Is cooking a scary frontier for you? Are you nervous about entering your kitchen, remembering a previous disaster? If this is you, never fear! Plenty of people have trouble with cooking, and all it takes is a little practice, a vegan keto cookbook and proper education to cook like a pro! Read on to find out how.
It’s nice to have a pie quickly when unexpected guests arrive. When you don’t have time to create the crust from scratch, use a quality pre-made mix. Add a few tablespoons of sour cream to make the crust flaky so no one will notice that you didn’t create the pie from scratch.
To improve your level of convenience in the kitchen, one of the things that you can do is to freeze the excess sauces that you create, in ice cube trays. This will allow you to reheat them when you need sauce again and also to save money on the excess sauce that you kept.
Ensure that your baked fish is moist and tender by cooking “en papillote”. This is a French technique that refers to fish baked in a parchment-paper packet. Place the fish and vegetables of your choice in the center of a large piece of parchment-paper. Bring the edges of the paper together, crease them tightly to form a seal, and bake for 10 to 15 minutes at 450 degrees. The fish and vegetables steam in the packet, keeping them moist and tender, and creating a tasty, healthy dish. (Clean-up is just as easy – simply throw away the paper after eating!)
Take the guesswork out of reducing liquids. When a recipe calls for you to cook until the liquid is reduced by a certain amount, dip the handle of a wooden spoon into the liquid to mark the depth. This will leave a line on the wooden spoon. Later, you can dip the spoon again to see how much the liquid has actually reduced.
Before you start cooking or baking make sure you have all the ingredients gathered together. This will save you time and prevent cooking mishaps. You’ll have a better product in the end.
When you learn to cook for yourself, do not be afraid of cooking in large batches. The freezer becomes your friend once you are making your own meals. Surplus food that you prepare, but will not use immediately, can be stored almost indefinitely in your freezer. Cooking in large batches is the best way to maximize the utility of your cooking time.
Always choose to cook with a wine that you would drink yourself. If you don’t even like the taste of the wine that you are cooking with, chances are that you will end up disliking whatever it is that you are making! So pick out a good wine that you know you love, and you will like your dish even more.
Herbs and spices have a powerful impact on the quality of your cooking. To preserve these important, expensive ingredients, keep them in a cool, dark place with minimal humidity. All too often spices are left near ovens and sinks. The heat, light and moisture in such places leach the flavor out of high-quality spices.
When you make chicken stock, a good piece of advice is to make it in a big quantity. If you prepare a large pot of stock, it can be frozen and stored for future use. Stock is perfect for many dishes like stew, soup, and even casseroles. Freeze premeasured amounts of your stock in freezer proof containers or bags when cool.
To preserve more of the nutritional value of your vegetables don’t cook them for too long. As you cook a vegetable, its nutrient content diminishes. Good techniques for quickly cooking vegetables are steaming and stir-frying. Slow cooking has its place, but don’t neglect the quicker techniques with their greater nutrition.
To maintain the freshness and flavor of herbs and spices store in a cool dry place away from direct light. The quality and freshness of spices and herbs will diminish when locked in warm areas.
As was said in the beginning of this article, cooking is all about education and practice. This article has given you the building blocks to become a better cook, now all you have to do is practice, practice, practice! Soon you’ll be making great food that you’ll love to eat!