19 Easy Cooking Techniques You’ve Probably Never Tried (But Should Start Using ASAP), Straight From Skilled Cooks
"Everybody will think you have a Michelin Star if you do this..."
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Honestly, as long as you cook delicious food, it's going to impress me every single time. However, according to cooks from the Reddit community, there are some cooking techniques that are actually easier done than said. Here are some cooking skills that anyone can do that will impress everybody:
1. "I use sour cream instead of milk for mashed potatoes/purees, and everyone always asks for the recipe because it's so good."
2. "If your dish is seasoned but it tastes like it's missing something, it probably needs something acidic like lemon juice or vinegar."
3. "Whenever a cream sauce starts to separate, I add an ice cube, turn down the heat, and whisk. The sauce comes back every time."
4. "The biggest mistake home cooks make is overcrowding their pans. Stop overcrowding your pan to avoid steaming your food instead of roasting it. You will taste a whole new set of flavor profiles."
5. "Most types of soups benefit from a little MSG tossed in."
6. "Cornstarch will thicken a sauce. It gives stuff like Chinese food that nice glaze. I mix it with some cold water or broth to dissolve first."
7. "Buy some ring molds. Everybody thinks you have a Michelin Star when the food is perfectly circular. Regular mashed potatoes? Ring mold. It's now worth $55. Sauce? Ring mold. Now you've got the James Beard Award."
8. "Use shallots instead of onions. They're just small onions, but they taste a little different. Restaurants use them a lot, so people will think it's fancy."
9. "Pickle julienned red onions. Not only are the onions themselves great for garnish or whatnot, but the pickle liquid is a great combo of sweet, sour, and salty that can be added to countless sauces, vinaigrettes, etc. I prefer to use 1:1 rice vinegar to cane sugar with a splash of water and a large pinch of salt. I'm a private chef these days, and I use it for so many things."
10. "Pan sauce is the cheat code. After searing chicken or steak, pour off the extra fat, add a splash of wine or both, scrape the browned bits, reduce, turn off the heat, whisk in cold butter, season it, then spoon it over. Instant restaurant vibes."
11. "Beurre monté. It's just a simple water and butter emulsification, but very versatile. Bring a small amount of water to a simmer and whisk in cold butter until it becomes thick and glossy. Add a little lemon zest, fresh dill, and salt. The sauce especially pairs great with fish, but my favorite application is for pancakes, waffles, and French toast. It adheres to the food much better than just plain melted butter and looks nice."
12. "If you're baking chicken breasts, stab them with a fork on both sides, about 20 times each. Doing so cuts the muscle fibers and reduces the amount of shrinkage during baking, meaning they retain more juiciness."
13. "Add toppings when plating: chopped herbs, a sprinkle of nuts, a drizzle of olive oil, or whatever else fits the dish. Bonus points if it's colorful."
14. "Use more butter than you think. Like, a lot more. And use good quality butter."
15. "When I take cookies out of the oven, I use a small water glass or half-pint jelly jar and, while the cookies are still hot, I use the glass to make them round. Sometimes you end up cutting off a little bit of the edges, but just shaking it a little bit or sliding back and forth causes the cookies to settle into that shape. A dozen cookies, all perfectly formed yet homemade? People will think you are next level."
16. "Having fresh and homemade mayonnaise. Then add whatever delicious seasonings you want for an easy, creamy dressing for a salad, slaw, or an aioli dipping sauce. An immersion blender is the easiest tool to achieve this with!"
17. "Use poblanos instead of bell peppers. They have a more complex flavor and give a little hit of heat."
18. "Amateur hobby baker here. I get a lot of compliments on my cookies, and I get questions asking about how I get the flavor, shape, texture, etc. The secret? Chill your dough before baking. It helps everything."
19. Lastly: "If you're cooking and feel like something's missing, it often just needs salt. It's not really a technique — just a general rule of thumb that has never steered me wrong. Sure, sometimes you add the salt and it still needs something else, but oftentimes, all you need is salt."
Fine, this just inspired me to cook dinner tonight instead of ordering out. If you're savvy in the kitchen, what's an easy cooking technique that generally impresses everyone? Let us know in the comments, or you can anonymously submit your tips using the form below!
Note: Some submissions have been edited for length and/or clarity.