Common Cooking Instructions - for Oven Cooking

I was looking for some cooking tips and came across the following article. It's a small list but I think it's very useful. The article also mentions ovens. Go here for information on oven bakeware.

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• Steamer platforms that fold and have the ability to sit inside most pot works are the best for steamed veggies.
• The cook can use a dried teaspoon of Rosemary leaves instead of a table spoon of fresh ones.
• The oven should be heat before hand to make it easier for it to sear the meats exterior and make sure juices are kept intact.
• The potato ricer is a very handy tool for people who want to cook the best mashed potatoes.
• The size of the pan should be correct as well and it should be in the racks centre.
• When one purees the soup they should use a blender (hand) it is much easier than moving to the food processor. Instead of Kalmata one can use brine-cured black olives.
• When roasting garlic one should sprinkle its bulb with some white wine and olive oil, pepper and salt, wrap using tin foil and proceed to roast for an hour in a three hundred and fifty degree oven.
• When turning the steaks tongs and spatulas are the best tools to use as opposed to forks.
• Wine that the cook never drinks should never be use to cook.

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