How To Cook

Method 1, Part 1
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Use fresh ingredients whenever possible. When shopping for fresh produce
or meats, be certain to take the time to ensure that the texture, colors, and
quality of the food you buy is the best in the batch. You should also try to
stick to cooking with foods that are currently in season, as that is when they
taste their best.If you're just starting to cook, don't substitute ingredients.
The unfamiliar ingredient might interact with the other food in a way that
you're not aware of and ruin the entire meal.
 Organize your tools and ingredients before cooking. The practice of getting
all of your tools and ingredients together, prepared, and measured is
called "mise en place" by professional chefs, and is considered essential to
efficient cooking. Your "mise en place" should be ready and close at hand
before the stove is turned on.Unless otherwise noted in your recipe, cut the
food into uniform slices or pieces so that they cook evenly. There are a wide
variety of cutting techniques—chopping, dicing, cubing, slicing, julienning,
etc. The bigger the pieces, the longer they'll usually take to cook.
 Include contrasting textures in your meals. Some of the most enjoyable
dishes include a combination of different yet complementary textures. These
textures work together in your mouth to make eating a more enjoyable
experience.Think about topping off a baked pasta or vegetable dish, such
as macaroni and cheese, or eggplant parmigiana with some bread crumbs.
 Similarly, adding some chopped scallions or celery to mashed potatoes can
add a pleasant burst of texture and flavor.
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Season your food with salt and pepper. Adding the right amount of salt and
pepper is the easiest thing you can do to improve the taste of your food. A
dash of salt and pepper can really make the flavors of a dish come alive,
bringing out the best in each individual ingredient.If you're uncertain about
quantities, or afraid of adding too much salt, the best thing you can do is
taste! Add a little salt, taste, add a little more, taste...and so on, until the
flavor is just right. It's how professional chefs do it.
 Sprinkle salt onto joints of meat or a whole chicken before roasting, add a
little to stews and sauces while cooking, and remember to generously salt the
water when boiling pasta, rice and potatoes.[2]