While cooking is something one has to do, there are situations where it becomes something much more than that — an art form and a way of achieving creativity and self-expression. Even if you are just starting to cook at home or are a seasoned vet, there are always new things to learn and new methods to improve upon.
There are some cooking tips and tricks that once you master them, you can immediately turn your average dish into something extraordinary, all without having to spend much longer in the kitchen, but giving a rich flavor and a perfect presentation of your dishes.
In this ultimate guide to cooking, we look at fundamental cooking strategies and alternatives so you can transform your most common culinary problems into chef-quality dishes for the safest home kitchen.
Read the recipe thoroughly before starting
Diving straight into the recipe without reading it through is another common mistake that people make when cooking – this possibly shows how the recipe is worked out by most of them. Read the recipe all the way through before starting to make sure nothing will surprise you — remaining aware of ingredients, cook times, and techniques is key. That way, you can see the process flow and prevent any last-minute scrambling or mistakes.
Advance Tips: Gather all your tools and ingredients before you start. This, in turn, which in the restaurant world is called “mise en place” or everything in its place, makes cooking go more quickly, and you are less likely to forget something.
Master Knife Skills
Probably the most crucial of all — any cook worth a damn has good knife skills. Besides, having a sharp knife and knowing how to chop, dice, and slice properly could help you save time and prevent your recipes from looking more professional. Also, correctly gripping a knife reduces the hazard of any injury.
Sharpen your knives: The blunt knives are actually more dangerous as pressure is required to compensate for the lack of sharpness; therefore, slips happen more often. It is essential to sharpen your knife on a regular basis.
Practice Basic cuts: Be thorough with the basics of chopping, slicing, dicing, and mincing. These techniques and tips can serve as a savior when it comes to the time required for cooking and also in how your final dish looks.
Advance Tips: When chopping vegetables, always place your fingers first on the knuckles, curling the rest of the hand towards the palm inwards. Allow your knuckles to guide the knife (not your fingertips).
Season as You Go
People usually season their food at the end of the cooking process, which is a critical mistake. All about salt: Just sprinkle all your spices in the end – do not do that if you want your dish to be likable. It creates a further enhancement so that the finished product is more evenly ‘flavor enhanced.’
But taste often: Part of the fun with cooking is that you can sample as much as you like. That way, you can flick things as necessary and prevent under- or over-seasoning.
Make sure to notice the acids: Acids, whether from lemon juice or vinegar, can help cut through a dish and counterbalance richness. A squeeze of lemon or a splash of vinegar at the end brightens up many dishes.
Advance Tips: If you oversalt something, often an acid (lemon or vinegar) can rectify it or add more liquid (water of broth).
Use Fresh Ingredients
However, the taste of your dish is heavily dependent on these ingredients. Select ingredients that are fresh and nutritious: fruits, vegetables, meats and herbs.
Herbs: Don’t be afraid to experiment with fresh herbs like basil, cilantro, and parsley. Their vibrant flavors can elevate a dish in a way that dried herbs simply can’t match. Add them at the end of cooking, or as a garnish.
Vegetables & Fruits: When you can, stick with seasonal fruits & ingredients as well for the best flavors. A Farmers’ Market is a place where you’ll naturally discover fresh, local produce.
Advance Tip: If you do not have fresh herbs, dried herbs work as well. However, because they taste stronger, you will need to approximate a third of the volume required for fresh herbs.