Never salt beans before cooking

Beans image courtesy of sritangphoto @ FreeDigitalPhotos.netIf you do, the skin of the beans will become tough and will take much longer to cook.  Add salt at the end of the cooking process. — Chef “Tee” Terrell Danley

*Image courtesy of sritangphoto at

How to fix soupy mashed potatoes

Mashed Potatoes courtesy gkdavie @ flickr.comIf your mashed potatoes have too much liquid in them, just put the soupy mixture in a pot and cook it uncovered over medium-high heat.  Stir occasionally until most of the moisture evaporates. — Home Cook Brian Reeve

*Image courtesy gwen at

Great cutting board tip

Chef cutting board image courtesy of stockimages @ FreeDigitalPhotos.netThere’s nothing worse than a cutting board that moves when you are slicing, dicing or chopping.  Put a damp towel underneath the board, and it will stay put while using it.  This tip also works for bowls. — Chef “Tee” Terrell Danley

*Image courtesy of stockimages at

Secret to crispy wings

Fried chicken image courtesy of tiverylucky @ FreeDigitalPhotos.netWhen making chicken wings, always pat them dry with a paper towel before cooking.  This is a crucial step when making buffalo wings.  — Chef “Tee” Terrell Danley

*Image courtesy of tiverylucky at

Keep nuts in the freezer

Nuts image courtesy of papaija2008 @ FreeDigitalPhotos.netNuts contain lots of oil, so if you don’t store them properly, they will go bad.  Keep them in an airtight container in the freezer, and they’ll stay fresh for several months. — Home Cook Brian Reeve

*Image courtesy of papaija2008 at

How to prevent beet stains?

If you’ve handled a cooked beet before, you know how tough it is to remove the purple stain that the vegetable leaves behind on your hands.  The key is to coat your hands with olive oil before you hold the beet, and the purple color will easily wash off. — Chef “Tee” Terrell Danley

Toasted nuts

Nuts image courtesy of papaija2008 @ FreeDigitalPhotos.netThis is a great healthy snack.  Cooking nuts briefly intensifies their flavor without adding calories.  Just put a cup or so of almonds, walnuts, pecans or your favorite nuts in a non-stick skillet over medium-high heat.  Cook until they are lightly browned (about 3-to-4 minutes).  Watch the nuts carefully while toasting, so they don’t burn.  Add a little kosher salt if you want and enjoy! — Home Cook Brian Reeve

*Image courtesy of papaija2008 at

Buy cheese blocks

Cheese image courtesy of Suat Eman @ FreeDigitalPhotos.netI know cutting cheese can be a pain in the butt, but it’s worth it to save a few bucks.  The next time you go grocery shopping, see how much more you spend for a block of cheese versus shredded or sliced pieces.  When you calculate the savings, you won’t complain about cutting this dairy product again. — Home Cook Brian Reeve

*Image courtesy of Suat Eman at

Cheeseburger makeover

Hamburger image coutesy of KEKO64 @ FreeDigitalPhotos.netInstead of melting cheese on top of your burger, put it in the center.  Just put a cube of your favorite brand (blue cheese, cheddar, Swiss or whatever) in the center of the raw ground beef or turkey patty.  Cover the cheese completely with more ground beef or turkey, so it doesn’t ooze out when cooking.  Add your favorite seasonings, then grill, fry or broil the patty and enjoy.  When you bite into the burger, you’ll get a nice cheesy surprise. — Home Cook Brian Reeve

*Image coutesy of KEKO64 at

Tired of plain butter?

Image courtesy  phasinphoto at FreeDigitalPhotos.netSpruce it up with your favorite flavors.  Leave the butter out at room temperature until it softens.  Then add chopped garlic, honey, herbs or whatever flavor you like.   Chill mixture to blend.  Melt it on meat or vegetables.  Spread it on bread.  Be creative and enjoy! — Home Cook Brian Reeve

*Image courtesy of phasinphoto at