• Dry mustard blends better in a sauce or dressing if combined with an equal amount of Dijon mustard.
  

• Always have eggs at room temperature before including in omelets or soufflés.
  

• Add salt to water to prevent the shell of eggs from cracking.
  

• Overloading a pan when deep frying will cause the oil’s temperature to drop. It will take longer to fry in batches, but you won’t have a greasy or soggy end product.
  

• When a recipe calls for fresh bread crumbs, remove the crusts and use a blender or food processor to grind until fine. For dry bread crumbs, place the bread in a 250 degree oven for 15 minutes. After the bread cools, process until fine. Bread crumbs store well in an air tight container in the refrigerator. In the freezer, they will keep up to six months. Always use fresh bread to make bread crumbs. Stale bread crumbs won’t taste the same as fresh bread crumbs.