Now more than ever, people are spending more time in the kitchen. Recent global events have inspired stay-at-home folks to channel their inner Julia Childs by either flexing their cooking skills or just learning the basics around the kitchen. Over on Reddit, professional chefs are lending a helping hand to baking beginners by offering seasoned advice and cool kitchen tips. Here are a few of the best.
- 1
Sugar, Salt, And Acid Are Key Ingredients
Posted by u/therealdmx:
Salt is seasoning. It makes food taste more like itself. Acids, like citrus or vinegar can also do this.
If your food tastes flat, or like it is missing something, try some salt or acid. Acid is also critical for balancing very rich fatty foods. The reason Americans love tomato ketchup so much is the fact that it adds acid and salt to their food. Adding a bit of "heat" like a pinch of cayenne can also accentuate a the flavor of a dish. Spices are something else. They bring a new and different flavor to the dish.
In sweets, sugar often takes the place of salt and is usually balanced by acid - see passionfruit, raspberry, citrus, etc. But salt plays an important role in sweets as well - often in unexpected ways. Try putting a pinch of kosher salt into your next batch of whipped cream.
I could keep going but I'll leave it there. If you can master these concepts you will have a big advantage over most home cooks.
Posted by u/The-one-true-hobbit:
Don’t forget the acid. A bit of citrus juice or vinegar can really make a dish pop and bring out the other flavors.
Tasty tidbit? - 2
Trick To Improving Boxed Cake Mixes
Posted by u/el_monstruo:
That boxed cake or brownie mix:
* If it calls for eggs, increase by 1 (example: if it calls for one egg, add two)
* If it calls for oil, use melted butter instead in the same amount, butter not margarine or substitute
* If it calls for water, use milk
You'll end up with a better baked dish.
Tasty tidbit? - 3
The Secret To Restaurant Recipes
Posted by u/porkedpie1:
Three or four times the amount of butter and salt is a big part of why your food doesn’t taste like restaurant food.
Tasty tidbit? - 4
When To Add Garlic
Posted by u/Orbnotacus:
The amount of garlic flavor is dependent on WHEN you add the garlic. Add it early for light flavor, add it late for bold flavor.
Tasty tidbit? - 5
Taste As You Cook
Posted by u/lloydimus87:
Taste as you cook. At various stages of cooking, while safe (not raw meat) taste your food as you cook it. This let's you know if you have too much of something or too little. It also helps you develop your palette for what different seasonings do.
Tasty tidbit? - 6
The Trick To Sauces
Posted by u/IZiOstra:
For thick and nice sauces, use the water you cook your pasta with.
Reply by u/Centaurious:
Was looking for this! I learned it helps the sauce stick to the pasta better, too. I always save a bit of the pasta water to add to my sauce even if its just marinara.
Tasty tidbit?