There are as many different ways to cook as there are people doing the cooking. Cooking is a personal thing. Though some can be approached with little skill at all, others will be more involved. This article will provide you with key tips that will enhance your cooking ability now matter your skill level.
Enjoy hearty winter greens. Vegetables such as broccoli, kale and collards are much sweeter tasting during the first months of winter. Pick the greens that have a really bright strong color, and stay away from those that seem yellow or a little limp. Wash the greens well as they tend to absorb dirt easily during growth. Fill a bowl with cool water, and then dunk the greens in the water. Shake them off, and then cleanse with running water until it runs clear.
You should keep your spices and herbs in a space that is cool and away from light. Many factors can cause herbs and spices to lose their flavor, especially humidity and light. Ground spices, when stored correctly, can retain flavor for up to a year. Whole spices may keep their flavors, possibly, three years or longer. Store your spices correctly to make them last.
Don’t use a type of wine in your meal that is a kind you wouldn’t drink regularly. You risk the final flavor of any dish if you make it with an unfamiliar wine or one with an off taste. If you want a safe bet, most liquor stores carry cooking wines.
Make sure that you maintain your wooden cutting board. A cutting board made from wood can crack and warp if it is exposed to excessive moisture, heat and dryness. A wooden cutting board will be ruined if it is placed into water. You can find oil designed for cutting boards to maintain yours. Always allow your board to dry completely, whether it is wet or oiled.
It is important to buy new spices at least every six months. If the spices are too old, they are going to lose a good bit of their flavor. If you purchase a new spice but doubt you can use it before the flavor dries up, share some of it with a fellow cook.
Reserve some pasta water for use in your pasta sauce. Save approximately 1/4 cup of water after cooking your pasta. When you combine the sauce and the pasta, add this little amount of water to the mix. Through a process known as amalgamation, the starch in the pasta water creates a creamy texture in your sauce.
Believe it or not, there’s quite a bit of variation among different types of potatoes. There are potatoes that are good for mashing, and there are others that are good when used in potato salad; it really does matter what variety they are. For that type of side dish, Russets are a good choice of fluffy potato.
Sauteing with too much food in the pan can lead to unwanted issues. It will add too much moisture, which steams the food and doesn’t allow it to saute or get crispy. Use a low temperature while doing this, too.
You should bake crusts for a longer period of time than you think. Your objective is to cook them past the point of being pale blonde, to the point where they become a golden caramel color. The golden color is a sign that the sugars in the crust have finally caramelized.
A complex, poorly understood recipe is a great way to turn a potentially marvelous meal into a mess. Sometimes the simplest meals are the tastiest. By using the tips you have read in this article, you now have a bit more knowledge on how to cook a much better meal.