Here are some secrets for saving time while jazzing and lightening up your recipes:

	Use vegetable oil instead of animal fat for frying and sautéing
	Use vegetable stock or broth instead of animal-based stocks in soups, sauces, and stews.
	To liven up your rice, heat one tablespoon of olive oil in a pot and sauté one tablespoon of garlic for two minutes. Add the rice and sauté until lightly browned. Cook the rice according to package directions, adding vegetable broth instead of water for flavor.
	Use only the freshest ingredients in your recipes.
	To perk up wilted lettuce, add lemon juice to a bowl of cold water and soak lettuce for an hour in the refrigerator.
	If a soup or stew is too salty, add chunks of raw potatoes. Discard them after they have cooked—they will have absorbed the salt. If a soup or stew is too sweet, add salt. If a main dish or vegetable is too sweet, add one teaspoon of cider vinegar.
	When sautéing zucchini, potatoes, carrots, and squash, use a fork to stir. Spoons often break up the vegetables.
	To thicken sauces: Try using cornstarch mixed with cold water (in a one-to-one ratio), brown rice flour (approximately 1 2/3 teaspoonfuls per 1/2 cup of liquid), potato starch or flour (2/3 teaspoon per 1/2 cup of liquid), tapioca flour mixed with cold water (in a one-to-one ratio), or ground nuts.
	Save time by reading a new recipe all the way through first and making sure you have all the ingredients and tools. Try mastering six to eight recipes and using them in rotation—a trick gourmet chefs use.
	Brown rice syrup can be used in place of sugar, honey, and other sweeteners. To substitute for sugar, use 1 1/4 cups of brown rice syrup for 1 cup of sugar and use 1/4 cup less of a liquid called for in the recipe.
	To eliminate odors in the house, boil water, an apple and some cinnamon in a pot. Leave on stovetop until ready to throw out. The aroma should fill the house with a pleasant smell.
	To get the onion or garlic smell off your hands just rub your hands on your stainless steel sink or simply rub a metal spoon all over your hands under water.
	To make sinks sparkle, spread a layer of paper towels to cover it and saturate with household bleach. Remove after 5 minutes and rinse well before use.
	Wipe out microwaves and all ovens once they have cooled down. If this is done after each use, the drippings will not burn and set on the chrome.
	To deodorize refrigerators, place a bag of charcoal in it overnight.
	RICE PREPARATION : How much water to use? We recommend 2 parts of water to 1 part of rice

Leftover Rice
Leftover rice that has been refrigerated overnight (or longer) produces fantastic fried rice results -- as the rice grains do not stick and clump together during stir-frying. The rice will be slightly hard and probably in a large clump when removed from the refrigerator. Take the rice and crumble it with your fingers or a spoon into your wok. Add 1⁄2 tsp. water (or more) to your wok when stir-frying to soften the rice. Once you taste the delicious results, you will definitely want to save the rice the next time you have Asian take-out.

Deep Frying
Deep frying is a challenge and it is made easy by preparing your kitchen in advance. Start by choosing a large (4 quart or bigger) pan. You will also need 2 large slotted serving spoons to remove what you are frying from the oil. Have a large plate (or a cookie sheet) ready with a few layers of absorbent paper towels to place your fried items to drain the excess oil. Do not use olive oil! Plain vegetable oil is the best. It will not impart any flavor to your food. Keep your oil between 325°F and 350°F.

When Baking

	Use cooking spray or oil on your mixer's beaters before using. It will help to keep the batter from sticking.
	Keep your rolling pin and pastry cloth in the freezer before using to help keep dough from sticking.

What is folding?
Folding is a delicate technique used to mix or incorporate ingredients thoroughly into the batter without deflating either the batter, the ingredients used in it and the mixture being folded into it. It is always done by hand, preferably using a wooden spatula instead of an electric beater.

	You will get more volume if you beat egg whites at room temperature.
	Egg whites will not rise to the desired volume if any element of fat is remaining in them that would mean oil or egg yolks.
	You will get more volume form whipped cream if hold off adding sugar to it till its soft and billowy and add it in the sides.