Good food is hard work! Whether you are a top ranking chef in a five star restaurant or an average person just trying to get your meal on the table, it’s always good to have some tricks up your sleeve.
I’ve been cooking and baking for a whole lot of years! And before that, I sat in my grandmother’s kitchen and watch her work. Between her “shortcuts”, my online research and of course, my “experiments” I have developed quite the repertoire of “kitchen tips & tricks” that I would love to share with you.
1. Chocolate melts better in hot butter!
Chocolate isn’t always the easiest thing to melt. You have to be careful not to overheat it in the microwave or on the stove top. For a smooth, shiny chocolate, melt butter in a pan, then remove from the heat. Put both the hot butter and the chocolate into a heat resistant bowl and mix until the chocolate is melted.
2. Add a dash of coffee to your chocolate cake ingredients.
Does your chocolate cake or your brownies need more depth? Substituting a tablespoon or two of brewed coffee (cooled) for some of the other liquid in the recipe will give it a rich, complex flavor. This works well for boxed chocolate cake mixes also.
3. Cook in stock instead of water.
Whether you are cooking vegetables, rice or meat, cooking in stock will enhance the flavor of the dish. I like to cook rice in chicken stock (use veggie stock if cooking for vegetarians!). Also, I add chicken stock to my mashed potatoes instead of milk or cream. This gives them a lighter, fluffier taste and feel and cuts down on the fat content.
4. A pinch of salt makes the dessert!
Salt is a natural flavor enhancer, which means it makes every flavor stand out. Add just a pinch to your desserts while assembling the ingredients to amp up the flavor. Don’t worry, this small amount of salt won’t make your dessert taste salty!
5. Enhance flavors with balsamic vinegar.
Balsamic vinegar is another flavor enhancer that can be paired with almost anything. Gourmet chefs frequently use it in desserts and with fruit dishes for an added pop or drizzled over a salad for a more intense taste .
6. Use breadcrumbs as a binder.
When you’re preparing ground meat for burgers, meatballs or meatloaf, don’t forget to add breadcrumbs to keep them from falling apart. Not only do they add texture but without drying out the meat, but they also will limit shrinkage. (Don’t you hate when you make a big hamburger patty, only to have it shrink to half the size after grilling?) When I am making meatballs, I like to add Italian bread crumbs for a little bit more flavoring.
7. Cornstarch makes the fluffiest scrambled eggs!
Make a slurry from cornstarch and milk or heavy cream. Stir the slurry until there are no lumps, then whisk it in with some beaten, salted eggs. The mixture noticeably thickens and, after a quick spell in a very hot pan, you have a pile of tender, velvety, creamy scrambled eggs. Use 1/2 + 1/8 teaspoon of cornstarch and 1 tablespoon of milk (or cream) for each egg used.
8. Reduce the “bite” of raw onion.
Raw onions in a dish can be delicious, but the taste might be too strong for some people. A way to reduce the “sting” is to give them a bath in some ice water for a few minutes. (the onions…not the people!) That way, you will still get the flavor, but it’s not overpowering.
9. Add some thickness to your chili.
If your chili is too thin, crush up some tortilla chips and add them. This creates great texture and works like breadcrumbs. I have only used the plain tortilla chips, but I’m sure you could use the Doritos flavored ones as well for a added taste experience. (Make sure you try it on a small bowl of the chili before putting it in the whole pot…just to make sure you like it!)
10. Rub baking soda on meat for tenderness.
Baking soda will give extra tenderness and juiciness to meat. Rub a little on before cooking to let the baking soda react with the muscle. Your knife will slice through like butter!
11. Add a spoonful of brown sugar to your spaghetti sauce.
Adding brown sugar into your spaghetti sauce while simmering is the perfect way to cut back on the acidity of the tomatoes and it adds an extra level of flavor. Be careful, you don’t need more than a spoonful!
12. Dip bacon in flour to keep it from shrinking.
We all know how much bacon shrinks when you cook it. A little dusting of flour will help it keep its size and soak up excess grease so it stays deliciously crispy. If you want to get experimental, you can try adding a small amount of seasoning to the flour before adding it onto the bacon.
13. Sift your flour for lighter baked goods.
Sifting flour before adding other ingredients makes it lighter, breaks up any lumps, and ensures that it mixes properly so that you have a perfectly combined result. This will help your baking be lighter and fluffier!
14. Don’t overcrowd your pan!
If you overcrowd your food in the skillet, there’s a chance that the heat won’t distribute properly and this will affect the flavor and possibly leave you with either overcooked or partially cooked portions. Leave a few inches between each item in your pan to make sure they cook thoroughly.
15. Use the pasta water in your sauce.
When you are draining your pasta, reserve a cup of the water. Add this into the skillet where your sauce is heating, then add the pasta directly into the skillet. If you added salt to your water it will add more flavor to your dish. Also, the reserved pasta water also contains starch that can be used to adjust the consistency of sauce. This added tasty and texture will elevate your meal to the next level!
16. Always deglaze your pan!
Never wash the burnt bits out of a hot pan. As it happens, those brown bits that get stuck to the bottom of the pan are what makes pan sauces so flavorful! To deglaze a pan means to add a liquid (broth/stock, wine, water, juice, etc) to the pan to loosen or dissolve caramelized or browned bits in the pan. You don’t want to waste that flavor stuck to the bottom of the pan. This can be added soups, stocks, or used as the base of a sauce.
17. Add fresh herbs at the right time.
Add sturdier herbs like thyme, rosemary, oregano, sage, and marjoram to dishes early in the cooking process. That will allow them to release the most flavor while ensuring that their texture will be less intrusive. Save delicate herbs like parsley, cilantro, tarragon, chives, and basil for the last minute, or else they will lose their fresh flavor and bright color.
18. Dry your meat!
In order to get the perfect sear, you want to make sure to dry off the surface of your meat before you start cooking it. Doing so will let the heat from the pan or grill come into direct contact with the meat itself, instead of having to heat its way through a layer of liquid. Pat it dry with a paper towel!
19. Start your grilled cheese sandwich at room temperature.
Make sure your butter, bread and cheese are at room temperature. This will allow the butter to spread evenly and the cheese to melt evenly. No more burnt areas!
20. And last…but not least; Eat what’s in season!
Try not to stick to those few fruits and vegetables that you love. Branch out; find what is in season and look for ways to incorporate them into your menus. I promise that they will taste better and fresher!
Send in your tips and tricks for better tasting food! Leave a comment below.
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