Agree with most of these, and the vinegar trick is genius! I think sharpness of knives, and knife skills in general are overrated. Home cooking is very different from restaurant cooking, and speed/precision is not vital in the home kitchen. I often just slice veg in the palm of my hand, straight into a pan. My best advice - relax and go slowly.

First, a steel is NOT a sharpener. Catherine should know that and stop perpetuating that myth.

Second, the one about the timer is overstated. The point is not to rely on the timer as the be-all and end-all of determining doneness. But since most of us have busy home lives, and can't sit and watch a simmering pot or an oven for hours on end, a timer reminds us to CHECK for doneness.

I'm pretty sure this statement in #4 means a steel is not a sharpener: "The steel doesn't sharpen the knife (Catherine recommends finding a good professional for that) but it will hone and maintain the edge."

Wonderful! I'm a big fan already, Jodi and Catherine, and can't wait to check out your new culinary school. Congratulations!

I love these! Especially becoming familiar with ratios and relying on intuition more in the kitchen.

@pearmelon I couldn't disagree more about knife skills. I took a class on knife skills at the French Culinary Institute and it taught me SO much, even though I'm just a home cook. If nothing else I'm safer with knives because I now know how to properly use them.

She called it a sharpening steel but made it clear it doesn't sharpen just maintains the edge. She recommended finding a professional for sharpening. That being said these tips from both cooks are solid. Like mdorothy I too will keep my timer, set it early and THEN rely on smell, appearance etc... Either that or in my busy house the next thing I'd smell is the smell of CHAR! Bring on the bowl of vinegar! Thanks ladies!

Great tips! Also, don't stress too much, don't make excuses, experiment in the kitchen, and have fun!

Don't throw out your timer? That's not good advice. Do develop a sense of timing, but don't throw the timer away.

Hi mdorothy:

It's Dana here, the person who wrote up this post. Sorry for the confusion in calling it a sharpening steel. Catherine was quite clear that the steel does not sharpen the knife: "Make it a habit to give your knife a few swipes on the steel very time you pick up it up for a new task. The steel doesn't sharpen the knife (Catherine recommends finding a good professional for that) but it will hone and maintain the edge."

And yes, everyone, the 'throw out your timer' is a rather bold statement! And while it may not be practical, I do enjoy its spirit and the underlying message to pay attention and use your senses.

We employ the vinegar 'trick' all the time and can vouch that a) it doesn' take a lot of vinegar and b) all types work.

I agree with a simple dinner party. I enjoy the party more if I'm not spending my time in the kitchen. I also like to try new recipes when we have company. I'll try a new recipe and let my guests know it's an experiment. It's fun to get everyone's opinion on the new recipe.

I don't use a timer but I do check the clock, this helps in case I need to make a note regarding too much time or not enough. I do like sharp knives and I don't use a steel; I just take them for a professional sharpening once or twice a year. Definitely a fan of tossing a salad with my hands. Love the bowl of vinegar tip - thanks!

You know, I'd never really thought about it, but "taste as you go along" struck me. I'll always taste my cooking around the last step, to see if it needs salt, or a little more cooking time. But I just realized that I can and should taste as I go to get a better idea of how spices and ingredients alter the flavor of the final product. Thanks for the epiphany!

I guess that's why it's impossible to get a properly cooked soft boiled egg in a restaurant - because none of them use a timer. Touching, tasting or smelling doesn't quite work with those... I don't own a timer but check clock occasionally. Especially when baking. Do everything else on the list though.

Great tips! Grazie.

beautiful! one thought- "keep a tasting spoon..." i'd recommend several spoons to avoid double dipping and beyond

"Use your hands"? Ewww. I think I've just lost my appetite.

Even with lots of soap, scrubbing and alcohol gel, there's still a million germs in there.

@Rivkasmom-- seriously? Newsflash, there are BILLIONS and BILLIONS of germs everywhere, how do you suppose your body digests food--bacteria.

I cannot stand home cooks who throw on gloves to cook like their food is poisonous or something. And most people would call me a clean freak, but I do agree, my hands are the best tools God gave me, even my Muscular Dystrophy/neuropathy afflicted defective hands.

I do believe in cleaning as we go, nothing frazzles me more than to see a counter full of dirty dishes when I haven't even started to actually cook.

I'm going to be keeping my timers, when I've got multiple dishes going, it's easy to forget to check, especially if I've got pans in my ovens.

I used the vinegar trick just last week after a fish dinner. I believe in all lessons saying to salt, salt, salt our food. I stopped buying bottled salad dressings 7 years ago after reading a label. I agree about honing our knives.

I never try new dishes for guests, only my family members get my experiments, I'd be horrified serving something I couldn't stand to others!

One tip I learned from Julia Child that I try to abide by, but sometimes have a hard time with, is her philosophy to never apologize. She believed if you spent the time and effort into making something, even if it wasn't great, you shouldn't apologize. I feel that if I've really mucked something up, I'll own it!

Sorry, I NEED MY TIMER because I am busy and forget how long things have been in the oven! By the time I smell some things they will definitely be over baked.
I love the vinegar suggestion, and am feeling smug because I already own the RATIOS book.

For tasting as you go, I was taught to use a "mother spoon" for dipping into the sauce or soup, and then tip the contents into the spoon you actually put in your mouth. This makes it easy for more than one cook or observer to taste without double dipping.
Of course, then you have to worry about too many cooks spoiling the broth,,,,

The timer is essential not for the cooking but for the forgetting that you are cooking! Similarly, I only use a whistling water kettle so I will not forget I have water heating on the stove.

"Get rid of your timer."

Uh, no.

I agree about not needing a timer for stovetop cooking, but things in the oven you DO need a timer. If it's something that will be in the oven for a while, it's easy to get involved with other things and forget to check. The timer gives you a reminder to open the oven and then use your experience and senses to tell if the item is done.

Jodi's tips are all terrible. They are for experienced cooks.

I like the sentiment behind get rid of your timer. A timer should never determine when something is done, but I completely agree that in practical terms I need one. More often then not, I walk into the kitchen to pull something out of the over, when there is 30 seconds or less left on the timer but sometimes I get engrossed in a book or a blog (cough, cough) and it throws of my sense of time and I need that reminder.

For really terrible smells simmer white vinegar and a cut up lemon your stove.

I disagree, Adora. Why is putting out a bowl of vinegar only for experienced cooks?

And besides, isn't the idea for us home cooks to glean knowledge from more experienced cooks? I think all the tips are helpful.

As for getting rid of your timer - no need to take it in the strict literal sense, but just incorporate the idea that we should learn to trust our senses more in cooking and not rigidly adhere to recipes - something I am still working on.

@adora I disagree as well. With the exception of taking the throw away your timer thing to the extreme they are all pretty basic tips that everyone can incorporate into their cooking routine. Sharp knives, salt and a basic vinaigrette? Those things are achievable for even the most remedial cooks. I'm honestly surprised anyone reading this blog regularly doesn't know those things already.

A great post and I agree with much of what's there.

I try to remember to use the steel to hone my edge, but don't always remember to when I begin to cook.

However, I WILL disagree with those commenters that say a super sharp knife is overrated, and others that use their palm as a cutting board (cutting in their hand essentially), that's DANGEROUS.It wasn't because I was cutting in my hand, but was cutting a hard role for French dipped sandwiches, and the roll slipped. Thus the bread knife, a new SHARP sarated knife cut into my knuckle, causing stitches.

I never liked the idea of holding say, a carrot, and using your thumb as a stop for cutting it into rounds, my late Mom used to do that. I use a utility knife, and do it the proper way. Also, those holding techniques are for safety reasons, to keep your fingers out of harms way of the fast moving and sharp knife.

Think safety in the kitchen, and you'll have less accidents.

I have a simple blue mechanical timer, and I use it to remind me about when to get things out, though I often do check visually, or by touch when possible. Things like hard boiled eggs do best with a timer, and probes that go into a timer, telling you that your meat has cooked to the proper temp and thus can come out are essential there, but there again, it helps people to ensure that the INTERNAL temp has come to proper level, especially for poultry due to salmonella.

Never used the vinegar trick and will have to try that sometime.

Otherwise, a great bunch of tips.

ang, wish there was an edit function, but just glanced at my comment and should say, the roll I was trying to cut was ON a cutting board when it slipped.

Also, never use your counter as a cutting board, unless it's made of butcher block as it'll damage either the knife of the counter's surface. I've seen laminate counters scarred by this, and if the counter surface is of tile, that can damage your knife blade.

I keep several plastic, or wood cutting boards of sizes for this purposes.

Also, using one's hands is a great took, that I totally agree.

I love the tip about measuring a teaspoon of salt into the palm of your hand so you can see what it looks like. I've done this with a 1/2 teaspoon as well, and it has freed me up so much while cooking and baking. Don't have to worry about dragging out or dirtying a measuring spoon for every little ingredient.

I'm going to have to check out the ratios book. I'd love to be able to develop my own recipes more freely, but the word "ratio" makes my not-math-oriented brain cringe. Hopefully it's easier than it sounds!

I am looking forward to trying the vinegar trick, but am not sure how well it will work in an open plan kitchen. Does anyone with an open plan kitchen have any experience with this trick? I will remain optimistic and try it myself in the near future (need to buy vinegar...and fish). I'm tired of letting lingering food smells in my kitchen/entire living/dining area plus hallway dictate what I cook!

Also, a properly sharpened knife is the best thing ever!

I have to thank Jodi Liano for her bowl of vinager tip. It really works!! I love to cook for my family but the cooking odors really lingered in my home. Thanks again!