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Food Blogger Bites: Whats the Best Piece of Cooking Advice You Ever Received?

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It just doesn’t look like it does in the photo. How did I miss that step? These egg whites just won’t fluff! Sound familiar? Often, despite best efforts and expensive equipment, your dish just doesn’t come out right. The best chefs know that sometimes the difference between a flop and 4 stars lies beyond the cookbook — a twist of the wrist, an extra shake of a secret something, or a trick they don’t teach on daytime cooking shows.

But how to find that one inside tip to bring the brioche to the next level or elevate that eclair to devilish levels of deliciousness? Ask a pro. So we had our Top 100 Mom Food Bloggers share the best piece of cooking advice they ever received. Their 14 responses are essential reading for aspiring foodies. Check them out! — Max Minckler

  • Use good ingredients 1 of 14
    the-tiffin-box

    Source the best ingredients that you can possibly get your hands on and do as little to them as possible. Good ingredients always speak for themselves. It's a mantra I've followed through my cooking career.

    — Michelle Peters Jones, The Tiffin Box

  • Read the recipe several times before beginning the dish 2 of 14
    snippets-of-thyme

    And measure everything out ahead of time to make the cooking process easier. It always seems something has to be "brought to room temperature" or "chilled in the refrigerator for 30 minutes," and if not carefully read ahead of time, this can make me cranky and irritable if I'm in a time-crunch.

    — Sarah Kenney, Snippets of Thyme

  • Get eggs to room temperature before baking 3 of 14
    healthy-jasmine

    This helps increase volume of baked goods and makes cakes nice and fluffy. Don't forget to bring your unsalted butter to room temperature, too!

    — Jasmine Jafferali, Healthy Jasmine

  • Enjoy it 4 of 14
    the-naptime-chef

    If you are enjoying yourself everyone will relax and go with it. After all, good food is really all about fun!

    — Kelsey Banfield, The Naptime Chef

  • Take it slow 5 of 14
    nourished-kitchen

    It's easy to feel pressured and to rush, rush, rush, but taking it slow usually only means 5 to 10 minutes extra in the kitchen, and it produces superior results.

    — Jenny McGruther, Nourished Kitchen

  • Season as you go 6 of 14
    baked-bree

    Each layer of cooking needs salt and pepper, so by the time you serve, it is perfectly seasoned.

    — Bree Hester, Baked Bree

  • Try new things 7 of 14
    manus-menu

    Have fun and don't be afraid to try new things or play with flavors and ingredients — nothing is really that difficult! I have "conquered" many of my cooking fears like tempering chocolate, deboning a whole chicken, and making salami and cheese at home!

    — Manuela Zangara, Manu's Menu

  • Keep it simple 8 of 14
    guilty-kitchen

    Most people don't want to be in the kitchen for hours to put on a good dinner party. Keep everything simple, even preparing things in advance, and you'll get to put your feet up with a glass of wine along with everyone else.

    — Elizabeth Nyland, Guilty Kitchen

  • Wise up and repurpose 9 of 14
    patis-mexican-table

    If you make extras of one simple food you love, you can find all kinds of different uses for it. I always like to have plenty of cooked beans on-hand. On the first day, I will eat them as they are. Later in the week I will puree and use them as the hefty base of a soup or for making enfrijoladas. And it doesn't stop there: you can use pureed beans to make refried beans which can go slathered on molletes, sandwiches, or as a side of many dishes.

    — Pati Jinich, Pati's Mexican Table

  • Don’t stir, but swirl 10 of 14
    nibbles-and-feasts

    I was taught to "use your hips!" when making caramel for flan; don't stir but swirl the pan with sugar and water, using your hips if you have to in a slow, rhythmic motion.

    — Ericka Sanchez, Nibbles and Feasts

  • Practice makes perfect 11 of 14
    sweet-life

    Just cook. I once told my mami I couldn't cook and she said: "Just keep cooking. The more you cook, the better you get." She was right.

    — Vianney Rodriguez, Sweet Life

  • Touch, taste, and smell as you go along 12 of 14
    dash-and-bella

    This will help you build the confidence to let go of recipes and become a more intuitive cook. Also, make the same dishes over and over again, like we did here with Dutch baby pancakes. You will learn a lot about cooking in a very short amount of time.

    — Phyllis Grant, Dash and Bella

  • Don’t check the food too often 13 of 14
    one-hungry-mama

    Resist fussing with the food you're cooking, especially meat and fish. It may seem too specific a tip to be the best advice I've ever received about cooking, but you'll be amazed at how proud and much more motivated you'll feel to cook when you can start turning out well-prepared food. So, that meat you want to sear? Leave it. Untouched. Longer than you think. Then flip. No fussing or checking allowed.

    — Stacie Billis, One Hungry Mama

  • Cook what you love 14 of 14
    geez-louise

    Don't get caught up in the latest, fanciest trends. To be a great cook, you have to follow your heart.  Most of the time following your heart will lead you back to being a kid.

    — Louise Mellor, Geez Louise

More from our Food Blogger Bites Series:

16 no-bake recipes to beat the summer heat
16 timeless recipes to pass down to your kids
15 homemade snacks for summer road trips

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