1.Use tongs to cook pretty much everything
Spatulas are great for anything that needs to be flipped or scraped, like eggs and pancakes. For everything else, tongs are the way to go. They’re much more nimble and less awkward to use, and you’ll find far fewer things jumping from your pan onto the floor. Be careful though, if you have teflon cookware, be sure to use tongs with nylon tips.
2. Tupperware is the best
Tubberware is great for storing food and lunches, and because it is reusable, it is also more ecofriendly. Trust us, get some tupperware.
3. If you own a knife, don’t use a garlic press
Peeling and pressing garlic is a huge waste of time. To use a clove of garlic, set it on a cutting board and smash it with the flat side of a big knife. The skin will come right off, and you can mince it real quick right there in about 10 seconds.
4. Keep a separate cutting board for things you don’t want flavored with garlic and onion
Simply put. It's always wise to keep a separate board for when you're cutting onions or garlic, as these two are known to flavour other foods.
5. Herbs that are supposed to be green should be purchased fresh, not dry
Don't get too lazy with your herbs. While we all know it's easy to purchase dry, the fresh ones are so much more flavourful and easy to grow too. So give it a go!
6. Don’t bother with pre-filled spice racks
Spices go off quickly, and when their colour starts to dull they’ve lost a lot of their flavor. There are several dried spices that are invaluable in the kitchen (cinnamon, cloves, curry powder, cumin, coriander, chili pepper, etc.), but you should purchase them as you need them, and in small quantities unless you use them frequently.
7. Overcooking is probably your biggest kitchen mistake
Overcooked vegetables are mushy and flavorless, overcooked meat is tough and chalky, overcooked grains are soggy and fall apart. In other words, overcooked food is bad food. Learn the art of taking food off the heat just before it is done, and let it finish cooking with its internal temperature. You can always cook it more, but you can never cook it less.
8. If it tastes OK but not great, it probably needs salt—and maybe some vinegar or olive oil
Sometimes all your dish needs is a little more salt (but don't go crazy). However, if you think you’ve added enough salt but something is still off, try a small splash of vinegar or lemon (any acid) to brighten the flavor. If the food is dry or sticky, try adding a touch of olive oil. These three things can fix almost any lackluster meal.
9. Don’t buy regular big onions, use shallots or leeks
For most everyday cooking, milder onions will enhance your dish and give it more nuance. Big, strong onions certainly have their place in cooking (soups, roasts, etc.), but most kitchen experiments will be improved by more subtle onion flavor.
10. Fruit (other than berries) shouldn’t be stored in the fridge
Refrigerators dull the taste of most produce, so if you bought something that doesn’t need to go in there leave it out. Most fruits including apples, oranges, pears and bananas don’t belong in the refrigerator unless you’re not planning on eating them soon. Also, don’t refrigerate tomatoes, avocados or peppers either. Very hot climates are an exception, however.