219 Cooking Tips & Techniques You Might Find Useful! by Suzy Bowler

~ Generally Speaking ~

 
    1.                   Use a larger knife! So often,
even on the telly, I see chefs fiddling around with small knives when life is
so much easier with a big one, within reason of course. If you are serious
about cooking learn some knife skills (I don't think I can teach them here!); being
able to use a knife properly seriously speeds up prep.
    2.                   Put a damp cloth or piece of
kitchen roll under a chopping board to hold it in place whilst chopping.
    3.                   Similarly use a damp cloth to
secure a bowl when whisking something in it.
    4.                   DON'T throw good food away; loads
of yummy things can be made from leftovers. For more
information on using leftovers seedetails
at the end of the book.
    5.                   Make
vinaigrette in a jam jar, store in the fridge and just give it a shake to
re-emulsify.
    6.                   DON'T store acidic ingredients such as tomatoes, citrus fruits etc.
touching aluminium foil because it will cause a
reaction whereby the acid could eat through the foil and ruin the food (and the
foil!). Also ...
    7.                   DON'T cook acidic or alkaline foods in aluminium pans as they will discolour and might taste horrible.
    8.                   The colder a dish the more muted its flavours will be so taste when cool
and season accordingly. Ice creams should be brightly flavoured before
freezing.
    9.                   Keep smelly foods separate from others in the fridge to avoid cross pongination !
    10.               Read a recipe through before going for it - just in case there are any
surprises.
    11.               ALWAYS preheat the oven fully before cooking in it.
    12.               Have all your ingredients prepared and to hand before starting to cook;
this is especially important when cooking fast moving dishes such as risotto,
omelettes etc.
    13.               ALWAYS decant unused contents of cans into another container or they might
react with the metal.
    14.               When turning out a chilled dish (terrine, bombe or what have you) wrap
the container in a hot cloth for a minute or two first so that it simply glides
out.
    15.               DON'T salt dried peas and beans
whilst cooking as this can toughen the skins (as can acidic additions such as
lemon juice) wait till they are cooked before seasoning. Some people say this isn't true but I have always abided by it to no detriment!
    16.               Taste as you go.
    17.               DON'T over season at the start of cooking. It is important to add some salt
and other flavours at the beginning but not too much, flavours will change and
concentrate, finish seasoning when the dish is ready.
    18.               There are a few ways to remedy a slightly over salted dish, they are ...
    •                      If it is a thick sauce or soup add an unsalted liquid, water, cream or
similar or
    •                      Add a peeled and quartered raw potato and cook it in the dish for 15-20
minutes. You could then throw the potato away or eat it!
    •                      A little brown sugar together with a squeeze of lemon can also help
balance an over salted dish.
    19.               DON'Tcover a pan when sautéing or frying
as the food will then actually steam rather than fry and you will get an
entirely different result.
    20.               Covering a pan increases the internal heat so is a useful way to speed
up a pot coming to the boil.
    21.               Balance a wooden spoon across the top of an open pan of boiling water ( eg when cooking pasta) to stop it boiling over.
    22.