Top 10 Quick Tips that will save common household recipes

 1. Making excellent biscuits: 

Since most recipes just call for 5 to 6 ingredients, homemade biscuits are excellent.  Only butter, flour, buttermilk, salt, baking soda, and baking powder are used in my recipe.  The most crucial thing to keep in mind is to use cold butter and to keep it in small chunks throughout the mixing process if you want your biscuits to come out fluffy.  Smoothly incorporating the butter into the mixture is a frequent mistake.  If the butter is left in bits, it will stack in the dough while the biscuits cook, giving them extra rise and fluff.  Making puff pastry from scratch is also possible using this method.  Another fantastic idea is to take the dough and cover a bowl of soup with a thin layer before baking the entire bowl in your oven.  Your soups will have a gorgeously frothy top as a result.  Naturally, before baking, ensure sure your bowl is oven-safe.

2. Invest in an excellent non-stick skillet: 

If you're sick of food sticking to the bottom of your cookware, this is something you should definitely do.  The one I have only cost $30, and I can cook an egg over easy on it without using any oil and without breaking the yolk.  Although I have a strong preference for Caphalon's commercial lines, you should also consider Anolon, T-Fal, and Farberware.  Other crucial elements include whether the skillet has a cover, whether the handle gets hot while cooking, and how long previous purchasers have observed the non-stick surface to persist.  Be careful not to confuse hard anodized with non-stick; doing so will only lead to frustration because hard anodized is obviously not non-stick.  A non-stick pan's extra benefit is how simple it is to clean.  The majority of unnecessary food will readily slip off your skillet if you run it under water.

3. Grilling or pan-frying chicken without getting it stuck in the pan: 

Getting chicken off the grill or pan after it has been cooked is one of the hardest challenges.  Patience is the secret.  Wait for the chicken to release before using a spatula.  Of course, the chicken will in all likelihood become stuck if no oil was used.  But all proteins eventually reach a temperature where they will release, so all you have to do is wait patiently for this to happen.

4. Marinating is never too late: 

Many people consume bland food because they believe they don't have time to marinade it.  Even with a short amount of time, you can create a fantastic marinade.  Simply use strong flavours and double the strength of the marinade.  Balsamic vinaigrette, soy sauce and minced garlic, or lemon juice/zest and white wine are a few simple marinades that have worked for me.  Additionally, consider using dry rubs such as garlic powder and red pepper flakes.

5. Use kosher salt to season food: 

Every competent chef uses kosher salt, and for good reason.  Iodized salt that is commonly used dissolves instantly in water.  Kosher salt, on the other hand, dissolves more gradually and imparts a stronger flavour to whatever you are preparing.  All you need is kosher salt and coarsely ground black pepper to make your steaks taste like steakhouse quality.

6. Extra virgin olive oil is pasta's closest buddy:

As soon as the pasta is through cooking, combine it with some extra virgin olive oil. If not, you'll see that the spaghetti starts to clump together after a short while.  Never store plain pasta in the refrigerator without adding olive oil.  If you do, you'll end up removing a sizable block of spaghetti from the refrigerator.  Additionally, add a cup of kosher salt per gallon of water when you boil pasta.  This will provide flavour to the pasta.

7. Making great french toast: 

Steer clear of using normal bread while making amazing french toast.  Cakes or specialised breads are used to make extraordinary french toast.  Consider cutting up a pound cake from your neighbourhood grocery store and making french toast the same way you would with bread.  Making french toast from banana bread is a fantastic additional idea.

8. Making pastry icing is step eight:

One of the simplest mysteries in the world of pastry is how to make frosting for pastries.  All you need to make icing is water and powdered sugar.  Start with the powdered sugar in a bowl, then gradually add water to achieve the desired consistency.  Simply use the frosting to enhance the flavour of cakes, danishes, and other pastries.

9. Maintain a sharp kitchen knife

The idea that individuals cut themselves in the kitchen because their blades are excessively sharp is a prevalent one.  The majority of kitchen cutting mishaps are really caused by the exact opposite.  A blunt knife will slide off the food you are cooking when you use it, which is when it will most likely cut your hand.  Use a diamond steel and bring your knife down the steel at an 18-degree angle to maintain its edge.  

10. Breaking an egg without spilling the shells into the mixer

This seems simple enough, but it's amazing how many seasoned chefs still find it annoying when egg shells end up in their favourite dishes.  To prevent this, lightly tap the centre of the egg against a hard surface first.  Next, finish the task with two hands.  If you are a right-handed person, place the egg in your left hand, push the middle in with your right thumb, and then pull the egg apart with both hands.  Simply reverse the preceding instructions if you are a left-handed person.

Wishing you luck on your culinary endeavours!