Cooking tips

Cooking can be quite enjoyable especially when you know some kitchen secrets to make the process more streamlined.

When prepping the ingredients for cooking keep either a scraps caddy or a small bowl on the counter, or if you have a movable kitchen bin pop it next to you as you peel and any scraps can go straight in. This saves trips to the bin and keeps the counter clear.

Prepare ingredients before you start cooking, I usually use either a plate or a tray to pop all the chopped and peeled ingredients on so I don’t end up with heaps of individual bowls, unless I’m baking of course.

To make a mirepoix use the ratio: 2 parts onion, 1 part celery and 1 part carrot.

To add depth of flavour to your meal you can use miso paste, soy sauce, Worcestershire sauce, canned tomatoes, or hard cheese like Parmesan.

Fix the flavour:

Too sour - add salt or fat

Too sweet - add something acidic

Too bitter - add something sweet or fat

Too salty - add water, acidic or fat

Use fresh herbs

Substitute

If you’ve ever run out of an ingredient you’ll find that a quick sub will give you a similar taste profile and it saves running to the shop.

Cream - I use milk and cornstarch as the thickener.

Butter - mayonnaise or some kind of fat like neutral oils.