How to be a Better Cook

POTS AND PANS

Advertising that suggests "Toss your non-stick and use cast iron for everything" or "You can cook anything on your non-stick skillet" is likely something you have seen. What if we told you that wasn't the case? Be careful not to be too inexpensive when selecting your cookware. In actuality, you only need a few high-quality ones, so make sure you invest in a few of them. Here are the justifications and ingredients for each dish:

1. Cast iron skillets are fantastic for cooking at high temperatures. Perfect for the greatest crunch, browning, and searing. Remember that the benefits of their high heat become a problem for delicate meat, like fish, for example.
2. A stainless steel pan regulates cooking at high and medium heat. They are excellent for delicate meat and veggies, giving you crunch and a great sear, all while ensuring that your meal won't stick or break apart. Fun fact: This pan works well with any acidic food; A typical pan's seasoning eventually breaks down due to your food's natural acid and imparts a metallic flavour to your cuisine. Stainless steel pans fixes these issues!
3. Perfect for foods that require low to medium heat are Non-stick Pans. They make fantastic tools for pancakes and eggs. However, use with caution while cooking with acidic foods on this pan since they will eventually damage the coating, which is extremely hazardous and harmful.

MISE EN PLACE

Mise en place means keep it in place.

As you may have seen on cooking shows, chefs have their food already prepared before they start to cook. This step will make it easier to prepare a perfect meal. This will prevent you from running constantly to the fridge, wasting valuable time, and putting you at risk of overcooking your food.

KNOW YOUR SALTS AND HERBS

The more you look for new recipes or see cooking shows - like Gordan Ramsey's - you might have noticed that they use Sea Salt or even Kosher Salt. Have you ever wondered why?

1. Large, light flakes of kosher salt help food cook evenly and don't dissolve right away. The absence of iodine makes meals less salty, which improves taste and cleans/dries away blood, making meat cleaner. Fun Fact: Iodine is an element that the thyroid uses. We as humans cannot produce iodide, so we must consume it by eating certain foods, like tuna, or use foods that contain it. Iodine can destroy fungi and other microbes in addition to reducing thyroid hormone.
2. Sea salt is derived from sea water. It retains more nutrients such as magnesium, potassium and calcium. Your foods' colors and flavours become more vivid and pure thanks to these minerals. Create your main marinade once you have mastered the spices you enjoy.
3. Seasoning involves more than just salt and pepper. Embrace the strength of fresh and dried spices! Spices and herbs are magical and necessary for giving any food taste and depth. Utilize all the flavour you can add to transform a bland dish into an Italian or Spanish inspired dish. By using a marinade, you may give your food a full flavour in your mouth by allowing the ingredients to penetrate it.

UMAMI

In the 1980s, a Japanese scientist came up with the name, and it was later recognized as the fifth taste on human taste buds. Along with sweet, salty, sour, and bitter, there is Umami. Nobody really understands how to explain it other than "Pleasantly delicious". Umami enhances the flavour in your dishes.

Your tongue's taste receptors detect Umami as it enters the space, and they transfer that sensation into glutamate. Our bodies synthesize the amino acid glutamate, which naturally occurs in a variety of meals; most frequent in diets high in protein. Although you can't buy Umami in a store, there are several ingredients you can add to your food to make it taste more flavourful, such as:

HEAT

You must be aware of the appropriate heat level to employ for each dish. Don't be scared to adjust the heat level here and there; certain recipes require you to do so once or twice. You should be aware of the following four types of heat:

1. Low Heat - Used for simmering
2. Medium heat - This is the heat you may use at all times while cooking. Used for rapid simmering or a gentle cook. Best when you want your vegetables to soften and cook all the way through. Also best to use when frying, browning and sauteing. It still cooks fairly quickly but not too much before it burns.  
3. High Heat - To start or finish your cooking process. Don't use it for cooking your food all the way through, it won't cook properly even if it looks cooked. High heat is for searing meat, sauteing veggies, and thickening sauces.

PROTEIN

There are a few fundamental guidelines to follow in order to achieve a good crispy, tender, and juicy sear. To remove some of the chill, leave your protein out on the counter for 10 to 15 minutes. If you toss your protein on the heat right away, it will lead to seizing and results in a tough meat.

You must remove any moisture from the meat before placing it in the pan; use a fresh towel or paper towel to pat it dry. When placed in a hot skillet with moist protein, it will steam rather than brown.

 After cooking, let it rest on your cutting board so that the protein may cook more evenly away from the fire. All of the juices in a protein bubble and boil when it cooks. After it has been taken off the stove, if you cut into it, those bubbling liquids will immediately flow out. Allow the steak to rest for a bit to allow the fluids to settle and distribute throughout the protein.