When you love to cook, one of the things that surely make you happy is when you satisfy the people you love with the food you cook.
The thing is, even if you’re not a chef, you can still make amazing food. You just need to know the techniques and be willing to practice them. You could also look for tips that many chefs share online. This would also help you if it’s your dream to become a chef.
In this slideshow, you will see some secrets and tips of the kitchen that can help you make amazing food.
1. Lay salmon on a hot sheet pan for perfect searing.
When cooking fish, you want it to get a nice sear on the outside while staying juicy on the inside. The best way to do this is to heat your pan before laying the fish on it. Simply place the pan in the oven for 10 to 15 minutes at 400 degrees and then place the salmon on and pop it back in to bake.
2. Bring your apple pie to the next level with some lemon juice.
It’s amazing what a small addition can do to ramp up the flavor of food. For a truly delicious apple pie, add a splash of lemon juice. The contrast of sweet apples and tart citrus will brighten the taste.
3. Put an ice cube in the middle of burgers to keep them juicy.
Burgers on the grill are delicious, but you have to take steps to keep them juicy. To keep them moist, put an ice cube in the middle of the meat before tossing it on the heat.
Just ask your grandmother — she’ll tell you the importance of rinsing rice before cooking. This gets rid of extra starch that can affect the taste and texture while it’s on the stove.
Iced tea is a delicious staple during the summer, but as it sits, the tannins tend to produce bitterness. To counteract this, add a spoonful of baking soda.
6. Use an oil with a high smoke point for high-temperature cooking.
This goes for juicy vegetables like tomatoes and peppers. These have the tendency to leak, making a salad soggy. To draw out moisture, sprinkle them with a little salt and let them sit before adding to a salad.
For extra decadent mashed potatoes, boil them in heavy cream instead of water. Bear in mind, though, that these are extremely rich, so for the sake of your cholesterol, make them an occasional treat!
There are three steps to getting perfectly browned meat. First, pat it dry with a paper towel before cooking. Salt thoroughly. And cook in a hot pan that isn’t too crowded.
10. Improve frosting consistency with powdered milk.
Powdered milk is a really versatile pantry staple. Not only does it naturally enhance flavors, but it’s also a good way to thicken frosting without any graininess.
11. Thicken and enhance sauces with mustard or peanut butter.
It might seem like an odd idea, but a couple of tablespoons of mustard or peanut butter added to a sauce can intensify flavor while creating a nice, thick texture.
12. Add mustard to macaroni and cheese to make it gourmet.
Okay, “gourmet” might be a little farfetched, but it’ll add a pop of flavor to your macaroni that’ll take it to the next level. It’ll also improve texture for a thicker, cheesier sauce.
Basted eggs are essentially a better version of poached eggs. All you have to do is steam them in a pan with some water while covered. The result is delicious, softly-cooked eggs.
14. Reduce the bite of raw onions by giving them a cold-water bath.
Some people find raw onions delicious, while others find them too pungent to enjoy. If you’re adding them to a dish, give them a bath in some ice for a few minutes to reduce their sting.
When you’re preparing ground meat for burgers, don’t forget to add a binder to keep them from falling apart on the grill. Breadcrumbs are a perfect choice. They add texture but without drying out the meat.
This applies to all sorts of dishes, from soups and stews to meat and more. If you’re using liquid to cook, reach for some vegetable stock over water. It’s a great way to intensify the flavor of whatever you’re making.
This might seem like a strange hack, but trust us — it’ll make flaky pastry as you’ve never tasted. The alcohol cooks off, so it doesn’t add vodka flavor. Instead, it produces an incredible texture.
Pie crust is all about flakiness, and the way to accomplish that is with cold ingredients. That means cold water and cold butter. Cut the butter into small pieces and toss them through the flour with your fingers until the dough resembles fine breadcrumbs.
19. Use cornstarch in scrambled eggs for perfect fluffiness.
Cornstarch is a versatile ingredient used to thicken baked goods, jams, frosting, and sauces. But it’s also a great way to get silky, fluffy scrambled eggs. Just add a spoonful before cooking and enjoy.
It’s actually pretty straightforward: salt the meat, rinse it, pat it dry, and sear it on high heat. This process ensures that the outside of the meat isn’t too moist, which means you’ll have a great crisp.
22. Know your cake ratios off the top of your head.
You don’t need a recipe to make a cake if you know the correct ratio of ingredients. Just remember to keep the weight of sugar to flour and fat to eggs roughly equal. You’ll make a delicious cake and wow everyone with your culinary know-how.
Baking soda is also a great way to impart extra tenderness and juiciness to meat. Rub a little on before cooking to let the baking soda react with the muscle.
Keeping your knives in great shape comes down to washing and storing them. Always hand-wash, as dishwashers are too rough on the blade. Store them in a wood block to keep them sharp.
There’s a reason that restaurants put your food on hot plates — it’s to keep dishes at the best temperature and avoid quick cooling. In general, match the temperature of your serving plates to the temperature of your food.
26. Start your grilled cheese at room temperature.
You probably wouldn’t think of putting an egg in potatoes. But it’s the perfect way to make mashed potatoes extra creamy. Just mix the egg in as you mash and then put back on the heat.
28. Brine your chicken breasts to get tender, juicy meat.
Cooking chicken is a delicate process: just a small mistake can make the difference between meat that’s juicy and tender and meat that’s dry and stringy. To get a tender chicken breast, soak it in salt water for 15 minutes before cooking.
Never underestimate the role that acid can play in taking the flavor of food to the next level. Add a splash of citrus or vinegar to dishes to make them pop.
Want to add a layer of depth to your chocolate cake? Put in a tablespoon or two of coffee grounds. It’ll yield a rich, complex flavor that sets your cake a tier above the rest — pun intended.
Most people don’t put mayonnaise and cake in the same sentence but don’t knock it until you’ve tried it. Mayonnaise is mostly fat, so it’s perfect for enriching baked goods and imparting a super smooth texture.
32. And use it in place of butter when you’re making grilled cheese.
Traditional grilled cheese recipes involve pan-frying in butter. But if you want a sandwich that’s the perfect combination of golden, crunchy, and fatty, substitute mayo for the butter.
Kosher salt has a couple of things going for it, but it pretty much comes down to the size and flakiness. Large salt crystals flavor more effectively and improve the texture of your dish.
The key when you mix cake is to combine the ingredients, not whip them. When you mix too much, you can overdevelop gluten, which results in a dense, bread-like texture.
Low sodium stock is a highly versatile staple you can use. It’s always better to use the low sodium version. Not only is it healthier, but it also reduces the risk of ending up with an overly salty dish.
37. Use milk powder to intensify the flavors of baked goods.
Milk powder is a lesser-known flavor enhancer. It doesn’t have much of a taste on its own. What it does instead is to ramp up all the flavors that are already in your recipe.
Vinegar is another flavor enhancer, and it can be paired with almost anything. Gourmet chefs frequently use it in desserts and with fruit dishes for an added pop and a more intense taste.
39. Toss some brown sugar into your spaghetti sauce.
An old-school secret, brown sugar in spaghetti sauce is the perfect way to cut back on the acidity of the tomatoes while adding an extra level of flavor. You don’t need more than a spoonful!
Most of us naturally think high heat is better for eggs. But cooking them low and slow in a pan is a recipe for super creamy eggs without the dreaded rubbery texture.
41. Sprinkle flour on bacon to keep it big and crispy.
