ŘĚČİPĚȘ & MĚŇŲȘ ĚXPĚŘȚ ǺĐVİČĚ İŇĢŘĚĐİĚŇȚȘ ĦǾĿİĐǺỲȘ & ĚVĚŇȚȘ ČǾMMŲŇİȚỲ VİĐĚǾ ČǾǾĶ ŇǾẄ!

Ŀǿģ İň | Șįģň Ųp

PĦǾȚǾȘ BỲ ČĦǺŘĿĚȘ MǺȘȚĚŘȘ

ȚĦĚ ĚPİČŲŘİǾŲȘ ĚĐİȚǾŘȘ / 02.01.15

You don’t need culinary school. You don’t need expensiveequipment. You don’t even need that much experience. All you

need to be a better cook today is a little bit of knowledge. Or, in thecase of this list, 57 little bits.

1. BŲỲ ǺŇ İŇȘȚǺŇȚ-ŘĚǺĐ ĐİĢİȚǺĿ MĚǺȚ ȚĦĚŘMǾMĚȚĚŘ.The quickest way to ruin a perfectly marbled $25 steak? Cutting into it to figure out if it’s

medium rare. Yes, the Thermapen (http://www.amazon.com/ThermoWorks-Splash-

Proof-Super-Fast-Thermapen-Thermometer/dp/B002GIZZWM/ref=sr_1_1?

ie=UTF8&qid=1418143981&sr=8-1&keywords=thermoworks%20thermapen) is $95, but

four steaks later, you’ve broken even.

2. ẄŘİȚĚ İŇ ỲǾŲŘ ČǾǾĶBǾǾĶȘ.Soup could have used more tomato? Chicken needed ten more minutes in the oven? Make

a note of it and you’ll never make that mistake again.

3. MǺȘȚĚŘ ȚĦĚ QŲİČĶ-PİČĶĿĚ.Whisk a little salt and sugar into some white vinegar. Pour over thinly sliced raw vegetables.

Wait 20 minutes. Eat.

ĦǾẄ ȚǾ ČǾǾĶ ŇǾẄ

57 Things You Can Do to Be aBetter Cook Right Now

ȘĦǺŘĚ

Bǻčǿň ČħěěșěbųřģěřȘħěpħěřđ’ș PįěBĚȚȚỲČŘǾČĶĚŘ.ČǾM

Țħě Ħěǻřț-ẄǻřmįňģȘǿųp Đįșħ Ỳǿų'ŀŀ MǻķěǺŀŀ Ẅįňțěř ĿǿňģĚǺȚẄĚĿĿ101.ČǾM

Țħįňģș Ǿňŀỳ FǿǿđȘňǿbș Ħǻvě įň ȚħěįřĶįțčħěňșFǾXŇĚẄȘ.ČǾM

Ǻ Měxįčǻň ŘěčįpěỲǿų'ŀŀ Mǻķě Ǿvěř ǻňđǾvěřFǾǾĐ52.ČǾM

FŘǾM ǾŲŘ FŘİĚŇĐȘ PǾẄĚŘĚĐ BỲ ŻĚŘĢŇĚȚ

4. ĢĚȚ ỲǾŲŘ ĶŇİVĚȘ PŘǾFĚȘȘİǾŇǺĿĿỲ ȘĦǺŘPĚŇĚĐ.You may have a steel or a sharpener at home, but once a year, get a pro to revive those

knives. Your chopping will get faster, more precise—and, believe it or not, safer.

5. FǾŲŘ ẄǾŘĐȘ ȚǾ ĿİVĚ BỲ: ČĦİČĶĚŇ ȚĦİĢĦ FǺMİĿỲ PǺČĶ.Chicken breasts are expensive and can get dull after a while; thighs are juicier, cheaper,

and more flavorful.

6. ȚǾȘȘ MǾȘȚ ǾF ỲǾŲŘ ȘPİČĚȘ—ĚȘPĚČİǺĿĿỲ ȚĦǺȚ ĢŘǾŲŇĐ ČŲMİŇ.Ground spices die quickly. So give them a whiff—if they don’t smell like anything, they

won’t taste like anything. And if they don’t taste like anything, you’re cooking with a

flavorless, brown powder.

7. JǾİŇ Ǻ ČȘǺ.At a minimum, you’ll learn how to cook kale fifteen ways. At a maximum, you’ll broaden

your culinary horizons by finding ways to use up all that fresh produce.

8. ŘĚPĿǺČĚ ỲǾŲŘ ŇǾŇ-ȘȚİČĶ ȘĶİĿĿĚȚ.Do your scrambled eggs slide off the pan if you don’t use oil or butter? They should. Might

be time for an upgrade.

9. ȚŘĚǺȚ ỲǾŲŘ ĦĚŘBȘ ĿİĶĚ FĿǾẄĚŘȘ.There’s nothing worse than limp herbs. Next time, trim the stems and put the parsley in a

glass of water, fit a plastic bag over it, and stash it in the refrigerator.

10. ĢĚȚ Ǻ MǺŇĐǾĿİŇĚ ǺŇĐ ĐǾŇ’Ț BĚ ǺFŘǺİĐ ȚǾ ŲȘĚ İȚ.Want gorgeous scalloped potatoes or perfectly julienned carrots? Buy a mandoline

(http://www.amazon.com/Benriner-Japanese-Mandoline-Slicer-Green/dp/B0000VZ57C).

Are you a scaredycat? Wear a cut-resistant safety glove until you feel comfortable bare-

handed.

11. ĐǾŲBĿĚ ȚĦǺȚ BǺȚČĦ ǾF ŘİČĚ (ǾŘ QŲİŇǾǺ, ǾŘ BŲĿĢǺŘ, ǾŘ…)Having cooked grains in your fridge means that fried rice, pilafs, rice bowls and robust

salads are just minutes away.

12. MǺĶĚ ȘŲŘĚ ỲǾŲŘ ẄǾŘĶ ǺŘĚǺ İȘ ẄĚĿĿ ĿİȚ.Look, the 40-watt lightbulb in your oven hood isn't going to cut it. Get a cheap clamp light

from a hardware store so you can see what you’re doing.

13. BŲỲ PǺŘČĦMĚŇȚ PǺPĚŘ.What else are you going to roast your vegetables on? How else are you going to make quick

dinners of fish en papillote (www.epicurious.com/expert-advice/cook-seafood-in-a-flash-

with-a-piece-of-paper-article)?

14. ȘȚǾČĶ ŲP ǾŇ ȘŲPĚŘ-ČĦĚǺP, ŘǺŇĐǾM ČŲȚȘ ǾF MĚǺȚ.A freezer full of roasted turkey necks and bony beef cuts will ensure you always have what

you need to make broth (http://www.epicurious.com/expert-advice/bone-broth-is-the-

new-coffee-article).

15. ĶĚĚP ỲǾŲŘ PǺŘMĚȘǺŇ ŘİŇĐȘ ǺŇĐ FŘĚĚŻĚ ȚĦĚM FǾŘ ĿǺȚĚŘ.

PĦǾȚǾ BỲ ČĦǺŘĿĚȘ MǺȘȚĚŘȘ, FǾǾĐ ȘȚỲĿİŇĢ BỲ ȘŲŻǺŇŇĚ ĿĚŇŻĚŘ

PĦǾȚǾ BỲ ĐǺVİĐ ČİČČǾŇİ, FǾǾĐ ȘȚỲĿİŇĢ BỲ ĶĚMP MİŇİFİĚ, PŘǾP ȘȚỲĿİŇĢ BỲ BŘİǺŇ ĦĚİȘĚŘ

Enter zip

SEE FORECAST

15. ĶĚĚP ỲǾŲŘ PǺŘMĚȘǺŇ ŘİŇĐȘ ǺŇĐ FŘĚĚŻĚ ȚĦĚM FǾŘ ĿǺȚĚŘ.Remember that thing about super-cheap cuts of meat? Think of rinds as cheese bones

(http://www.epicurious.com/recipes/food/views/Parmesan-Broth-51259410).

16. BŲỲ Ǻ ŇĚẄ ĶİȚČĦĚŇ ȘPǾŇĢĚ.Existential question time. If your sponge is filthy and smells, how can you expect it get your

dishes clean?

17. PŲȚ ȚĦĚ ĿİĐ ǾŇ ȚĦĚ PǾȚ ȚǾ MǺĶĚ ỲǾŲŘ ẄǺȚĚŘ BǾİĿ FǺȘȚĚŘ.Seems obvious, but if you don’t know, now you know.

18. ĐŘỲ ỲǾŲŘ ȘǺĿǺĐ ĢŘĚĚŇȘ ŲȘİŇĢ Ǻ ĶİȚČĦĚŇ ȚǾẄĚĿ.Salad spinners? So bulky and annoying. Instead, pile your just-washed greens into a clean

dish towel, gather it by the ends, and swing that sucker around until your salad is dry (or

your arm is tired).

19. ȘǺVĚ ȚĦĚ ȘČĦMǺĿȚŻ.Chicken fat is amazing stuff, whether you’re frying onions in it, sautéing greens in it or

spreading it on toast. So after eating your roast chicken dinner, drain the now-cooled liquid

fat into a plastic container and store it in your freezer. (Pro tip: This also holds true for

bacon fat (http://www.epicurious.com/expert-advice/how-to-save-and-cook-with-bacon-

fat-article).)

20. ŲȘĚ Ǻ ĢǺŘBǺĢĚ BǾẄĿ.

Hat tip to Rachael Ray. Buy a large bowl and keep it at the ready to fill up with egg shells

and other trash generated while cooking.

21. BŲỲ Ǻ ŇĚẄ Ỳ PĚĚĿĚŘ.Like anecdotes about high school football games, peelers get dull, especially after a couple

years. We recommend the Kuhn Rikon Swiss Peeler (http://www.amazon.com/s/?

ie=UTF8&keywords=kuhn-rikon%20swiss%20peeler), which is just seven bucks.

22. FİŇĐ ȚĦĚ BİĢĢĚȘȚ MİXİŇĢ BǾẄĿ ỲǾŲ ČǺŇ ǺŇĐ BŲỲ İȚ.You cannot toss a salad or mix cookies or make meatballs in a tiny cereal bowl. All you can

do is make a bigger mess.

23. ǺVǾİĐ ĚVİĿ ĢĿǺȘȘ ČŲȚȚİŇĢ BǾǺŘĐȘ.And they’re all evil. Glass cutting boards send shivers down your spine when you use them.

They dull your knives. They’re slippery. And they’re hard to use. Use wood, bamboo or

plastic instead.

24. BŲỲ ȚẄǾ ĿǾǺVĚȘ ǾF ȚĦǺȚ ǺẄĚȘǾMĚ BŘĚǺĐ ǺŇĐ FŘĚĚŻĚ ǾŇĚ.Bread keeps really well in the freezer. And there are always plenty of uses

(http://www.epicurious.com/expert-advice/bread-is-the-secret-to-thicker-heartier-soups-

article) for it. Just remember: Air is the enemy! Wrap that loaf in foil (sliced or unsliced) and

put it in a freezer bag before stashing.

25. ȘȚǾP ČŘǾẄĐİŇĢ ỲǾŲŘ PǺŇȘ.Food that's crowded into a cast-iron skillet or sheet tray gets steamed—and soggy—instead

of crisp.

26. ȚǾǺȘȚ ỲǾŲŘ ȘPİČĚȘ...A quick stint in a dry skillet over medium heat wakes dry spices up and releases their oils,

which means your paprika will taste a lot more paprika-y. Use whole spices, watch the pan

like a hawk, and stir constantly until the spices are fragrant, then transfer to a plate to cool

PĦǾȚǾ BỲ ČĦǺŘĿĚȘ MǺȘȚĚŘȘ, FǾǾĐ ȘȚỲĿİŇĢ BỲ ȘŲŻǺŇŇĚ ĿĚŇŻĚŘ

before using.

27. ...ǺŇĐ ỲǾŲŘ ŇŲȚȘ.“These nuts are too crunchy,” said nobody ever. (http://www.epicurious.com/expert-

advice/how-to-make-anything-crunchy-article)

28. ...ǺŇĐ ǺĿȘǾ ỲǾŲŘ ĢŘǺİŇȘ.It's the first step to building roasty, warm flavor. (Using quinoa? Toast it before you rinse it.)

29. ȘĚǺȘǾŇ (ȘǾMĚ ǾF) ỲǾŲŘ VĚĢĚȚǺBĿĚȘ ẄİȚĦ ȘŲĢǺŘ.Carrots, squash, tomatoes—these vegetables have a natural sweetness that’s enhanced by a

dash (just a dash!) of sugar.

30. ĐǾŇ’Ț BĚ ǺFŘǺİĐ ȚǾ ȘĚȚ ǾFF ȚĦĚ ȘMǾĶĚ ǺĿǺŘM.Especially when cooking meat. Smoke equals char, and char is delicious.

(http://www.epicurious.com/recipes-menus/everyday-feast-stripped-down-steak-article)

31. PŲȚ Ǻ ĐǺMP PǺPĚŘ ǾŘ ĶİȚČĦĚŇ ȚǾẄĚĿ ŲŇĐĚŘ ỲǾŲŘ ČŲȚȚİŇĢ BǾǺŘĐ.That way, your board won’t slip around as you chop.

32. ẄĦĚŇ Ǻ ŘĚČİPĚ ČǺĿĿȘ FǾŘ ČĦǾČǾĿǺȚĚ ČĦİPȘ, BŘĚǺĶ ǾŲȚ Ǻ BǺŘ ǾF ČĦǾČǾĿǺȚĚİŇȘȚĚǺĐ.Chopping your own chips creates pockets of melty chocolate throughout your cookies—

some small, some large, all delicious.

33. ȘǺĿȚ ỲǾŲŘ ȘǺĿǺĐȘ.It adds texture. It makes the dressing pop. It’s proof that there’s nothing—nothing—you

shouldn’t be salting.

34. ČǾǾĿ ỲǾŲŘ FǾǾĐ BĚFǾŘĚ PŲȚȚİŇĢ İȚ İŇ ȚĦĚ FŘİĐĢĚ ǾŘ FŘĚĚŻĚŘ.If you don’t, the temperature in the refrigerator will rise. And the only thing that benefits is

mold.

35. ĐǾŇ'Ț ȚǾǺȘȚ ỲǾŲŘ ȚǾǺȘȚ. FŘỲ İȚ.Warm some butter or olive oil over medium-high heat. Lay in bread and fry until golden on

both sides. Sell your toaster.

36. BŲỲ ỲǾŲŘ ǺVǾČǺĐǾȘ ǺȚ Ǻ MĚXİČǺŇ ĢŘǾČĚŘỲ ȘȚǾŘĚ.Those are the stores that sell them ripe.

37. ǺĿẄǺỲȘ ĶĚĚP ĿĚMǾŇȘ İŇ ȚĦĚ FŘİĐĢĚ.They’ll keep longer that way, so you’ll always be able to add fresh lemon juice to everything

from dressings to cocktails. Plus, you can use the squeezed rinds to clean and deodorize

your wooden cutting boards.

38. ČǺŘǺMĚĿİŻĚ MǾŘĚ ǾŇİǾŇȘ ȚĦǺŇ ỲǾŲ ŇĚĚĐ ȚǾ.

A lot more—you’ll use the extras in omelets and sandwiches; on chicken, steak and pork; in

pastas and stews.

39. ĢĚȚ Ǻ MİČŘǾPĿǺŇĚ.Sick of shredding your knuckles instead of cheese? Buy a Microplane

(http://www.amazon.com/Microplane-40020-Classic-Zester-

Grater/dp/B00004S7V8/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1422739747&sr=1-

1&keywords=microplane&pebp=1422739751807&peasin=B00004S7V8), which will provide

years of shredding power (http://www.epicurious.com/ingredients/what-is-mojama-

PĦǾȚǾ BỲ ĿİŇĐǺ PŲĢĿİĚȘĚ, FǾǾĐ ȘȚỲĿİŇĢ BỲ ČĦĚĿȘĚǺ ŻİMMĚŘ

years of shredding power (http://www.epicurious.com/ingredients/what-is-mojama-

umami-booster-cured-fish-article) for about $15.

40. ȘẄİȚČĦ ȚǾ MĚȚǺĿ MĚǺȘŲŘİŇĢ ČŲPȘ ǺŇĐ ȘPǾǾŇȘ.Plastic warps over time, making them less precise.

41. ȘȚǾŘĚ ȘǺĿǺĐ ĢŘĚĚŇȘ İŇ Ǻ ŘĚȘĚǺĿǺBĿĚ PĿǺȘȚİČ BǺĢ ẄİȚĦ Ǻ PǺPĚŘ ȚǾẄĚĿ.The towel is there to absorb moisture, which keeps your greens crisper, longer.

42. FİŇĐ (ǺŇĐ BŲỲ) PŘǾFĚȘȘİǾŇǺĿ-ĢŘǺĐĚ ĶİȚČĦĚŇ ȚǾẄĚĿȘ.Oh look, we just found them for you (http://www.amazon.com/Liliane-Collection-

Kitchen-Towels-Units/dp/B00JEL09BG/ref=sr_1_1?s=home-

garden&ie=UTF8&qid=1422988521&sr=1-

1&keywords=kitchen%20towel%20green%20stripe&pebp=1422988539884&peasin=B00JEL09BG).

43. ȘǾFȚĚŇ ỲǾŲŘ BŲȚȚĚŘ...Serving it cold and hard on toast—on anything, really—is the one way to make butter bad.

(Need it soft in a hurry? Here are four ways

(http://www.epicurious.com/articlesguides/blogs/editor/2014/08/baking-tips-dough-

proofed-eggs-butter-room-temperature.html).)

44. ...ǺŇĐ MİX ȘǾMĚȚĦİŇĢ İŇȚǾ İȚ.A little shallot, some chopped herbs, maybe some lemon zest—boom. You just made

compound butter.

45. MİČŘǾFİBĚŘ ĐİȘĦ-ĐŘỲİŇĢ MǺȚȘ ǺŘĚ BĚȚȚĚŘ ȚĦǺŇ ĐİȘĦ ŘǺČĶȘ.So is a decent dish towel. Who has space for a dish rack?

46. BŲỲ BŘǾẄŇ ȘŲĢǺŘ ǺȘ ỲǾŲ ŇĚĚĐ İȚ, İŇ ǺȘ ȘMǺĿĿ Ǻ QŲǺŇȚİȚỲ ǺȘ PǾȘȘİBĿĚ.The stuff just doesn’t keep very long.

47. BŲȚ İF ỲǾŲŘ BŘǾẄŇ ȘŲĢǺŘ İȘ ŘǾČĶ-ĦǺŘĐ, ĐǾŇ’Ț ȚĦŘǾẄ İȚ ǾŲȚ.Revive it with a minute or so in the microwave.

48. ĚȘȚǺBĿİȘĦ Ǻ ȘǺĿȚ BǾẄĿ.Having a stash of salt always within arm’s reach when you’re at the stove is the first step to

better seasoner (see tip 57).

49. BǺĶĚ PİĚȘ İŇ ĢĿǺȘȘ PİĚ PǺŇȘ.It heats more evenly than tin, and when your pie is perfectly golden-brown everywhere,

you’ll know it.

50. ǾİĿ, ȘǺĿȚ, ŘǾǺȘȚ—İŇ ȚĦǺȚ ǾŘĐĚŘ.When roasting vegetables, toss them in oil, then season them with salt and pepper and toss

again. This way, the seasoning actually sticks to your food.

PĦǾȚǾ BỲ ČĦǺŘĿĚȘ MǺȘȚĚŘȘ, FǾǾĐ ȘȚỲĿİŇĢ BỲ ĶǺȚĚ ȘČĦMİĐȚ

51. ĶĚĚP ỲǾŲŘ VĚĢĚȚǺBĿĚ ȘČŘǺPȘ.Toss fennel fronds, carrot ends and other vegetable scraps into a resealable plastic bag you

keep in the freezer. When you reach critical mass, make vegetable stock.

52. MǺĶĚ ỲǾŲŘ ǾẄŇ ČŘǾŲȚǾŇȘ.Toss cubed bread on a rimmed baking sheet with oil, salt, pepper and whatever other tasty

thing you fancy. Bake at 350, tossing once or twice, until golden brown. Now see if any

actually make it to your salad.

53. ǺİŘ-ĐŘỲ ỲǾŲŘ ČĦİČĶĚŇȘ.After you’ve unwrapped and rinsed your bird, pat it dry, salt it generously, and let it stand

in the refrigerator, uncovered, for a few hours before roasting. The bone-dry skin will cook

up to a crackly, crunchy, golden brown.

54. PĚĚĿ ĢİŇĢĚŘ ǺŇĐ ĶĚĚP İȚ İŇ ȚĦĚ FŘĚĚŻĚŘ.Not only will it last longer, it will grate it more easily.

55. MǺŘİŇǺȚĚ ỲǾŲŘ ČĦĚĚȘĚ.Mozzarella, feta, and fresh goat cheese? Delicious. Mozz, feta and goat cheese marinated in

olive oil, chile flakes, and fresh herbs? More delicious.

56. BŲỲ Ǻ BĚȚȚĚŘ İČĚ ČŲBĚ ȚŘǺỲ.

The ice cubes that come out of the dispenser in your fridge? They’re watering down your

cocktails. Cubes made in silicone ice trays (http://www.cocktailkingdom.com/all-

barware/ice-accessories/2in-square-ice-cube-tray.html) are denser and keep your

Bourbon cold for hours (or, you know, however long it lasts).

57. ȚǺȘȚĚ—ǺŇĐ ȘĚǺȘǾŇ—ǺȚ ĚVĚŘỲ ȘȚǺĢĚ ǾF ČǾǾĶİŇĢ.Because if you wait until the end, it’s probably too late.

ȚǺĢȘ: ĦǾẄ ȚǾ ČǾǾĶ ŇǾẄ ĦǾẄ ȚǾ

PĦǾȚǾ BỲ ČĦǺŘĿĚȘ MǺȘȚĚŘȘ, FǾǾĐ ȘȚỲĿİŇĢ BỲ ȘŲŻǺŇŇĚ ĿĚŇŻĚŘ

ȘĦǺŘĚ

ǾŲŘ ŇĚẄĚȘȚ ŘĚČİPĚȘ

xxxxx

Șțįčķỳ Ǻňđ ȘẅěěțPǿpčǿřň

ȚĦĚ ČĦĚẄ

Čřįșpỳ Șǻŀț ǺňđPěppěř Čħįčķěň ẄįțħČǻřǻměŀįżěđ Fěňňěŀ

Ǻňđ Șħǻŀŀǿțș

ĦǺŘPĚŘČǾĿĿİŇȘ

Řǿǻșțěđ Ħǿț-ĦǿňěỳȘħřįmp Ẅįțħ BǿķČħǿỳ Ǻňđ Ķįmčħį

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