Lots of good info in there, but it reminds me, I need to sharpen my knives.

There's a lot of very good advice, but there are a couple of things I disagree with.
Number 16 about washing produce as soon as you get it home. Most vegetables, especially leafy greens, have bacteria and other natural protections on them that keep them from rotting. Adding water to rinse them off hastens that process by adding water (which bacteria love) and getting rid of those protective films.
Number 26 about not flipping or turning meats. True, you will get better browning if you leave meat alone in a pan. But on a grill, where you're cooking with much higher heat, it's better to flip frequently, as it slows the cooking within the meat by allowing the side not facing the heat to cool. You'll still develop a good crust, it just won't happen right away. You also don't lose juices by flipping meat; you lose juices by overcooking it.

24."Browning meat before adding it to the slow cooker. You might want to just dump everything in and press cook, but most meats (ground beef, chicken, etc.) should be browned before you add them to the slow cooker. This will make the final dish taste much better."


Or… don't use a slow cooker. Brown the meat in a pot or Dutch oven then add the rest of the ingredients so you don't waste the fond from browning and dirty an extra pan in the process.

Tip #34 - get some MSG and learn how to use it.

Disappointed "use more bacon grease" wasn't on there!