The Church Ladies Network
To make my biscuits a little fluffier, I put a little extra shorting in them and
let them sit about 15 minutes. I do this before I cut them out.
To get a flakier pie crust, precook (10 to 12 min.) it a little before you
put your filling in. Then cook it. This is sometimes called "blind bake."
For cooks with long hair, even when your home, try and pin your hair back
when you're cooking to keep hair from falling into your food. There is
nothing worse than looking down and seeing a strain of long hair in your food.
Let your meat rest a bit after it comes out of the oven. The rest
time depends on the size of the meat. No less than 3 minutes or no more 20 minutes.
If you cut it too soon, you lose the juices and your meat could end up a bit dry.