What is the First Thing You Should Do Before You Prepare a Recipe: If you want to enjoy your kitchen life and want to avoid your struggle in the kitchen during cooking then you must follow some easy and quick steps and you will find a better result. When we cook many people make silly mistakes and make their work lengthy and hard, but there are some important steps in this article, we have listed 50 cooking tips which will help you to improve your cooking skills and also save your time in the kitchen. 

What is the First Thing You Should Do Before You Prepare a Recipe:-

Here are the top 20 Thing You Should Do Before You Prepare a Recipe or Start Working With Food.

1). How to Keep Your Knife Sharp

It’s very hard to work in the kitchen with a blunt knife than it is with a sharp knife. The secret behind keeping a sharp knife is to sharpen it before and every time you use it.

First, you need to grip the steel, feel comfortable about holding the steel and hold the steel like you hold your tennis racket. You have got to be really comfortable with it. 45 degrees comfortable grip with the knife. You have to hold the steel behind its butt, which is really important, or else you could lose your fingers.

You never grip steel with your fingers over the handle or but. Then do nice strong strokes so we get the whole of the blade. Start from the bottom to the top, so they’re across.

Slow strokes over the top of the steel and then come underneath. Now a sharp knife can increase your cutting skills 10 times better than a blunt knife.

2). Get your Most Humble Veg Peeler

It’s brilliant for slicing ultra-thin ribbons or veg perfect for Asian dishes great for making long delicate parmesan shavings to top soups and salads. It also makes wonderful chocolate curls.

3). Your pepper Mill

The pepper mill is more versatile than you might think. Tighten the top screw to get a finely ground pepper ideal for soups and sauces. For general seasoning, you want medium ground so set the screw in the middle and lose it right off for coarse pepper perfect for steaks and fish.

4). Peeling Garlic

For one clove simply bash it with the back of a knife and the skin comes off easily. For a whole head, crush and separate into a bowl, cover shake hard for up to 10 seconds, and after that simply pick out the peeled cloves.

5). How to Chop an Onion

Slice the onion going forward, and let the weight of the knife do the work. Then three fingers in front two behind and the front part of the knuckle is going to guide the knife then fingers on the top of the onion point the knife toward the root.

Try to get as close to the root as possible with a nice, long & stroke and then push the onion back together and push the knife halfway into the onion slightly till the knife is down one at the top and then grip the onion like a tennis ball holding it together in place with the weight of the blade to cut through the onion to get to the base of the root and again turn it round up and down motion and we left with the root of the onion with no waste.

6). Oven Preheat Tip

Great cooking depends on starting with a high enough heat if a recipe calls for a hot pan put it on early so it gets smoking hot and always remember to preheat your oven at least twenty minutes before cooking.

7). Fruit and Vegetable Peel

A clean cook is an efficient cook, which is a top for a tidy cooking area to always have a bowl next to you. It saves you from going back and forth to the bin.

8). When to Add Salt While Cooking

Never add salt before cooking them because it ruins the texture and dulls the color instead save your seasoning to the very end. 

9). How To Use Frozen Meat

The key to cooking meat is to make sure it is at room temperature before you begin cooking straight from the fridge. The muscle fibers are tight which results in tough meat and always let it rest afterward so it relaxes, becoming tender and juicy.

10). How to de-seed Chili?

To get the seeds out, hold the chili upright and just rub the chili between your hands. The seeds are incredibly hot just releasing them from the inside, taping them down, and then again just a final little rub. Then cut the top off and then just open up, the seeds come out like little miniature smarties from there cut the little bottom but off.

11). Using spare chilies

Using string tie together the stalks and then simply hang them in your kitchen in just a few weeks you’ll get your very own dried chilies greatly crumbled into dishes for adding heat on demand.

12). What is a good tip in Chile?

Chilies are surprisingly versatile if you love them in savory dishes. My tip is to try adding them to melty chocolate ganache for chocolate chili truffles or sprinkles over fresh fruit like mango or watermelon.

13). How to Avoid Chili Burn

Prevent Burning sensitive skin when working with chili to get rid of that spice and that heat on your fingers. A little bit of lemon squeeze a little bit of lemon juice and that instantly gets rid of the heat.

14). How to Spice Up Your Drinks

Spice up your drinks for a Mexican twist, add a dash of hot chili sauce to beer, or use cocktails to give your drink a very different sort of cake. First, how to zest the lemon.

The important part is not to zest any of the pith. You have to get the original good graters and really important when we use this, we use the fine zoster, not the big rough one, not the one for slicing, and not the other one for grating, you have to use the very little zoster, onto a plate because it’s always easier to lift off from the plate than it is the board and the most important thing about zesting a lemon is nice long strokes.

But twisting the lemon round every time you go down we twist the same with the orange and the same with the lime and at the last a little bit tap and we get the vibrant lemon zest.

15). How to chop garlic

Garlic is a key ingredient in so many spicy dishes and our tip for finely chopping a mincing is to add a pinch of salt for abrasion which helps break the fibers of the garlic down for a much better result. 

16). How to remove ginger skin easily

For getting the most out of root ginger simply remove the skin using a teaspoon it’s easier than using a knife and you can get around the tricky bits or just keep the skin on and give it a good wash.

17). Vanilla pods use

Never throw out vanilla pods. There is a ton of flavor left in the skin stuck inside jars of sugar and left to infuse great to sprinkle on cakes, biscuits, or porridge.

18). What can you do with leftover spices?

When grinding up spices if you have any leftovers you can store them in an airtight jar for up to two months. Greater for a spicy kick to have at your fingertips a great cheap staple.

19). How to stop Potatoes, apples, and Avocados From browning

Stopping Potatoes, apples, and Avocados from going brown, simply cover them with water and add a squeeze of lemon. The acidity stops the flesh from oxidizing, which is what causes the color to change.

20). Best Way to Store Fresh Herbs

Herbs are great for adding flavor without spending a fortune to keep them at their best simply place them in a glass of water and they all stay fresh for up to a week. if you have extra herbs left over save and waste them by making an amazing flavored oil. Place wash and dried stems in a bottle covered with olive oil and seal and leave to infuse great for salad, kinds of pasta, and drizzling on veg.