We can't all know and be experts in everything, but there are some things that are vital for us to know, like the basics of keeping a clean home and cooking simple, healthy meals.
But a lot of us were raised in households that taught us a lot of those vital basics, leaving us to have to figure them out on our own.
Redditor Wehause asked:
"People who love to cook, what tips and tricks do you have for beginners?"
Key Rules in the Kitchen
"Prepare everything before you start cooking. Cooking can be so stressful if you ignore this step."
"Clean as you cook. Waiting 20 minutes for that soup to simmer? Take that moment to clean."
"You don't always have to every the recipe down to a tee. Sometimes improvisations can work just fine."
" Food tastes a bit bland? Add more salt. Does the food taste like it just needs something? Add an acid (vinegar, lemon juice, tomatoes, etc)."
"Taste. Your. Food. Don't be like me, the id**t who used precise measuring spoons for his first two years in the kitchen. Add a little bit of salt/spice. Taste it. If it's a bit under-seasoned, add some more. Doing this is how you build up intuition in the kitchen, and it's how you learn how to season things intuitively."
- Distinct_Water_5075
Clean as You Cook
"To kinda go along with the 'Clean as you cook', keep your work area clean, too."
"Set aside something that is your designated trash collector on your counter, so as you're chopping or whatever, all the onion papers, garlic skins, and carrot ends have a place to go."
"I like using paper plates or the meat tray so once I'm done, I can just pick up the whole thing and throw it all away at once."
- iluvhalo
Prep Ahead of Time
"Prepare everything before you start cooking. Cooking can be so stressful if you ignore this step."
"AKA 'Mise en place,' or for us casuals, 'get your s**t together.' Truly makes everything go much smoother."
"My MIL (Mother-in-Law) is continually horrified at using 'so many bowls and cups.' Dang lady, I’m running the dishwasher anyway, so why does it matter? Even if hand washing a prep bowl is like a ten-second cleanup."
- AtlEngr
Go with Medium Heat
"The only time I ever go higher than exact medium heat (aside from boiling something) is to do a quick sear. Always medium or lower."
- ConsiderationWise205
Seriously, Medium Heat!
"I can’t even say this loud enough or repeat it enough. Medium heat!"
"In college I had a friend ask how I made grilled cheese both melty and without burning. He was just putting it on high and sticking the sandwich on the pan."
- luvitis
Intuitive Spicing
"Taste everything as you cook and do it often. All cooks should be doing that but if you are a new cook it's even more important. Not tasting as you cook is like covering your eyes as you paint or plugging your ears as you play music."
- bajesus
Learn from the Recipe
"What you want to do is cook a recipe as is exactly the first time you make it. Otherwise, you really can't properly evaluate it. Halving the sugar since you want less can drastically impact the target flavor. So make it according to the directions once and then rate it."
"You'll end up with a library of actual good recipes (seems rare in this click-views blogging age, unfortunately). Then you can adjust the next time you remake it if you think it should be altered. Or since you now know what it should taste like, measure by feel until you perfect making it again and again without measuring."
"Now you're a chef and creative modifications will soon follow. But doing it properly first will teach you more than just winging everything."
- 7ht4tguy
Take a Note from 'Pirates of the Caribbean'
"If you're cooking recipes are more like guidelines than rules. If you're baking, a recipe is a doctrine."
- NGC_1277
Know the Basics and Go Wild
"If you understand the basics of baking, you can go wild. But it's the 'understand the basics' part that stumps people."
"People hear that baking soda can't be substituted for baking powder (which is true) and then they're terrified to alter a baking recipe."
"There's a book called 'Cooking for Geeks' that's a good read. It gets into the chemistry of acid-base rises, the Maillard reaction, and other underlying principles."
"The trick is to understand what's going on, to learn the savvy to grab vinegar so beaten eggs hold their shape when you don't have the cream of tartar."
- doublestitch
That Steak, Tho.
"Clean up as you cook. If you’re not using a utensil or strainer or whatever you use anymore, clean it while you wait. I’ve kind of made it a game to see how efficient I can be while cooking. It’s kind of fun."
"If you want to make a steak delicious baste it in minced garlic and butter. Then after you’re done basting it, drop your veggies or whatever side in the pan, and shake it around. I’ll do this if I’m trying to wow someone with a good meal. Not the healthiest but is the tastiest."
- Ac997
Start Simple and Grow
"Choose simple recipes, follow each step, and consider why they might be important."
"Give it time, don’t try to rush things through, most food takes time to let the flavors combine."
"Look at cooking videos or read cookbooks, even if you have no intention of making that specific recipe it might give useful information you could have used in other recipes."
"I can recommend looking into authentic Italian cuisine, often simple recipes with few ingredients but the techniques to each step can be crucial to the finished product."
- Daddebuff
Know the Textures
"Not something that will apply to everyone's style of learning, but when I was learning to bake and cook I did a lot of things by hand the first few times and then used a mixer or other tools later. For me, it helped to understand the different possible feelings and textures."
"I knew what to look for when I introduced more appliances and tools because I knew how it felt and how it needed to look from doing it more slowly first (dough is the best example, but there were many other things too)."
- goanaog
Be Careful with the Cookware
"I learned that lesson in my early 20s. You don't have to spend 100s of dollars on good cookware but 50 to 90 dollar set works well."
- geri73
A Hot Pan is Your Friend
"Make sure you let the pan heat up before putting food in it."
- JustDave62
A Necessary Companion
"Get a knife sharpener. I paid like $12 for mine, on clearance, and the difference after sharpening is night and day."
- 314159265358979326
None of these tips are particularly complicated or groundbreaking on their own for someone who frequents the kitchen, but each of these will make a new cook's experience that much sweeter and more savory.
Did we miss any pearls of wisdom? Let us know in the comments below.
@GavinNewsom/X
