[Sca-cooks] kitchen tips

[Kerri Martinsen]

 - It's easier (IMO) to peel an orange or lemon *before* you juice it.  Say
you are making candy orange peel

 - if you plan on making fresh pasta, either have an extra prep day on site
to do nothing but or make it ahead and freeze it or dry it.  Trust me on
this one.

-  Plan on food for lunch for your crew.  something you aren't making.  I
like spiral ham.  Easy to pick at and no cooking required and nothing like a
protein shot to keep going.

- if you are planning a menu around something people said you *can't* do,
then make that the only thing wierd in your feast.  Showstopper even.

Vitha


On 8/20/08, Gaylin Walli <gaylinwalli at gmail.com> wrote:
>
> Yes, those are exactly the kinds of things I am interested in seeing. With
> no disrespect to people who offered up the suggestions on more generic tips
> like "know where your first aid kit is" or "know your local Health Codes",
> I'm looking more for those types of tips you might find in the Quick Tips
> section of Cook's Illustrated or Cook's Country magazines.
>
> Iasmin
>
> On Tue, Aug 19, 2008 at 6:15 PM, Barbara Benson <voxeight at gmail.com>
> wrote:
>
> > Are these the kinds of things you are looking for?
> >
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