Are you ever watching cooking shows while slurping a bowl of canned soup, perplexed at how flawlessly Mario Batali flips an omelet or how confident Emeril is when he seasons his dishes? These skills might seem unattainable, but there are simple steps you can take to become a better cook than you could have ever imagined.
If you're sick of ordering takeout night after night yet intimidated by your oven, don't fret any longer. This list of 17 simple cooking tips can help transform you from a microwaving master to a gourmet expert in only a matter of days.
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1. Keep a well-stocked pantry
For the times when it looks like there is nothing to toss together from the fridge, that's when the pantry saves the day. Keeping it stocked with staples such as rice, beans, canned tomatoes and a variety of sauces will make certain that you're never left hungry.
For the times when it looks like there is nothing to toss together from the fridge, that's when the pantry saves the day. Keeping it stocked with staples such as rice, beans, canned tomatoes and a variety of sauces will make certain that you're never left hungry.
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2. Don't be afraid to use your hands
There are plenty of fancy electric mixers, but to be be honest, nothing can really mix like your hands. Whether you're kneading dough, shaping dumplings or forming meatballs, your hands are the star of the kitchen.
There are plenty of fancy electric mixers, but to be be honest, nothing can really mix like your hands. Whether you're kneading dough, shaping dumplings or forming meatballs, your hands are the star of the kitchen.
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3. Stop overcrowding the pan
This is one of the most common mistakes people make in the kitchen. When a pan is too crowded with whatever it is you're sautéing, the heat rising from the pan becomes trapped underneath your food. This results in nearly steaming your food, rather than frying it to a crisp.
This is one of the most common mistakes people make in the kitchen. When a pan is too crowded with whatever it is you're sautéing, the heat rising from the pan becomes trapped underneath your food. This results in nearly steaming your food, rather than frying it to a crisp.
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4. Always have fresh herbs on hand
You may often walk past fresh herbs in the market if you don't have a recipe that calls for it. But here is a little secret – fresh herbs make everything better. Whether it's roasted sweet potatoes, a pasta dish or even a salad, that bite of fresh herbs will turn a simple recipe into something to write home about.
You may often walk past fresh herbs in the market if you don't have a recipe that calls for it. But here is a little secret – fresh herbs make everything better. Whether it's roasted sweet potatoes, a pasta dish or even a salad, that bite of fresh herbs will turn a simple recipe into something to write home about.
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5. Don't toss vegetable scraps
Ditch the store-bought stock because homemade chicken or vegetable stock makes all the difference in recipes. It's cost efficient and delicious to make your own by simmering water with scraps that would otherwise be tossed in the garbage.
Ditch the store-bought stock because homemade chicken or vegetable stock makes all the difference in recipes. It's cost efficient and delicious to make your own by simmering water with scraps that would otherwise be tossed in the garbage.
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6. Taste as you season
How are you supposed to know what your dinner tastes like if you don't grab a spoon? Just remember, you can always add more seasonings but can't take them away.
How are you supposed to know what your dinner tastes like if you don't grab a spoon? Just remember, you can always add more seasonings but can't take them away.
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7. Sharpen knives
Your knives need love too. You won't realize how life-changing a sharp knife is in the kitchen until it's in your hand. Most kitchen and hardware stores will even sharpen knives for free.
Your knives need love too. You won't realize how life-changing a sharp knife is in the kitchen until it's in your hand. Most kitchen and hardware stores will even sharpen knives for free.
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8. Better ingredients = a better meal
Remember when your mother used to tell you "You are what you eat." Well, she was right. Pay attention to the produce and packaged goods you buy. If you don't know what an ingredient is listed that's on the back, you probably shouldn't ingest it.
Remember when your mother used to tell you "You are what you eat." Well, she was right. Pay attention to the produce and packaged goods you buy. If you don't know what an ingredient is listed that's on the back, you probably shouldn't ingest it.
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9. Add lemon juice to rice
To keep rice flurry while ensuring it doesn't stick together, add some lemon juice to it. Simply add half a teaspoon of lemon juice for every two cups of water used to boil the rice.
To keep rice flurry while ensuring it doesn't stick together, add some lemon juice to it. Simply add half a teaspoon of lemon juice for every two cups of water used to boil the rice.
10. Use pasta water
Yes, you read that right. Don't strain all of the pasta water just yet. As your pasta cooks, it releases starch into the liquid. Adding this magical water to the pasta sauce adds flavor and thickness, all while helping the pasta not stick together.
Yes, you read that right. Don't strain all of the pasta water just yet. As your pasta cooks, it releases starch into the liquid. Adding this magical water to the pasta sauce adds flavor and thickness, all while helping the pasta not stick together.
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11. Slow cook scrambled eggs
If you love soft, creamy scrambled eggs, slow cooking them is the anwser to your breakfast prayers. Stirring eggs constantly at a low heat gives them an almost custard-like texture.
If you love soft, creamy scrambled eggs, slow cooking them is the anwser to your breakfast prayers. Stirring eggs constantly at a low heat gives them an almost custard-like texture.
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12. Crack eggs on the counter instead of the side of the pan
Ever wondered why you're always fishing for egg shell shards in your pan? The anwser is most likely because you're not cracking them on a hard flat surface, such as the counter. Cracking eggs on the side of a round pan often results in a shattered mess.
Ever wondered why you're always fishing for egg shell shards in your pan? The anwser is most likely because you're not cracking them on a hard flat surface, such as the counter. Cracking eggs on the side of a round pan often results in a shattered mess.
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13. Experiment with new spices
Have you ever reached for garlic powder and something such as saffron or sumac on the shelf caught your eye? Throw it in your grocery cart next time. Bold, new flavors completely transform a meal.
Have you ever reached for garlic powder and something such as saffron or sumac on the shelf caught your eye? Throw it in your grocery cart next time. Bold, new flavors completely transform a meal.
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14. Make a cast iron pan your new best friend
If you don't already have a cast iron pan sitting on your stove, head to the store this instant. Cast iron pans cook food evenly, allow you to crank the heat, require less oil and offer a dozen more extremely beneficial things, such as going from the stovetop to the oven.
If you don't already have a cast iron pan sitting on your stove, head to the store this instant. Cast iron pans cook food evenly, allow you to crank the heat, require less oil and offer a dozen more extremely beneficial things, such as going from the stovetop to the oven.
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15. Always deglaze the pan
This is a fairly easy undertaking that makes all the difference in flavor. Many professional chefs swear by this French technique of adding room-temperature liquid into the pan after sautéing to scrape up all of the caramelized bits that have stuck to the bottom.
This is a fairly easy undertaking that makes all the difference in flavor. Many professional chefs swear by this French technique of adding room-temperature liquid into the pan after sautéing to scrape up all of the caramelized bits that have stuck to the bottom.
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16. Mix spices with a couple tablespoons of water
It can be easy to burn powdered spices when cooking and the pan can be up in smoke before you even have time to remedy the situation. The Guardian recommends adding a bit of water to avoid scorching mixed spices.
It can be easy to burn powdered spices when cooking and the pan can be up in smoke before you even have time to remedy the situation. The Guardian recommends adding a bit of water to avoid scorching mixed spices.
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17. If you're going to splurge on one item in your pantry, choose olive oil
It may be tempting to reach for the cheapest bottle of olive oil at the market, but you get what you pay for when it comes to extra virgin olive oil. A quality certified olive oil with a bolder taste of pepper or fruity notes will overhaul a meal into something extraordinary.
It may be tempting to reach for the cheapest bottle of olive oil at the market, but you get what you pay for when it comes to extra virgin olive oil. A quality certified olive oil with a bolder taste of pepper or fruity notes will overhaul a meal into something extraordinary.
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