Jerry Simonelli is an experienced restaurant manager and catering lead at Uncle Bub's BBQ restaurant in Illinois. His background in the food industry is diverse. He has worked for several restaurants and supply stores, and he started working for his family's ice cream business at the young age of 11. Being a self-proclaimed foodie with as much experience as he has, Jerry Simonelli enjoys cooking for and entertaining his friends at home as often as he can. He offers some expert cooking tips for a successful, delicious fine dining experience.
1. When cooking pasta, cook it for one minute less than the directions say. For the last minute, throw in the pan with sauce and cook it the rest of the way.
2. Ever realize you need more oil whilst in the middle of sautéing? Add the oil along the edges of the pan so that it's heated by the time it reaches the food in the center.
3. Want to prevent herbs from flying off the cutting board? Sprinkle a little salt on the board first.
4. If you have leftover sauce from a meal, you can freeze it in ice cube trays to use for one-serving sauté meals later on.
5. Sliced garlic cooks better than minced garlic. Minced garlic has a tendency to burn much faster.
6. Remember, recipes are only a guideline, not a rulebook! Feel free to substitute or add things as you go.
7. Cook bacon in the oven instead of frying it in a pan. It's less messy and you won't get burnt. Afterwards, save and refrigerate the bacon grease to use for cooking in the future. Green beans sautéed in a teaspoon of bacon grease are absolutely delicious.
1. When cooking pasta, cook it for one minute less than the directions say. For the last minute, throw in the pan with sauce and cook it the rest of the way.
2. Ever realize you need more oil whilst in the middle of sautéing? Add the oil along the edges of the pan so that it's heated by the time it reaches the food in the center.
3. Want to prevent herbs from flying off the cutting board? Sprinkle a little salt on the board first.
4. If you have leftover sauce from a meal, you can freeze it in ice cube trays to use for one-serving sauté meals later on.
5. Sliced garlic cooks better than minced garlic. Minced garlic has a tendency to burn much faster.
6. Remember, recipes are only a guideline, not a rulebook! Feel free to substitute or add things as you go.
7. Cook bacon in the oven instead of frying it in a pan. It's less messy and you won't get burnt. Afterwards, save and refrigerate the bacon grease to use for cooking in the future. Green beans sautéed in a teaspoon of bacon grease are absolutely delicious.