LiD-isms

Some of my random, but useful, thoughts about cooking….




“to taste” 
as in “season to taste” I use this a lot because I don’t really measure. I just taste as I go. Most of my recipes have this terminology in them so I figured I’d expand on what I mean. Simply put, when all else fails, taste prevails. 


KISS
this isn’t an original thought, but it’s true of most things. KISS is an acronym for keep it simple silly. Salt and pepper go a long way, not many dishes need an abundance of spices and when you begin using too many you could have a flavor clash. So start simple. My holy trinity for spices is salt, pepper and garlic. This combo works for meats, stews, soups, veggies. 


Go fresh! (or frozen)
Try to avoid canned foods, processed meats and cheeses. Fresh vegetables have much more flavor and you know (more or less) exactly what you’re eating. When it comes to canned veggies, salt and other non-food ingredients are involved. 


Rest, Relax and Release
Some dishes require relentless devotion, stirring and monitoring. Most don’t! I learned the best way to cook filets of meat is to just leave them alone. It’s not necessary to stalk any of your food and often, you’ll ruin a dish by poking and turning it too often. 


Plan
My cooking life is smoothest when I’ve planned well. I plan my meals for the week before I go shopping (even if I’m doing it in the parking lot of the grocery store). It makes the job a lot easier. 


Planning is also helpful when you’re at home preparing to cook. Read over or think through your recipes and take out all of the necessary ingredients before you start the dish. This helps the process move along without a hitch.