Techniques

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Checking the internal temperature of meat and poultry
To get the most accurate measure of doneness for meat and poultry insert a meat thermometer into the center of the thickest part of the piece of meat or poultry. Let it sit for 10 to 15 seconds to get an accurate reading.

Cleaning clams
Fill a bowl with cold water. Add a pinch of salt and the clams. Let sit for one minute and then scrub the clams against each other to loosen any sand. Transfer to the clams to a clean bowl. Repeat until all of the sand is removed.

Deglazing and reducing
When meat, poultry, fish, and vegetables are cooked in a sauté pan, they usually build up a glaze on the bottom of the pan that is rich in flavor. Deglazing loosens that flavor by adding a liquid to the pan. Once the liquid is added, it is cooked until it is reduced in volume to the amount specified in a recipe. This concentrates the flavors and results in a richer tasting dish.

Grilling
Grilling foods that are best cooked quickly should be done over direct heat --- the spot that is the hottest or right over the flames on a gas grill and the hottest coals (once the flame is diminished on a charcoal grill). Grilling foods that burn easily and/or require a longer cooking time should be cooked over indirect heat or the cooler parts of a grill, such as around the edges. To create hatch marks, cook until grill marks appear, turn 90 degrees and cook until ready to turn.

Letting meat rest
When meat cooks, juices to collect in the center. After removing meat from the stove, oven, or grill, let it sit on a cutting board for a few minutes to allow the juices to redistribute.

Ricing potatoes
A potato ricer looks like a giant garlic press. It is used to mash soft foods by pressing the food through small holes.

Separating brussels sprouts leaves
The easiest way to separate the leaves is to trim a small amount off the bottom of each sprout, remove and discard the tough outer leaves and then peel away the larger leaves until the heart is reached.

Toasting and peeling nuts
Spread the nuts out on a baking sheet and bake at 350°F for 5 to 7 minutes, or until the nuts release their oils and become aromatic. For peeling nuts, rub between your fingers to loosen and remove the skin.

Trimming meat
Remove fat, silver skin (a thin membrane often covering meat) or tendons by inserting a sharp, slender knife between the fat, silver skin or tendon and the muscle and guiding the knife along the meat until neatly trimmed.

Using a warm water bath
To keep mashed potatoes warm, place in a stainless steel bowl, cover with plastic wrap and set inside a slightly larger pot with warm water, but not boiling, over low heat.