(All cooks, especially the TV kind, will tell you these over and over and over again. That’s because they’re exactly what you need to know).
*Ingredients.
Use the best, freshest ingredients you can afford. If you can’t afford the best steak, don’t serve steak, serve the tastiest sausages. Make cheap soup with fresh vegetables and serve it with gorgeous bread. Ripe fresh fruit is fine as a desert.
*Presentation.
Present everything on the most attractive tableware you own. Think about the following factors before you buy new. Plain coloured dishes usually detract less from the look of things. Glass sparkles - I love the effect, but think about your general decor and lighting - and don’t put cut glass in the dishwasher. Stainless steel does not reheat in the microwave. Stuff that is oven/table/freezer/dishwasher friendly is good value. Don’t try to have a full set of matching stuff but at the same time, try to keep porcelain with porcelain, heavy pottery with heavy pottery, etc. Use big plates. They’re more practical for cutting up chicken legs, etc. and smaller helpings look like nouvelle cuisine without leaving people hungry!
*Serving rules.
Serve things at the table in tureens, on carving plates, etc. It adds to the sense of occasion, lets people see what the food looks like before you mangle it with a knife or spoon, shows whether there are really any second helpings left, and allows people to reject things they don’t like instead of leaving them on the side of the plate etc. For example, I don’t like much gravy and hate it if I’m served a plated meal already covered in the stuff. Someone (anyone, but preferable not the cook, who has already been busy) carving meat at table makes for a festive atmosphere - I assume it makes us all think of mediaeval banquets or something, though I don’t recommend throwing the bones to the dog in the dining room. Always heat plates and serving dishes for hot meals.
*Planning.
Plan the meal carefully, with consideration for
a)colour (don’t serve white fish with mashed potatoes and cauliflower),
b)nutrition (serve at least some fruit and vegetables and not too much protein),
c)a balance of rich and light dishes (apple pie after a rich casserole can be too much of a good thing, whatever your significant other might tell you)
d)some regard for the work involved (have at least one course that can be prepared the day before and choose dishes that can be prepared in advance - your guests want to see you, not chat amongst themselves while you’re in the kitchen).
e)your guests - remember to ask about allergies/religious requirements and if there are children, think about what they might eat and drink. If in doubt, ask. If you are faced with vegetarians (my daughter and her partner), don’t panic. Roasts are obviously out, and fish, too. So think about vegetable casseroles, pies or stirfries, and serve chops or similar for the carnivores in the family who refuse to do without meat even for one meal. Remember to use vegetarian suet, gravy, etc. I have one vegan friend. I’m afraid she has to eat whatever veg are served and cope whilst I avert my eyes from her skeletal physique.
*Tools.
Use good tools. Unless you’re hoping to be a chef or open a hotel you don’t need the most expensive ones but really cheap knives and pans will spoil good ingredients and make work in the end. Gadgets will probably just clutter up the cupboards but if you plan to do a lot of entertaining it can be worth having a few. I rarely use the thing that creates a lattice effect on pastry lids but I love it! My pineapple peeler/corer is another worthy implement. Store your tools sensibly so that they are to hand where and when you want them. Get everything out before you start. Make sure there’s easy access to the sink so that you can wash knives and chopping boards for re-use (if you don’t have many) and so that you can wash your hands frequently.
*Special offers.
Try to buy in advance, taking advantage of those special offers whenever possible. That’s what freezers are for. And if the things on offer are the wrong size e.g. huge trays of chops, well, split and rewrap them.
*Cook for the future.
If you’re cooking the basic mince recipe, do enough for at least two dishes and freeze some. This reduces effort and washing up and gives a satisfying amount of stuff in the freezer for when you don’t feel like cooking at all. That’s another thing freezers are for. But always cool things before freezing and always label them - you think you’ll remember but you won’t.
*Vegetables.
Try to steam vegetables - keeps in the goodness; keeps them dry and in good shape for further use; a stackable steamer works on one hob for more than one veg. Boiling makes things soggy... Steamed veg can be: served with a knob of butter, stuffed, put in a creamy sauce, quickly roasted in hot olive oil, mashed together, cooled and used in salad. Think of some more things for yourself. Steamed potatoes can be mashed by themselves with a knob of butter and a dash of milk if they’re still stiff but taste even better if you add mashed carrot, swede or parsnip. Steamed marrow or peppers are good to stuff with anything like mince or rice/nuts/fruit. Try not adding salt to cooking. A lot of people are now used to less salt and they can always add some at table whereas you can’t subtract it easily.
*Frying.
Try not to fry anything. OK, there are some things that have to be fried (e.g. pancakes) and you probably want to ‘seal’ meat in a little oil before casseroling. But frying makes things oily... Oven chips (home made) are excellent. If you must have greasy chips, go and buy some at the ‘chippy’ - and use your deep fat fryer as little as possible. Batter can be delicious but it can also be provided too often! My own rule is that if it can be cooked without frying, try that first!
*Labels.
Read what it says on the packet/store label etc. Potatoes are not just potatoes. Some are good for baking, others for roasting or boiling or salads. The farmers and supermarkets really do know what they’re talking about. Also, if, like me, you disapprove of battery hens, look for free range chicken and eggs and remember to look for free range eggs as ingredients. I use bought mayo for some things and prefer a free range egg variety. Frozen vegetables are usually as nutritious as fresh but might take just as long to cook. Check. Avoid things with added salt/sugar. Manufacturers always add too much and you can add some if you think it’s needed. Avoid added preservatives if you’re going to use the stuff straight away. Organic fruit and veg are usually dearer and don’t keep as well but don’t have insecticide residue on them. Decide what matters in each case. Rusty or dented tins might be holed and could harbour botulism - avoid like the plague. Supermarket ‘own brands’ are often cheaper than famous names but check the net weight and remember that supermarket ‘own brand’ baked beans often serve fewer people... Whilst you might prefer skimmed milk for drinks/coffee/tea for health reasons, most recipes have been worked out using whole milk and won’t work as well with skimmed.
*Date codes.
Check date codes but don’t panic. There are three major types of coding in use throughout Europe.
a)use by............ take some notice of this; it usually means the meat or fish might be ‘off’ if you don’t! But one day isn’t going to make an earth shattering difference. Also, once you’ve opened the packet, treat the contents as if they were fresh and bring the date forward accordingly!! An opened packet of cooked meat will probably not keep till the ‘use by’ date.
b)best before...... well, if it doesn’t taste as good as you expected and it’s out of date, tough. You are no longer entitled to take it back or complain. Other than that, don’t worry, but don’t use it in a recipe to impress anybody.
c)sell by..... this is an instruction to the shopkeeper and is about rotation of goods. It has nothing whatsoever to do with you, the consumer.
*Making fresh pasta etc.
If you’re determined to make your own pasta, filo pastry etc. good luck to you but be aware of how much time it will take and ask yourself three questions:
1. What else could I do with that time?
2. Will my guests notice or will I have to boast about how I spent hours in the kitchen?
3. If I’m so expert, why am I reading this?
*Recipes.
The first time you use a recipe, follow it carefully. Then you can decide to use more or less of a particular ingredient in future. But you need to know the recipe first! Obviously some recipes will call for something you haven’t got and you will just have to use a substitute but make a note of what you did. Use a notebook to work out double or half quantities. Practise on your family, not your guests. Warn the family and ask for sensible comments about e.g. the amount of sugar. Some of my recipes use ingredients that may not be available outside UK - you’ll have to investigate alternatives on your own. Stick to one set of measurements. I use grammes because that’s what my scales measure. I have a conversion table in case I like the look of a recipe and it’s in ounces. I try to steer clear of cups because our cups don’t seem to be anything like the US ones....
*Stock
Some chefs will tell you to make your own. It takes for ever and the house smells, so don’t bother. There are some excellent stock bases on the market but buy the expensive ones and add your own ingredients if you have them to hand e.g. fresh herbs, chicken stock from last night’s chicken (pour the pan juices into a bowl and let them set - the fat will separate from the juice, which will turn to jelly and preserve it in the fridge for a few days), wine, etc.
*Short cuts
Unless you’re aiming for a Cordon Bleu certificate, don’t turn your nose up at the wonderful things provided by supermarkets and manufacturers. ‘Lazy Ginger’ or ‘Lazy Garlic’ (grated and preserved in vinegar) can save the day as can gravy granules. A can of corned beef is the basis for a meal. Life is too short to make your own horseradish sauce at any time, and bought mint sauce beats going down the garden to find/pick mint in the winter. Some stock cubes are very close to homemade stock and once you’ve added strongly flavoured ingredients, it will be almost impossible to tell. But be aware that these are short cuts and not the real thing. Add extra ingredients if at all possible (e.g. add onions and onion water to packet stuffing) and don’t present guests with jars at table - dish things up nicely. There are some things that shouldn’t really be considered short cuts, or even food - you’ll know what you can’t stand but just to let you know, my pet hates are the powder/flakes that pretend to turn into mashed potato, any ‘pot’ noodles, and canned soup with too much monosodium glutamate added.
*Get really good at a few things...
so that you can prepare them without thinking. Then use them as the basis for other recipes. Branch out from one ‘signature dish’ rather than attempting lots of new things at once.
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