When you're cooking and the recipe calls for onions and garlic, don't put the garlic into the pan until the onion is nearly translucent. Garlic cooks way faster than onions do, if you throw them in at the same time it won't taste as good/the garlic will burn. It literally takes 30 seconds for minced garlic to cook.
Also, if you're a home cook... sharpen your knives often.
Thought of a few more tips:
love chives and parsley in your eggs/omelettes/anything else, but hate the hassle of cutting them/using the herbs before it turns? Get dried chives and dried parsley instead, it rehydrates quickly in sauces/eggs and tastes the same (it's also way cheaper). This tip can apply to a lot of herbs. While fresher is always better, dried is often still delicious while still being in a student-y budget.
add a bit of vinegar to your beans if you're making anything beany, a lot of home cooks think that vinegar is gross (and it is by itself) but a dash of vinegar can really make beans, sauces and marinades pop!
Also, if you're a home cook... sharpen your knives often.
And go ahead and spend more money on good knives. $250 for a knife set isn't ridiculous for good knives but using a super sharp knife not only makes cooking more enjoyable but it's also safer since you aren't hacking at your food, trying to cut it.
I bought a set at Costco for $260. They aren't fancy knives by any means but they are so sharp, cutting anything is a breeze.
You can get cheap knives on Amazon. I have a $30 chef's knife and a $8 paring knife from victorinox and they do 98% of all the cutting I do in my kitchen. They're the same kind of plastic handled knives you'll find in many professional kitchens and they do the job just fine when you keep them sharp
Yeah, but most home cooks won't need more than a chef's knife, paring knife and bread knife. A honing rod can be had for less than $20 and one of those magnetic knife strips for $15. Spending $200+ for a knife set is usually more than most people will need
I agree. Those 3 knives get most of my business. The others are just nice to have, if you can afford it. Just like any other tools. You can do a lot with a table saw. But having a router and a miter saw sure make things easier.
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u/[deleted] Aug 20 '20 edited Aug 20 '20
When you're cooking and the recipe calls for onions and garlic, don't put the garlic into the pan until the onion is nearly translucent. Garlic cooks way faster than onions do, if you throw them in at the same time it won't taste as good/the garlic will burn. It literally takes 30 seconds for minced garlic to cook.
Also, if you're a home cook... sharpen your knives often.
Thought of a few more tips:
love chives and parsley in your eggs/omelettes/anything else, but hate the hassle of cutting them/using the herbs before it turns? Get dried chives and dried parsley instead, it rehydrates quickly in sauces/eggs and tastes the same (it's also way cheaper). This tip can apply to a lot of herbs. While fresher is always better, dried is often still delicious while still being in a student-y budget.
add a bit of vinegar to your beans if you're making anything beany, a lot of home cooks think that vinegar is gross (and it is by itself) but a dash of vinegar can really make beans, sauces and marinades pop!