Tips, Tricks & Terms

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Use a low power level instead of high.  I use power level 3 for 4 to 5 minutes for everything.  Check the item for heat level and put back in the microwave for a longer period of time if needed.

Never reheat beef such as pot roast or flank steak on high, it will turn into shoe leather.

So the goal is to reheat at lower power to let the heat distribute more evenly remembering you're not cooking the food, it's already cooked.  You're reheating.

Your eyes water when cutting onions because the vapor from the onions mixes with the water in your eyes to form a chemical related to sulfuric acid.  So to divert those vapors away from my eyes I set up a small fan, set on low, about 3 to 5 feet away from me.  Aim the fan so that the air flow is across the cutting board, blowing the air away from you.  Works like a charm every time.

Read the labels of low-fat anything food selections since manufacturers substitute sugar and carbs for low-fat alternatives. The best examples here are low fat salad dressings to avoid the high fat content they usually have. However, if you read the label of almost any low fat salad dressing option, there will be added sugars and carbs. My own option for honey mustard dressing is that I make it myself.  I control the amount of sugar, in this case honey, so I know exactly what’s in the dressing. In most cases, the full fat option will be best, just lightly dress your salad.

https://www.healthline.com/nutrition/10-unhealthy-low-fat-foods#TOC_TITLE_HDR_4 

Dairy cuts heat.  Acid cuts fat.  Sweet cuts tart/sour.  So as you play with your food and think your creation needs a little something, know what cuts what so you know what to add.  Great examples are adding that dollop of sour cream to a bowl of chili to cut the heat.  Or adding lemon to that serving of Chilean Sea Bass to cut the fat.

Smoked jalapenos are chipotles. Smoked poblanos are anchos. Smoked Anaheims are Colorado or California chilis. Dried Mirasol are Guajillos. Here’s a guide to fresh compared to dried chilis and their flavors. https://www.thespruceeats.com/types-of-red-chiles-2342639 

Some chilis are spicy, some are floral, some are mild.  Not all chilis are spicy, some are just about adding another layer of flavor and seasoning. A mix of all of them makes for a great blend at all levels. This is what’s behind my chili spice mixture for chicken.

Spices are from the seeds, herbs are from the leaves. Coriander is the best example here. Coriander is the seed. Cilantro is the leaf from the same plant.

I have my preference for myself but if you are doing some cooking for yourself, please invest in some good knives and keep them sharp.  You are more likely to cut yourself with dull poor quality knives.