Kitchen tips acquired along the way

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When I was a kid acquiring cooking skills was a matter of survival. My parents both worked long hours, plus they liked to go out on the weekends. As a result there were times when my mother left it to my sister Jill to do the cooking. I guess that since she was a girl my mother considered her more qualified, or perhaps she felt it was more important for her to develop cooking skills. Whatever the reasons, it was torture for me and my youngest sister. It would be easy to say that Jill couldn’t cook, but that wouldn’t be true. The real issue was that she could make food taste exactly how she wanted it to, a rare skill indeed. The fact that she liked the taste of burnt toast, and loved hamburgers that were dry and gray on the inside and hard and um, caramelized on the outside, combined with her uncanny ability to duplicate those results every single time led me to beg my mother to teach me how to cook.

Later when I was a lazy, shiftless young adult whose only goals were to play my drums, get drunk and get laid, my mother convinced me to avail myself of the free college education I had waiting for me. After much debate and soul-searching it turned out that the University of Toledo had no majors that combined pounding on things with getting drunk and chasing tail, so my mom again stepped in to point out that I was both talented and interested in cooking. Culinary Arts beckoned and I aimlessly shuffled in the open door. A lifelong love affair was born.

In school I began reading cookbooks with the same zeal that I had once reserved for Hunter S. Thompson, Kurt Vonnegut, Clive Barker and Douglass Adams. In the process I discovered that I could ‘taste’ a dish much of the time just by reading the recipe. I have spent most of my adult life honing my cooking skills, whether I was cooking professionally, running a kitchen somewhere, or cooking at home for friends and family.

Here are some things that I have learned along the way that have changed my cooking for the better.

-Always use cold water to wash dough from your hands and when cleaning bowls, scrapers and other utensils.

-Sharp high-quality knives are so much safer than dull ones, not to mention they make the work so much easier.

-Food that looks good is perceived as tasting better, but it is best to concentrate on taste first.

-Fresh herbs work best when added late in the cooking process, dried herbs should be added early. Rub the dried herbs in the palm of your hand before adding to get more flavor.

-To avoid grease burns slightly tip the pan so that the oil is all to one side and lay your food on the dry area.

-Pay attention to your sauces when pairing wine. Oftentimes this can be the key to a successful match.

-Good pans can provide a margin of error, cheap pans provide burnt food.

-When making a pan sauce with wine add it early and let it reduce, but if using a fortified wine like sherry add it near the end as a flavoring.

-To properly brown mushrooms it is necessary to make sure they are dry when placed into the pan, and then do not move them around much. Give them plenty of time to brown.

-When a recipe calls for sweating garlic at the same time as onions just ignore that advice altogether and add it when the onions are almost done and stir constantly. When the garlic becomes fragrant, after about a minute, move to the next step of the process.

-Cooking is more about technique and skill than it is about recipes and ingredients, but technique can be learned from recipes and quality ingredients can hide a lack of skill (if allowed).

-Stainless steel will NOT remove offensive smells from you hands, no matter how many times you hear that it will. Use soap and water. Besides, who says garlic and onions necessarily smell offensive?

-When cooking meat the most important step is usually the easiest and last one. Let it rest.

-A damp paper towel under a cutting board can help to ensure a full compliment of fingers.

-“Bone in” and “skin on” are almost always a good thing.  And cheeks? Oh yeah!

-When purchasing chicken and pork check to see how much water and salt have been added. This adds weight and can throw off your seasoning. Brining is a good thing, but do it yourself.

-Speaking of doing it yourself, never buy meat that is already marinated or seasoned. Even if your butcher is as good of a cook as you, chances are he doesn’t have the same tastes as you.

-Learn how to make your own stock, but always keep the quality boxed stuff in your pantry. Skip the cubes and powders, they are mainly salt.

-In recent years, balsamic vinegar has been used and overused to the point where it is almost a clichéd ingredient, if such a thing is possible. But it is still the best thing I have found for adding brightness to the boring, lifeless vegetables found in most supermarkets these days.

I’m sure that some other ideas will come to me the second that I hit the publish button, but that will have to do for now. I hope some of these help make you a better cook.

  • http://www.giverecipe.com Zerrin

    A very nice list of cooking tips! Some additions:
    – Be creative and don’t hesitate to try new flavors.
    – Add spices as a last step just before your dish is done.
    – Listen to your favorite songs when cooking.

  • http://averagebetty.com averagebetty

    I just shared this the other day on twitter: When broiling, remember, you can go from “done” to “damn” in mere moments. :)

  • http://moderncomfortfood.com Barbara @ Modern Comfort Food

    Goodness you’re a dark horse! I’ve been looking to for wine tips and had no idea that you were chockablock with such in-depth culinary skills too. These are brilliant tips — some of which I hadn’t considered — but I will try to file them away in my sometimes addled brain. What a great resource you are, Joe!

  • http://waterlesscookwaresystem.com Cookware Guy

    When I teach people how to cook I always tell them not to measure. It becomes too much of a science when cooking is really an art.

  • http://www.anotherwineblog.com Houstonwino

    LOL! That’s a better than average tip, Betty.

  • http://www.anotherwineblog.com Houstonwino

    Hi Zerrin. Good tips, but I would replace ‘spices’ with ‘season’ for your second tip. Salt and pepper can become too concentrated if added early to anything that will reduce. :)

  • http://www.anotherwineblog.com Houstonwino

    Glad you liked them, Barbara! :)

  • http://www.anotherwineblog.com Houstonwino

    From one point of view I totally agree with you. On the other hand, some folks aren’t artists and following a good recipe very strictly can really improve their cooking. Maybe even they can strive for art eventually. Who knows? :)

    Thanks for the tip!

  • Lowell

    As usual, right on the money. Your prompt to share generated a flood of ideas, but I’ll try to control myself.

    I agree with your rule about herbs as a guideline, but would point out that sometimes fresh herbs like thyme, or the classic bouquet garni, are added early to get that complex, well rounded background flavor that really ties a dish like a braise together (which you know already, but I thought worth mentioning). Now some tips.

    Grind your own spices as needed. What is true for black pepper is true for nutmeg, cumin, etc. A cheap ‘whirring blade’ type coffee grinder works great for small spices. I use a tiny microplane on nutmeg.

    Toast spices in a dry pan prior to grinding, or fry them in a little oil after, depending on what use they will be put to. This makes the flavor ‘bloom’ – just be careful not to burn them.

    Grow herbs! And not just a little pot (err, not just IN a little pot, I should say). Grow lots of herbs – nothing will increase the quality of the food you cook faster and easier than having a variety of fresh herbs at hand. Most descended from weeds, and grow like crazy.

    While you’re at it, grow shallots. They are pricey at the store, and usually old as well. To paraphrase Anthony Bourdain, I buy shallots by the 50 pound bag, and that’s why my food tastes better than yours.

    Herb butter. Any herb or combination (hey, why not use some of the ones you’re now growing?). Once you have an herb butter or two laying around, they will find use. Drop a coin onto your steak while it is resting, and you’ve really got something. Or mount a sauce with a little bit.

    Cooking is less hassle, and more economical, if you pick up on the underlying groove. Roast a chicken for dinner. Use leftover meat in sandwiches. Make stock of the carcass. Use some of that stock in a sauce for – tada! – your next chicken.

    Ok, enough. Thanks for the great post!

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  • http://kitchenbacksplashes.blogspot.com/2011/01/pictures-kitchen-backsplash-ideas.html Kitchen

    Absolutely priceless tips! Im one of those learning as I go from recipes, so extra bits and pieces I can pick up are really useful! Thanks

  • http://www.kitchenssimply.co.uk/ Kitchen unit

    The tips are very useful for me and for the other people and some more tips are like be active and listen the favorite songs while doing the work in the kitchen.

  • http://www.thertastore.com Discount Kitchen Cabinets

    Well that’s something like I go for recycling work..isn’t it?

  • Ashley Nunez

     That’s so amazing.I love finding new ways to save money and make tasty meals for my family.Thanks for sharing.

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  • http://www.bordeaux-undiscovered.co.uk/ Wine Online Shop

    And of course, provide valuable help. I’m learning that one
    of the recipes from, so with a bit of extra I have a house that can work is
    really useful.