Yahoo is using AI to generate takeaways from this article. This means the info may not always match what’s in the article. Reporting mistakes helps us improve the experience.Generate Key Takeaways
When it comes to whipping up something delicious in the kitchen there are plenty of “rules” to live by (namely around safety), but in regard to to passed-down advice, things can get a little more personal. Everyone has their way of doing things in the kitchen. Your Meemaw’s secret to the perfect cookie might not be the same as my Mimi’s.
We asked, “What’s the most useful cooking or baking advice you’ve ever received?” and you answered with an array of tidbits including cautionary tales, “Cooking is art, baking is science. Treat them accordingly”; words of encouragement, “Make it with love and enjoy what you’re doing!”; and a little comedic relief, “You can’t cook if you’re not in the kitchen.”
One reader said, “If you can read, you can cook,” and I’d certainly agree with that one. You have to start somewhere! While there are plenty more words of wisdom where this list comes from, here are 30 of the best cooking and baking tips from simple (dare I say common sense) advice to more ingredient-specific notes, according to readers.
Related: 15 Old-School Southern Cooking Tips That We Still Trust Today
Southern Living
General Cooking Advice
“Read the recipe at least twice.”
“Always make sure you have ALL the ingredients you need before starting.”
“Mise en place… it means have everything measured before beginning.”
“Start with what takes the longest to cook.”
“Season as you go! You can always add, but you can’t take away!”
“Check that the oven is empty before you preheat!”
“Clean as you go.” (Echoed by many readers!)
“Make sure your kitchen countertops are clear of clutter and you have a clean working space. Nothing worse than having a sink full of dishes and junk on your countertop to slow you down.”
“Use broth instead of water whenever possible.”
“The freezer is your friend. Cakes can be baked and frozen for weeks before decorating. Pies can be prepped and frozen raw, then baked as needed. Cookie dough can be stored as individual raw cookies and baked on demand.”
“When making cornbread, heat the skillet till a drop of water sizzles before pouring in the mixture.”
“Crumple parchment paper to fit without it rolling up in itself.”
“Allow for residual heat cooking and you won’t overcook the food.”
“Follow a written recipe the first time. The next time, make the changes and adjustments and write them down.”
“Keep reserved pasta water.”
“If you’re entertaining, simplify. You don’t need to cook it ALL. You CANNOT be a cook and a host: choose one.”
“Plan your menu so you can cook ahead. Make desserts, apps, and sides days in advance if possible.”
“Pay attention to your oil’s smoke point. Use a high-smoke point if you’re getting the pan HOT.”
“My mama said, ‘Don’t play with the biscuit dough. Mix it well but don’t keep molding the dough into individual biscuits. It makes them hard.’ ”
“Measure with your heart, especially when it comes to garlic and wine, but for baking, weigh your ingredients and measure exactly.”
“Before adding to cake or muffin batter, toss berries or chocolate chips in a little flour. Then they won’t all sink to the bottom.”
“Measure flour correctly. Don’t pack it into your measuring cup.”
“It takes longer to cream butter & sugar together than you think, and getting this right is important.”
“Use parchment paper and you will never burn cookies again!”
“If a recipe for chocolate cake calls for water, use strong coffee instead.”
“Let ingredients like eggs, butter, and milk, etc., come to room temperature before starting.”
“Don’t overwork your dough. Whether it be pie crust, cookies or biscuits, just throw it together and let it rest. Then roll it all out just enough to make a crust or to cut out cookies and biscuits.”
“Don’t over-flour your cake pan. A little flour goes a long way.”
“Cold butter. If a recipe calls for cold butter, it means it!”
“Get a scale! If you don’t have a scale and you can’t weigh your dry ingredients, sift or whisk the flour before measuring, and ALWAYS pack your brown sugar. But a scale is the gold standard: if you’re going to be a baker, get a kitchen scale.”
Read the original article on Southern Living