Cooking is a skill that becomes better and better with practice. No one is a great cook from the start. Before attending culinary school, I taught myself a lot via trial and error. I had a few triumphs and a lot of failures in the beginning. I don't want you to go through the same struggles and frustrations that I had, so I've put together some useful hints for you.
Jump to:
- 1 - Use herbs and spices
- 2 - Put everything in its proper location
- 3 - Keep your knives in good condition
- 4 - Make use of acid's strength
- 5 - Go through the recipe with a fine-toothed comb
- 6 - Check the temperature using a thermometer
- 7 - Salt
- 8 - Keep tasting as you go
- 9 - Make your protein more palatable by tempering it
- 10 - To get an excellent sear, dry your protein
- 11 - Give your protein a break
- 12 - Lightly toast the nuts
- 13 - Cut your cheese into shreds
1 - Use herbs and spices
Seasoning is more than just salt and pepper. Don't underestimate the power of fresh herbs and spices! Herbs and spices are wonderful, and they're vital for giving every recipe flavor and depth. Using herbs and spices creates a gastronomic journey for your taste sensations. They may turn a simple chicken dish into an Italian feast or an Indian buffet. Herbs and spices may also be used to add flavor to a recipe without adding calories.
2 - Put everything in its proper location
No, I'm not a native English speaker. In the culinary world, "mise en place" is a French word that means "placing in position." If you hear a sophisticated chef say they've got their mise ready, it indicates they've collected and prepared all of the ingredients for cooking. The potatoes have been peeled, the onions have been chopped, and the rosemary leaves have been removed off the sprig—everything is ready to go. You run the danger of burning the oil if you wait to cut the onion while the pan is heating up with oil. Timing is crucial when it comes to cooking, and it's better to have everything ready and in place before turning on the burner.
3 - Keep your knives in good condition
Everything hinges on having a razor-sharp knife. In the kitchen, no equipment is more crucial than a good knife. It makes your time in the kitchen simpler and more efficient, and a sharp knife is safer, believe it or not. A dull knife is a hazardous knife because the power required to cut with a dull knife is more than that required to cut with a sharp knife, making you more likely to damage yourself.
There are a few key points to remember while caring for your blades. To begin, avoid putting your knives in the dishwasher. The blades will get dull as a result of the dishwasher's heat. Hone your edge before and after each usage to maintain it straight and sharp. Knives that are left free in a drawer bang about, dulling their edges. They should be kept in sleeves, in a block, or on a magnetic strip. Finally, always use cutting boards made of plastic or wood. Cutting glass or marble is not a good idea! Your knife will be dulled, chipped, or broken as a result of this, not to mention the dreadful sound it produces. When a knife makes contact with a surface, minute burrs grow on the metal, dulling the edge.
4 - Make use of acid's strength
Have you ever taken a piece of food and thought, "That tastes okay, but it's a touch bland?" It's not blah in the sense that it tastes dull, but it's blah in the sense that it's uninteresting. It's almost as though your meal is... sluggish. It's most likely in need of a bit of acids, such as citrus or vinegar. When you add acid to a meal, it quickly brightens up and gives it vitality. Acids, particularly citrus, are best introduced near the conclusion of the cooking process.
5 - Go through the recipe with a fine-toothed comb
If you're a beginner chef, it's very crucial to go through the recipe. Process and technique are key, and knowing what to anticipate and not missing a step is crucial to properly executing a meal. Nothing is more aggravating than wanting a meal in 30 minutes and discovering that it has to marinade or chill for an hour. Reading a recipe from beginning to end can save you a lot of time and make cooking a pleasurable experience.
6 - Check the temperature using a thermometer
Stop slicing your meat to see whether it's ready! When you cut into proteins when the luscious juices are boiling on the surface, the juices will spill out and dry the flesh. To verify the inside temperature, invest in a reputable digital thermometer.
7 - Salt
Salt is a natural taste enhancer that can bring out incredible flavors in even the most basic of recipes. Consider switching to kosher salt if you're currently using iodized table salt. The larger flakes of kosher salt make it more difficult to over-salt. Also, while you cook, season with salt, which goes hand in hand with tasting as you go (see below). Seasoning as you go adds depth and levels of taste. Salt should not be avoided unless you have health issues.
8 - Keep tasting as you go
As you cook, the flavors shift and evolve. For example, when moisture evaporates, something may get saltier, or a meal may lose acid as it cooks. It's critical to taste as you go to determine if you need extra salt, acid, or spice.
9 - Make your protein more palatable by tempering it
Tempering usually refers to adding something hot to eggs, but it's also necessary to temper your proteins. Allow your protein to sit on the counter for 10–15 minutes before cooking to remove some of the cold. When you put cold protein in a hot pan, it seizes, resulting in a tough steak or piece of meat. Allowing the protein to rest for a few minutes allows it to cook more evenly, keeping it soft and moist.
10 - To get an excellent sear, dry your protein
Before putting your protein to a hot skillet, pat it dry with a clean towel or paper towel. When a wet protein is placed in a hot pan, it steams rather than sears. To get a beautiful crispy sear, all moisture must be removed. Searing protein seals it and keeps all of those delicious juices in.
11 - Give your protein a break
I know you're hungry, but take a minute to let that protein digest. It's been putting in a lot of effort to become delectable. On the inside, all of the fluids bubble and boil while the protein cooks. Those bubbling juices will flow out if you cut into it shortly after it comes off the stove. Allow the steak to rest for a few minutes so the juices may settle and redistribute throughout the protein.
12 - Lightly toast the nuts
When I'm writing a recipe, I consider not just taste but also texture. Nuts are one of my favorite ways to add texture to a dish, particularly in the autumn. They're a simple method to enhance texture and taste complexity. Nuts, on the other hand, maybe costly, so it's crucial to get the most bang for your buck. Toasting nuts increases their nuttiness, enhances their natural taste, and makes them more crunchy.
13 - Cut your cheese into shreds
We're all tempted to grab that package of shredded cheese to save time. Pre-shredded cheese, on the other hand, does not melt as well as cheese that has been shredded right from the block. To prevent clumping, packaged shredded cheese is coated with mild starch. The starch interferes with the cheese's meltability and dulls the taste. Taking the effort to shred the cheese yourself will ensure that it melts and tastes better.
