Wanting to cook well is something many want to do, but the process you go through to be a grand chef can be overwhelming. If you are a beginner cook, you too can become a wonderful chef by following the techniques taught in this article.
To maintain the flavor and freshness of spices and herbs, make sure you keep them stored in someplace that is cool and dark. If they are exposed to light, moisture, or heat, they will lose much of their flavor. Most spices will retain their flavor for about a year. Spices which are kept whole can retain their flavor for between three and five years. If stored correctly, they will remain fresher longer.
Keep spices tucked away in cool, dry and dark areas. If they are stored in an area that they are exposed to light, heat and humidity, their shelf life is shortened. Store spices in a dark, cool location to keep them flavorful and fresher for longer. Fresh spices offer better taste profiles than stale ones.
Many important nutrients are removed when vegetables are cooked in lengthy processes like boiling. To preserve their vitamins and minerals, cook vegetables quickly by steaming them or frying them. They can also be enjoyed raw.
Do you feel bad when you throw away fruit that has gone bad? Should you save fruits by cutting out moldy parts? Unfortunately, there is no healthy way of saving half rotten fruit. Get rid of anything that has mold on it. Mold goes deeper than the eye can see and could be very harmful.
When preparing chicken stock, make a large amount. Instead of making a single serving, make a whole stock pot and save the leftovers so you can freeze them. A rich chicken stock makes a savory base for soups, stews and other dishes. Put the stock into freezer bags and put it in your freezer.
As this article has discussed, cooking is revered by many as an excellent and enjoyable hobby. However, some people don’t know where to start, in terms of picking the right recipes or using the proper techniques. Follow this article’s advice and you will be on your way to cooking great food.
