31. Posted by shannon p on Tue, Jun 12, 2007, 1:13 pm PDT

Proper seasoning with salt and pepper (fresh ground) makes anything better. Also, I use asparagus ends for cream of asparagus soup.

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32. Posted by j m on Tue, Jun 12, 2007, 1:14 pm PDT

quick tip...when toasting spices...be careful as some are easy to burn b/c of the oil they contain

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33. Posted by dkananjlk on Tue, Jun 12, 2007, 1:15 pm PDT

I love cheeeeeeze

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34. Posted by banaag_jocelyn on Tue, Jun 12, 2007, 1:16 pm PDT

fantastic

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35. Posted by Elizabeth C on Tue, Jun 12, 2007, 1:16 pm PDT

For the fresh herbs, try wrapping your them in dampened paper towels and put them in plastic baggies in the fridge. Fresh herbs spoil easily but this makes them last 1-2 weeks longer!

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36. Posted by Jackie on Tue, Jun 12, 2007, 1:16 pm PDT

Someone asked about using fresh herbs. I use them all the time for marinades, chopped up and sprinkled into salads too. These are all great tips. I always toast pine nuts, they are so much tastier that way!

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37. Posted by Waterwitch E on Tue, Jun 12, 2007, 1:16 pm PDT

Sounds to me like some of you have way too much time on your hands...

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38. Posted by trejowauk on Tue, Jun 12, 2007, 1:17 pm PDT

im gona add this recipie as a favorite :)

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39. Posted by Bruce on Tue, Jun 12, 2007, 1:18 pm PDT

WRONG WRONG WRONG: You do NOT rest protein for 1/2 to 3/4 of the cooking time; you gonna rest a prime rib for 2 1/2 hours????? Bloody stupid.

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40. Posted by bjandstuart on Tue, Jun 12, 2007, 1:19 pm PDT

This is fun. We cook at home and entertain quite a bit and this article gives some great ideas for dressing up places and brightening tastes. I would love to learn more chef tips.

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41. Posted by Winthrop H on Tue, Jun 12, 2007, 1:19 pm PDT

Now can we get the REAL tips as to why restaurant food tastes better? Obscene amounts of butter, cream, bacon/ fat, and cheese, etc. Not knocking it (I'd deep fry a salad if I could), just saying.

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42. Posted by VICKY N on Tue, Jun 12, 2007, 1:20 pm PDT

Great tips

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43. Posted by Benny G on Tue, Jun 12, 2007, 1:21 pm PDT

Roasting many many cloves of garlic with your asparagas makes an incredible dish. Roast on 500 for about 10 mins or so - watch carefully not to burn the garlic...

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44. Posted by tmactmacy on Tue, Jun 12, 2007, 1:21 pm PDT

They didn't tell you the most important secret of all: BUTTER and lots of it.

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45. Posted by pecoraro_a on Tue, Jun 12, 2007, 1:21 pm PDT

This is in response to the comments on "Give it a Rest". Someone expressed concern that the meat would cool if you allowed it to rest. When I cook meat I try for medium to medium-well. For the first stage, I set the heat higher than normal to sear the meat quickly. Then I let the meat rest (as suggested in this article). For the second stage, I return the meat to the grill to "finish it off" to the desired target. When it comes off the grill (or out of the skillet or oven), it's piping hot, juices sealed in, and taste is not compromised.

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46. Posted by Cindy Ann on Tue, Jun 12, 2007, 1:22 pm PDT

Never poke steak or other meat with a fork or other object, this allows the juices to run out. You can test for doneness by using a spoon and pressing in on to the meat. If it is "smooshy" it is rare. The firmer-the more done.

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47. Posted by DOTTIE on Tue, Jun 12, 2007, 1:22 pm PDT

my new discovery? sundried tomatoes! love it on everything! man, i'm getting hungry!

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48. Posted by pwnslayers on Tue, Jun 12, 2007, 1:22 pm PDT

ok

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49. Posted by mag_rene15 on Tue, Jun 12, 2007, 1:23 pm PDT

Your food will not get cold if you put a tent of foil over the meat. Just lightly cover your meat on a plate or pan with foil and it will keep the steam in to keep your food warm.

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50. Posted by CuriousOne on Tue, Jun 12, 2007, 1:23 pm PDT

The amount of time you let meat meat "rest" after cooking totally depends upon the overall size and weight of the meat. As mentioned earlier, letting a large Turkey sit for 30 minutes will not mean "cold turkey" to eat. It will still be warm and letting the meat rest will allow the juices of the meat settle. The internal temperature will actually coninue to rise for a couple minutes on a nice steak up to 10-15 minutes on a ham or turkey. Cutting into meat (especially while cooking, usually done so the cook can see if it's "done") causes the juices to drain out of the meat and you end up with a much lower quality entree. Also, pressing the meat, such as hamburgers on a grill tends to "squeeze" the juices out and absolutely does not speed the cooking process at all and doing so causes the meat to be very dry when eaten.

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51. Posted by Ruth on Tue, Jun 12, 2007, 1:23 pm PDT

A great asparagus recipe: Rinse asparagus, do not peel, do not cut off bottoms. Heat olive oil and a few garlic cloves in a 375 degree oven until garlic becomes light brown. Add asparagus and toss to coat. Cook, turning once or twice until tender (about 15 minutes). Serve on a platter with lemon slices. Delicious.

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52. Posted by Lainie and Tony on Tue, Jun 12, 2007, 1:23 pm PDT

I tried cooking asparagus on the BBQ grill. I layered the bottom of some foil with thin sliced bananas and then layer the asparagus on top of that. Drizzled with olive oil (lemon flavored) and closed the foil until done. Sweet banana flavor cut the sharp taste of the asparagus nicely.

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53. Posted by jeffsijel on Tue, Jun 12, 2007, 1:23 pm PDT

trim 1/2 inch off asparagus and wrap in bacon or prosciutto , roll up like a candy cane, and grill them until meat is cooked medium. this is a recipe i developed. it is quite delicous, discard meat if you dont like to be carnivorous.

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54. Posted by cw5829 on Tue, Jun 12, 2007, 1:24 pm PDT

You forget that first ingredient in most chef's recipes is the stick of butter.

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55. Posted by Kristin on Tue, Jun 12, 2007, 1:24 pm PDT

dog meat?! omg.. thats just wrong..

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56. Posted by btrinklein on Tue, Jun 12, 2007, 1:24 pm PDT

Rich, "let it rest" is a very good idea for grilled steaks. I routinely do this. Otherwise, the first cut of the meat has all the juices flowing all over the plate. The rest of the steak or chop is dry. Not what Alton calls "good eats"...

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57. Posted by dean.perez on Tue, Jun 12, 2007, 1:24 pm PDT

Let it sit...? how do you leave chicken or meat out for 1/2 to 3/4 cooking time without it going bad or getting cold?

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58. Posted by ronald_gbsn on Tue, Jun 12, 2007, 1:24 pm PDT

I agree with what Marcus stated in his "Four Secrets", it's been said over an over that if let meats rest you will have a better products in the overall appearance and portion size. Chef Ron Gibson

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59. Posted by elisayn on Tue, Jun 12, 2007, 1:25 pm PDT

There are some good ideas. I'll try them when I'm cooking again. Thanks.

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60. Posted by dazedmchugh@sbcglobal.net on Tue, Jun 12, 2007, 1:25 pm PDT

1] Just real mayonnaise on steamed, lightly-salted asparagus (about 8 minutes)--yum! 2] Dice the tough ends very fine, simmer, covered, in a little salted water--and make cream-of-asparagus soup!

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