i would like anybody to post cooking tips?

Go here, please:

Cooking what?

My favorites are:

1. Wash your hands.

2. Don't mix raw meat surfaces/knife with cooked food (wash and rinse if you must reuse).

3. When I don't have buttermilk and the recipe calls for buttermilk I throw in a dash of apple cider vinegar to milk as a substitue.

4. If your hand smells like garlic or oinions from chopping the pungent bulbs, rub your fingers on stainless steel bowls. It will remove the garlicy smell.

5. Dip your fingers in vegetable oils before cutting peppers, to avoid the acid from setting in on your skin and then burning them.

6. If you put too much salt in the food by accident (like soup or stew), stick in a peice of raw skinned potato to absorb the salt.

7. When making pot roast, braise the meat (brown the outside on high heat for a few minutes) before adding the veggies and then slowly cooking it.

8. You can make microwaved popcorn with dried corn kernels and a paperbag. Place 1/4 cup of popping corn into a sandwich bag and microwave on high for approximately 3 minutes. You don't get the nasty microwave popcorn smell and you can add as much or as little real (or not real) butter and salt as you want.

dont lick the burners on the stove

you know waters boiled when you see bubbles.

keep salt and sugar seperate, as not good if confused.

dont cook a egg in the microwave, its not good!

from personal experiance! lol

If a recipe calls for buttermilk and you don't have it just mix vinegar or lemon juice into milk and you'll get the same results.

Put a little oil in your pasta when boiling to keep it from sticking.

If you have cable or satellite TV go to food network and look up a show called Good Eats. Its a kid-friendly, kitchen science cooking show that is pretty high on the silly comedy too. Kids really get into the bill-Nye-the-science-guy-esque approach Alton Brown has to explaining how heating sugars make crystals, why you have to make sure not to get any egg yolks in the whites when you're making meringue, how to make lite & crispy fried chicken w/out coming out w/a big greasy mess, and the science behind that flaky pastry crust on the bottom of your pie (how DO they do that?). His show has actually been designated as part of Cable in the Classroom, you might be able to get it through your school library or whatnot if you ask around. But DO find it on your tv and whether or not you bring it to your class, check it out, you'll be glad you did.

To slice meat or chicken into thin strips, as for Chinese dishes.or nuggets etc -
partially freeze and it will slice easily

Microwave a lemon for 15 seconds and double the juice you get
before squeezing

Put salt in your pasta water but NEVER oil - it will keep your pasta sauce from sticking to your pasta. And when using pasta for cold salads, NEVER rinse your pasta…let it just cool at room temperature.

To keep your pasta water from boiling over, lay a wooden spoon over the top of the pan.

For perfectly boiled eggs - don't boil them. Cover with cold water, add a tsp or two of vinegar and bring to a boil & then immediately shut off the heat. Let the eggs sit in hot water for 12 minutes and then run under cool water to stop the cooking process.

To easily remove the skin from garlic, hit it softly with the flat side of a big knife.

Never cook an entire meal for guests that consists solely of dishes you have never cooked before - you're just asking for trouble - trust me on this one! lol!

Always have the cookbook mom gave you for the substitute section and for the revision's she made to the recipe.