Cookbook Giveaway – Taste & Technique

106 Comments

• rchesser  on  September 18, 2016

  Deglazing is one technique I use to build a sauce and it definitely enhances my cooking.

• tennyogirl  on  September 18, 2016

  Making sure the oven is thoroughly preheated before baking, anything less than 30 minutes isn't long enough.

• trudys_person  on  September 18, 2016

  Using generous amounts of butter and allowing full browning …

• mcrimmins  on  September 18, 2016

  Making sure your cake ingredients are at room temperature.

• ravensfan  on  September 18, 2016

  I season to taste even after following the recipe closely.

• Teruska  on  September 18, 2016

  Finishing with flavored salt.

• imjammin2  on  September 18, 2016

  A squeeze of lemon juice can really make some dishes sparkle!

• camtncook  on  September 18, 2016

  Checking seasoning before I serve a dish…

• lollytrolley  on  September 18, 2016

  Taste as you cook to correct seasoning.

• Lmeyers520  on  September 18, 2016

  I make a mix of garlic powders, onion powder, season salt and adobo and keep that as my house seasoning. Does wonders for everything, including chicken breast and vegetables

• gjelizabeth  on  September 18, 2016

  I use high heat to bring out flavor through caramelizing.

• tangaloor  on  September 18, 2016

  Taste and correct before serving!

• apattin  on  September 18, 2016

  Taste often and don't hurry too much 🙂

• JulieG1002  on  September 18, 2016

  I swap out a "classic" ingredient for something special or different, like an infused oil instead of regular olive oil, porcini mushrooms along with or instead of crimini or white mushrooms, kale or chard instead of spinach.

• rivergait  on  September 18, 2016

  Plating. Even macaroni and cheese glopped onto a plate can be improved by a sliced tomato alongside, with a small spinach salad for color

• nomadchowwoman  on  September 18, 2016

  I learned from the Zuni cookbook to salt poultry at least a day, up to 3, before roasting to ensure crispy skin (learned from Zuni). People always ask "what's the secret?"

• allthatsleftarethecrumbs  on  September 18, 2016

  When making soup, always make it at least 24 hours in advance so the flavors can develop.

• sgump  on  September 18, 2016

  Using homemade stocks.

• annieski  on  September 18, 2016

  – acid

• cjross  on  September 18, 2016

  Resist the urge to move things around in the frying pan when you want them to brown.

• Lyndaherman  on  September 18, 2016

  Seasoning

• tcjanes  on  September 18, 2016

  Salting at different stages of cooking.

• juazella  on  September 18, 2016

  For most recipes, seasoning multiple stages of cooking instead of just at the end

• Siegal  on  September 19, 2016

  I like to use nice infused oil
  Like garlic or annato

• Lynled  on  September 19, 2016

  Have all ingredients in place and prepped before you start cooking. Taste for seasoning.

• vickster  on  September 19, 2016

  browning ingredients carefully

• traculart  on  September 19, 2016

  Making quick pan sauces!

• sir_ken_g  on  September 19, 2016

  I use whole spices and grind as needed.

• monique.potel  on  September 19, 2016

  i keep fresh green pepper corns, ginger, kumquats, fresh pimentos , lemon grass, galangua and curry leaves at all time in my freezer
  and a little bit of this or that elevate the dishes to a je ne sais quoi

• meggan  on  September 19, 2016

  Deglazing with booze.

• tmcginty  on  September 19, 2016

  Butter!

• annmartina  on  September 19, 2016

  a splash of balsamic or chile vinegar to finish a dish

• dbielick  on  September 19, 2016

  Deglazing the pan

• JanScholl  on  September 20, 2016

  Finishing salts or sugars!

• carollina  on  September 20, 2016

  In dessert recipes that call for melted butter, I don't just melt the butter, I go ahead and brown it.

• Zosia  on  September 20, 2016

  seasoning as I go

• sarahawker  on  September 20, 2016

  Taste for seasoning! And having the correct size when chopping vegetables, don't rush it, and if following a recipe use a timer, it's way to easy to walk away and miss a critical time.

• MollyB  on  September 20, 2016

  Add some acid at the end to brighten flavors – lemon juice or vinegar

• Summerlandsky  on  September 20, 2016

  Adding butter to finish our sauces and balsamic vinegar to chicken drippings gravy. Oh! And flat roasting a chicken.

• Caffiendfree  on  September 20, 2016

  Roasting vegetables before using them – even onions for a basic stock will get torched over an open flame for a few minutes.

• jenmacgregor18  on  September 21, 2016

  a little something for umami – Anchovies, soy sauce, mushrooms, parmesan…

• matag  on  September 21, 2016

  Using GOOD ingredients

• Emily Hope  on  September 21, 2016

  Giving ingredients, especially but not only meat, time to brown properly in the pan.

• Mariarosa  on  September 21, 2016

  Using ingredients that are as fresh as possible!

• Nancith  on  September 21, 2016

  incorporating good wine, whether in a sauce, or braising liquid

• bfg67  on  September 22, 2016

  taste it and keep tasting it

• kayanelson  on  September 22, 2016

  I often use panko bread crumbs to finish a dish under the broiler. Sometimes seasoned and buttered and sometimes just plain.

• Chaunce  on  September 22, 2016

  Butter makes everything better! Especially for sauces.

• cocecitycook  on  September 23, 2016

  The best ingredients I can get.

• ltsuk  on  September 23, 2016

  when browning food don't move it around the pan

• Deneenm  on  September 23, 2016

  it seems incredibly basic, but tasting & seasoning throughout the entire cooking process is critical

• t.t  on  September 23, 2016

  tasting and correcting

• Sheila S.  on  September 25, 2016

  Use whole spices and toast them lightly before grinding where appropriate.

• robinorig  on  September 27, 2016

  I add a splash of a flavored oil or vinegar or salt/pepper like cilantro oil or smoked salt or pepper or various flavored vinegars. I also like adding citrus zest; I keep some in the freezer always.

• Terra5  on  September 30, 2016

  There is a local olive oil shop that a friend has introduced me to. I am learning all about the different kinds and how to use them.

• cadfael  on  September 30, 2016

  Start with the best ingredients and build layers of flavour

• tarae1204  on  September 30, 2016

  fleur de sel and/or olive oil.

• apprentice9  on  September 30, 2016

  Mine's a bit boring, but seasoning properly! Doing it throughout the cooking and not being afraid to use salt really started elevating my cooking!

• soffner  on  September 30, 2016

  I add a beurre manie to a lot of dishes, It's equal parts soft butter and flour, kneaded together. It's a great way to thicken a sauce and enrich it with butter, and it doesn't lump.

• topdawg11  on  September 30, 2016

  Sous vide.

• thewoobdog  on  September 30, 2016

  I like to add a quick squeeze of lemon juice and sprinkle of french sea salt to many dishes just before serving, to brighten them up.

• Bhukhhad  on  September 30, 2016

  I find that to do justice to any recipe I read it thoroughly, prepare all the mis en place exactly as specified. Then I make the dish as stated and after plating and tasting I Make My Notes. This for me is essential.

• ruchi925  on  September 30, 2016

  tasting often, judicious salt use (can always add more but can't take away), and letting vegetables really brown to get a great caramelization

• omegabeth  on  September 30, 2016

  Sprinkling finish salt over dishes from a height–a la Thomas Keller and his perfect roast chicken. It works for everything!

• pandapotamus  on  September 30, 2016

  searing my meat!

• sarahcooks  on  September 30, 2016

  I take extra time to thoroughly brown onions.

• love2chow  on  September 30, 2016

  get the pan nice and hot and let food take its time browning until it releases on its own.

• EliseNMA  on  September 30, 2016

  Add wine or spirits to it.

• lindaeatsherbooks  on  September 30, 2016

  I always roast my onion over the stovetop gas flame before adding to dishes.

• DFed  on  September 30, 2016

  always start with the freshest ingredients!

• Kayevee  on  September 30, 2016

  I use local ingredients-especially from my garden-for the best flavor!

• stockholm28  on  October 1, 2016

  A few flakes of crunchy Maldon sea salt at the end.

• avanoir  on  October 1, 2016

  Soak bread crumbs on milk to make a softer meatball

• pcassanos  on  October 2, 2016

  season every layer of the dish

• rosiekitty  on  October 2, 2016

  Taste, taste some more and then taste again. Many dishes need a little extra seasoning or a pop of acid.

• radhablack  on  October 3, 2016

  Cooking in enameled cast-iron pots and pans – and judicious use of as many of these elements as possible for flavor enhancement: sweet, salt, acid, fat and alcohol.

• vinochic  on  October 3, 2016

  reading the recipe all the way through, as well as having everything in place before starting to cook!

• lauriesk  on  October 3, 2016

  To eleva. a dish I try to add fresh herbs or citrus zest.

• TarekB  on  October 4, 2016

  Read a lot about this book but still did not try any recipe

• Potterhill  on  October 4, 2016

  I sear meats and sometimes fish and finish in the oven.

• Katiefayhutson  on  October 5, 2016

  Deglazing

• Mcldanyell  on  October 7, 2016

  Salt, salt, salt lol I think using salt or sugar, depending on what you are making, to be one of the BIGGEST things you can do to elevate a dish.

• Lafauvette  on  October 7, 2016

  Using fresh, local ingredients!

• Sfgordon  on  October 7, 2016

  A pinch of good salt and a hit of vinegar or lemon almost always elevate things.
  And, I always try to cut/dice ingredients as uniformly as possible because I think this adds to the visual appeal of a dish and it also leads to more even cooking.

• MuddyLotus  on  October 7, 2016

  Saute the veggies before adding them to the dish, don't just toss em in raw!

• bangss  on  October 7, 2016

  Salt. I grew up in a no-salt household, and I stuck to that for a long time, but I just…….. A few tiny sprinks of salt can turn a blah dish a full 180 degrees. It's marvelous.

• Jmolaei  on  October 8, 2016

  Drizzle with a great finishing olive oil

• pgarcia  on  October 8, 2016

  Flavored butters on grilled steaks.

• YOTO  on  October 9, 2016

  Lemon, vinegars

• alirov  on  October 11, 2016

  Sous vide eggs to the perfect consistency for a dish. A 64 degree egg is unique and can give a dish something different and special.

• kitblu  on  October 12, 2016

  I like to deglaze a pan with pickle juice – lets me keep all the best savoury bits and adds a bit of unexpected flavour.

• auntietina  on  October 13, 2016

  I think the "technique" I've picked up from watching cooking shows is wiping the edge of the plate and double-checking the plate.
  A nice looking finished dish is always impressive.

• daniellespinato1  on  October 13, 2016

  Not so much a "technique" but I've found that a good smoked salt really ups the flavor of a dish.

• AGENT99  on  October 15, 2016

  fresh herbs and spices

• cheftina888  on  October 15, 2016

  buying fresh quality ingredients and measuring properly

• lebarron2001  on  October 16, 2016

  depending on the dish i like to add a splash of extra virgin olive oil

• HerBoudoir  on  October 16, 2016

  Simple, fresh ingredients always equals a great meal.

• SpiceAndInk  on  October 16, 2016

  "What is one technique you use to elevate a dish?" For some sauces or very saucey dishes (like risotto), I'll add a splash of wine or lemon to "brighten" the flavor, even if the recipe doesn't call for it.

  Would love to read this book!

• ydixon57  on  October 17, 2016

  been adding lemon alot lately

• SilverSage  on  October 17, 2016

  Adding something acidic. A splash of vinegar or a squeeze of citrus often takes a dish to the next level.

• hillsboroks  on  October 17, 2016

  A bit of lemon, miso or anchovy always ups the flavor

• priyamaine  on  October 17, 2016

  Deglazing the pan!

• jwolfe  on  October 17, 2016

  I've found that roasting vegetables — especially tomatoes — before using intensifies the flavor. Also, let cookie dough rest overnight.

• lhudson  on  October 18, 2016

  Tasting along the way.

• Rinshin  on  October 18, 2016

  Presentation

• ckbkcollector  on  October 18, 2016

  seasoning