Burnt fish, tough meat, and a kitchen that takes hours to clean — many are familiar with this. The good news is that most of these problems are easily solved. A few tricks from experienced hostesses and professional chefs can simplify the cooking process and significantly improve the taste of dishes — without extra effort.
Secure the Cutting Board
Cutting boards tend to slide regardless of the material — plastic, wood, or silicone. This is inconvenient and unsafe. Just place a slightly damp towel under the board. It will stop 'sliding' on the table, and your work will go faster and smoother.
Balance the Flavor of Tomato Sauce
Tomatoes and tomato paste often give excessive acidity. To prevent the sauce from being too sharp, add a pinch of sugar — it neutralizes the acidity and softens the flavor. If you don’t use sugar, it’s acceptable to add a tiny bit of baking soda — half a teaspoon is enough.
Prepare Ingredients in Advance
One of the main secrets to calm cooking is preparation. Read the recipe completely, gather the ingredients, measure the required amounts, and only then turn on the stove. This way, you will avoid rushing, unnecessary stress, and the risk of forgetting something. As a result, the dish will taste better, and the process will be more enjoyable.
Pat Dry Meat and Poultry Before Frying
If the meat isn’t browning but stewing, the reason is often excess moisture. Before frying, pat the pieces dry with a paper towel. This simple action helps achieve a golden crust and the right texture.
Note: After cooking, let the meat 'rest.' Chicken fillet should rest for about 5 minutes, while a beef steak needs at least 10 minutes for the juices to redistribute evenly inside.
Toast Spices and Nuts
A short toasting of spices in a dry pan releases their aroma and flavor due to essential oils. Just 3–5 minutes over medium heat with constant stirring is enough. In Indian cuisine, spices are often heated in oil — butter, vegetable, or coconut — and then this aromatic oil is used for cooking the dish.
Marinate Meat in Brine
Saltwater is one of the most effective marinades. Professional chefs soak meat in brine for at least 4 hours. This keeps it juicy, especially when it comes to chicken or turkey. You can add bay leaves, peppercorns, and other spices to the brine for flavor.
Use the Pan for Sauce
Don’t rush to wash the pan after frying. The remnants stuck to the bottom are the perfect base for a sauce. Add a bit of broth or wine, reduce the liquid, and stir in a piece of cold butter. The sauce will turn out rich, glossy, and thick. The key is not to bring it to a boil after adding the butter.
Such little things really change everything: cooking becomes easier, the kitchen cleaner, and the dishes tastier.
