O & A With Rita Rubino: Industry Tips to Make You Cook Like a Pro

By Rita Rubino  


  • Pre cooking pasta before your party can save time, hassle and prevent a hot steamy kitchen. Simply boil the pasta to al dente rinse with cold water immediately to stop the cooking process and mix with olive oil or cooking oil and refrigerate. Sauté the pasta in the sauce of your choice when you’re ready to serve.
  • To reheat cold rice or pasta without a sauce, place in colander and pour boiling water over it.
  • Deglazing the pan after roasting or sautéing meat or poultry by adding a roux and hot stock makes a simple tasty sauce.
  • Fresh herbs can be frozen. Wrap them in waxed paper and place them in a zip lock bag for easy access year round.
  • Always use parchment paper for cookies, hors d’oeuvres or anything you bake on a baking sheet. It helps promote an even golden brown color and prevents sticking and burnt bottoms.
  • Covering beef with lettuce leaves before reheating in the microwave will help to retain the color of rare or medium rare meats.
  • Instead of spreading with a knife of scooping with a spoon, make a pastry piping bag by filling a zip lock bag with your favorite spread, cream or mousse. Cinch three corners together with a rubber band and snip the pointed end with scissors or a sharp knife.
  • Always use fresh herbs or sliced fruits as a garnish for your plates and platters to add color and a finishing touch.

Give us Lord our Daily Bread

Rita R

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Out & About NYC Magazine was founded to offer the arts and lifestyle enthusiast a fresh new look at New York City. We will showcase the established and the emerging, the traditional and the trendy. And we will do it with élan, and panache with a dash of fun.
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