“When tasting something like soup or sauce here’s a guide to adding herbs and spices:

• Salt: You can taste instantly. After stirring it in, if it tastes bland, add more.

• Black pepper/dry herbs/most other seasonings: After adding more, don’t taste until at least 15 minutes have passed. These ingredients infuse and release over time and you can really overdo it.

• Beer/wine/alcohol: Alcohol should be added before the other ingredients and simmered. Taste it after 20 minutes. If it still tastes alcohol-y after this, remove the lid and let it cook off more.

• Fresh herbs: Add late and as close to serving as possible (in the last 15 minutes of cooking). These are full of flavor and are generally best added near serving time for best flavor.”

charizard_72

“In general, just leave your food alone while it’s cooking. Stirring and flipping it a lot might feel like you’re doing something but you’re only making it take longer. Just walk away and let it do its thing. For example, if your grilling or pan-frying a chicken breast, wait until it’s half-way cooked before flipping it to the other side. Flipping it more than once slows the cooking process and you won’t get that golden-brown coloring you’re looking for. You’ll also likely dry out the meat.”

u/awwjeah

“Don’t approach recipes like they’re magic spells in the Harry Potter universe. If you wiggle your nose wrong or put in a bit too much of some seasoning, you’re not going to end up with a completely different dish. Alton Brown does an incredible job of teaching a cooking technique and then showing you a recipe that applies that technique. If you learn a process instead of a rote recipe, you will know how to cook dozens of dishes, and it’s really the only way to develop skills in the kitchen.”

u/gkevinkramer

“And once you’ve cracked your egg, cover it. Use a pot lid or something. This means your egg cooks from the top and the bottom, so you get a perfect runny yolk without any undercooked white around it.”

u/tigerjess

“You don’t need 10 kitchen knives. Three good knives of different sizes, properly sharpened and cared for, should be all you need. Then, only buy other knives if you have a need for them (like one for peeling, etc.)”

u/kniebuiging

“Something with three or four ingredients that go really well together is better than something with 12 ingredients that clash with each other.”

u/daneoid

“I think about 95% of homes badly need to pack their knives up and take them to a professional sharpener.”

u/marumari

“If there is one ‘a ha!’ moment I’ve had in the last 20 years of cooking, it’s that when salt isn’t ‘helping’ a dish, what’s missing is acid. Lemon juice, vinegar, or citric acid (if you have some) transforms a dish in a surprising way.”

u/FoodandWhining

“Always always always read the recipe through before starting.”

u/eclipse_sav

“Chop with the rear part of the blade, not the tip, in a rolling motion.”

u/RicharKing

“Mise en place. If you have everything out and organized before you cook, you have eliminated like 90% of your stress load.” u/echisholm

“Prepping ahead of time, getting everything ready like chopping up garlic or dicing onion. This will make cooking 80% stress-free as you won’t be racing against time / overcooking your food.” u/Krimzomk

“If you’re cooking with chicken or pork, season aggressively. Both meats are wonderful seasoning sponges. Find a regional spice map or guide and start combining flavors.”

u/KKalonick

“Season in small amounts and taste as you go, you can always add more but once you’ve overdone it you’ve overdone it.”

u/ChicagoCowboy

“This one simple trick will change your life. Basically, sauté onions, garlic, etc and then pour in some boiling water from a kettle and stir vigorously. Not only will it pull all the beautiful caramelized flavor from the bottom of your pan but it will also be spotless when you go to clean it which will take all of about 5 seconds.”

u/jaycoopermusic

“Think of where on the animal the meat came from. If it’s a muscle they use a lot (legs, butt, etc) it probably needs low and slow cooking, if it’s a muscle they use a little (back, tenderloin, etc), it probably needs high heat and a faster cook time. There are exceptions to that rule but that works more often than not.”

u/pizzalovingking

“One thing I see frequently done wrong is crowding the pan. If you want to brown your meat, don’t fill the pan to the brim. It will only boil in its own juices until it’s still pale but also tough. Just put a few pieces in at once, you can place them on a plate once they’re done and then do the next ones.”

u/notapantsday

“Heat your plates before serving. Cold plates leech the heat right out of an otherwise tasty meal. This is especially true if you don’t have everything set to finish at the same time.”

u/OrdinaryPanda

“When you see a recipe that calls for X cloves of garlic, just cross out cloves and write in bulbs.”

u/nickkon1

“If you are cooking a dish that asks for thinly sliced beef or pork, throw that meat in the freezer. Way easier to cut thin when semi-frozen.”

u/NotZombieJustGinger

“Cooking is an experiment you can kind of play with. Baking is exact, or the result will not be good.”

u/rawrygilmore

“Rest your meat! If you cut into it and the juices flow out, you are cutting too soon.”

u/oogachaka123

“Save remnants from the veggies you don’t use while cooking (ends, tops, scraps, stuff that may be just past pretty) and chicken bones (the more bones, the better) in the freezer. When you have enough to fill a large pot you can make your own stock.”

u/stella_the_diver

“Heat will remain in your food after turning off the stove and it will continue to cook, so pay attention to your timing. For example, when you want to add cheese to your omelette, cheese should melt in a plate with heat of the eggs, otherwise you will have overdried omelette. Same thing with overcooked pasta.”

u/cranky_shaft

“Make sure it’s seasoned. And different sizes of salt depending on what you are doing. Typically, seared meat is better with coarse salt. Fine salt us best used when you don’t want the texture of course salt or you are worried it won’t incorporate properly into the food.”

u/pizzalovingking

“When you let food simmer, wash up while you wait. Bring to boil, wash up while you wait. Cook until softened/browned, wash up while you wait, etcetera etcetera.

u/iLikeMeeces

“Learn how to properly dice an onion into small and even-sized chunks. Raw white onion belongs on way less food than you think it does, especially when it’s cut into large uneven chunks. If you want onions on something, try sweating, roasting, caramelizing, or seasoning them with some acid or salt.”

u/pizzalovingking

“For sauces and gravies, a splash of apple cider vinegar gives a lot of complexity to an otherwise simple sauce.”

u/Soranic

“Only cook with wine you would actually drink yourself. This means, don’t use ‘cooking’ wine. As in, that garbage that is all salty from the grocery. Cheap wine is just fine, just stick to wines you’d find on the shelf that aren’t in the cooking aisle.”

u/SetPhasersToStun00

“A decent pan means everything. I was using old pans from goodwill for the longest time and couldn’t understand why everything stuck no matter how much olive oil I used. Got decent pans, changed my life. Everything cooks more evenly.”

“Never be afraid to experiment, especially at home. It’s fun, and folks that don’t cook can and will mistake an experimental move for the better as a stroke of genius on your part.”