You don’t have to enroll in a cooking school for you to become an excellent cook. There are a few things, easy and small you can include in your to-do as you cook every day, for better and professional results. Let’s cut to the chase, and find out our top 10 tips for better cooking. Impress with these simple, yet beneficial changes to your kitchen routine.
- Hold your chef’s knife properly. To control the knife properly, make sure to choke up on the handle so that your thumb and your index finger are on the side of the blade just above the handle. Just heard about a chef’s knife, make sure you buy a good one. According to cooking blog Prepared Cooks, a knife with a longer and wider blade gives you control, speed as well as much needed confidence.
- Begin with great ingredients. Without argument, Imported-Parmigiano can’t be compared to the domestic parmesan. That’s fair enough. Superb chocolate is the huge difference in any cake and fresh-made breadcrumbs are far ahead of packaged crumps.
- Let your hands work. Hands are sensitive and vital cooking tools. You can learn to feel a unique sense of touch by focusing on how various kinds of foods feel, even as you make other checks using a toothpick, thermometer, or a knife. For example, meat changes from incredibly soft to a bit firm when it’s done well. Using your touch, you can tell when a cake is baked, whether a pear is ripe, and if the dough is kneaded enough.
- Start using kosher or sea salt, and don’t be stingy while using them. Sea salt and kosher salt have a unique and better flavor compared to the normal table salt. Although food shouldn’t be very salty, using little or adding no salt at all, renders tasteless that no one enjoys. A recipe may dictate the amount of salt you need to use, but depending on your ingredients and your palate, you may need to make adjustments for better results when you cook.
- Don’t overdo sautéing. As you cook, make sure you can see the bottom of the pan checking between the food you’re cooking. Excessive food in the pan will lower its temperatures, resulting in a lot of steam, and the result is poor browning. It’s also essential to dry food before sautéing to prepare the pan and ensure it’s hot.
- Limit liquids for a good flavor concentrate. If you’ve braised vegetables or meat, remove the main ingredient and then reduce the amount of source before you serve the meal. After you deglaze a pan, make sure you reduce the liquid added by boiling it as you heat. Remember to reduce homemade stocks before using them.
Altogether, these tips will make you a better and more well rounded cook, who is more proficient in the kitchen and in turn can create better food for both yourself and also friends and family.