Rachael Ray 11×9-in. Nonstick Hard Anodized Skillet with Cast Iron Sammy Press
Haphazard is defined by Dicitonary.com as “characterized by lack of order or planning, by irregularity, or by randomness; determined by or dependent on chance; aimless.”
Yep, that sums it up pretty well. It’s one of the biggest mistakes I see (and taste!) from cooks: a practice that can only be described as “haphazardly throwing it all together.”
If you want your meals to taste ridiculously delicious…and who doesn’t?…. you have to treat each ingredient as an individual. As I say again and again, in my best broken record voice, you should always buy the best brands that you’re able to. You’ll often hear people say, “shortening is shortening,” or “peanut butter is peanut butter” - right before they pluck the cheapest possible product off of the shelf. Whether they like it or not, they’re way off base. There are exceptions, I admit, but for the most part, if it’s cheap - it’ll taste cheap. And if you use cheap ingredients in your dish, the dish will suffer. If these shoppers are aiming for “good enough” when they cook, then I guess they’ll get by. But you and I are aiming for spectacular, so lead us to the name brands! A rule of thumb I once told my daughters while we were shopping was, “If you’ve never seen it in a commercial, don’t put it in our cart.”
Something else to remember when shopping - in just about every instance, your food will be richer and more delicious if you use real butter rather than margarine.
So, you’ve bought the best ingredients (and butter) and now you’re about to cook your meal. There are a few secrets that separate very good cooks from okay cooks. Since no one wants to be just okay in or out of the kitchen, let’s look at the secrets:
1. Always read a recipe through all the way before you attempt to make it. There’s nothing more frustrating than getting halfway through and realizing you have to run out for chicken broth.
2. Before you begin your meal, get everything together in one place. This way, when it’s time to add this or that, you won’t have to go searching for it. Also, have the necessary pans, spoons, dishes, etc. on standby.
3. Be sure your pans and pots are in good shape. You’ll want to do this long before you start cooking, of course. Make sure your non-stick pans aren’t chipping, as that’s a dangerous situation. Also make sure all of the handles are screwed on tightly. If your cookie sheet has lost its shine, use aluminum foil or parchment paper.
4. When using a recipe for the first time, follow it closely. I’m all about creativity and individuality, but for that first test drive, it’s best to follow the rules.
5. When creating a dish, whether it’s chili, soup, spaghetti, whatever - treat each component as an individual dish. In other words, make sure each could stand on its own if it had to. For example, when making spaghetti, season the meat, mushrooms, and onion mixture before you ever add it to the sauce. Don’t just throw them all togehter then throw the seasonings on top. Also, don’t overlook the pasta. Season it as well and make sure that it could fend for itself it had to! Treat each ingredient as an individual that you’re sending off to a party. You want each to be at their best when you send them on their way - it’ll make the party so much better.
6. I’m as guilty as anyone of being busy - often too busy for my own sanity. But when you’re cooking, that should be the only thing you’re doing. It’s tempting, I know, to multi-task - fold the laundry, iron, blog, clean, etc. while you’re making supper. But, really that just invites disaster. The only multi-tasking I ever do in the kitchen when cooking is either the dishes or yoga. I’ve been known to bend myself into some creative shapes while waiting on buttermilk biscuits to finish. I never, ever, ever leave bread, cookies, pies, or cupcakes alone in the kitchen. You just don’t know what kind of trouble they’ll get into.
7. Watch the food network! This is my favorite secret because it’s the funnest. I love Ace of Cakes, Paula Deen, Tyler Florence, Jamie Oliver, Alton Brown, Rachael Ray, Emeril, and Nigella Lawson. Not only do they make glorious recipes that I can try out myself, they also give some amazing advice you just can’t get anywhere else. The shows on food tv celebrate cooking and make it even more fun and exciting.
8. Experiment with new foods and different cultures. Set aside a certain night of the week to try foods from different parts of the world. Choose a different type of food each week, write it on the calendar, and plan for a very special meal. Buy appropriate napkins, and maybe even a little something special for the centerpiece. Think of the possibilities: Greek, Chinese, Asian, Mexican, Spanish, French, New Orleans, Southern cooking, California cuisine, etc. Make mealtime fun! The more fun you have planning the meal, the more fun your family will have eating it.
9. Don’t get in a rut! It’s easy to do, but try not to fix the same meals over and over. Not only is it not any fun, it’s not as healthy as eating a variety of different foods. Open your mind and cupboard to lots and lots of possibilities.
10. Have at least one “signature dish” that everyone requests from you.
This brings us to the very last tip. This one’s so big it has to be separated from the rest. Don’t ever make instant mashed potatoes - not even as a joke. Not even as pay-back. Buy actual potatoes - they’re in the produce aisle and they come in bags, not boxes. Making great mashed potatoes is something every cook should be able to do. You could make a good case for it being the first thing a young cook should work at perfecting. But, buttermilk biscuits and pancakes are right up there.
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