28 Culinary School Grads Share Their Best Cooking Tips
If you have a rich flavour (creamy or buttery), you'll likely need a hit of acid such as vinegar or lemon juice to balance things out properly. Salt can also make the flavours of sweet things pleasantly intense.
When we rush, we tend to make time-consuming mistakes - increasing the heat too fast to sear more aggressively or spilling and incorrectly measuring ingredients.
'Hurry up, slow down' is a reminder that taking time to do things right the first time is usually the fastest path to success.
Cooking with softened butter will yield an entirely different result than cooking with melted butter.
You'll get a much more flavourful and crispy result when you butter your bread with softened butter instead of melting the butter in the pan. It is because the fat solids emulsified in the softened butter.
A good sauce can save almost anything.
Learn to cook at least three quick sauces from memory. A red wine sauce can turn a dried out piece of meat into a great meal - a cup of wine, butter, onions, salt and pepper. A quick marinara can taste as good as sauces you eat at restaurants.
Wannabe surfer. Sometimes I read books and watch movies at the same time.
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