip down the steaks, giving you more flavor. — Chef “Tee” Terrell Danley

Don’t throw away moldy berries!

Berries image courtesy of Ambro @ FreeDigitalPhotos.netThe mold means the berries are really ripe and sweet, so don’t freak out when you see the green, fuzzy stuff starting to grow.  Boil the berries with mold (about 1 cup berries with ½ cup water, sugar to taste and little lemon juice) to make a fruit sauce for pancakes, French toast, cake, ice cream, etc.  If you don’t want to boil them right away, just put them in an airtight container or plastic bag and store them in the freezer for up to six months.  Don’t worry about the mold because it will rise to the top of the pot while boiling.  Then you just skim off the mold and throw it away. — Chef “Tee” Terrell Danley

*Image courtesy of Ambro at FreeDigitalPhotos.net

Smoked salmon trim will save you money

Smoked salmon image courtesy of Vichaya Kiatying-Angsulee @ FreeDigitalPhotos.netSmoked salmon is very expensive.  That’s why I always buy the salmon trim instead.  The trim is the part of the salmon that’s not considered the prime part of the fish (usually the tail and leftover trimmings), but it tastes good and it costs less (typically $7 a pound versus $10-to-$15 a pound for the sliced smoked salmon). — Chef “Tee” Terrell Danley

*Image courtesy of Vichaya Kiatying-Angsulee at FreeDigitalPhotos.net

Sticky, stinky garlic is best!

Garlic image courtesy of Michelle Meiklejohn @ FreeDigitalPhotos.netThe stickier and stinkier the better because when garlic is ripe, it releases its natural sugars and odor which means great flavor but unfortunately an awful smell.  Just pinch your noise and enjoy! — Chef “Tee” Terrell Danley

*Image courtesy of Michelle Meiklejohn at FreeDigitalPhotos.net

How do you make pancakes better?

Bacon image courtesy of cookbookman17 @ flickr.comAdd bacon!  I can’t take credit for this tip.  My friend EJ gave me the idea.  It’s really easy to do.  Add the bacon to the batter in the mixing bowl or after putting the batter on the griddle, add a few crispy diced bacon pieces on top of the pancake.  Finish cooking and enjoy! — Home Cook Brian Reeve

*Image courtesy of cookbookman17 at flickr.com

Always add water to lettuce

Lettuce image courtesy of smokedsalmon@ FreeDigitalPhotos.netEven if your lettuce is clean, add a little water to it before serving.  Why?  Like humans, lettuce is made of mostly water, so it needs to be hydrated often to stay fresh and crisp. — Chef “Tee” Terrell Danley

*Image-courtesy of smokedsalmon at FreeDigitalPhotos.net

Add a pinch of salt to fruit desserts

Fruit tart image courtesy of kimberlykv @ flickr.comI know this sounds silly, but the salt actually enhances the natural fruit flavor.  You will definitely taste the difference when making your dish.  Trust me. — Chef “Tee” Terrell Danley

*Image courtesy of kimberlykv at flickr.com