Want to know how to be a better cook? Wish you knew some tips and tricks to make your food taste better? Check out these ten tips that will help you improve your cooking skills. Not only will your food taste better, but you’ll enjoy your time in the kitchen even more!
1. Utilize Citrus, Rather, Acid in General:
Use fresh citrus juice, citrus zest, and vinegar in everything from sauces, dressings, and dips, to meat, fish, desserts, and baked goods.
- Citrus zest is great in baked goods, salad dressings, frostings and glazes, marinades and more.
- Citrus juice is good in cocktails (duh!), salsas, dips, sauces, soups, baked goods, and more.
- Vinegar is utilized in dressings and vinaigrettes, to finish soups and sauces, essential for pickling, and more
2. Toast Nuts
Toast nuts before tossing in salads, topping yogurt, or using in baked goods for more flavor.
- Why toast nuts? Toasting nuts deepens their flavor, which adds more depth to a dish than raw do.
- How to toast nuts: The best way to toast nuts is to spread them onto a baking sheet in an even layer and toast in a 350°F oven. Depending on the type of nut, it can take anywhere from 5–10 minutes. Be sure to toss nuts halfway through for even toasting.
- The key to knowing when they’re done is when you just start to smell a nutty aroma. But set a time for 5 minutes to check them, then keep setting timers until they’re done—they can be easy to forget about! This method is not only quick, but it also ensures evenly toasted nuts
3. Keep Fresh Herbs on Hand
A handful of fresh herbs can easily elevate a dish from ho-hum to delicious.
What herbs to keep on hand:
- Flat Leaf Parsley: So versatile and great with just about any type of cuisine. Use parsley in salads, dressings, pasta dishes, casseroles, egg dishes, vegetable dishes, and so much more.
- Cilantro: Aside from Mexican cuisine, cilantro can also be used in a variety of applications like dips, salads, Mediterranean and Middle Eastern dishes, fish dishes and more. Cilantro can be a bit polarizing, but if you like it, this is an herb to keep on hand.
- Basil: When basil is in season, I highly recommend keeping it on hand as much as possible. A mainstay in any tomato dish, basil is also at home in salads, soups, desserts, and even cocktails.
4. Use Pure Extracts
Use pure extracts in baking and cooking as opposed to artificial extracts.
Often added per recipe instructions with little thought, just a teaspoon of a pure extract can really change the outcome of a recipe. More potent in flavor, and definitely more true to flavor, pure extracts are a must.
Skip artificially flavored vanilla, almond, orange, and peppermint extracts (to name a few), and opt for the pure variety. Pure is a bit more pricey, but it’s definitely worth it. Speaking of pricey but worth it, Pure Vanilla Bean Paste is a great addition to your pantry. It adds tons of flavor, and elegance, to everything from desserts to breakfast dishes.
5. Toast Grains
Toast grains before cooking or using in baking to add more flavor to a dish.
- Why toast grains? Toasting grains deepens their flavor, which in turn, bumps up the flavor of the dish they’re used in.
- How to toast grains: For grains like quinoa, farro, bulgur, and sorghum, toast them in a saucepan over medium heat, shaking every few minutes, until grains start to become golden and have a toasty aroma. Continue to cook grains according to package directions.
- For oats, toast them like you would nuts, on a baking sheet in the oven at a 325°F or 350°F until they become golden and smell toasty. Use in recipe or oatmeal as directed.
6. Season as You Go
Ignite your inner chef, and start seasoning, and tasting, as you cook.
- For meals with the most depth of flavor, it’s important to season each component as you cook. Some examples include:
- Season cooking water for potatoes, pasta, and vegetables.
- Season a dish with salt and pepper from the beginning, like when you’re sautéing onions and garlic.
- Season vegetables, meats, and grains as they cook, not just after.
- And yes, you should still taste and adjust seasonings at the end before serving.
7. Mise en Place
Meaning everything in its place.
Get your ingredients together, equipment organized, oven on, water boiling, baking sheets prepared, whatever you it may be. Get everything ready before you start to cook. Doing this will make the actual process of cooking much smoother and enjoyable.
Also, get yourself some glass prep bowls, they aren’t much of an investment and they make all the difference when prepping a recipe.
8. Invest in a Good Knife, and Take Care of it
There’s nothing more frustrating, or dangerous, in the kitchen than cooking with dull knives.
Whether you’re someone who feels pretty comfortable in the kitchen, or someone who dips their toes in from time to time, it’s well worth the money to invest in a good set of knives, or even just one. It doesn’t have to break the bank by any means, just a middle of the road, good-quality knife. I promise, this one will change the name of the game. Just be sure to take good care of it, use a knife guard or knife block and sharpen from time to time.
I use a Wusthof Classic 8-Inch Chef’s Knife and love it.
9. Establish a Pantry
A lot of times cooking is about creating a meal with what you have at your fingertips. When you establish a pantry, even a small one, the possibilities drastically expand.
Start with quick, easy-to-make proteins like canned tuna, frozen shrimp, edamame, tofu, and chicken. Keep dry whole grains and pasta on hand as well as canned tomatoes, broth, and frozen vegetables—just to name a few. Do I see a pantry post in my future…
10. Cook Often and Follow the Recipe
If you want to become a better cook, there’s only one way to do that: cook and cook often.
Start by following recipes to get the gist of things—timings, temperatures, techniques, flavor combinations. With time you will feel more comfortable in the kitchen, which will give you the confidence to try more in-depth recipes and bold flavors.
Honorary 11: Use Good-Quality Ingredients
Use good quality chocolate, meats, cheeses, dairy, grains, olive oil, extracts, sauces, pasta, the list goes on. But as a rule of thumb, remember that the quality of ingredients, no matter how you use them, affects the end result of whatever you’re cooking. Bad in = bad out. Good in = good out.
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