Firstly, read your chosen recipe through 2-3 times before you
start cooking. Collect all the ingredients together in one spot (which
avoids the embarrassment and annoyance of finding out at the last minute
that you have run out of flour, sugar, lemons etc). Prepare all the
ingredients as in the ingredients list, as you see with professional
chefs on their T.V. programmes, before you start cooking. If the amounts
in the recipe claim to feed four, you can obviously halve the amounts
for two, or keep half in the fridge for a later meal.
Next, when cooking soup, the trick is to get as much of the taste as possible out of the ingredients and into the water. Sauté the ingredients before adding the pre-heated liquid or, alternatively, place all the ingredients in a pot with cold water and salt, and let them heat up together.
To sauté means to gently stir-fry over a relatively low heat thus avoiding high temperature frying, which destroys nutrients and is generally bad for health. Prepare all the ingredients and place them in separate piles. Heat a little oil in a pan, then add the ingredients to the pan one pile at a time starting with the ingredient which takes the longest to cook and finishing with the most watery.
When cooking pasta it should be served "al dente" (slightly chewy). Pasta loses its taste and texture if overcooked and so it is best served al dente. A little oil in the water used to boil the pasta will help to avoid it sticking together. Vegetables cooked al dente are slightly crisp with their flavour and bright colours intact.
Meat usually needs to be browned and "sealed" at the beginning of the cooking process. Sauté it first, set it aside to add to the dish, to be cooked through properly later.
Most fish is fragile and should be cooked gently to avoid them drying out or disintegrating.
Next, when cooking soup, the trick is to get as much of the taste as possible out of the ingredients and into the water. Sauté the ingredients before adding the pre-heated liquid or, alternatively, place all the ingredients in a pot with cold water and salt, and let them heat up together.
To sauté means to gently stir-fry over a relatively low heat thus avoiding high temperature frying, which destroys nutrients and is generally bad for health. Prepare all the ingredients and place them in separate piles. Heat a little oil in a pan, then add the ingredients to the pan one pile at a time starting with the ingredient which takes the longest to cook and finishing with the most watery.
When cooking pasta it should be served "al dente" (slightly chewy). Pasta loses its taste and texture if overcooked and so it is best served al dente. A little oil in the water used to boil the pasta will help to avoid it sticking together. Vegetables cooked al dente are slightly crisp with their flavour and bright colours intact.
Meat usually needs to be browned and "sealed" at the beginning of the cooking process. Sauté it first, set it aside to add to the dish, to be cooked through properly later.
Most fish is fragile and should be cooked gently to avoid them drying out or disintegrating.
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