Lucy wrote:
>
> So.. hubby and I fought over the spinach and asparagus, then flipped a coin
> for pizza or chinese. I won.. so it was chinese.
>
> Ok, so bring on all the shame as well as the tips!
> lucy
>


Tips?

1. Stove burners have other settings besides HIGH. (Emeril preaches
that all the time.)

2. You need an instant-read thermometer for things like the chicken
if you can't judge it on your own. As a minimum cut into one of the
pieces to check for doneness. Tip: If you cook them on high heat the
outside will burn before the center cooks.

3. You can't cook sauteed things without standing over the stove
WATCHING CAREFULLY. Walking away is for stew, chili, pot roast,
and spaghetti sauce--things with lots of liquid that cook on simmer.

4. Different foods take different cooking times. Cauliflower
is tough and dense and takeds a while. Red pepper is thinner
and cooks quicker. Either cook them separately and combine
at the last minute or add the pepper when the cauliflower is almost done.

Better luck next time. Keep trying. No one is born a cook.

gloria p