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Ido Fishman Shares Tiny Habits for Making your Food Taste Better

It is a given that when you are cooking something, you want it to taste good. The problem is that this is something easier said than done. Not everyone is a good cook, but the good news is that there are some tiny habits that you can adopt for making your cooking taste better. Ido Fishman has shared some of these below for your convenience:

  • Chop the ingredients uniformly

Bear in mind that if it looks the same, then it is certainly going to cook the same. When you are prepping for your meal, Ido Fishman recommends that you should slice the ingredients so they are all of the same size. This will help you ensure that everything cooks consistently and evenly. You can avoid overdone small pieces and larger ones that are still-raw.

  • Make sure the oil is hot enough before you add ingredients to the pan

If the oil is not ready, then the food you put in the pan will just soak it up and the end result will not taste as good. According to Ido Fishman, the oil should be hot enough that it ripples and swirls when you move the pan, but it shouldn’t be so hot that it smokes.

  • Use a paper towel to dry off the meat

There can be a layer of moisture on the outside of meat, so it is essential that you get rid of it if you want the sharpest sear when it hits the pan. Go through the Ido Fishman blog and you will know that the quickest way is to dry with a paper towel.

  • Add garlic last when working with aromatics

As garlic burns easily, a lot of recipes tell people to add it at the end. This is an excellent blanket rule, especially if it is chopped or minced.

  • Clean as you go

Ido Fishman recommends that you place a scrap bowl on the counter, so you don’t have to go to the trash every time. Likewise, all dirty plates should go straight into the washer rather than just stacking them in the sink. The cooking process becomes easier when you keep things neat and it also cuts down the cleanup later.

  • Season things after they are brown

Things like zucchini and mushrooms carry excess water and the excess salt will draw it out even further and this cases the food to get soggy. Instead, you should allow them to pick up some color first because when they brown, they shed some of their extra liquid. Then you can add the salt. Also, Ido Fishman has a secret tip; make sure they are completely dry when you put them in the pan.

  • Season while you are cooking and not just after

Whenever you are adding a new batch of ingredients to the pot, you shouldn’t forget to season it appropriately. This allows you to build layers of flavor as you move forward. Make sure you also taste as you go.

  • Don’t avoid deglazing

There are brown bits at the bottom of the pan and they are known as fond. The top thing to know about them is that they are packed with flavor. All you have to do for scooping up the flavor is deglaze your pan, or dislodge the fond using liquid. Then, Ido Fishman says that you can fold it back into the meal or sauce rather than wasting it.

  • Save veggie scraps or bones to make stock or broth

Not only is it easy to make homemade stock or broth, but it is also a great way of reducing waste. Plus, you can boost the flavors of future sauces, soups or stews. You can just stash all the scraps in the freezer.

Adopt these tiny habits suggested by Ido Fishman and you can make the food you cook taste a lot better than expected.

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