All my knowledge of cooking comes from a lifetime in the kitchen with family. My grandmother, my mother, my father, my chef friends, my farmer friends, you name it -- if I can glean something from them, I will.

Many lessons have been learned through trial and error, which I suppose is a good way to learn. I've made many mistakes and continue to make many mistakes (you should have seen the Korean song pyeon I tried to make the other day; I don't even want to talk about it).

Ladies and gentleman, I give you Matt's Kitchen Wisdom, Volume 1.

Kitchen Thermometers Are Your Friends

There was a time when I tried to wing everything. The result?

Soggy fried foods, destroyed melted sugar gloop, burnt butter (which isn't a bad thing exactly but you know what I'm saying). And since deep-frying plays a big part of my book, "On a Stick!: 80 Party-Perfect Recipes", it's important to know your temperatures and know when you're where you want to be. Kitchen thermometers help with this. And they also help with roasting and baking, so that you know when things like turkey and chicken are ready.

I keep a variety of Kitchen Thermometers in the drawer next to the oven and I'm not picky. Yes, some work better than others, but I wouldn't dream of being without a few in my kitchen.

Don't Cook of Fry in The Nude

My handlers and the team of advisors have advised that I remain silent on the experiences that led to this entry.

Suffice it to say that frying and cooking in the nude is not recommended, no matter how tall or short you are. Trust me on this one.

One Good Sharp Knife Helps Tremendously

When I visit friends who don't cook or fess up that they don't enjoy cooking, I always ask them about their knives.

Inevitably they'll pull out a cheap $6.99 knife or something from the dollar store and say it's their main prep knife. I'll then do one of two things: buy them a very nice knife as a gift, or tell them where to get one.

You need the proper tools to succeed in the kitchen, and a very good knife is the perfect place to start. You can skimp on other things, in my opinion, but you must begin with a good knife. It's even more important than Item No. 1.

Someone Elses Sandwich Will Always Taste Better Than Yours

Accept This.

You know what I'm talking about here. I can't figure out why -- and, trust me, I've spent many sleepless nights thinking about it. But that doesn't mean I won't make a sandwich for myself when I'm home alone.

In fact, ever since shooting the photos for Susan Russo's "The Encyclopedia of Sandwiches", I've learned to appreciate making them for myself. But it still doesn't come close to having someone else do it. It just doesn't.

Never Buy Premade Salad Dressings

There Are No Exceptions To This Rule.

You must pay taxes; death is certain; and bottled salad dressings are a waste of time and money.

These are the absolutes of life. And at the risk of offending my fine friends in the food industry, I really mean it when I say that there's just no reason to ever buy a bottled salad dressing. EVER.

Nope, convenience and lack of know-how is not an excuse. Because nothing comes close to putting a few simple ingredients in a jar, emulsifying them and seasoning it to your liking. And when you think about the costs involved, you can't help but skip the dressings aisle next time you're at the supermarket. Keep a good olive oil on hand (not too strong), a few great mustards, some vinegars, and herbs and spices, and you'll have salad dressing in about 45 seconds.

 

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Matt's Kitchen & Cooking Wisdom

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