50 Basic Cooking Tips You Should Memorize

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Homemade vinaigrette is simple

Using a base of three parts oil to one part vinegar, you can play around with flavors, including fruit puree, mustard, and garlic.

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Sauteé vegetables in stages

Carrots need more time to soften than bell peppers or snow peas. Cook harder vegetables first, and save tender ones for last.

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Use fresh herbs by the handful, not by the pinch

Basil, cilantro, and parsley can be more than just a garnish for soups, sandwiches, tacos, fried rice, and pasta dishes.

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Don’t be afraid to use salt

It brings out flavor. Salt your food scantly at first, then taste as you cook. Add a little more salt if necessary. Remember, processed and prepared foods are a much larger source of sodium than home-cooked food.

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Sear your meat for flavor, not to seal in moisture

Searing meat causes browning, which adds flavor to stews and creates a great base for sauces.