You just can’t get enough cooking tips.

Here are fresh ideas from the book “101 Things I Learned in Culinary School,” by Louis Eguaras and Matthew Frederick.

Read it before making it

Dying to try that yummy recipe that makes your tongue tingle? Hold on, hot shot. The first thing you need to do is read the recipe. Common sense? Sure. But then Voltaire didn’t say, “Common sense is not so common” for nothing.

Before you turn on your oven, or fire up that stand mixer, take two minutes to make sure you have all the ingredients. That’s two minutes now that could save you a ton of aggravation later.

Don’t use too much flour

Never dip a measuring cup directly into the flour. The flour will compact, resulting in up to 20 percent more flour than you want. To measure flour accurately, use a measuring cup that is exactly one cup to the brim. Fill it to overflowing with a scoop or spoon, then level with a knife.

When sautéing, make the food jump!

“Sautéing is a simple, elegant cooking art using a very hot pan. In French, sauté means jump; the pan should be hot enough to cause food placed in it to jump or pop.”

For the best results, do not use a nonstick pan. Start by heating the pan without oil until drops of water tossed into it sizzle. Then, place a small amount of oil or butter into the pan and continue heating.

“You can tell the pan is hot enough by tossing a small piece of onion in it. If it jumps, it’s ready.”

Add butter to improve sauce

To give your sauces a perfect velvety texture and rich sheen add a few ounces of cold, unsalted butter at the end of the cooking. “The proteins in the butter act like an emulsifier, giving the whole flavor a greater sum than the parts. In larger quantities, the butter acts as a thickener.”

Stop cooking meat sooner than you think

Many cooks inadvertently overcook meats when they are using a meat thermometer to judge internal temperature.

Food not only continues to cook after being removed from heat, its internal temperature will continue to rise for several minutes as heat from the food’s warmer outside continues moving toward the cooler inside. Therefore, meats should be removed from a heat source when the internal temperature is slightly lower than the target temperature.

Be mindful when you salt

“Salt during cooking, not just at the end. Salt helps heighten and blend other flavors. Adding salt early in the cooking process gives you a better opportunity to evaluate and adjust the dish.” But don’t salt stocks or sauces that need to be reduced while preparing them, as subsequent reduction can make them too salty, and do not salt immediately before deep frying. The salt will alter the surface of the food, and it won’t fry as crisply as it should.

Keep dental floss in the kitchen

No, seriously. It’s marvelous — and much better than a knife — for cutting layer cakes, roll cookies, soft cheeses, dough and cheesecake. Try it.