“Once I started doing it, I noticed a huge change in the quality of my cooking.”
Maybe you’re just learning how to cook, or perhaps you’re a seasoned home chef.
Whatever the case, there are always little habits you could adopt to improve your cooking skills.
Here’s what people said.
“Adding finishing salt to desserts like cookies and brownies.
It may seem counterintuitive, but a little salt makes sweet baked goods even more delicious.”
“Brining my meat, and not just chicken.
Brining lamb and beef makes these proteins so much more tender and flavorful.
“Switching from breasts to thighs whenever I make chicken.
Not only are the thighs more affordable, but they’re also so much more flavorful.”
“Finishing a sunny-side-up egg by steaming it to get a perfectly soft yolk.
Just pop a lid over the pan for a few seconds, and voila.”
“Shredding cheese myself from big blocks instead of buying the pre-grated version.
The difference in flavor is undeniable.”
“I’ve changed the way that I cook with spices.
Firstly, I buy whole spices and grind them myself instead of buying pre-ground.
Then I toast them before grinding and/or fry them in oil to let the flavors bloom.”
“Keeping notes about the recipes I make.
I also rate recipes so I know which to make again.
“Cleaning as I cook.
I also have finally figured out a good rhythm for cleaning as I go, and its been amazing.
“Removing my food from the heat source once it’s done cooking.
Remove your food from the heatbeforeit’s done cooking, and let it rest.
It will reach the desired consistency rather than taste overcooked.”
“I started sharpening my knives more often.
It makes prepping dicing, mincing, chopping so much quicker and easier.”
Once I determine that, I taste as I go rather than worry about perfect measurements.”
“Not automatically turning the burner to high heat.
“Learning to master cooking techniques rather than specific recipes.
It’s really the only way to develop skills in the kitchen.”
“Investing in an accurate digital cooking thermometer and using it for absolutely everything I make, including cakes.
It takes the guesswork away and ensures food is cooked through properly.”
“Washing and properly storing all fresh produce as soon as I get home from the grocery store.
It makes all of my fruits and veggies last longer, and it also makes cooking easier.
Produce is ready to go whenever I need it.”
It’s so helpful to lay out all the steps in my head ahead of time.”
These two aromatics add a whole layer of depth to soups, stews, and sauces.”
“Using a bowl for discarding leftovers and compost while I cut veggies and prepare for cooking.
“Using the proper cooking techniques to prepare different cuts of meat.
Think of where on theanimalthe meat came from.
If it’s a muscle they use a lot (legs, butt, etc.)
), it probably needs high heat and a faster cook time.
There are exceptions to that rule, but that works more often than not.”
“Using soy sauce for more than just Asian recipes.
Try a dash in scrambled eggs or in caramelized onions.
It’s a savory, salty flavor that complements many dishes.”
“Forgetting my fear of over-seasoning.
It’s OK to be generous with the herbs and spices.
If you’re cooking with chicken or pork, season aggressively because both meats are wonderful sponges for seasonings.
Find a regional spice map or guide and start combining flavors.”
“Browning meat before adding it to the slow cooker.
should be browned before you add them to the slow cooker.
This will make the final dish taste much better.”
“Starting to mise en place, which means preparing everything before I begin cooking.
“Resisting the urge to flip food while cooking.
The best thing you’re able to do for your meats is leave them alone.
After you put it in the pan, on the grill, or whatever, don’t touch it.
“Tasting as I go.
At various stages of cooking while safe, I taste my food as I cook it.
This allows me to know if I have too much or too little of a certain ingredient or flavor.
It also helps develop my palette and learn what different seasonings do to a dish.”
“Learning to keep it simple in the kitchen.
Using a ton of different ingredients doesn’t mean that your food will taste better.
“Deglazing the pan after cooking.
“Moving away from cooking everything in olive oil.
Think of olive oil as a condiment.
It’s great to drizzle on your food as garnish but terrible to fry with.
“Freezing tofu before cooking it.
This makes it much easier to get that nice, restaurant-quality crispy tofu.”
“Leaving more space in the pan when sauteing or pan-frying.
Whatever you’re cooking, don’t crowd the pan.
Instead, cook in batches.
“Focusing on quality ingredients.
Not everything you cook has to be fancy, but learn how to shop for high-quality ingredients.
There’s nothing better than a simple recipe made from great ingredients using the proper technique.”
Have an idea I didn’t mention?
What’s a small change that might make a big difference in the quality of your cooking?
