FOOD TIPS

Good advice from professionals

* "Remember, y'all, it's all about the prep. Take away the stress by doing the prep the night or day before. You'll look like a star. --PAULA DEEN, "Paula's Best Dishes"

* "The smaller the item, the higher the baking temperature. For example, I bake mini-chocolate-chip-toffee cookies at 500 degrees for only 4 minutes. Perfect end result." -- JIM LAHEY, Sullivan Street Bakery, New York City

* "Store spices in a cool, dark place, not above your stove. Humidity, light and heat will cause herbs and spices to lose their flavor." -- RICK TRAMONTO, Tramonto's Steak and Seafood and RT Lounge, Wheeling, Ill.

* "Use a coarse micro plane to shave vegetables into salads or vinaigrettes. You can create an orange-fennel dressing by adding grated fennel and orange zest to a simple vinaigrette." -- PAUL KAHAN, Avec, Big Star, Blackbird and The Publican, Chicago

* "Cook pasta 1 minute less than the package instructions and cook it the rest of the way in the pan with sauce." -- MARIO BATALI, "Iron Chef America"

* "After making eggs sunny-side up, deglaze the pan with sherry vinegar, then drizzle the sauce on the eggs to add another dimension to the dish." -- DIDIER ELENA, Adour, New York City

* "After working with garlic, rub your hands vigorously on your stainless-steel sink for 30 seconds before washing them. It will remove the odor." -- GERARD CRAFT, Niche, St. Louis

* "If you find you need more oil in the pan when sauteing, add it in a stream along the edges of the pan so that by the time the oil reaches the ingredient being cooked, it will be heated. -- ANITA LO, Annisa, New York City

* "When you deep-fry, hold each piece of food with long tongs as you add it to the oil. Hold it just below the oil's surface for five seconds before releasing it. This will seal the exterior and stop it from sticking to the pot or the other food." -- MICHAEL PSILAKIS, FishTag and Kefi, New York City

* "When chopping herbs, toss a little salt onto the cutting board; it will keep the herbs from flying around." -- JOANNE CHANG, Flour Bakery and Cafe, Boston

-- Scripps Howard News Service

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