Practical kitchen tips make your kitchen run more smoothly. We have listed a few kitchen tips that may or may not be new to you.
Check these practical kitchen tips out and have fun cooking. If you have ones you like, send us an email.
Why is it a Great Idea to Read the Recipe?
Read the recipe…the entire recipe: We would venture to say most recipes have been tried, adjusted, tested, and tested again. Having said that, the steps, ingredients, and all information included is there for a reason. Also, keep in mind anyone can put a recipe on the internet. It may be missing some steps or ingredients. That is why this made our list of practical kitchen tips. Read it all…start to finish.
This ensures you have all the necessary ingredients, utensils, and time to make the dish you want.
Why Pay Attention to Your Pan and the Oil?
Preheat your pan: Another of our favorite practical kitchen tips includes preheating your pan. If the recipe calls for a preheated pan, make sure you understand what that is and why you want to do this. Trying to cook cold meat in a cold pan just doesn’t work. Cooking cold meat in a nicely preheated pan will give you a crisp crust and much more flavor.
Watch how long your oil is preheating: Have you ever put some oil in your pan to preheat and the next thing you know it’s smoking and turning brown? If that happens, don’t use that oil. Dump it out and start all over with a clean pan. This one of our practical kitchen tips saves time, oil, and may prevent an unwanted flare-up.
Keep an eye on your oil while it heats up. You should notice a slight shimmer or glisten. This means it is ready to use. If you aren’t quite ready, take the pan off the heat and wait until you are ready to use it. You may need to reheat it for just a quick moment before use.
What About Meat?
Let your meat rest before slicing: Did you know your meat continues to cook once it is removed from the grill or oven? If you cut into it right away, the juices inside will all run out. Two things happen. You have a mess on your cutting board and the meat has a bigger chance of becoming to dry when you serve it.
You can let smaller portions sit for five to 10 minutes and larger ones for up to 20 minutes. The juices will remain in the meat and your servings will be tastier and juicier. Your guests will appreciate the use of these practical kitchen tips.
There is no need to wash your meat or chicken before use: Washing meat and chicken only makes a mess with germs all over your sink, counter, and hands.
Don’t do it.
Do pat your meat dry: We like to avoid using paper products as much as possible. For this one of our practical kitchen tips, using a paper towel is almost a must.
By drying your meat or chicken, there is no excess moisture for your pan to deal with. Dry meat and a hot pan equals more flavor and a nice crust.
If you want to avoid paper towels, use a dry towel. Another of our practical kitchen tips is to be sure to wash it immediately after so you don’t spread those germs around.
When Do I Add Ingredients?
Add dairy at the right time: Have you ever had lumps of cream, cheese, milk, or mascarpone floating around in a dish you thought was ready to serve? If so, it’s probably because you added the dairy at the wrong time. This one of our practical kitchen tips is knowing the right time to add dairy.
If you add dairy too early, it might curdle or burn. Your recipe should tell you when to add it. If in doubt, wait.
Use the correct method for adding ingredients: If the recipe says fold, don’t beat it with a whisk. If you are to beat to stiff peaks, make sure the peaks can stand up.
Your recipe should tell you what method to use.
How Do I Know Have the Right Amount?
When baking, measure ingredients exactly: Cooking may be more forgiving. Baking is not. A great one of our kitchen tips is to use a kitchen scale to get exactly one cup of flour by the ounce. Squeeze that lemon and then measure to see if you have one teaspoon or one tablespoon. This practical kitchen tip also ensures you end up with a quality product.
Taste as you cook: You have added salt and spices so the chicken soup should be good. Right? Maybe and maybe not. Tasting as you add ingredients and as the dish cooks will help your dish turn out so much better.
Use the right herbs and spices: If the recipe calls for dried oregano, can you use fresh. Probably not. But, can you substitute dried basil for fresh? Probably. The amounts will vary, however. Again, tasting will help you. This one of the kitchen tips works for more than just spices.
Keep in mind, you can always add more. You cannot take any spices or herbs out of your dish.
How Do I Know What to Do?
Do you know how often to stir: Our kitchen tips work for many dishes. Contact with the pan is what gives your dish flavor and a nice brown crust. It is also what allows onions to caramelize. Constant stirring or flipping your meat doesn’t do your dish any favors.
Watch to see if you are overcrowding your pan: If you want chicken to brown or vegetables to stay slightly firm, don’t overcrowd. The veggies will steam if you do and become soft. Chicken will either take too long and become tough or will not give you that wonderful crust you are looking for.
You might need to use a larger pan if this is a problem.
What Should I Use?
Use the right utensils: Cooking in non-stick pans requires different utensils than in a cast iron skillet. Knowing which one to use in each pan is one of many valuable practical kitchen tips.
Using wooden spoons when cooking some dishes allows less air to be incorporated. Again, see what your recipe says to use.
Use sharp knives: Dull knives will cut you far more times than sharp ones. If you don’t have a knife sharpener, and know how to use it, get your knives professionally sharpened. This is probably the most overlooked practical kitchen tip.
Above all, have fun: Cooking and baking should be a fun time. Bon Appetit!
Check out more tips at https://www.forkscorksandbrews.com/versatile-raspberry-sauce-for-desserts/