Get comfortable! Wear comfy clothes and an apron when you work in the kitchen and you won’t have to worry about getting dirty.
Don’t rinse pasta. This simple tip is so important while making pasta. Rinsing the pasta washes away all the starch.
When a recipe calls for sautéing onion and garlic, always do the onions first. Onions take longer to sweat. Add in the garlic just before the onions are about to be done.
Overcooking garlic leads to a bitter and burnt taste and hard pieces of garlic.
Basic kitchen Pantry Essentials: Olive Oil, Flour, Broth, Salt, Brown Rice or Pasta, Beans, Vinegar, Sugar, Eggs and Soy Sauce.
Safely chop odd-shaped vegetables by cutting off both ends for an even surface.
Always taste your dishes before seasoning.
Remove seeds from chilly peppers to help reduce heat.
When sautéing, it is important to first heat the pan, then heat the oil, then add the ingredients.
While boiling potatoes, add a pinch of salt, it helps in peeling the skin easily.
Cook the ingredients in a particular order to make the dish taste amazing. For example onions should be added first, then garlic and then ginger and tomato as each veggie has its own cooking time.
When juicing limes or lemons, cut the bottom off first so that all the juice runs through the fruit instead of getting trapped in the rind.
Finely ground pepper is best used for things like sauces. It's pretty strong, and a little goes a long way. Coarse ground pepper,is best for finishing dishes at the table or seasoning proteins. It adds a burst of flavor to anything you add it to.
Remember to season cold food more than your hot foods.
Save the stems of herbs and add them to soups, stews, or stocks while cooking.
Always cook off all the water in your dish.
Don’t overcrowd your pan or baking dish.
Always marinate foods in a glass or ceramic dish. Most marinades contain an acidic ingredient such as lemon juice, vinegar or wine that can react with metal and cause off-flavours in your food.
