Grandmas sure know a lot about cooking a perfect meal! If you want to learn how to cook more like grandma, then you need to take a look at these 17 amazing cooking tips straight from grandma's kitchen. With years of culinary experience under her belt, Grandma definitely knows how to cook better than most professional chefs! Keep reading to learn all of her secrets.
Note: The content of this article does not reflect the Writer's personal beliefs.
A bit of everything
Our grandmothers knew how to make something out of anything and everything, and that’s a skill only few can have.
If you think about it, you probably grew up eating the same foods cooked in different ways. That was just our grandparents showing us how easy it is to make something good out of scraps. It also taught us not to waste food, so it’s a win-win situation.
5 senses plus one
If you’re following recipes to a T and can’t seem to get it right, it’s probably because you’re blocking out your 5 senses.
Our senses are a major part of culinary success, and if we’re not seeing, hearing, smelling, and even tasting our food along the way, we’re in for failure. It’s also important to trust your 6th sense because it often tells us if something’s wrong.
Invest in a cast iron skillet
If you grew up in a busy household with an even busier kitchen, you already know the importance of investing in a good cast iron skillet.
A good skillet can save you from having a nightmarish food failure almost every time. Cast iron skillets don't leach toxic chemicals and metals, they heat evenly and are generally a better thing to cook in than other fancier pans and skillets. Plus, they will last a lifetime!
Intuition over measurement
While there’s nothing wrong with following instructions, most recipes only give successful results under specific conditions. Once you begin relying on your intuition, you won’t have to follow instructions and will be able to cook better. Taste as you go and add a little bit of this and that! Go by your senses, just like grandma!
Cooking in Large Batches
For most people, cooking individual portions every day is a great routine. But only experienced kitcheners know that cooking in batches is preferable.
Cooking your food in a big batch not only saves time but also lets you take a day off from cooking. You can store batch foods for future use and even eat them months later if you freeze them. It is more cost-efficient and convenient to cook this way.
The sharper, the better
Amateur chefs often make the mistake of keeping blunt knives because they think they’re safer and won’t cause accidental cuts.
But if there’s one food safety our grandparents have taught us, it’s to sharpen the knives. Blunt knives are far more dangerous because they need extra force/pressure to cut, so you could easily slide off the chopping board and cut a thumb. A sharp knife will cut with ease.
Garlic is a must
Despite common belief, garlic isn’t restricted to Italian or Asian cuisines. In fact, garlic is a core ingredient for almost every cuisine possible.
Too many beginner chefs don’t use garlic which is a huge mistake. However, those who have seen older folks cook know garlic must be added in almost every savory dish and in extremely generous amounts, otherwise, there won’t be much flavor.
Sift, sift, and sift
If Nonna taught us anything, it’s to never underestimate the power of a well-sifted ingredient because even the tiniest lump can create a mess.
And it’s actually true. Most recipes that call for fine sugar won’t work if you don’t sift the sugar, even if it’s packaged well. A lot of foods need an extremely fine texture to work out well, so pull out that net and get sifting.
Pasta water
There’s a reason why not even a Michelin-star chef can beat an Italian grandmother’s pasta: the secret lies in the water.
While most tend to drain out pasta, traditional recipes save the same pasta water for later use. Pasta water retains the starch and flavor, so putting it in the pasta sauce enhances flavor and intensity.
Use oil from bacon fat
There are many who believe bacon fat/grease should be thrown away. But experienced cooks know that’s the best butter substitute.
Food fried or cooked in leftover bacon grease is much tastier because it absorbs the deliciousness of the bacon. Bacon grease is also quite rich, so anything cooked in it has a much better quality and texture.
Slow and steady wins the race
While most of the world is moving toward an easier and quicker recipe era, taking our time with some things is worth the result.
Our grandparents are probably the most patient people we know, and their virtue is welcome even in the kitchen. Some dishes take time to cook to perfection, and even marinating for longer gives better results.
Pantry fuller than your stomach
We all know never to let the pantry get to an end because you never know when your food inspiration (or severe hunger pangs) will strike.
Whether it’s creating something from scratch or haphazardly making a snack, a full pantry is a sure way to succeed in the kitchen because we won’t have to waste time fumbling over missing ingredients.
Ingredients Matter
Using the cheap ingredients is not the way to go. Grandma knows that starting with good, fresh ingredients is the best way to make truly great food. Do not be cheap when it comes to buying meats, fruits, and veggies. The good stuff is worth the extra cost and you will taste it in every bite of your food.
Cook for The Season
Grandma would never make hot soup in the summer. She would also never attempt a strawberry tart in the middle of the winter. You may fondly remember grandma's food being so good because she knew how to cook for the season.
Buying seasonally fresh ingredients and using recipes that cater to the time of the year are just part of why Grandma's food was always so perfect.
Clean as you go
No matter what you're making, there will always be dishes to do and messes to clean. But the best chefs and grandmas know that cleaning as you go is essential. When your kitchen becomes too cluttered and messy, you won't be able to think straight or cook well.
So, put the dirty dishes directly in the sink and the ingredients away once you're done with them. This will keep your workspace clear and your mind focused. Plus, it's more enjoyable at the end of the meal when there isn't much to clean!
Check Your Oven Temp
You might assume that your oven always maintains the precise temperature you set it to. However, grandmas know that oven temperatures can fluctuate significantly. A reliable oven thermometer can reveal whether your oven is running too hot or too cold.
This can be a major issue when it comes to baking perfect desserts! Take grandma's advice and use an oven thermometer to check the true temperature of your oven. It may just help improve your cooking and baking immediately.
Learn How to Can
Canning and preserving foods is a grandma skill. It is the best way to capture the flavors of the season and make them last all year long.
Stock up on seasonal fruits and learn how to turn them into homemade jelly. If you have extra veggies, make a giant pot of soup to can. Canning is an old-fashioned way to preserve food and fill your pantry with homemade foods.
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14 Kitchen Tricks All Boomers Should Teach Their Grandkids. Grandparents are some of the best chefs in the world. Years of experience cooking for family and friends make them culinary masters. We hope that all the grandparents out there teach their grandkids these 14 important kitchen skills. They are invaluable! It is time to train the future generation of chefs and give them a headstart with culinary knowledge.
This article was first published at Spatula Desserts.
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