Cooking is a skill that improves and develops over time with practice. No one is a fabulous cook from day one. I taught myself a lot through trial and error before I went to culinary school. In the beginning, I had a few successes and a ton of fails. I don’t want you to struggle and get frustrated as I did, so I have some helpful tips for you.
1 – Use herbs and spices
There is more to seasoning than salt and pepper. Embrace the power of fresh herbs and dried spices! Herbs and spices are magical and essential for adding flavor and depth to any dish. Using herbs and spices takes your taste buds on a culinary adventure. They can transform plain chicken into an Italian feast or an Indian smorgasbord. Herbs and spices are also a great way to boost the flavor of a dish without adding calories.
2 – Mise en place
No, I am not speaking English. Mise en place is a French term used in culinary circles that means “putting in place.” If you hear some fancy foodie say that they got their mise ready, it means that all ingredients have been gathered and prepped for cooking. Potatoes are peeled, onions are cut, rosemary leaves stripped from the sprig—everything is ready to go. If you wait to chop that onion while the skillet is heating up with oil, you will run the risk of smoking the oil. When it comes to cooking, timing is everything, and it’s best to have everything ready and in place before you turn on the stove.
3 – Take care of your knives
A sharp knife is everything. There is no tool more important in the kitchen than a good knife. It makes your time in the kitchen easier, more efficient, and, believe it or not, a sharp knife is safer. A dull knife is a dangerous knife, because the force needed to make a dull knife cut makes you more likely to injure yourself than if you used a sharp knife.
There are a few important tips to caring for your knives. First, do not put your knives in the dishwasher. The heat from the dishwasher will dull the knives. Hone before and after every use to keep your edge straight and sharp. Knives bang around if left loose in a drawer, dulling the knives edges. It is best if they are stored in sleeves, in a block or on a magnetic strip.
Finally, use only plastic or wood cutting boards. Do not cut on glass or marble! This is guaranteed to dull, chip or break your knife, not to mention the horrible sound it makes. Whenever a knife hits a surface, microscopic burrs form on the metal, causing the edge to dull.
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