How can i make my cooking less "bland"?!
Answers: how can i make my cooking less "bland"? and recipes or ideas that i can use?
WELL WHEN YOU MAKE CHICKEN, SOAK IT IN LEMON OR LIME JUICE, OR MOJO SAUCE......
USE ALOT OF ONIONS, GARLIC,
WHITE WINES ARE GREAT TO COOK WITH,
I PUT RED WINE IN MY MEATBALL AND MEATLOAF MIXTURE.....
USE FRESH INGREDIENTS SUCH AS CILANTRO, PARSLEY, BASIL, THYME, TERRAGON INSTEAD OF DRIED SPICES!!!
PEPPER IS A WONDERFUL FLAVOR, TRY GRINDING YOUR OWN PEPPER INSTEAD OF USING ALREADY GROUND PEPPER....
Experiment with spices, herbs and different condiments.
Take a cooking class and try something you never have eaten before. Use fresh spices and herbs. Don't just follow recipe taste them experiment.
tony chacheres origianal creole seasoning and lawrys garlic salt ,and pepper you can never go wrong my in laws love my cooking !
marinades, rubs, seasoning mixes, spices, herbs, you can even buy jars of seasonings in the spice aisle that are a blend suitable for specific types of meats. Also use garlic, extra virgin olive oil, and you might be overlooking the basics, such as salt and pepper.
Try www.allrecipes.com for all sorts of marinades and cooking ideas.
marinading meat, adding sauces, using herbs, adding a touch of chilli here and there.
get a recipe book, like one by nigella lawson, and just take some time to go through it and don't rush when you are preparing things.
Use spices. The end. :o)
more salt more sugar
use combinations of spices and herbs.
Don't be afraid to experiment.
marinades and sea salt.
garlic and sweet onions.
eggplant and Chile's with old bay and shrimp.
Cinnamon in tomato sauce. Beer in chicken or soup.
Cooking is an art. you be the artist.
- Take advantage of fresh herbs - dried are close to sawdust in taste compared. Learn which herbs are good for cooking with the food (rosemary, thyme) and which ones are better added at the end of cooking to preserve the flavour (cilantro, basil)
- Experiment with spices, even ones you've never heard of
-For sauces, use the reduction method. It's more time consuming but it's the best way to get a really flavourful sauce.
- Keep it simple. Adding a million things to the food isn't how to make a tasty meal. It's more about learning what goes well together (experience), not overcooking or rush cooking, and using the freshest ingredients you can find, and in the case of fruits and veggies don't use them until they're ripe (and don't refrigerate them until they're ripe - cold stops the ripening process)
-Fat (oil, butter, lard) may not be healthy, but it's how the restaurants get everything so rich.
SALT