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Whether you are a college student just beginning your own culinary experiments or a seasoned chef with many dinner parties under your belt, there is always something new to learn about cooking. Browse these tips for excellent advice that you can implement in your kitchen tonight, and get used to fabulous home-cooked meals.

For stir fry with an authentic Chinese touch, try using their velveting technique! Prepare a mixture of corn starch, egg whites, seasonings and sherry and set your pork, chicken or shrimp in it for about half an hour. Then, blanch it in hot oil or boiling water for shiny, tender and delicious restaurant quality stir fry.

Make sure that when you are making your pasta, not to use oil in the water upon cooking. This will reduce the risk that the pasta will stick to the sauce, which can ruin the quality of your meal. Avoid oil in water when you are cooking pasta for maximum results.

When you are cutting garlic, one of the things that you can do is to put it in a plastic bag before you cut. Then, slice the garlic cloves inside the bag to protect your board from smelling. This will help to reduce the pungent odor that garlic can give off.

For the moistest banana bread ever, peel and then freeze the bananas slated for the next loaf. Bananas placed in a covered container in the freezer will absorb moisture from the freezing process and that little extra “juice”, goes a long way. Not only will your bread be more moist, it will also have a more intense banana flavor.

Taste your food as you cook it. Tasting your food is a simple and enjoyable thing to do. It can also really improve your end result. By continuously tasting your food as you cook, you will have a better understanding of how it is progressing. If it needs a little something extra, you are more likely to catch and remedy this.

Beans stored for a longer period of time need to be checked for insect damage or mold. Instead of visually looking at each bean put them in a bowl of cold water. Use only the ones sinking to the bottom as those floating are either suffer from insect damage or mold.

Marinate meat in a bag. A lot of recipes call for meat to be marinated in a dish for a few hours, turning occasionally. This can be frustrating, as the meat is never completely coated by the marinade. A better way is to throw the meat and marinade in a ziploc bag, remove as much air as possible, and shake well to coat the meat. Place it in the fridge and simply flip the bag occasionally.

When applying seasoning to meat and fish, always remember to season evenly and thoroughly. Shake or grind the shaker as if the seasoning is snow falling from the sky. Doing so will allow the meat to be evenly coated with spices and seasoning and prevent clumps or over seasoning.

If you want to pan sear a nice tuna steak, you want to do it right! Make a baste for the tuna that is comprised of ginger, cilantro, soy sauce, pepper, and salt. Put oil on the pan and heat it, sear for one minute on each side. The middle of the fish should still be pink.

After you have cut up meats on your counter, be sure to thoroughly wipe the counters and chopping boards down with a disinfectant. You need to disinfect knives also. Keep separate chopping boards for uncooked and cooked foods. Many people get salmonella poisoning each year because they ingested food that was prepared on an unclean counter or chopping board. This is especially important if you prepare food for children or the elderly.

When cooking around small children, safety is imperative. Get in the habit, even when children are not around, that you keep knives, breakable dishes and other objects that could fall and injure a young child, well back on the table or counter. You might just prevent a child from being seriously injured because of sheer carelessness, on the part of the cook.

Once your meat is finished cooking, let it sit before serving it. This is very important for the juices to be absorbed back into your meat. It is highly tempting to serve the food as soon as you take it off the grill. But if you do, you miss out on the full flavors of the dish. Always let the meal cool and sit for a little while.

If you are deep frying, make sure to use tongs to add the food to the hot oil. If you submerge the food below the surface of the oil with the tongs for about five seconds before you “drop” it in, the outside of whatever you are deep frying is sealed. This prevents it from sticking to other food in the oil.

While it is easy to just grab a spoon to scrape prepared, wet cake mix from the mixing bowl to put into pans for baking, do yourself a favor an invest in a good rubber scraper. A rubber scraper is made to be pliant, is curved on one side and straight on the other, just perfect for scraping the bowl of every last drop of cake and brownie mix. Using a rubber scraper gets all of the mix where it belongs in your baking pans and that quantity is what the baking time on boxes of mix are based upon. Too little mix in the pans leads to burnt goods when relying on the stated baking times.

To free up cupboard space in your kitchen, use oven-safe silicone baking pans. These little wonders, available in all standard baking pan sizes, shapes and capacities, hold up to baking in the oven to thorough cleansing and can be mushed up, smashed down and packed away in the tightest spots.

Now that you’ve reached the end of this article, you should find yourself a little bit wiser about what it takes to create extraordinary food at home. Start experimenting with recipes and implement the tips that you have learned here and enjoy. You never know – you just may have found a new vocation.

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