Put your white rice in a plastic container with a snug fitting lid to keep bugs and moisture out. Stored this way at room temperature, your rice will last for months.
Do not refrigerate potatoes. The temperature in your cooler will turn the potato starch into sugar. You will then have to store the potatoes for up to two weeks at 50 degrees to convert the sugar back to starch. Always store your potatoes in a dark, cool, dry area with good air flow.
Always wash and sterilize your can opener after each use. Food left on the blade will spoil and possibly contaminate the product in the next can you open. Your staff should be trained in this safety procedure. This is something that your Health Inspector will surely look for.
Do not use dried herbs in the same quantity as fresh. In most cases, use 1/3 the amount in dried as is called for fresh.
Cookie dough can be frozen up to three months in an airtight container or refrigerated three to four days.
Whenever possible, warm your dinner plates slightly in the oven before serving so the meal stays a little bit hotter.
When using rice, keep in mind that 1 cup of uncooked long-grain white rice makes 3 cups cooked.
Egg whites should always be at room temperature before whipping. Be certain there is no yolk in the whites and that the bowl and beaters are perfectly clean. Cream, on the other hand, should be well-chilled. For the largest volume, chill the bowl and beaters before whipping.
If you need only 1/2 of onion, save the root half. It will last longer.
For the perfect boiled egg, cover eggs with cold water and a pinch of salt. Bring the water to a full boil. Remove the pan from the heat and cover. Let the eggs sit for 8-9 minutes. Drain the water and place the eggs in ice water to cool to stop the cooking process.