Do Not use a microwave oven.
It Kills our food, just warm up the food in a pan, that will also often make the food more tasty if we burn/caramelize it a bit.
Do Not use Antistick, Ceramic, Alminium, Teflon pans.
They leave a poisonous residue. Use Stainless Steel, Glas, Cast Iron or Titanium pans instead.
It’s easy to choose the “ready-made,” highly processed junk. But nothing makes up for the real thing. Buy all natural, real ingredients (from local farmers whenever possible). And take time to prapare a meal.
It’s easy to get aggressive with the salt and other seasonings. When this happens, use water or an acid like lemon juice or vinegar to dilute it.
Sometimes worse than over-seasoning is under-seasoning That’s why you should always taste your dishes before you serve them.
Using Caramelization For Flavor
Good taste without seasoning can be created by caramelization of certain vergetables, like unions, tomato, cucumber, pumkin, patato, eggplant ect. Anything that turns soft and juicy once cooked...we can then dry fry that juice until it caramelizes (dont let it burn), we can then add a little bit of water to keep the crust from burning and make the crust moist again, which we can either mix through the vegetables or repeat this process once or twice for more flavour. Depending on how much time we to take for preparing the meal.
Adding Ingredients On Time
Add long cooking vegetables like patatos, pumkins, carrots, broccoli, cauliflower, beans, bell pepper berfore adding vegetables with a quick cooking time, like zuchini, cucumber, eggplant, leavy greens.
“Shock” veggies when they’re done cooking, means tossing them into very cold water after the allotted cooking time is up. This works particularly well for green beans, broccoli, asparagus, and corn. It also works well with fresh Koriander (which some say cant be frozen for later use), throw your koriander in boiling water for a couple of seconds (not too long) and then imidiatly put them in a bowl of cold water, this way the bacteria are done with and we can then freeze it and use any time we want.
Leave Some Seasoning For Last
When we prepare the seasoning for frying (usually the unions, bellpeppers, tomatos) we can leave some of that to add in last, just before the meal is finished (maybe 1/4 of total), this will freshen up the meal and give extra taste.
Spicy foods are great but it’s easy to overdo it with the spice. If possible, add a little water, lemon/lime juice, sweetner or salt to neutralize the heat. Or grab an extra glass of water, some tissues, and eat it anyway.
Certain cooking oils have lower smoke points (which can get toxic and unhealthy), which means it helps to know which oils to use at various temperatures. Use vergin olive oil for low-temperature cooking and salads; unvergine olive oil and coconut oil for medium-heat cooking; and Sesame oil, Avocado oil, and Hemp oil for high-heat cooking.
When cooks season, they’re not placing little pinches around the plate—they’re showering the food from almost a foot above to distribute the salt and spices more evenly. (Oh, and they’re doing it throughout the cooking process, not just at the end.) Try to use Sea salt or even better Himalaya Salt.
There’s a squeeze bottle of water at each cook’s station. “Water is an ingredient all cooks use, a splash can add creaminess to pasta, create and save a sauce from over-reducing.
Every cook is within arm’s reach of a tasting spoon at all times.
You may have a steel or a sharpener at home, it's important to have good sharp knives, your chopping will get faster, more precise and, believe it or not, safer.
Ground spices like cumin die quickly. So give them a whiff, if they don’t smell like anything, they won’t taste like anything. And if they don’t taste like anything, you’re cooking with a flavorless, brown powder.
Seems obvious, but if you don’t know, now you know.
Have a large bowl ready to fill it up with vegetables left overs and other trash generated while cooking. This helps keeping the cooking arae clean and tidy.
A quick stint in a dry skillet over medium heat wakes dry spices up and releases their oils, which means your paprika will taste a lot more paprika-y. Use whole spices, watch the pan like a hawk, and stir constantly until the spices are fragrant, then transfer to a plate to cool before using.
we can do the same with Nuts. And Grains, it's the first step to building roasty, warm flavor. (Using quinoa? Toast it before you rinse it.
Carrots, squash, tomatoes—these vegetables have a natural sweetness that’s enhanced a sweetner (just a dash!) of prefered Maple sirup, Agava Sirop, or else sugar.
Overcrowding your pans means more uneven heat distribution. Instead of stuffing the pan with food, make two batches.
Warm some Sesame oil or Olive oil over medium-high heat. Lay in bread and fry until golden on both sides. Sell your toaster.
Not only will it last longer, it will grate it more easily. we can do the same with Lemon or lime but dousnt need to be peeled.
Save $200 and vacuum-seal food storage bags with a straw
Use a straw to suck out excess air in a zip-top bag. Removing the air from storage bags protects the food better and helps it last a little longer. Note: You might not want to use this trick if you’re sealing up a bag of raw meat.
Lemon juice will help neutralize odors from pungent foods, like onions and garlic. After handling items that leave your hands smelling stinky, wash hands in a mixture of lemon juice and water.
An experiment by America’s Test Kitchen found that the best approach to keeping lemons or limes fresh is to seal them in a zipper lock bag and refrigerate. All the lemons stored at room temperature hardened after a week. The uncovered lemons, which we kept in the crisper drawer, began to lose a small amount of moisture after the first week, and 5 percent of their weight in the following weeks. Then, the lemons stored in zipper-lock bags, both with and without water, didn’t begin to dehydrate until four weeks had passed.
When you want to get the lemon juice out of the lemon, roll it on the counter or cutting board before cutting into it. Then, pick it up with your hand and press on it slightly. This will help you squeeze out more juice easily.
When you place your lemon half over the bowl to be squeezed for juice, do not squeeze it with the pulp side down. Instead, squeeze it with the pulp side facing you, so that the seeds do not fall into the juice. The juice will still fall into the bowl and run down.
If you cut a lemon and squeeze all of its juice out, don’t throw away the shell. Instead, freeze it in a zipper-lock bag. Use it later to keep peeled apples, potatoes, or artichokes fresh. The shell has enough juice and acidity to keep the food from turning brown!
After you squeeze a lemon for your dinner, save that extra lemon juice for a rejuvenating, natural hair mask. Make a concoction in your kitchen that you could eat: combine coconut oil, lemon and grapefruit in this scalp treatment from The Mother Huddle. This will help remove product buildup, relieve dry, flaky skin and stimulate the scalp to encourage hair growth.
When chopping garlic, dice it up really finely with your knife, then sprinkle some salt on it and use the flat of your knife to grind the salt into the garlic. This helps to further mince the garlic, as well as to season it and bring out the flavour more. Remember this means you need less salt in your dish.
More to come...