Compiled by Polly Campbell
The Cincinnati Enquirer

Timely tip

When recipes, such as custards, involve blending uncooked eggs into hot mixtures, "tempering" will prevent the uncooked eggs from scrambling or curdling. To temper eggs, whisk beaten eggs in a medium bowl; whisk in a small amount of the hot liquid from the custard or sauce. Continue adding hot liquid by spoonfuls until the egg mixture warms. The tempered eggs are now ready to be smoothly whisked into hot liquid.

Chicago Tribune

Proper technique

The black vein along the back of a shrimp is its intestinal tract, which can impart a bitter taste and gritty texture if not removed.

To devein shelled shrimp, use a paring knife or shrimp cleaner to make a shallow cut along the back of the shrimp. Pull the vein out with the tip of the knife. You also can rinse the shrimp under cold water. Pat dry with paper towels.

Chicago Tribune

Required Reading

Sandwiches are not a usual excuse for culinary experimentation. Usually, if you can't put one together in 10 minutes from what you have in the refrigerator, it's not worth it. But using really good bread can justify going to a certain amount of trouble.

Nancy Silverton is known for creating some of the best bread in the business at La Brea Bakery in Los Angeles, and in Nancy Silverton's Sandwich Book (Knopf; $24.95), she shares lots of unusual ways to make bread the basis of a meal.

Some are closed sandwiches - Sicilian Waldorf Sandwich or a Reuben with homemade dressing, mayonnaise and coleslaw. Some are open - baked ricotta, slow-roasted Roma tomatoes, pesto and glazed onions on sourdough or beef brisket hash on toast. There are chapters of "sort-of-sandwiches," tea sandwiches and even desserts, such as "Almost Oreos."

Learn to cook

These cooking schools offer classes at different times of the year. Call for schedules and prices.

Cooks' Wares, Shops at Harper's Point, Symmes Township. 489-6400; The Marketplace at Settler's Walk, Springboro. (937) 748-4540.

Cooking School at Jungle Jim's, Fairfield. 829-1919, Ext. 3.

Culinary Sol, Rookwood Commons, Norwood. 841-2665.

Dorothy Lane Market School of Cooking, Dayton. (937) 434-1294.

The Great Indoors, Springdale, 346-1506.

Kremer's Market Cooking Classes, Crescent Springs. 341-1067.

Restaurant Equipment Outlet's Cooking Classes, Northside. 542-5900.

Wild Oats, Rookwood Commons, Norwood. 531-8015.

Williams-Sonoma Grand Cuisine, Kenwood Towne Centre, 793-3445.