Cooking is an art. For many aspects, there is no right or wrong way to go about it – just what works best for the chef. However, there definitely tips and tricks that make the process infinitely easier. Whether you’re embarking on an Austin culinary arts school journey or would just like to make your daily meals simpler and quicker to prepare, here are some valuable tips that all chefs should keep in mind:
“Grating your butter makes it easier to mix.”
Grate your butter
One of the biggest hassles when it comes to mixing dough is what the heck to do with that block of butter. If you’re making a pie or something else that requires all of the ingredients to be cold, this is even more frustrating. However, by grating the proper amount of butter into the mix, it’ll stay cold and also make it much easier to mix into the dough.
Read your recipe first
All seasoned chefs think they know what they’re doing, but if you’re making a new recipe, it’s so important to read it before you start cooking. This may seem like common sense, but you know you’ve found yourself halfway through a recipe and realized you messed something up because you didn’t read all the way through. Save yourself the hassle of having to start over by just reading and comprehending everything right off the bat.
Don’t deal with the peeler
If you need the skin off of your potatoes, don’t waste time with a peeler. This method is time consuming and also leaves with you with less potato! If you boil your potatoes with the skin still on and transfer them to a bowl of cold water, the skins will come right off in your hands. Plus, you won’t have to worry about burning your hands.
Bigger is better
It’s a mystery why we do it, but many of us choose the smallest pot or pan to get the job done. More often than not, though, more room is a necessity. Your noodles expand in water, so you don’t want the pan to overflow. Air needs to circulate around your food to cook it, rather than steam it, so make sure there’s room in your baking pan or skillet for your meats and veggies to brown.