Fresh Italian Parsley In Water By The Sink

In my cooking classes, when there is a moment to pause, I highlight some easy ways to elevate your cooking. Many I am sure most of you know, a few just might be new tips. Simple, yet can make a big difference. Here are a few of my easy ways to elevate your cooking.

1)    Use “Mise en Place” method, everything in its place. Measure and set out each recipe ingredient first before commencing.

2)    Think seasonally, use fresh ingredients in season. Take advantage of the flavors at their peak for your recipes.

3)    Grow and use fresh herbs. Place your culinary herbs near your kitchen, or better yet your most frequently used like parsley near your kitchen sink.

4)    Garnish your baking and cooking, using herbs, edible flowers, nuts, citrus zests, etc. It makes each recipe a little more dressy and finished in appearance.

5)    Layer your menu and dishes with a flavor thread, if possible. It could be lemon juice or zest, salt, vinegar or a spice. It helps unify your menu.

6)    Mortar & pestle your black pepper, releases flavorful oils. One step better than grinding your pepper.

7)    When traveling, pick up new spices to try & experiment with. I like to get my saffron and smoked paprika in Spain, dried lavender in Provence. A nice memory, as well extra special for your culinary prowess.

8)    Serve warm dishes warm, and cold dishes on cold plates. A sign of a pro.

9)    Start over with new fresh spices at least every year. It is actually recommended every six months.

10) Be creative with flavored olive oils and vinegars.

11) Buy Rumford 4 oz Aluminum-Free Baking Powder, keep fresh, change out every 6 months for optimum baking.

12)   Use “Cold Pan Technique”—heat olive oil, onions, garlic, pinch of salt, etc. together from a cold pan, creates a soft and succulent flavor base for the rest of the recipe.

13) Taste, taste, taste throughout your recipe. Always recommended to keep you on track with your recipe.

14) Use the right pan, right kitchen tool, that your recipe calls for.

15) As a cook, visualize your completed recipe as you want it to look and then begin your recipe. Not many cookbooks mention this.

Bon Appétit et Bon Weekend…Bonnie