some quick kitchen tips and tricks to easily
make your meal a little more successful
Get organized Lay out all the food and tools you will need to cook the meal. This will create a more calm cooking experience.
Use the proper equipment. You do not need fancy or expensive equipment; you just need the right equipment. “Always start out with a larger pot than what you think you need.” - Julia Child
Searing means sear every side. If it is a roast it has 6 sides! Not 1 side, not 2 sides, not 3 sides….Every side. Doing this will help retain moisture and increase the eye appeal of the meal.
Allow the meat to rest. So often by the time we are cooking we are starving. Fight the urge to dive right in and let the meat rest for 2 minutes before cutting into it.
Temper your meat. Pull the meat out of the fridge 10 minutes before you cook. This will shorten cook times and provide more even temperatures.
Pans, like ovens, should be pre-heated. Step 1 heat pan. Step 2 add oil. Step 3. Carefully add what is going to be cooked. There should be a noticeable sizzle.
It is an excellent learning tool to taste everything at every step of the process. This also allows you to catch mistakes or errors before the whole meal is compromised.
A properly seasoned dish has balanced flavors.
Rich foods are balanced with a little acid. Sweet foods are balanced with a little salt, salty foods are balanced with a little sweet.
There is a golden rule to plating:
hot food goes on a hot plate; cold food goes on a cold plate. Follow this simple rule for fundamental success while plating.
Meals are no longer “protein, starch, vegetable.”
Components should add something other than sustenance to the dish. It is not limited to flavor though. Think about textures, acidity, and body.
Every component should be lightly seasoned as it goes into the pot, pan, or bowl.
When plating, try choking down on the spoon like you would a pencil. This will give you more precision and control while plating.
Once you feel comfortable in the kitchen, start to focus on working cleaner. Clean as you go, keep counters freshly wiped, clean pots and pans as you go, and put all the tools away once you are done with them.
Mistakes in the kitchen are inevitable. The most difficult part of cooking is recognizing which can be fixed and which can not.