Being a good cook is much simpler than you might believe. The next time you're cooking a meal, don't be afraid to experiment and try new things. The tips here will show you how to experiment with new things and cook better. You can grow as a chef by implementing these suggestions when you cook.
Always keep your spices away from light in a cool place. If the spices become too hot, or moist from humidity, it can shorten their shelf life. Too much light exposure also does this. Keeping your spices in darkened, cool areas will lend extra longevity and flavor. Fresh spices offer better taste profiles than stale ones.
There's something you can do to save your effort and your sauce. In a separate bowl, blend 1 Tbs of corn starch with 2 Tbs of water. Stir the solution into the simmering thin sauce to make it thicker. Add the starch solution slowly, and stir constantly so that the sauce does not become too thick.
Leave raw potatoes in cold water for at least 30 minutes before frying them to make crispier French fries. Soaking the sliced potatoes in cold water strengthens the potato fibers so they will not break down so much when you fry them in the hot oil.
Quickly cooking vegetables allows them to retain much of their nutritional value. Slow cooking, and overcooking, vegetables will destroy their nutritional content and flavor. These cooking techniques are much healthier. Cooking vegetables for only a short amount of time is essential.
No matter what you are cooking, fresh ingredients are always much better than dried or frozen ingredients. Use any fresh ingredients that are available. They are not only tastier in general, but they also tend to be cheaper, as well.
When burgers and other foods become stuck to the grill grates, it can be hard to loosen them without damaging the food. To avoid this possibility, you can apply a light coat of vegetable oil to the grill before cooking.
Get the most from garlic by buying only the freshest bulbs you can find. It's well-known that fresher garlic equals sweeter taste. To choose the freshest garlic, keep away from any cloves that are bruised, soft or have skins that feel too firm.
Choose a bone-in roast if you are short on cooking time. This will speed up cooking time substantially. The bone absorbs some of the heat and distributes it inside the meat and roaster. It is easy enough to cut the meat off the bone once the roast is cooked.
Prepare things the day before if you cannot handle doing everything in one night. Cut up veggies and make the sauce the night before so you can save time. You will be more relaxed and better prepared to cook the following day.
These little bits of advice can go a long way toward improving your kitchen creations. These ideas should be experimented with at least one time. Remember that the more you practice, the more proficient you will become. If you're serious in your efforts, you'll become a more proficient cook in a matter of days.
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