Maybe you’re just learning how to cook, or maybe you’re an experienced home cook. Whatever the case may be, there are always little habits you can adopt to improve your cooking skills. So redditor u/Rollotamassii asked, “What’s one small thing you started doing that had a huge positive impact on your cooking?” Here’s what people had to say.
1.
“Adding a finishing salt to desserts like cookies and cakes. It may seem counterintuitive, but a little salt makes sweet baked goods even more delicious.”
2.
“Brine my meat, and not just chicken. Brining lamb and beef makes these proteins much more tender and flavorful. You can even dry brine with salt and leave it uncovered in the refrigerator overnight.”
3.
“I switch from breast to thighs whenever I make chicken. Not only are thighs more affordable, they’re also much more flavorful.”
4.
“Finish an egg sunny side up by poaching it to get a perfectly soft yolk. Just put a lid on the pan for a few seconds and you’re done.”
5.
“I grate cheese in large blocks myself instead of buying the pre-shredded version. The difference in taste is undeniable.”
6.
“I changed the way I cook with spices. First, I buy whole spices and grind them myself instead of buying pre-ground. I then toast them before grinding and/or fry them in oil to bring out the flavors.”
7.
“I take notes on the recipes I make. I write down the amounts of ingredients I used, how many servings she made, and helpful hints about the cooking process. I also rate the recipes so I know which ones to make again. You can improve them by changing a few variables at once, and when you do it again in a month or a year, you’ll know exactly how to do it.”
8.
“I clean while I cook. I also finally figured out a good rhythm to clean while walking and it was amazing. It makes the cooking process much more enjoyable when the chore of cleaning up isn’t left to the end.”
9.
“I remove my food from the heat source after it’s done cooking. Things like meat and eggs continue to cook even after you take them out of the oven or off the grill/stove. Remove your food from the heat before it’s done and let it rest. It will reach the desired consistency rather than taste overcooked.”
10.
“I started sharpening my knives more often. It makes preparation – dicing, grinding, slicing – much quicker and easier.”
11.
“I started reading more than one version of a recipe to give myself a road map and figure out what (if anything) needed to be absolutely right. Once I establish that, I try as I go instead of worrying about perfect measurements.”
12.
“Does not automatically turn on the burner at high temperature. It took me too long to realize that less heat is more when it comes to evenly cooked, delicious food.”
13.
“Using at least a touch of some acidic ingredient in almost everything I cook, whether it’s lemon or lime juice or a splash of vinegar.”
14.
“Learning to master cooking techniques, not specific recipes. If you learn a process (such as braising in red wine or poaching in olive oil) instead of memorizing a recipe, you’ll know how to cook dozens of dishes. It’s really the only way to develop skills in the kitchen.”
15.
“I invest in a precision digital cooking thermometer and use it for absolutely everything I make, including cakes. It takes the guesswork out and ensures the food is cooked correctly.”
16.
“Washing and properly storing all fresh produce as soon as I get home from the grocery store. It makes all my fruits and vegetables last longer and also makes cooking easier. The products are ready to go when I need them.”
17.
“Reading every single recipe all the way through before I start cooking, even if it’s a dish I’ve made before. It’s so helpful to map out all the steps in my head beforehand.”
18.
“Learning about mirepoix (combination of finely chopped onion, carrot and celery) and sautéed (ground and sauteed carrots, celery and onions). These two flavors add a whole layer of depth to soups, stews and sauces.”
19.
“Using a bowl to dispose of scraps and compost while chopping vegetables and preparing to cook. I can’t stand a mess on my cutting board, so adopting this simple habit has made cooking so much more enjoyable.”
20.
“Using the correct cooking techniques to prepare different cuts of meat. Consider where the animal’s meat comes from. If it’s a muscle they use a lot (legs, butt, etc.), it probably needs low and slow cooking; if it’s a muscle they use a little (loin, tenderloin, etc.), it probably needs a high heat and a faster cooking time. There are exceptions to this rule, but it works more often than not.
21.
“Understanding the importance of balancing the four basic elements of cooking – fat, salt, heat and acid – and learning to taste to see what’s missing and adjust accordingly.”
22.
“Using soy sauce for more than just Asian recipes. Try some in scrambled eggs or in caramelized onions. It’s a spicy, salty flavor that complements many dishes.”
23.
“I forget my fear of over-flavoring. It’s good to be generous with the herbs and spices. If you’re cooking with chicken or pork, season aggressively because both meats are great mushrooms for flavoring. Find a regional spice map or guide and start combining flavors.”
24.
“Bringing meat before adding it to the slow cooker. You may want to just throw everything in and press cook, but most meats (beef, chicken, etc.) need to be seared before you add them to the slow cooker. This will make the final dish taste much better.”
25.
“I’m starting to I’m setting up, which means getting everything ready before I start cooking. I make sure all the ingredients are chopped and the spices/ingredients are measured first so I can focus solely on cooking.”
26.
“Resist the urge to turn food while cooking. The best thing you can do for your meat is to leave it alone. Once you put it in the pan, on the grill or whatever, don’t touch it. Don’t fumble, poke, push, squeeze, lift, twist, or anything else until it’s time to turn it over. Moving it will cause juices to leak out and disrupt the cooking process, leaving your meat dry and tasteless.”
27.
“I taste as I go. At various stages of cooking, as long as it is safe, I taste my food as I cook it. This allows me to tell if I have too much or too little of a certain ingredient or flavor. It also helps develop my palette and learn what different spices do to a dish.”
28.
“Learning to keep it simple in the kitchen. Using lots of different ingredients doesn’t mean your food will taste better. These days I prioritize meals that I can make in 30 to 40 minutes with six to eight ingredients.”
29.
“Deglazing the pan after cooking. You can greatly improve the quality of your proteins with background, the dark brown stuff that sticks to the pan when you cook. Use alcohol or an acid element to dissolve the stock, and use the delicious brown juice to coat your protein. As a good rule of thumb, I deglaze with dry white wine when cooking chicken, red wine for beef, and lemon juice for just about everything.”
30.
“Moving away from cooking everything in olive oil. Think of olive oil as a condiment. It’s great for sprinkling on your food as a garnish, but terrible for frying. Instead, use vegetable oil or any other ‘neutral’ oil that has a higher smoke point and won’t add flavor to your food.”
31.
“Freezing tofu before cooking it. This causes the water in the tofu to freeze and expand, allowing you to drain the excess water more easily when it thaws. It makes it so much easier to get that nice, crispy, restaurant-quality tofu.”
32.
“Leave more room in the pan when sautéing or pan-frying. Whatever you’re cooking, don’t overcrowd the pan. Cook in batches instead. Your veggies and/or proteins don’t get brown and crispy because they’re drowning in their own juices from being packed too tightly together in a pan.”
33.
“Focusing on quality ingredients. Not everything you cook needs to be fancy, but learn how to shop for high-quality ingredients. There’s nothing better than a simple recipe made with great ingredients using the right technique.”
Got an idea I didn’t mention? What’s one small change that can make a big difference in the quality of your cooking?