8 cooking tips people learned from their loved ones and still use in the kitchen
Almost every family has a recipe from grandma, who got it from her mother, who got it from her mother, and so on. Recipes passed down from generation to generation, which is why to this day you can serve the very best lasagna, Belgian endive soup or mussels with fries according to grandma’s recipe.
But of course, it doesn’t always have to be an elaborate family recipe. Sometimes they’re simply very valuable tips that are as simple as they are effective.
Cooking tips people learned from their loved ones
A knob of butter
“My family from Portugal runs its own catering company. One thing I learned from them and always apply is that every pasta sauce becomes extra creamy with a knob of butter. Just stir it into the sauce at the end!”
Fish sauce
“Stews always have a rich flavor of their own, but if you want to add even more depth, adding a splash of fish sauce is the golden tip. Thanks to its umami flavor.”
Ground coffee
“How do you make chocolate brownies taste even more chocolatey? Add coffee! A small teaspoon stirred into the batter is enough. And the better the quality of the beans, the better the final flavor.”
Egg whites
“Every family makes pancakes in its own way. We always beat the egg whites separately from the yolks. Finally, we gently fold the beaten egg whites into the batter for extra fluffy pancakes.”
Lemon juice
Another tip for the pancake makers among us: “add a squeeze of lemon juice to the batter. This keeps the pancakes nice and moist and prevents them from drying out in the pan.”
Pickle juice
You can make a Pickle Martini with leftover pickle juice (yes, really!). But you can also save it and occasionally add a splash to your homemade tuna salad. It adds just the tang that such a fresh salad needs.
Yogurt
“If you’re planning to make French toast for breakfast tomorrow morning, try using yogurt (with vanilla flavor) instead of milk. Success guaranteed.”
Cream cheese
“Do this: add a spoonful of cream cheese to your mashed potatoes instead of butter, and your mash has never been creamier.”
Also read:
- The secret to a great caprese
- 8 kitchen hacks borrowed from top chefs
- 3 rules (and extra tips) for making the best toasted sandwich of your life
