There are lots of great tips here, but with regard to the original post, I'm surprised no one has mentioned those newfangled silicone pot lids that fit a huge range of pot sizes and materials. Normally I'm not a big fan of extraneous kitchen gadgets, but these actually save space by eliminating the need for different sized lids for all one's pots and pans.
Well, it's 2:15 AM right now, my paper is nowhere near done, and I'm having beer 'n' eggs. I may have to make this a routine as it's hitting the spot pretty well.
That said, alcohol and fat probably won't keep me at my sharpest.
I think I'm part of the first generation for which the internet was the first real source of recipes. These days though, I'd rather look in cookbooks, as one can get a sense of the author's palette and whether it meshes with my own after cooking a few recipes. While I still use the internet all the time, I never really trust any of the recipes I find there - instead I sort of average out a few for the same dish.
To cut a circle of wax or parchment paper to line a cake pan, fold the paper in half and fold it again, not in the same direction. Continue folding so the paper a few more times till the shape is a long narrow wedge. Place the point in the center of the pan (eyeball it) and cut the wider end at the radius of the pan (where the side meets the bottom. Unfold and you have an approximate circle.
"keep things clean!" my mother used to yell at me when i was busy making a mess of her kitchen. things are easier to find, and in general less stressful when you make a small effort to keep the kitchen clean while cooking.
Always measure your ingredients before beginning to cook...doing so makes cooking much more enjoyable!
Indeed to keep your knives sharp -- but I find the biggest benefit from that is that if your knives are sharp, chopping an onion or two, or three, should not make you cry. Unless of course your knife skills are horrible and your brunoise isn't up to par. :)
If you only need a ltitle lemon juice, use a fork, poke a hole, move it around a bit and then squeeze the juice out of the little holes. Now you don't have to cut a lemon.
Don't become a chef unless you love cooking 80 hours a week and reading about food on you free time.
Definitely the best tip is to leave the stem on when dicing onions. And I don't find in necessary to slice in anymore than two directions--up and down, then perpendicular to your original cuts.
Use a serrated knife to cut tomatoes!
Oh, and another: There is almost no kind of sauce that won't benefit from a squirt or two of lemon juice just before taking off the heat.
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