What tips do you have about cooking?
Use a pressure cooker as much as you can.
Foods cook much faster with pressure cooking than with other methods (except for small quantities in microwave ovens). Pressure cooking requires much less water than conventional boiling, so food can be ready sooner.
Less energy is required than that of boiling, steaming, or oven cooking. Since less water or liquid has to be heated, the food reaches its cooking temperature faster. Using more liquid than necessary wastes energy because it takes longer to heat up; the liquid quantity is stated in the recipe.
Pressure cookers can use much less liquid than the amount required for boiling or steaming in an ordinary saucepan. It is not necessary to immerse food in water. The minimum quantity of water or liquid used in the recipe to keep the pressure cooker filled with steam is sufficient. Because of this, vitamins and minerals are not leached (dissolved) away by water, as they would be if food were boiled in large amounts of water. Due to the shorter cooking time, vitamins are preserved relatively well during pressure cooking.
Several foods can be cooked together in the pressure cooker, either for the same amount of time or added later for different times.
Manufacturers provide steamer baskets to allow more foods to be cooked together inside the pressure cooker.
Food is cooked more quickly in a pressure cooker because at the higher pressure (1 bar/15 psi), the boiling point of water rises from 100°C (212°F) to 121°C (250°F). More importantly, the temperature of the steam also rises to 121°C (250°F), at which point it is called super-heated steam. This super-heated steam (that is, steam under pressure) is able to transmit its thermal energy to the food at a dramatically increased rate. The higher water temperature has little effect on cooking time, it is the steam that is doing the work, it is also transmitted rapidly to any micro-organisms that are present, easily killing even the deadliest types that are able to survive at the boiling point. Because of this enhanced germ killing ability, a pressure cooker can be used as an effective sterilizer for jam pots, glass baby bottles, or for water while camping.
More on Pressure cooking - Wikipedia
Keep your pantry well stocked
You may be tempted to order takeaway if your pantry is bare and you can't face the thought of going to the supermarket. The secret is to stock long-life ingredients that can be combined in any number of ways to create interesting dishes.
- Buy long-lasting vegetables like potatoes, carrots and onions, which can form the basis of soups or casseroles.
- Stock plenty of dried pasta, such as spaghetti, fettuccine, macaroni and spiral varieties.
- Keep a selection of other long-life carbohydrates like rice (stock different varieties such as white, brown, arborio and jasmine), Asian-type dry noodles, lentils and couscous.
- Use tinned tomatoes, tomato paste, tinned corn and other vegetables (look for ‘no added salt' varieties) for pasta sauces, soups or casseroles.
- Stock a range of canned fish – for variety, include tuna, salmon and sardines.
- Keep tins of legumes on hand (for example, kidney beans, three-bean mix, chick peas).
- Keep a supply of canned and packet soups (look for ‘no added salt' varieties).
- Have a stock of oils and vinegars, including olive oil, sesame oil, balsamic vinegar and red wine vinegar. You can make a wide range of salad dressings or marinades with these ingredients if you include a dash of herbs and lemon juice.
- Stock dried herbs, including basil, coriander, mint, thyme, oregano and mixed herbs.
- Useful condiments include tomato sauce, mustard, mayonnaise, relish, stock cubes, ready-made stock, soy sauce and chilli sauce.
- Dried goods to stock include pine nuts, curry powder, sun-dried tomatoes and shiitake mushrooms.
- Store a variety of nuts – these are a great meat alternative, especially in pasta or rice dishes.
Master the art of time and temperature. The cooking temperature and time can have a profound effect on quality and taste.
Master the art of food seasoning. Understand the interrelationship among the various herbs and spices.
Use good quality, fresh ingredients. Canned or frozen vegetables just don't have the same flavor as fresh.
Water never brings flavor to the party. Instead, thin soups and sauces with wine, broth, or some other flavorful liquid.
There are three cooking solvents: water, alcohol, and oil. Each solvent will elicit a different set of flavors from the food. Find the solvent(s) best for the dish you're preparing.
When you cook, cook! Leave your iPhone and other distractions in another room. Things can go terribly wrong when you're distracted.
Never forget seasoning, chicken must be cooked well done and moist, never over cook fish, salt the water cooking pasta, use fresh ingredients as much as possible, understand the various cooking techniques, boil, vapor, fry, pan, roast, braise and know your equipment specially your oven. Know a few basic sauce, Bechamelle, Mayonnaise, know how to prepare a Roux. Practice and have fun.
Sanatize your work station first.
Clean as you go
Sanatize between meats and fish.
Danitize between meat and vegi. I suggest prepping begis first.
Time items from longest cook time to shortest.
Taste as you go and modify
And mostly.. Have fun.