For myself and people of my generation, cooking represents the worst kind of irony. Feeding ourselves is our most basic human need, but for some reason no one bothered to tell us how to do it (or even that it was important to learn).
So we grew up, left the house and became dependent on restaurants and instant meals, only to find out 10 years later that this "food" has been killing us slowly.
Now what are we supposed to do?
Learning to cook is important, but can be intimidating if you've never done more than boil water, open cans and zap frozen entrees. But navigating the kitchen is much easier if you know a few simple tricks that seasoned chefs take for granted.
10 Simple Kitchen Tips You Wish Someone Told You Earlier
1. Use tongs to cook pretty much everything
Spatulas are awesome for anything that needs to be flipped or scraped, like eggs and pancakes. For everything else, tongs are the way to go. They're much more nimble and less awkward to use, and you'll find far fewer things jumping from your pan onto the floor. If you have teflon cookware, be sure to use tongs with nylon tips. And always go for the 12-inchers.
2. Store everything in tupperware
As much as I'd like to be the kind of person who trims their herbs, puts them in an vase then wraps them in a damp paper towel so they last a week, I'm way too lazy for that. The good news though is that tupperware keeps almost everything fresh for much longer than your crisper, including berries, salad greens and produce that has already been cut. Because it is reusable, it is also more ecofriendly.
3. If you own a knife, don't use a garlic press
Peeling and pressing garlic is a huge waste of time. To use a clove of garlic, set it on a cutting board and smash it with the flat side of a big knife (any chef's knife will do). The papery skin will come right off, and you can mince it real quick right there in about 10 seconds. Done.
4. Keep a separate cutting board for things you don't want flavored with garlic and onion
Assuming you follow any recipe ever, you'll probably be using your cutting board for cutting onions or garlic. If so, I recommend getting a separate board you keep aside for cutting fruit, cheeses and other things that you'd prefer didn't absorb the odors of previous meals.
5. Herbs that are supposed to be green should be purchased fresh, not dry
With the possible exception of dried oregano (great in Mexican, Greek and Italian foods), herbs are always better fresh. They're also cheap and available almost anywhere. In particular, always buy fresh parsley, basil, cilantro, thyme, tarragon or chives if you can help it (a few should be in your fridge at all times). The dried versions are too delicate and the jar will be bad before you use it twice.
6. Don't bother with pre-filled spice racks
If you want spices to serve their purpose (making food taste better), you shouldn't own a pre-filled spice rack. Spices go off quickly, and when their color starts to dull they've lost a lot of their flavor. There are several dried spices that are invaluable in the kitchen (cinnamon, cloves, curry powder, cumin, coriander, chili pepper, etc.), but you should purchase them as you need them, and in small quantities unless you use them frequently.
7. Overcooking is the biggest single kitchen mistake
Overcooked vegetables are mushy and flavorless, overcooked meat is tough and chalky, overcooked grains are soggy and fall apart. Overcooked food is bad food. Learn the art of taking food off the heat just before it is done, and let it finish cooking with its internal temperature. You can always cook it more, but you can never cook it less.
8. If it tastes OK but not great, it probably needs salt -- and maybe some vinegar or olive oil
The media loves to bash salt, but I'm not convinced that it (rather than processed food) is the real problem. Also, the small amount you use when cooking at home won't compare to what you'd get at a restaurant or in a packaged meal. Though over-salted food certainly tastes bad, under-salted food is bland and boring and another dash can often save a dish.
If you think you've added enough salt but something is still off, try a splash of vinegar or lemon (any acid) to brighten the flavor. If the food is dry or sticky, try adding a touch of olive oil. These 3 things can fix almost any lackluster meal.
9. Don't buy regular big onions, use shallots or leeks
For most everyday cooking, milder onions will enhance your dish and give it more nuance. Big, strong onions certainly have their place in cooking (soups, roasts, etc.), but most kitchen experiments will be improved by more subtle onion flavor.
10. Fruit (other than berries) shouldn't be stored in the fridge
Refrigerators dull the taste of most produce, so if you bought something that doesn't need to go in there leave it out. Most fruits including apples, oranges, pears and bananas don't belong in the refrigerator unless you're not planning on eating them soon. I don't refrigerate tomatoes, avocados or peppers either.
What are your favorite simple kitchen tips?
Originally published at Summer Tomato, where you can find more healthy eating tips.
Follow Darya Pino, Ph.D on Twitter: www.twitter.com/summertomato
Don't put your knife in the dishwasher, or use it to scoop up chopped food (lazy butt) *use the back of your knife for this*, doing these things can dull or even ruin your knife's edge.
When browning meats, don't crowd the pan. And browning means getting the meat to a deep dark brown (think walnut wood stain), in a HOT pan.
Season (s+p) EVERYTHING lightly (and even MORE LIGHTLY if there are a lot of ingredients in a dish) before it goes into the pan to add depth of flavor. Then salt and pepper to taste when it is finished. The exception to this rule is when making a reduction. Only salt a reduction AFTER it is reduced.
Try enhancing ANYTHING with a balsamic reduction. (1 bottle of balsamic vinegar reduced by 1/3-1/2). Beef, chicken, salads, soups, ice creams, drinks. Almost anything can be taken up a notch with a few drops of balsamic reduction.
LEARN HOW TO USE IT.
It doesn't take long under a little pressure to make things tender.
I cooks faster and holds in more nutrition.
10 lbs of ribs or chicken almost falls off the bone. After the top
starts jigling turn down to slow jiggle for 30 min turn off let cool till
pressure is off.
Remove meat carefully to baking pan. Season or top with bbq sauce
and broil till brown on top about 10 minutes. DONE.
that just fits my hand. In the flat top of it is a small hole that a walnut just fits in.
Tbottom is rounded. Neat it there was a larger granite stone that has a large
dent ground in the top of it.
Around the holidays I sit it next to a large bowle of mixed nuts. It makes
a good conversation piece and people are amazed that it is superior to
any way they ever cracked nuts before.
And as much as I agree about using tongs, I also have a few rubber and metal spatulas that are indispensable.
And onions, yum, I use them all the time. I especially love to sautee them to a dark rich brown for Indian and Mediterranean dishes. Fantastically sweet flavor!
And finally I agree about messing up pie crusts or anything you haven't tried yet. Practice knife techniques by buying 10 onions, vegetables, and other things to get experience cutting them. I'm always seeing students and others so quick on giving up on learning things because they can't get it right the first time. Hey, no one is born knowing how to cook or do anything in the kitchen. Have patience with yourself!
It adds so much flavor to so many of my masterpieces! :)
1. If following a recipe that calls for herbs, unless it specifies "fresh" they are likely intending for you to use dried. If you plan to use fresh (and by all means do), triple the required amount as dried herbs are much stronger in flavor than fresh.
2. To paraphrase Julia Child, learn to use your hands, they are the best tool that you have.
3. Grow your own as much as possible. A small 4x4 box can supply an amazing amount of food.
4. Buy the best tools you can afford. Particularly true for knives and pans. A well-crafted tool will last you a lifetime if cared for properly.
5. No matter how hurried you are, remember why you are cooking throughout the process...you are preparing life-giving nourishment for the ones you love. Keep that in your mind as you cook. Those lucky enough to eat it will be able to taste the love. Better than salt.
Second, have faith in your cooking. even if it turns out non-edible, you at least learned what not to do. Failure is how you learn and at least a chef is not screaming obscenities in your face, which is how i learned.
I seem to have these two items out on most nights and enjoy using the wok not only for stir-frys but also for meatballs, curries and soups etc.
Best to buy SMALL tomatoes as that will reduce left overs that are cut, but NEVER put tomats in the refrigerator if you value their taste. A couple of years ago, this did not matter b/c almost all purchased tomats were like wax balls, but now it matters b/c we get really good ones.
When it is very warm and I've spent big bucks on tomats, i put one of those freezer gel packs underneath the plate during the heat of the day. I live in a very mild climate, so this isn't often necessary.
We are tomat freaks at my house.
Use it later for soup, stock or broth.
☮