From learning to not rinse your pasta after draining, to using a bowl for your rubbish., you Read the whole recipe first
If you’re cooking from a recipe, the best tip I can give you is to read through the whole thing all the way through before you start to cook. Not only will this help you gain a better understanding of what the final dish should look and taste like, you’ll also be able to ascertain which pots, pans, and tools you need, as well as catch important instructions like “marinate overnight.”
Mise en place is a French term that literally means “put in place.” It also refers to a way cooks in professional kitchens and restaurants set up their work stations—first by gathering all ingredients for a recipes, partially preparing them (like measuring out and chopping), and setting them all near each other. Setting up mise en place before cooking is another top tip for home cooks, as it seriously helps with organization.
Don’t fear sharp knives. Can they give you a nasty cut? Absolutely. But dull knives are constantly proven to be more dangerous. They’re more prone to slip when cutting, which makes the chance of cutting yourself higher. If you commit to keeping knives sharp, you should also learn how to hold your knives correctly as well as how to hold the food you’re cutting.
Store your knives cutting edge away from the timber knife holder and never just throw them in a drawer with your cutlery.You can actually buy shields to put over the blade of your knife.
Get them sharpened regularly.
Seasoning your food
Less salt,use spices,I use Massel Stock Powder which is gluten free,fodmap, has NO chemicals,and vegetarian.
I am not a gadget person, but I always use a salad spinner. Not only does a salad spinner make washing lettuces, herbs, and greens a snap, it dries them so much so more efficiently than towels ever could.
Sometimes all a dish needs is a squeeze of lemon or lime to take it to the next level. To get the most juice out of your citrus, roll it on a cutting board before slicing in.
When a recipe says to use a certain type of pan, use that pan. If you only own one nonstick pan, the best tip I can give you is to wait for a good sale at a kitchen store, then buy yourself a stainless steel pan and a cast iron skillet.You dont need a set of saucepans but think about the quantity of food you are cooking and buy quality cookware,which will last for years if you look after it
Hot tip: water and heat make steam, so when you try to cook something that’s still wet, it won’t bown properly. Meat should be patted with paper towels before you toss it into the pan, chickpeas can be drained in a colander and then dried on a towel before they go onto a sheet pan (this goes for vegetables too, minus the colander part).
Whether you’re baking or pan frying, it’s important to avoid crowding the pan. Similarly to when vegetables or proteins are cooked while moist, when they’re crammed into a pan they’ll steam instead of brown, which is never good.
You already know that you can put leftovers in the freezer for a few months depending on the dish. But if you make room in your freezer, it can also house a number of items that will make your life easier. Frozen ginger will stay fresh for longer, as well as be easier to grate on a microplane.
When freezing dishes store them in glass containers with air tight lids, I also wrap them in freezer bags buy the squares ones and not the round ones as they take up too much room,Also easier to reheat.
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