10 Kitchen Tips Every Learning Cook Should Know

1. Cover The Pot After Bringing Water To The Point Of Boiling.

There’s a reason why we put the heat on the highest setting when bringing the water up to temperaturethe quicker water heats up, the quicker it’ll come to the point of boiling.

This is common sense, right? You can take things a level higher by covering the pan with a lid, keeping heat in and reducing the time it takes for bringing the water to boiling.

Try this when cooking pasta, steaming veggies or warming the soup. (However do not use this technique when the recipe requires the pot to be left unattended in order to not alter the cooking time.)

2. After Cutting Food, Use The Smooth Surface That Is An Ice Scraper Scrape The Food From The Surface.

In general, ingredients like onions are chopped before being scraped into the bowl or cookware. Always flip the blade around to make use of the opposite end of the blade sharpened to scrape.

In the event that it is not done, the blade will become dull, which makes it less effective and more susceptible to slip when cutting or cutting.

3. Peel Ginger With A Spoon.

It can be difficult to peel due to its bumps and imperfections. Instead of employing a paring knife or vegetable peeler, grab the spoon. Scrape it on the skin, and it’ll fall straight off, following each shape and minimizing the amount of waste.

4. Use The Small Strainer For Eggs.

This strainer is able to be used to make perfectly-shaped poached eggs. How? Crack the eggs in the strainer in the sink, then spin them around to eliminate the excess white that is watery.

What’s left is an egg-shaped, tight egg that is poaching up cleanly. It’s the same method to create stunning, billboard-worthy, glamour-shot-ready eggs. Watch the video above for more information.

5. Defrost Meat on Aluminum Trays.

The fastest method of defrosting meat is by running it under the cold water running under. However, if you wish to reduce water consumption and increase the speed put your food on an aluminum pan or tray.

Aluminum is an excellent conductor of heat, and can draw energy from the environment and transfer it to your meat more quickly than a wooden cutting board , or countertops made of stone or wood.

It can cut the time to defrost by 30 percent by using this method. This also works for stews, soups, and any other frozen food that is on a flat surface.

6. Make Sure To Use The Proper Measuring Instrument To Measure The Substance.

The measurement tool used to determine an ingredient is determined by how much of the component is dry or liquid. The liquid ingredients, such as honey, oil, or water are measured using what is commonly referred to as a measuring cup for liquids that is typically one cup with measurements etched on its internal or exterior walls. Be near your eyes when you measure an ingredient, and fill the cup with the proper line.

Dry ingredients, like flour, any spices , or condiments such as ketchup and mayonnaise, need to be measured using measured cups that are dry. Dry measuring cups are typically sold in a set with each cup identified with its measurement to fill the proper measuring cups with ingredients and then level the surface with spatula, knife or another flat surface.

Measuring spoons can be used to use with dry and liquid ingredients because the differences are tiny in these quantities that it will not affect the final result.

7. Use A Scale For Baking.

There are two main reasons to employ a precise kitchen scale when baking: accuracy and effectiveness.

The use of volumetric cups is a poor method for food items that are compressible like flour. Based on the methods of scooping or sifting the flour in a cup could weigh anywhere from 4 and 6 ounces.

It’s a difference of fifty percent! By using a scale, however you can be sure that the amount of flour you use is the exact same amount each time, which means you get greater consistency and better results. On Serious Eats the regular cup-to-cup conversions are five grams of all-purpose flour for each cup.

A scale can also help the effort of cleaning up! Instead of having multiple cups to measure every ingredient, you can simply place an empty bowl on your scale and weigh straight into your work dish when you are done.

When I am making pizza dough I am aware that I can add 1 kilo of flour 700 grams of liquid and 25 grams salt along with 10 grams yeast, and make dough that behaves exactly how I would expect it to do, using one bowl to clean.

8. Buy Deli Containers with Matching Lids.

I once suffered from storage anxiety. Each time I opened my tupperware cupboard I was sure I’d find myself faced with an astonishing variety of containers in various sizes and shapes but none of them had lids that were a match. But no more. Today, I buy cheap plastic deli-style containers available in three size (half pint, half and one quart) to cover 90% of my storage requirements. It’s easy to find the contents inside They’re also flexible making them ideal funnels and pourers to use as a substitute They stack extremely well and dishwasher safe. They’re reuseable, they come with tightly-fitting lids, and the best part is that if you stick to the same company, the containers all come with the lid.

I use Reditainer Deli Food Containers with Lids, that are priced at less than 50C/piece.

9. Partially Chill The Meat Before Cutting It.

The process of cutting meat into small pieces to grind it or stir fry isn’t easy even using an able knife. To help, place your meat into the freezer and let it sit for between 10 and 15 minutes to firm it up.

10. Make Sure To Cook With Stainless Steel Cookware Properly To Prevent Food From Sticking.

Set the cooking vessel on moderate to high temperature for approximately one to three minutes. the pan or pot will be ready once you add a small amount of liquid to your pan, and it instantly forms a ball of water which swells across the pan. (If the drop of water sizzles then wait 20 to 30 seconds.

when it starts to spew it, allow the pan to cool for a while prior to trying it again.) Pour in the oil by tilting the pan to cover the surface, and allow the oil to get hot for around an hour. When it is done, the stainless steel’s surface will be perfect for browning food items and not sticking, even delicate foods such as eggs or fish.

The process’s success is based on a scientific process known as the Leidenfrost effect which causes heat to be produced on the surface to the point that the items placed in within the skillet become “suspended” and separated through gasses released when contact occurs between the ingredients and a heated pan.