Cooking like a pro just takes practice.

Cooking like a pro just takes practice.


Even if you're a mom on a very tight budget, have an alcove kitchen or keep a manic family schedule that leaves little time for shopping and meal preparation, your culinary adventures can benefit from some of the same techniques and shortcuts used by professional chefs. It all begins with having a well-organized workspace, an understanding of what each recipe is trying to accomplish and the improvisational skills to correct mistakes before they become disasters.

Remix with Ranch
Tools of the Trade


Invest in the best pots, pans and knives you can afford. High-quality cookware will last longer than cheaper brands, withstand higher temperatures, conduct heat more evenly and is often easier to clean. Sharp, well-balanced knives are a must for slicing -- not sawing through -- meats, vegetables, fruits and cheeses.
Fresh Ingredients


Use only the freshest herbs, vegetables and fruits in your recipes. They yield a much better flavor and texture than their counterparts that have been dried, canned or frozen. Learn to make basic sauces such as bechamel, espagnole, hollandaise, lemon-caper, veloute and tomato from scratch. This allows you to control their seasoning and consistency.
Pantry Basics


A well-stocked pantry is essential for culinary diversity as well as saving you multiple trips to the store. In addition to spices, mustard, olive oil, vinegar, cooking wine and stock, maintain a supply of rice, pasta, couscous, flour, beans, olives, dried mushrooms, canned tomato sauce, potatoes and onions. Eggs, butter, milk, heavy cream, sour cream, creamy dressings and cheeses are must-haves for the refrigerator along with fresh produce. To save money, buy chicken and beef in bulk. Divide into portions when you first bring it home and store in plastic freezer bags.
Keep It Simple


While many chefs have signature dishes that seem elaborate, the reality is that they still must be simple enough to be consistently replicated in the chefs' absence. Choose cooking methods with which you feel most comfortable: baking, grilling, steaming or stir-frying. What makes them look fancy are your choices of side dishes and the imaginative ways in which you present the finished product. Experiment with culinary fusion. For instance, prepare a Mexican lasagna instead of a traditional Italian one or serve an Asian stir-fry entree over angel hair pasta instead of rice. Both meals are simple and yet embrace a "wow" factor because they are unexpected combinations.
Prep Work


Meats are easier to slice, dice or butterfly if they are partially frozen. Do as much prep work as you can before you start cooking. Chop vegetables and put them in bowls or plastic bags. Assemble all of the herbs and spices your recipe requires so you don't lose valuable time searching for them. Measure rice and noodles in advance and set aside on a plate. If you're throwing a dinner party, make your soups and sauces ahead of time and freeze them so that they only need defrosting on the day you intend to serve them. Save those pan drippings from meats and vegetables to use in upcoming sauces. Freeze them first in ice cube trays and then store them in freezer bags.
Food First Aid


If your soup or stew is too salty, add a peeled and quartered russet potato for about 15 minutes, then remove. You can also counteract the saltiness by adding more ingredients or a little sugar. Keep a supply of lime juice, pineapple, honey or plain yogurt on hand to tone down an entree that's excessively spicy. Cut the acidity of tomato sauces with a few teaspoons of cream. If your mashed potatoes are done before you have finished cooking the rest of your meal, take the pot off the stove and put a cotton dish towel under the lid to absorb condensation. Use broth or wine and a lower oven temperature to keep your meat from drying out before it is finished cooking.
Presentation


Think of your entree as art on a plate. Choose main courses and sides that complement each other in color and texture. Use mixed greens, wilted spinach, pasta, toast points, polenta or mashed potatoes as a bottom layer upon which to serve your meats and seafood. Place small items such as mushroom caps, sliced tomatoes, lemon wedges, shrimp or scallops in each corner. Use a pastry tube to create mashed potato "flowers." Fill squirt condiment bottles with sauces and creamy dressings to creatively drizzle over your masterpiece. Position crisp green beans or asparagus spears in tic-tac-toe patterns.
Clean-Up


Clean everything as you go rather than letting it stack up in the kitchen sink or on your counters. If you use a measuring spoon or cup for sticky liquids such as syrup, honey or molasses, spray it first with cooking spray so the liquid will slide right off. Sprinkle salt on oven spills as soon as they occur and wipe up once the oven has cooled down. If you store acidic ingredients in a plastic container, coat the inside with cooking spray first to prevent staining. Remove odors from your blender by filling it 2/3 with hot water, 2 tbsp. of baking soda and a squirt of dishwashing liquid. Cover and turn it to pulse for 30 seconds. Rinse thoroughly.http://www.blogger.com/blogger.g?blogID=4170333673659949439#allposts