Kitchen Resources & Tips

Here are some helpful resources and tips I've collected over the years.

Ingredient Substitutes

• Ingredient Substitutes - Guide to substituting ingredients when you don't have what a recipe calls for
• AllRecipes Substitution Guide - Quick reference for common baking and cooking substitutions

Measurement & Conversion

• Cooking Calculator - Convert measurements, scale recipes, and calculate cooking times
• Ingredient Weight Chart - Accurate weights for common baking ingredients

Cooking Techniques

• Bon Appétit Cooking Tips - Step-by-step guides for cooking techniques
• Serious Eats Techniques - In-depth explanations of cooking science

Shopping & Storage

• Still Tasty - Food storage guide for keeping ingredients fresh
• Seasonal Produce Guide - When to buy fruits and vegetables for best flavor and price

Jan's Kitchen Tips

• Room Temperature Ingredients: For baking, always use room temperature butter, eggs, and dairy. It makes a huge difference in texture!
• Salt Your Pasta Water: Add salt to your pasta water - it should taste like seawater. This is your only chance to season the pasta itself.
• Rest Your Meat: Let meat rest for 5-10 minutes after cooking. This allows juices to redistribute for juicier results.
• Sharp Knives Are Safer: Keep your knives sharp! Dull knives are more dangerous because they require more force to cut.
• Taste as You Go: Always taste your food while cooking and adjust seasoning gradually. You can add more, but you can't take it away!