Expert Cooking Tips and Advice at dot-bingo.com

First things first- make sure to set out all of the necessary ingredients before you start. On cooking shows, you see all of the ingredients already placed on the table waiting for their turn to be added to the mix. That's the way the pros do it. But it's not just for show. Having everything you need set in front of you before you start automatically simplifies the task.

• With steak, you want to retain juices at all costs. Therefore, pre heat the oven until it's really piping to make the meat leaner on the outside and juicy on the inside. Avoid using forks to rotate the steaks. Thongs are a much better choice.
  
  
• To make great mashed potatoes, it's recommended that you get yourself a potato ricer. It's a great device to have in the kitchen, and not just for this dish. Best of all, it shouldn't cost you more than six bucks.
  
  
• For steamed veggies, a portable steamer would serve you just fine. Beware of overcooking the veggies, especially broccoli. Don't forget that you want mashed potatoes and crisp broccoli and not vice versa.
  
  
• Another inexpensive kitchen gadget recommended by the dot-bingo.com staff is the salad spinner. They're indeed affordable and work just great. You don't want your guests deterred by soggy lettuce.
  
  
• The wine you drink and the wine you use for cooking should be one and the same. Don't assume that if it's being mixed in with food, wine can be of a lesser quality. Never cook with any wine that you wouldn't dare drink.
  
  
• Fresh rosemary leaves are best, but if you must, you can replace 1 tbsp. of fresh leaves with 1tbl. of dried ones.
  
  
• Roasting garlic takes a bit of TLC. Take some tin foil and put few heads of garlic on it. Then, take some white wine and olive oil and sprinkle them on the garlic. Next, add some salt and pepper and wrap it all up. Leave the garlic in the stove for about one hour.
  
  
• Mushrooms need to be tenderly wiped clean using a damp cloth. Since mushrooms are like sponges, they tend to absorb water and therefore shouldn't be washed under the faucet.
  
  
• Don't get rid of the sauce left after roasting. Take our advice and save it for the gravy.
  
  
• Add carrots in place of the traditional sugar to make your sauce sweeter.
  
  
• Grilling: Check the temperature of your grill, making sure it's hot enough before you begin. Veggies, meat and the chicken need to be grilled at different distances from the heating source: 4 inches for the veggies and meat, and 6-8 inches for the chicken. Keep the top of the grill closed to achieve that smoky flavor. To prevent your chicken from getting dried-out, don't remove the bones and baste it repeatedly. Also, dark meat takes longer to cook than white, so start grilling it first.
  
  
• When you shop for potatoes, look for those with a smooth peel and no sprouts. Wrinkled, spotty skin is also not a good sign for potatoes. Make sure to store them in a cool place, away from onions.