devin
Cooking School
devin
Devin's Lessons in the Kitchen
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  • Be careful not to overcook the chicken or it will not only be dry, the moisture that gets released after it is cooked will cause the breading to fall off the chicken.

  • When breading, it's always easiest to use slightly more breadcrumbs that are actually called for. After breading is complete, just discard any remaining crumbs.

  • Be sure to use a pure olive oil spray—olive oil that you've put in to a spray can. Many of the olive oil sprays found pre-filled in the grocery store contain propellants. Those should never be spray directly onto food.

  • The potato skins taste great simply salted and then dipped in salsa or ketchup or you can add the bacon, cheddar, chives and fat free sour cream for an even more tantalizing treat.

  • It's better to use a glass baking dish instead of a metal one to bake the rolls so the tops and bottoms brown evenly. A dark pan will cause the rolls to brown quickly on the bottom.

  • When cooking burgers, never smash them with the back of the spatula—this will eliminate the juice, not the fat, guaranteeing a dry burger.

  • This is a great alternative to deli roast beef. Not only is it likely to be much leaner, you'll save tons of sodium. You'll also save money. Simply cook it and refrigerate any leftovers, then slice it just before using on sandwiches.

  • When buying a barbecue sauce, compare labels. Look for one that isn't too high in sugar. Though I wouldn't recommend opting for one that says, "low-carb", it's best to buy one that has no more than 7-10 grams of carbohydrates per serving if leaning out is a goal.

  • If you have trouble finding ground chicken in your grocery store, don't despair ... and don't substitute ground turkey. The moisture content in ground chicken in much different than ground turkey, so using ground turkey will yield dry meatballs. Instead either ask your butcher at your local grocery store to grind chicken breasts for you or cut them into cubes and pulse them in your food processor until they resemble ground chicken. It takes only minutes.

  • You'll be the hit of any party if you bring a platter of California rolls—they're inexpensive, yet impressive and very easy after you practice a few times.

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    Pictures: DCI |

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