Read the recipe to the letter before you start. Place a damp paper towel under the cutting board. Season and test as you go. Toss the diced bread on a rimmed baking sheet with oil, salt, pepper, and anything else tasty you want.
Bake at 350, stirring once or twice, until golden brown. Now see if any actually make it to your salad. This classic Old World cooking technique from the Italian region of Emilia-Romagna (considered the epicenter of Italian cuisine by chefs, historians and culinary travelers) is a must for home chefs. When you cook a casserole or stew in a pot, as long as there is enough liquid, the longer you cook it at a lower temperature, the better it will taste.
So it makes sense to cook first things first and then drop the garlic when the onions are finished. Listen, I know you're short on time and you want to go straight to the eating part of the night, but if you want to brown your vegetables a little and crisp up (and you definitely do), then it's worth cooking the ingredients in smaller batches. We surveyed chefs and other kitchen experts to find out if these old school techniques are still valid today, and they all gave the green light with enthusiasm. Also, don't miss 15 old-fashioned cooking tips you should never use and discover how Neil Patrick Harris & David Burtka conquers family mealtime.
Simply wrap the mushrooms in plastic and microwave them until they're cooked to your liking (and they've released some tasty broth). If you are going to cook beef or lamb, before putting it in the oven at the desired temperature, brown it in a pan. Because chicken tends to dry out when cooked, this is another classic Old World tip that results in a succulent chicken. If you try to pour all your food into a single pan, the temperature will drop and you won't get that well-cooked outer layer you're looking for.