Here a couple of basic ones:
1) How do you go about pulling a strand of pasta out of a boiling pot to taste it for doneness? I have tried tongs, a fork, and a spoon, but inevitably I have to use my fingers to separate one strand from the others, scalding my finger with boiling water.
2) What do you do with the oil after you deep fry? I know many of you store it for later frying, but what storage process do you use? Today, I poured the hot oil into a glass container. That turned out to be a mistake -- it shattered in two -- but I really needed to get the skillet off the stove so I could continue cooking. And I can't just pour it down the drain I don't suppose?