Cooking and cooking well is something that comes after a lifetime of trial and error (sometimes more error). Even some of the top chefs sometimes return results that are less than perfect. However there are a few basic secrets that if you follow will make you a better cook. Here they are:
#1: Read Carefully and Completely
There have been too many times that I have started on a recipe only realize three quarter down the recipe, that I needed to rest something overnight in the fridge. Well if I knew that I would have started a lot earlier ! So the first secret is simple: Read the entire recipe from start to finish before even starting. This is such a simple thing but it’ll save your many headaches and frustrations knowing you can complete all the tasks and that you have all the ingredients needed to complete the entire recipe.
#2: Do it right at least once
I know we all think we’re “Gordon Ramsay’s” in the kitchen and that we all know better than the author of the recipe (and sometimes we do) but I highly recommend the one rule I follow: Complete the recipe the first time exactly as outlined in the recipe. That way if it works out well, I can commend the author and likely look for other good recipes. I also tend to learn alot from others when following their steps. The reverse is true too, if I have followed all the steps exactly and the recipe turns out to be a ‘flop’ well then I feel I have all the grounds to criticize and complain. If it has turned out to be a good recipe then next time I get creative and improvise on steps and/or on ingredients to try different variations and many times you’ll find them on this site.
#3: Be well prepared
Many times you hear the fancy word ‘mise en place’ (pronounced in my best South Africa Accent ‘MIZON PLUS’), which basically means preparing all your ingredients and equipment before hand. You won’t know how many times I have been irritated watching my wife cook and it looks like something exploded in the kitchen , cause there are carrot peals everywhere, broken discarded egg shells, cloths, dirty dishes and so much more because ingredients and equipement are being grabbed randomly as she cooks. I on the other hand like ‘mise en place’ . Precutting all the ingredients I need, putting them in separate bowls and and laying the bowls of ingredients out in the order I’ll be needing them. Things are far simplier when things are at your finger tips and far more relaxed knowing what’s next in the process.
#4: Use the right size equipment
Usually in the recipe they advice what size equipment to use. Such as Pots and Pans. I highly recommend keeping to those sizes. The size of your equipment does make a difference. If your are trying to cook four chicken breasts in a 20cm Pan rather than the recommend 28cm that’s called for in the recipe, it’ll cause the chicken to steam as the pan is too crowded. Cooking as much a science as it is an art.
#5: Always preheat the oven
Many ovens need at least 15 minutes to preheat to their desired temperature. Take this into consideration as many recipes don’t include this timing into their over expected timeframe. So if you have read through the recipe and see it needs oven time, then do that straight away. If you skip this step prior to roasting or baking, then it’ll mean your food will be in the oven a longer time and then more likely to dry out.
#6 Be involved and Monitor your food
Don’t believe the the cooking times in all recipes. They are really there as guidelines. Depending on altitude, room temperature, equipment and many other factors, the cooking time could vary. Rather use visual ques provide in the recipe and be constantly checking doneness in the approx time frame suggested in the recipe.
#7: Taste, taste and Taste some more
In many recipes (such as on this site) , you’ll find many statements that say season ‘to taste’. For you to get this right you should be constantly tasting your food and adjusting the seasoning to your requirements and desired outcome. I generally season my food throughout the process. I work on my personal rule of thumb; if I can serve the dish and my guest does not need to add additional salt , then I have it spot on!
#8 Learn from your mistakes
It doesn’t matter how many years of experience you have in the kitchen , you’ll always make mistakes. If you want to improve as a cook, take those opportunities as a chance to improve and learn. If you can figure out where you went wrong, make a mental note for next time (sometimes physical notes work too). In this same regard, try not make many new dishes. Rather do the same one regularly , learn from your mistakes and perfect the dish and techniques.
#9: Don’t Substitute in the beginning
As you gain experience, you will find the substitutes that work for certain ingredients. But as a general rule I recommend using the ingredients that they ask for in the recipe. As with the steps required; at least do it the first time exactly as requested and then you start playing with substitutes on your second or third go at it.
#10 Have Fun!!
A good good cook is someone that is enjoying what he/she does. They take pride in their accomplishments. Therefore they are doing it often and as much as possible. So get your favorite drink out, put on some good music and get cooking!
