HOW TO BE A BETTER COOK
As Julia Child once said, “No one is born a great cook, one learns from doing." Since the 1960s, cooking has been recognized to be an art. It involves blending ingredients to make a delicious dish; what was once an action done for necessity, has now evolved to a meal that you'd enjoy. When it comes to kitchen cuisine, the adage "practice makes perfect" is accurate. Cooking at home often will help you improve your skills and, in addition, is a healthier alternative to eating out.
In this week's blog, we've listed some tips for you to try in the kitchen to help you become a better cook this year!
POTS AND PANS
Advertising that suggests "Toss your non-stick and use cast iron for everything" or "You can cook anything on your non-stick skillet" is likely something you have seen. What if we told you that wasn't the case? Be careful not to be too inexpensive when selecting your cookware. In actuality, you only need a few high-quality ones, so make sure you invest in a few of them. Here are the justifications and ingredients for each dish:
- Cast iron skillets are fantastic for cooking at high temperatures. Perfect for the greatest crunch, browning, and searing. Remember that the benefits of their high heat become a problem for delicate meat, like fish, for example.
- A stainless steel pan regulates cooking at high and medium heat. They are excellent for delicate meat and veggies, giving you crunch and a great sear, all while ensuring that your meal won't stick or break apart. Fun fact: This pan works well with any acidic food; A typical pan's seasoning eventually breaks down due to your food's natural acid and imparts a metallic flavour to your cuisine. Stainless steel pans fixes these issues!
- Perfect for foods that require low to medium heat are Non-stick Pans. They make fantastic tools for pancakes and eggs. However, use with caution while cooking with acidic foods on this pan since they will eventually damage the coating, which is extremely hazardous and harmful.
MISE EN PLACE
Mise en place means keep it in place.
As you may have seen on cooking shows, chefs have their food already prepared before they start to cook. This step will make it easier to prepare a perfect meal. This will prevent you from running constantly to the fridge, wasting valuable time, and putting you at risk of overcooking your food.
KNOW YOUR SALTS AND HERBS
The more you look for new recipes or see cooking shows - like Gordan Ramsey's - you might have noticed that they use Sea Salt or even Kosher Salt. Have you ever wondered why?
- Large, light flakes of kosher salt help food cook evenly and don't dissolve right away. The absence of iodine makes meals less salty, which improves taste and cleans/dries away blood, making meat cleaner. Fun Fact: Iodine is an element that the thyroid uses. We as humans cannot produce iodide, so we must consume it by eating certain foods, like tuna, or use foods that contain it. Iodine can destroy fungi and other microbes in addition to reducing thyroid hormone.
- Sea salt is derived from sea water. It retains more nutrients such as magnesium, potassium and calcium. Your foods' colors and flavours become more vivid and pure thanks to these minerals. Create your main marinade once you have mastered the spices you enjoy.
- Seasoning involves more than just salt and pepper. Embrace the strength of fresh and dried spices! Spices and herbs are magical and necessary for giving any food taste and depth. Utilize all the flavour you can add to transform a bland dish into an Italian or Spanish inspired dish. By using a marinade, you may give your food a full flavour in your mouth by allowing the ingredients to penetrate it.
In the 1980s, a Japanese scientist came up with the name, and it was later recognized as the fifth taste on human taste buds. Along with sweet, salty, sour, and bitter, there is Umami. Nobody really understands how to explain it other than "Pleasantly delicious". Umami enhances the flavour in your dishes.
Your tongue's taste receptors detect Umami as it enters the space, and they transfer that sensation into glutamate. Our bodies synthesize the amino acid glutamate, which naturally occurs in a variety of meals; most frequent in diets high in protein. Although you can't buy Umami in a store, there are several ingredients you can add to your food to make it taste more flavourful, such as:1. Fish sauce and Soy sauce
4. Sun Dried Tomatoes
5. Aged cheeses
6. Smoked Meats - For instance ham, bacon, sausage, and processed meat are loaded with amazing flavours.
7. Homemade broth - Don't throw away garlic peels, onion peels or any of your food scraps! Store them in the freezer and toss them into your next homemade broth!
8. Kimchi - A traditional Korean pickled dish with spicy seasoning. Not only does it enhance Umami compounds, it will bring colour, crispiness, and spice to your dish.
9. MSG - The rumours that MSG is bad for you is purely myth! Like anything else, it's only really bad for you if you over-eat it. MSG is just another form of glutamate. It boost flavours in savoury sauces, salad dressings and soups.
You must be aware of the appropriate heat level to employ for each dish. Don't be scared to adjust the heat level here and there; certain recipes require you to do so once or twice. You should be aware of the following four types of heat:
- Low Heat - Used for simmering
- Medium heat - This is the heat you may use at all times while cooking. Used for rapid simmering or a gentle cook. Best when you want your vegetables to soften and cook all the way through. Also best to use when frying, browning and sauteing. It still cooks fairly quickly but not too much before it burns.
- High Heat - To start or finish your cooking process. Don't use it for cooking your food all the way through, it won't cook properly even if it looks cooked. High heat is for searing meat, sauteing veggies, and thickening sauces.
There are a few fundamental guidelines to follow in order to achieve a good crispy, tender, and juicy sear. To remove some of the chill, leave your protein out on the counter for 10 to 15 minutes. If you toss your protein on the heat right away, it will lead to seizing and results in a tough meat.
You must remove any moisture from the meat before placing it in the pan; use a fresh towel or paper towel to pat it dry. When placed in a hot skillet with moist protein, it will steam rather than brown.
After cooking, let it rest on your cutting board so that the protein may cook more evenly away from the fire. All of the juices in a protein bubble and boil when it cooks. After it has been taken off the stove, if you cut into it, those bubbling liquids will immediately flow out. Allow the steak to rest for a bit to allow the fluids to settle and distribute throughout the protein.
Bear in mind that baking is a very different matter. Every baking recipe includes precise ingredient measurements as well as thorough instructions. It's like working in a science lab, let's face it.
Father's Day is June 18th, which is this Sunday- did you get Dad a gift yet?
If you haven't, you need to check out this list and grab Dad a gift that looks like you've been planning all year long!
Our weekly Father's Day Gift Guide continues with a collection of gifts for Dad that he's going to love. This week, you'll find items like a luxury shoe horns, the best electric shaver on the market, socks that really speak, and more!
Check out our entire list of Father's Day Gift Ideas, order online, and get them deleivered today!
A Gift Guide featuring some top Gift Idea for Father's Day 2023.
Explore some unexpected, and cool gifts that your Dad will want to get this Father's Day!
Spring his here and summer is quickly approaching! The sun's out longer and it's now time to update your skincare routine accordingly. Time to break out the sunscreen! But, before you just grab any old sunscreen, you would want to make sure it's the right SPF.
What is SPF? What SPF is enough? How often should sunscreen be applied? Your questions answered here!
As Julia Child once said, “No one is born a great cook, one learns from doing." Since the 1960s, cooking has been recognized to be an art.
When it comes to kitchen cuisine, the adage "practice makes perfect" is accurate. Cooking at home often will help you improve your skills and, in addition, is a healthier alternative to eating out.
In this week's blog, we've listed some ideas for you to try in the kitchen to help you become a better cook this year!
These could be gifts for your father or grandfather, your boss, the friend that goes out of his way to make sure everyone is well taken care of, or the kind-hearted, older gentleman that treats you like family. These gifts are perfect for THAT guy - or any guy you want to get a gift for - and you want to get him something he will actually use!