< Back to Main Blog Top 10 Cooking Basics By Red Door on September 11, 2012 | | Leave a comment We have a few committees here at Red Door, and this month's Top 10 is provided by the members of our Learning and Growth club. They put together ten basic, but helpful cooking tips to guide you through your next tasteful adventure. Boiling 1. Boiling does not always mean at a high heat with big bubbling water. There are different types of boiling depending on the recipe requirements. Pay attention to the specifics to see what temperature the recipe calls for. 2. Most moist heat cooking methods occur between temperatures of 140°F to 200°F, except for the exception of steaming, at 212°F. Grilling 3. Starting off with a clean grill goes a long way! It is best to remove the residue from the grill right after cooking using a wire brush. 4. Preheat the grill for at least 15 minutes to get the searing effect that keeps the meat moist and makes veggies tender. 5. Quickly sear meat on both sides to create a grilled flavor and keep your meat moist. 6. After searing, turn one burner off and grill the meat away from the flame to fully cook your meat without excessive charring. (Unless you like it charred!) Seasoning 7. Be liberal with your salt or salt substitute and use before cooking to bring out the natural flavors. 8. When it comes to herbs, the fresher and finely chopped the better. Dried Spices are convenient, but when your herbs are dated or pre-chopped you will lose most of the flavor. 9. Spices are best when used within 6 months. If you’re looking to give your meat some extra flavor, consider rubbing on some spices and olive oil. 10. Pair your wine accordingly. For spices like nutmeg, cinnamon, and clove – pinot noirs work best. For spices like rosemary, juniper, and lavender – cabernet sauvignons are your best bet. We hope you put these tips to good use and enjoy that delectable meal you deserve!