Have you ever made a recipe and it came out disastrous? Did you ever consider why?
Well here are some tips that are imperative to good cooking.
· TASTE AS YOU GO!
For most cooks, tasting is automatic, but when it’s not, the price can be high.
There are so many factors that can destroy a recipe… your ingredients, the amounts, your stove, and a million other factors. Due to these factors, the results can vary greatly. As you add ingredients, taste to see if the recipe is going in the right direction.
You make substitutions in baking that turn the recipe into something else.
Unless it has been proven to work, don’t experiment with something you will be serving for desert that night. If you don’t have an ingredient, wait until you can purchase it before attempting to make it. Which brings me to the next tip…
· READ, READ, READ.
You start making the recipe and find out you don’t have one of the ingredients.
Read the entire recipe the day before you start cooking. If you need to purchase something, or perform a task, you will have time to do it.
You don’t want to be an hour away from dinner guests arriving when you get to the part of the recipe that says to marinate the meat overnight or find you are missing an ingredient.
· KNOWING COOKING DEFINITIONS
Simmering vs. boiling.
Simmering is cooking over low heat where the bubbles are slowly breaking at the surface.
Boiling is cooking over med to high heat where the bubbles are breaking fast and often at the surface.
Ok so the recipe calls for simmering the meat for 2 to 3 hours, and you boiled the meat for 30 to 45 minutes…the meat comes out tough and hard to chew.
Because it was cooked too fast it lost the juices and became “shoe leather”.
If you are not prepared to put in the time needed to prepare a dish then save it for when you do.