What's the best way to salt a dish? How can you tell when your risotto is perfect? What's the secret to making delicious tofu every time? We've picked up a few pro tips and techniques over the years, and here are 15 of our favorites for easier, quicker, and better weeknight cooking:
- Pro Prep and Seasoning Tips
- 1 Chef Trick: Season Dishes from Above
- 2 Gritty Asparagus? Don't Just Wash It, Blanch It!
- 3 Cook Like a Pro: Banish Your Salt Shaker from the Kitchen
- 4 Quick Tip: How to Tell if Eggs Are Good
- 5 Pro Tip: Keep a Towel Tucked In Your Waistband
- 6 Flavor Tip: Add Fresh Herbs to the Water When Boiling Potatoes
- 7 Choose the Best Knife for Your Cooking: Advice from Chef Samin Nosrat
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Pro Cooking Tips
- 8 For the Perfect Steak, First Freeze It Solid. Then Cook For an Hour.
- 9 Try This: Use Chopsticks To Scramble Eggs
- 10 Why Alton Brown Doesn't Add Oil to His Pasta Water
- 11 For the Perfect Risotto, Use the Smear Test
- 12 The Simple No-Fail Way to Make Delicious Tofu Every Time
- 13 Magical Mayonnaise: Melissa Clark's Tip for Making Smooth Mayo Every Time
- Pro Presentation Tips
- 14 Eating With Our Eyes: 3 Tips for Better Food Plating
- 15 Pro Tip: How To Scoop a Perfect Ball of Ice Cream Every Time
Related: When Experts Speak, We Listen: 10 Interviews That Caught Our Attention
(Image: see linked posts for full image credits)
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I chop and "mash" a ton of garlic at the beginning of the week and store it in a 4 oz. rubbermaid container (covered in olive oil) by the stove. It makes cooking throughout the week so much easier, regardless of what I'm making. Even if I just want to make a salad, the pre-chopped garlic makes it so much faster/easier to make a homemade dressing and I don't have to worry about dirtying a cutting board and knife.
Is it possible, in these meta-articles, to paste in the relevant tips in a summary form into the body of the article? Maybe I'm in in the minority, but I would find that much easier to navigate than clicking on each link, perusing, and then coming back to this page.
What GoStanford said.
These are such great tips. Even as a seasoned cooked, I love learning new tips and tricks! Can't wait to try out the risotto smear test! http://beanafoodie.com/blog
Caitlyn, you might want to refrigerate that garlic, or store it in vinegar, not oil.
http://www.theolivepress.com/blog/entry/be-aware-of-the-risks-of-botulism-with-homemade-garlic-infused-oil/
http://www.livestrong.com/article/485148-eating-raw-garlic-botulism/