15 Expert Tips to Cook Like a Professional Chef
Cooking is no joke; it takes a lot of time, energy, and effort to be a great cook, but sometimes, the food doesn’t turn out how you want, even if you’re pouring all your heart in. If you’ve always wanted to be a great cook but don’t know where you’re going wrong, we might be able to help you. Here are some great tips that’ll turn you into a better cook in no time.
Know When To Defrost
If you’re taking something out of the freezer, you need to know how long it needs to defrost (if at all) before hitting the oil. Frozen ingredients store a lot of water that is released when they hit the oil, which could lead to the oil splashing around and even popping open foods like spring rolls. Defrost everything for at least 10-15 minutes before deciding to fry/cook it.
Know How to Heat the Oil/Water
It’s not only the defrosting that can affect food; throwing something in scalding oil only burns the edges and leaves the inside raw because of the high heat. If you don’t have the time to defrost a ready-to-cook meal, toss it in lukewarm oil and let the heat do the rest of the work. Boiling works the same way; cold eggs go in lukewarm water, while warm eggs go in already-boiling water.
Use High-Quality Salt
Who knew the type of salt you use could affect the flavor and quality of a dish? High-quality salts like sea salt and kosher salt have a much more refined and pronounced flavor. Adding sea or kosher salt makes a food taste better than using table salt because it’s much purer, while table salt contains additives.
Invest In A Cast Iron Skillet
You’re not going to become a good cook unless you invest in a cast iron skillet; it just makes everything cook and taste better. A cast iron skillet pan retains heat better than other pans, equally distributing it across the base to ensure an even cook. It also ensures every bit of your meat or seafood gets an equal and good sear on the sides.
Make Your Own Stock
Store-bought stock is great if you’re short on time, but don’t rely on it; homemade stock is a much better choice. Homemade stock not only adds flavor and richness, but it’s also relieving to know you’ve used quality ingredients. Plus, the more you make homemade stock, the better you’ll get at cooking because of the experience.
Use Herbs At The Right Time
You might follow a recipe to a T and still not get the desired results. As shocking as it might sound, this could be because you’re not tossing in your herbs at the right time. Dry herbs need to simmer for a while before they get their most flavorful, so toss them at the beginning. Wet or fresh herbs can get overpowering the longer they cook, so only add them at the end.
Toast Your Spices
You might not think how you add your spices affects the meal, but you’ll be surprised when you make a habit of toasting them. Toasting spices releases their essential oils, giving them more depth and umami. Ensure you’re not browning them too much because they could get overpowering, but the slightest toast will get you great results.
Use Parchment Paper For Baking
Parchment paper is a lifesaver, especially if you’ve been getting burnt cakes or food that glues itself to the pan. Lining your baking trays with parchment paper not only prevents sticking but also helps ensure an even bake, ensuring your food gets the right amount of browning on the top, especially if you’re making brownies or cookies.
Use Ingredients with the Right Temperature
Cooking is all about chemistry; knowing when to add what and how to cook it makes all the difference in the world. If a recipe requires ingredients to be at room temperature, then avoid putting anything straight from the fridge, as it can affect your recipe. Even if the recipe doesn’t demand any such thing, make sure not to put the cold items in hot oil as not only will it spill, but it may also stick to the bottom.
Don’t Overcrowd the Pan
If you pack too much food into a pan, it won’t cook properly—it’ll steam instead of searing. Give each piece some space so everything cooks evenly and gets a nice golden crust. Cooking in batches might take a bit longer, but it’s totally worth it for that extra flavor and texture.
Sharpen Your Knives Regularly
Many people think sharp knives are dangerous, so they keep dull knives around. But dull knives are much more dangerous because they can’t cut through properly and risk slipping off, endangering you. A sharp knife ensures you cut and chop things without the risk of the blade slipping off the board; it also cuts at a greater precision.
Experiment With Fats
Believe it or not, the type of fat you use in your recipes affects their flavor. Butter’s creamy flavor is best for sauteing, baking, and finishing sauces; olive oil is best for roasting, grilling, or spinning salads; coconut oil is great for stir-fries; sunflower oil is ideal for frying; and duck fat is great for roasting meat and vegetables.
Learn to Deglaze
Learning how to deglaze is a simple trick that makes your sauces taste amazing. After cooking meat, you’ll notice brown bits stuck to the pan—don’t throw those away! Just add a splash of wine, broth, or even water, and use a spoon to scrape them up. Those bits, called fond, are full of flavor and can turn your dish into something truly special.
Know When To Add Garlic
Garlic takes little time to cook and burns quickly, so knowing when to add it will make all the difference in the world. If you toss garlic in the pan at the beginning of a long cook (a stew or a pasta sauce), it’ll brown quickly and lead to a bitter flavor. To get an even taste, it’s best to toast onions before adding the garlic. Only add the garlic upfront if the recipe calls for it if you’re going for a slow cook (a pot roast) or a dish that’ll be out of the pan in a few minutes.
Use a Thermometer for Perfect Results
You cannot tell if meat is done or not by just looking at it, and it’s easy to end up with something too raw or too dry. A meat thermometer takes the guesswork out, letting you know exactly when it’s ready. This simple tool helps you cook meat that’s tender and juicy every time—no more surprises!
More For You
Nobody can beat our moms’ cooking skills. While our mothers have always been experts at cooking and passed on many tips to us, there are many things they failed to teach us.
This article was first published at Rbitaliablog.
