Hinge

Look for the hinge of the shell. It should look like an exposed seam which wraps around a smooth corner. Insert the oyster knife into the seam, with the blade parallel to the seam. Use the point to do this, gently but firmly rocking the knife back and forth. Once the knife has been inserted, you can twist the blade to open the hinge a little more. Repeat this process, gradually inserting the oyster knife until you have cut the hinge completely.

Oysters

Oysters are available seasonally. The old rule for shellfish generally holds that any month (in the English language) containing the letter R is a good month for shellfish. These are the colder winter months, and shellfish prefer cold water. More importantly, warmer waters mean an increase in bacteria levels, and the shellfish can be dangerous to eat.

Shallot

The Latin name for shallot is Allium Ascalonicum. The name refers to Ascalon, an ancient Palestinian city where the shallot is thought to have originated.
The flavor is a pungent blend of onion and garlic. Their color can vary from pale brown to rose, and the flesh is off-white and barely tinged with green or purple.
Shallots burn easily because of their high sugar content. For this reason, sauté briefly over low to medium heat. When using raw minced shallots in salad dressings, lessen their pungency by reducing the juice; wrap the minced shallots in a clean kitchen towel and squeeze the shallots so the cloth absorbs some of their juices, then add the shallots to the recipe as directed. Shallots will keep for approximately six months if stored in a cool, dry location.

Slice meat

To slice meat into thin strips, as for Chinese dishes – partially freeze and it will slice easily.

Roast

A roast with the bone in will cook faster than a boneless roast – the bone carries the heat to the inside of the roast quicker.

Hamburger

For a juicer hamburger add cold water to the beef before grilling (1/2 cup to 1 pound of meat).

Cauliflower

To keep cauliflower white while cooking – add a little milk to the water. To avoid but smell when boiling cauliflower, lay on the top of the water slice of bread! The bread it’s better to be from the day before.

Potatoes

Let raw potatoes stand in cold water for at least half an hour before frying to improve the crispness of french-fried potatoes.

Lettuce

Lettuce keeps better if you store in refrigerator without washing first so that the leaves are dry. Wash the day you are going to use.