Become a Better Cook
Become a Better Cook
Cooking is a skill that develops over time with practice. No one is the best cook from day one. I taught myself a lot through trial and error before I went to school. In the beginning, I had successes and a ton of fails. I don’t want you to struggle and get frustrated as I did, so I have some helpful tips only for you.
Use herbs and spices
There is to seasoning than salt and pepper. Embrace the power of fresh herbs and best-dried spices! Herbs and spices are big magical and top essential for adding flavor and depth to any dish. Using herbs takes your taste buds on a culinary adventure. They can transform plain chicken into an Italian feast or a smorgasbord. Herbs and spices are also a very great way to boost the flavor of a dish without adding calories.
Harness the power of acid
Have you ever taken a bite of food and thought to yourself, “That tastes top good but it’s a little blah.” Not blah in that it tastes bland but blah in the sense that it lacks pizzazz. It’s like your food is … lethargic. Adding acid to a dish will instantly bright it up, giving it life. Acids, especially, are the best when added at the end of cooking.
Read the recipe
Become a Better Cook Reading the recipe through is especially important if you’re a new cook. Technique matter and to successfully execute a dish, it’s too important to know what to expect and not miss any step. There is nothing more frustrating than needing a dish to be ready in 40 minutes and realizing that something has to marinate for an hour. Reading a recipe first all the best way through will help you avoid a lot of frustration and make cooking a positive experience.
Use a thermometer
Stop cutting your meat to check if it is also done! Cutting into proteins when delicious juices are bubbling at the surface will cause the juices to pour out and fully dry the meat. Invest in a dependable digital thermometer to check the temperature.
Salt is a natural flavor enhancer and can pull out very amazing flavors from the recipe. If you’re using iodized table salt, then consider switching to kosher salt. Kosher salt has a cleaner flavor, and the big flakes make it difficult to over-salt. Salting as you go builds and layers flavor. Do not be fear of salt—unless you have great health concerns, of course.
Taste as you go
Flavors change and develop as you cook. For example, something may get saltier as moisture evaporates, or the dish may lose acid the longer it cooks.
Mise en place
No, I am not speaking English. Mise en place is a French term used only in culinary circles that means “putting in place.” If you hear fancy foodie say that they got their mise ready, it means that ingredients have been prepped for cooking. If you wait to chop that onion while the skillet is heating up with oil, you will run the big risk of smoking the oil.
Take care of your knive
There is no tool important in the kitchen than the best knife. It makes your time in the kitchen very simple and, believe it or not, a sharp knife is safer. A dull knife is a dangerous knife because the force needed to make a dull knife cut makes you more likely to injure yourself than if you used a sharp knife.
There are a few very important and top best tips to caring for your knives. Hone before and after every use to keep your edge straight. It is top best if they are stored in sleeves, in a block or on a magnetic strip. Finally, use plastic or wood cutting boards. Do not cut on glass or marble! This is assured to dull, chip or break your knife, not to mention the horrible sound it makes. Whenever a knife hits microscopic burrs form on the metal, causing the edge to dull.
Rest your protein
I know you’re hungry but give that protein 1-2 minute to rest. It’s been working hard to become delicious. When protein cooks, all of the juices bubble on the inside. If you cut into it right after taking it off the top heat, those bubbling juices will pour right out. Give that steak time to rest so the juices calm down and disseminate into the protein.
When I sit down to write the best recipe, I think about not flavor but texture. When I am looking to add some texture to a recipe, particular fall recipes, I love to use nuts. They are a very simple way to add texture and complexity of flavor. However, nuts can get pricey, so it’s very important to get the most out of them. Toasting nuts make them nuttier, amplifies their natural flavor, and makes them crunchy.
Shred your cheese
That starch messes with the meltability of the cheese and dulls your best flavor. Taking the overtime to shred cheese yourself will pledge better melting.
Temper your protein
The term tempered is applied to adding something eggs, but it’s most important to do it with your proteins. Before cooking, leave your protein out on the counter for 10–15 minutes to take off some of the chills
Dry your protein for a good sear
Pat your protein dry with a very clean towel or paper towel before adding it to a hot skillet. If a protein is wet when added to the hot skillet, it will steam instead of sear. To get a very nice crispy sear, it’s necessary to clear any moisture. Searing protein seals it and helps keep in all of those tasty juices.