Start To Cook — Simply And Effectively // Part 2
“No one is born a great cook, one learns by doing.” — Julia Child
1. Start Cooking From Room Temperature
Let meat, fish, eggs or any protein sit out at room temperature for 30–60 minutes before cooking as it helps them cook faster and more evenly.
2. Roll Out Citrus
Roll citrus on your countertop before juicing, it will break the membranes around the capsules in the fruit’s flesh that hold all of the juice. The result is more juice out of that $0.75 lime you bought at Whole Foods.
3. When In Doubt, Mandoline.
You know at restaurants those impossibly thin slices of radish on your tuna tartare or pickled red onions on your tacos? Most likely, a Mandoline was involved. From slicing spuds for your scallop potatoes to adding crunch to a bland salad, use it early and use it often. Here’s the one we use.
4. Don’t Crowd Your Pan
Food that’s crowded into a cast-iron skillet or roasting tray gets steamed instead of crisp. Either use a second pan or do multiple batches (especially if browning bones for stock).
5. How To Boil Water
Put a lid on it, 50% of people forget to do this and it adds 2x the waiting time.
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