Hints To Better Cooking!

How many times have you dreaded going into the kitchen to make breakfast, lunch, or dinner? You might need a new perspective. Cooking can be enjoyable and relaxing if you try to see it in another way. Here are a few cooking tips that are sure to get your taste buds tingling and entice your inner chef to come out.


When you are stir-frying, slice your cut of meat into thin pieces on the diagonal. This may take some patience and it can be a bit time-consuming. Use meat that is firm, but unfrozen, and slice the meat across the grain, at 45 degrees.

Try to add the oil into your pans from the sides, so that by the time it touches the food, it will be hot. This helps to bring out the flavor in your food.

Here's a trick you can use to save your sauce fast! Start with 1 tablespoon and add more cornstarch until you reach the desired consistency. Thicken the sauce by gradually adding this mixture to it. Make sure you combine them gradually and consistently so as to prevent the sauce from thickening too much.

As you are seasoning your meats, you should make a little piece first before you cook the entire piece. Hamburgers, meatballs and meatloaf all require some careful seasoning. Therefore, you should never cook the whole cut of meat after seasoning it. Instead of this, you should make a small patty, and cook that first. Once you have tried your sample you can correct the seasoning or proceed with the cooking.

People often use more apples in fall and winter, but they will spoil if not stored properly. Apples tend to rot in warm dry air, so tie them up loosely in plastic bags and store in a refrigerator or cool basement. One rotten apple will spoil the bunch so keep a close eye on them while stored.

If you have made sauce, put the leftovers into an ice cube tray and freeze. This way, when you want to make an easy meal another night, all you have to do is reheat it in a saute pan. Don't worry; the sauce will taste delicious after being frozen in an ice cube tray!

Think big if you plan to make chicken stock. Instead of making just what you need, make a huge pot so you have some to freeze and use later. Many great recipes including soups, casseroles and stews call for a base of chicken stock. Put the stock into freezer bags and put it in your freezer.

When cooking with pumpkins, you will need to place the pumpkin upright then slice it in half right down the middle. On a baking sheet, put one of the halves face down. Use a different baking sheet for the other half. Sprinkle your baking sheets with a little water, and roast the pumpkin halves for an hour at 350 degrees.

Try making your own dried tomatoes. Start by cutting full-sized tomatoes into 1/2" slices or by halving Roma tomatoes. Place on a cooling rack, cut-side up and lightly salt them. Set your oven to 190 degrees, place the rack on a baking sheet and let the tomatoes dry in the oven for approximately 10 hours. Place them in the freezer in plastic bags. You can store dried tomatoes in an olive oil filled jar. Add fresh herbs for seasoning. This will be good for up to two weeks, and should be refrigerated during that time.

Place unripe fruits in a plastic bags you have poked small holes into. As the fruit becomes ripe, it will emit ethylene gas. By placing them in a plastic bag with holes, air will circulate in the bag, making sure that ethylene gas is retained, and the fruit keeps its great taste.

You may have heard master chefs on TV say, "Let the meat rest before serving it." A lot of people do not wait long enough before serving food. There is plenty of temptation to just whisk the dish off of the grill and eat it immediately. Though if you do this, your food will not be as enjoyable. Give your meal enough time to cool, and new flavors will appear.

To give your pasta some added zip, save the water you use to boil the pasta. Set aside around a quarter of a cup of water. Before adding the sauce to the pasta, mix in the cooking water. The pasta water contains starch, which will give your sauce a thick creaminess.

If you don't plan to eat your salsa within half an hour, and onions are on your ingredient list, run cold water over the onions and then use a paper towel to blot the water off. Onions that are raw have sulfurous gas in them. Fresh salsa can be ruined by this type of gas. Rinsing the onions with cold water removes this gas.

Do not overfill the pan when sauteing foods. Just add a little bit. If there is too much, there will be extra moisture, and the foods will steam instead of sauteing. You will lose crispness. This should be done at a lower temperature, too.

Try incorporating a few of these tips into your meals. After you have given a few new dishes a try, you might just understand that cooking isn't so awful after all! Preparing attractive, tasty meals may even become a hobby you enjoy. You will look forward to trying new recipes and cooking techniques. Go ahead, and begin your cooking journey today!