There is always room to become a better cook. Even experienced chefs are constantly learning new things to impress their hungry customers. The quick tips and tricks that make cooking less of a hassle are even more important to cooks who are just starting out. Read on to discover more valuable information about the art of cooking.
Bake pie and tart crusts for a longer time than you think is really necessary. Let the crust go beyond light tan to a deeper, golden shade. When you see the golden color it indicates carmelization, which lends a crisp, sweet flavor to the pie crust.
When preparing stir-fry meals, cut the meat on the bias and keep it thin. That can be time consuming and a bit difficult. When the meat is stiff but not frozen, take it out and slice immediately across the grain at a slight angle.
Certain types of cooking such as boiling, can strip vegetables of their valuable nutrients. To maintain their healthy reputation, prepare them quicker by steaming or sauteing, and you could always enjoy them naturally in their raw state.
Do you ever hesitate to toss moldy food? Is it safe to save a portion of fruit by cutting around the mold? There is, unfortunately, no good way to save fruit that is half-rotten. Throw half-rotten fruit away, because mold can go much deeper than your eyes can see; you can get very sick from eating food with mold.
There is no cook so experienced that a novel piece of advice can’t improve their skill and satisfaction in the kitchen. People who are just learning how to cook need to learn as much as possible. Try out the tips you’ve just read and see if you can’t make your kitchen endeavors a little more enjoyable and a little more rewarding.