For simplicity's sake we're going to categorize the different aspects as follows:

  Tips , Tricks, Tech

please send your comments to cc101@cookingclass101.com 

 Tip:   All good chefs and cooks know about the gift of clarified butter. If you truly love the taste of butter but are leery of its' Saturated Fats classification there is a way around it to a degree. 
      The clarifying process is quite easy, transforming this solid in nature tool if you will into a more user friendly substance. Once the milk solids, fats and chemical additives have been removed there is little if anything to burn at regular cooking temperatures and time frames. However at room temperature you'll notice that it returns to its' solid form. Which means that it is still a saturated fat category candidate. 
      Put one or two lbs. of butter in a stainless steel bowl and place on to a very slow very gently rolling boiling pot of water ( just so that it is barely bubbling). Leave to stand BUT not unattended until butter has melted. Try not to play with it at all as we want a foamy top to form. Turn your heat off and always use a dry cloth or small towelette to hold the bowl still as you skim the foam off and away, being careful not to get too much into the clear liquid butter underneath. Once you cleaned the top foam away, you are now left with a much lower fat content, very useful TOOL.  
      It can be brushed onto BBQ'ed anything for flavor and moisture. Indoor broiler items. Starter for pan fried, Veg, Potatoes, meats etc. For Hollandaise sauce and so on. 

 Tip: If you want your T-Fal or factory coated pans to last longer, do not use any metal instruments on them at all. Once done use and has cooled a bit, rinse in hot water, then sterilize (anti-bacterial soap on wet cloth) rinse once more and your done.    

 Tip:  When your cutting up several different items using a cutting board, you can cut up vegetables, and cooked meats in that order only wiping off in between and never the reverse of this. All raw meats can be cut up last , then your cutting board MUST BE STERILIZED PRIOR to ANY further use. Also NEVER cut up two different kinds of raw meats without sterilizing in between usage!  

 Tech:    By following the picture link you will be able to visually see how to properly hold and handle a knife for its safest use.