Between her cooking show, travel shows, talk show, monthly magazine and books, I’ve come to learn a lot about cooking from Rachael Ray. I wouldn’t describe myself as a Super Fan or anything – it’s not like I TiVo her shows or anything – but I do tune in if I’m watching TV and I see that it’s on. I’ve got five of her books. When I needed new pots & pans, hers was a line I checked out (and subsequently bought). Rachael Ray is everywhere, and she’s bordering on over saturation to be honest. Still, I’ve learned a lot about cooking.
- You don’t really need to measure anything exactly unless you’re baking. "Once around the pan" is a valid measurement.
- You really can make a good meal in 30 minutes or less, no matter your experience in the kitchen.
- You can use EVOO in anything.
- You should cook what you like and not worry about your weight – but there are tons of great recipes that are good for the waistline.
- Having a garbage bowl or doing your prep next to the garbage disposal is a must.
- You don’t need to be a chef to be a master in the kitchen.
- You don’t need to put in a lot of effort or time to prepare food for a casual party if you’re smart about it.
- There is no shame in buying canned or boxed… for some things.
- Most of your spices have a 6-month shelf life.
- Only Rachael Ray can carry as many items as she does without dropping them!
Coming up: why Alton Brown is the coolest guy on television.