This could be a multi-edition posting, as I’ve learned so much over the years. However, these are just a few valuable things I have learned about creating amazing flavors.
- When sauteing mushrooms, you need to sweat them first. You need them to release all their natural juices, and then you can sear that off for an amazing sauteed flavor. Put your mushrooms in a pan with your oil or butter (butter is always better, but it’s okay if you want to be healthier) and cover with a lid. Wait until you have a pool of juices bubbling, then remove the lid and cook away the liquid.
- Fresh ground spices are better. This isn’t always easy to do, and for some spices it makes more of a difference than others. Grind your own cumin. It adds a couple of minutes to the process, but the amazing smell and flavor will take you to new places. Pepper is another one. Pepper starts losing flavor immediately after grinding. It is well worth it to invest in a pepper grinder. Talk at length to your spice dealers. There is a reason they carry some spices whole.
- Chicken fat is gold. I know, I know, we are all supposed to be low-fat and all. But chicken fat is delicious. You can use this to flavor anything. Don’t drain it off when making broth. I freeze the chicken broth and leave the fat in with the broth. This adds rich, amazing flavor to soups and stews. You can also cook anything in chicken fat. I’m telling you that it is almost as good as bacon.
- You can roast any vegetable. We frequently roast broccoli, cauliflower, Brussels sprouts and potatoes. Cut them up and toss them with olive oil and kosher salt. I usually add rosemary, garlic, onions or shallots, depending on my mood and what is lying around. Put in an oven preheated to 450 degrees and let it roast. For most of them, I roast until there starts to be a little blackening, so just past where I’d have thought them done. It’s a delicious side dish to anything!
- Potatoes are not just potatoes. It really does matter what kind of potatoes you use, depending on what you want to make. For a nice scallop dish, you really want Yukon gold. Also, I’m pretty sure russets are not good for anything other than a baked potato because you can cover it with everything in the fridge. Yukon golds make way better mashed potatoes. Red potatoes are great for roasting and homefries. And any of the tiny potato varieties are great for roasting!
- An instant read thermometer is invaluable. I really knew very little about cooking when I first left my parents’ house. There were some pretty awful disasters as I began to self-teach. My biggest frustration was chicken. I swear it would look beautifully golden brown, but we’d sit down to eat and cut into raw chicken. My instant read thermometers are also invaluable for smoking and grilling all sorts of foods. Also, when a recipe calls for a certain temp on the milk or water, it really does help if you get it right.
- Patience. Those that know me will tell you that this is not my strong suit. My first cooking adventure that began to teach me patience in the kitchen was alfredo sauce. You cannot rush it. Hollandaise also had some lessons to share on that subject. I’ve had to develop lots of coping techniques to force myself to allow my flavors to develop and certain foods to come out as they should. Smoking meat has by far been my Yoda of teachers on this subject.
- Some people think it is possible to have too much garlic or onion. I am not one of those people. Well, not if your using raw garlic or onions. Dried, granulated, jar stuff you find in the spice aisle can definitely be overdone.
- Mise en place is for real. I’m a terrible person about following directions in life, and my mother will surely tell you I tend to dive in headfirst and then worry about whether there are hazards in the water. But all those chefs on Food Network are not making it up. Making sure you have everything before you start will save you so many headaches. There is nothing like being halfway into a dish and discovering you forgot a key ingredient. Going all out, including measuring out spices and such, is also super helpful if you are cooking with a tiny human.
- Balance is key. I like hot. I don’t mean I’m a crazy fanatic eating all the ghost peppers and such. Frankly, my stomach couldn’t handle it. But I like spice. However, you want flavor, not just heat. At some point in adulthood, I just stopped liking sweets most of the time. However, if you balance heat, sweet, acidic, etc., you get amazing flavors.
These are just a few things I’ve learned. Most of these more recently (like last decade). I could write a novel on some of the more basic concepts I had to figure out early on in learning to cook. But there are all kinds of cooking for beginners books out there that probably cover those. I probably should have picked up a few!