Number 1: Put On That Magic Lid
We turn up the heat high when we are boiling water. The reason to this is 一the quicker the water heat up, the quicker it’ll come to a boil. Now, it’s time to take it up a notch by covering the pot with its lid, trapping the heat in and cut short the required time for it to boil. Put it to a test when you’re boiling pasta, heating up soup or steaming vegetables (Oh, but don’t put on the lid when the recipe requires you to leave it open. Might ended up with something else instead).
Number 2: There’s More to It Than Just The End
Ingredients like onions require it to be chopped first before throwing it into your cooking (choking hazard if you do not chop it). Once you have chopped them onions into small dices, you can flip over the knife’s blade to its spine and use that blunt part to scrape it off and into your cooking pot. This will avoid from scratching your cutting board or kitchen counter surface.
Number 3: Stainless and Stick-less
Put your stainless steel pot/pan on the stove and use medium heat on it for three minutes until it’s ready, then add a drop of water it until a bead of water forms and roll it around the stainless pot/pan (if the water sizzles wait another 20 or 30 seconds, but if it starts to spit, let the pan or pot cool off before retrying). Throw in (sorry, i mean add) oil into your pot/pan, tilt it around until the oil coat the surface of your pan/pot and heat up the oil for one minute. Now the stainless pot/pan is ready for browning ingredients without sticking including eggs and fish. This is caused by a scientific effect (i think it’s magical); called Leidenfrost Effect. By heating up the surface to a point, causing items added into the pot/pan to ‘float’ or separated’ (see, told you it’s magical) from the surface by gases released upon contact between ingredient and a properly heated pot/pan.
Number 4: Use The Right Measuring Tools
Measuring and cooking are like two sides of the same coin, they belonged with each other. Thus, you’ll need to use appropriate measuring tools. There are liquid and solid ingredients, both require and involve measuring. For liquid ingredients such as oil, honey, water etc. you can use measuring cup; a single cup marked with numbers on its exterior or interior. Hold up the cup at eye level when you are measuring ingredients and use the mark as guide to get your desired measurement. As for dry ingredients such as flour, curry powder, or the likes of it can be measure with using a set of cups each has different measurements. Fill in the cup and level it with a spoon to get the desired result. These measuring tools are not specific only to dry or liquid ingredients, you can use either if you do not have the other. Though it’ll be tad bit difficult to get the measurement.
Number 5: The More Seasoned It Is, The More Delicious It’ll Taste
A dish’s flavour is determined by a few elements such as the freshness of your ingredients, the method you use to prepare it and the amount of seasoning added into it. Once you’ve sprinkled some salt and pepper into your cooking have a taste, just in case if it’s still bland or lacks flavours. It’ll take a few tries before you get the right amount for salt, and seasonings. Most of experienced cooks sprinkled salts and seasonings 12 inch above from their cooking, this to let the salts and seasonings spread evenly and not concentrated in one area. For starters, use only use a little bit of salt, to prevent from over salting your cooking.