Don’t think of cooking as a chore that must be done. Think of it as a fun, exciting hobby. With good information and equipment and a little advice from a friend who is a good cook, anybody can learn to cook. You will find in the following article some helpful advice on how to make you a better cook.
Pie crusts and tart crusts should be cook a bit past the point that you think they should be cooked. It will help if you achieve a darker, more delicious golden caramel color, rather than stopping when the crust is still pale. When you see the golden color it indicates carmelization, which lends a crisp, sweet flavor to the pie crust.
Meat should always be thinly sliced and cut on the bias if you are adding it to a stir-fry. This may take some time and effort. Cut your meat as it is still a little frozen and cut it at a forty five degree angle, with the bias.
First, freeze the meat partially. Then you can easily slice it into neat strips. This is helpful for Asian dishes you may try that call for thin strips of meat. Freezing the meat prior to slicing immobilizes the fibers and makes for cleaner, more efficient slices. However, wait until the slices are thawed before you cook them. By doing this, the strips will more evenly cook.
A must when cooking is the availability of sharp knives. Only the dull-witted use dull knives, as they are both ineffective and dangerous. Attempting to force a blunt blade through a tough root vegetable is much more likely to lead to an accident, than quickly dicing and slicing the same tough root vegetable with a sharp blade.
Cooking vegetables for a long time in a boiling liquid will remove nutrients that are found in them. To retain the healthy nutrients, quickly steam or sauté your vegetables, or even better, eat them raw.
It is a good practice to place cut potatoes in a bath of cold water for about half and hour, before frying in order to get crispy fries. When you soak sliced potatoes in cold water, it strengthens their fibers, so that they can stand up to the heat when being deep fried.
Dried and frozen ingredients should never be used over fresh ingredients if you want to get the most out of your cooking. Fresh ingredients are often inexpensive, and can help bring a lot of flavor out of your dish.
If you want the cooking process to be both faster and easier, prepare as much as you can ahead of time. Try looking at recipes and see what can be done in advance without spoiling. Much of the preparations can be finished one day prior to cooking. This makes preparing even more complex recipes fun and fast.
Cooking isn’t just slapping ingredients together. It can also be very fun. Sometimes your dishes will be epic failures, but as you read more and more tips, you’ll have more successes and less failures. Your next trip into the kitchen is likely to be a successful one if you keep this article’s advice in mind.