Tips on Cooking
Cooking is a skill, and well-cooked, tasty and aesthetically pleasing dishes are works of art. This artistic skill has been improved upon ever since man first learned how to build fires. Today, there is no dearth of cooks around the world, but those who really make you want to stuff yourselves are in short supply.
That's because cooking, as all other talents, require years of practice, acumen and a certain inherent flair. That means, even if you have the talent, you need years to polish your talent so that it shines. However, there are certain cooking tips and tricks that you should know so that your food tastes better.
1. The basics: It's all about preparation!
Always prepare your dish the night before. Before starting the actual cooking, cut all your vegetables, gather all the spices, make sure the oven or the stove is at the right temperature and then make sure you haven't missed anything. That is called preparation and it's absolutely essential. Yes, this sounds very general and you may have been hoping for some miraculous and undisclosed secret of cooking success but, really, this one is the wonder drug of all tips on cooking.
2. Cooking cannot be rushed.
As with all good things, cooking too requires patience. Be patient. Cut the vegetables neatly and in order, so that they look nice when you serve them. Over-heating never helps. In fact, under-heating the dish a little is a very good practice. Remember, cooking done in a hurry, will never yield good enough results.
3. Fatty may equal yummy, but oily feels yucky.
Always resist the temptation to add too much oil to the dish. Use as light an oil as possible for cooking. The best ones are extra-virgin olive oil and canola oil. Using lesser amounts of oil is always better, unless you inculcate the even better habit of draining away excess oil. Remember, foods that are heavy on the stomach, are foods that never have fond memories.
4. When learning a new recipe, do it by the book.
Whenever you wish to learn a new dish, always prepare it methodically as instructed. Experimenting with a new dish will never let you understand what the taste should taste like nor what it should look like. And if the experimented upon dish doesn't turn out right, you unjustly blame the recipe. In fact, experimenting upon a dish you have mastered guarantees you that you wouldn't have to throw away food and it will build up your repertoire.
5. Experiment!
Always be ready to experiment with your dishes, your techniques and your cooking style. You never know which style you like best, and what acquires the best results. Some of the best results I have ever obtained have been from some techniques so unconventional that it feels ridiculous to even think of trying them out. But had I not tried those, I wouldn't have known about some very effective cooking techniques. Experimenting is good, although don't experiment on your guests or on important occasions.
6. Make sure you know where your dish is headed.
Keep tasting your dish throughout its lifetime so that you are able to predict what the dish would taste like. A well-made dish can always be foreseen by the cook how it would taste. Continuously assessing the dish also helps in making sure that the amount of salts and herbs are in the right proportion and that the salts and herbs are well cooked. Having a vision is thus particularly important as the dish can then be guided towards the desired result.
7. Looks do matter.
A dish well-cooked will definitely have an aroma that would be most pleasing, and will ensure that everyone will have an enormous appetite for it. It will also make sure that people keep on asking for another helping. However, a dish not presented well enough, never leaves a lasting impression. A fantastic chef I know once said that the difference between a meal and a dish is the same as that between a wife and a girlfriend – you can always have a meal, but you always want a dish.
These tips, though very basic, when properly applied are what differentiate the masters from the apprentices. Remember, a great dish cannot be hurried. It will, like all good things, take its time and demand much effort and patience in its preparation. So keep in mind these tips and you may be astounded by the improvement in your cooking.