WhitePepper Tips and Tricks: 10 Things That Will Change the Way You Cook
Cooking can be a daunting task. It is so easy to think perfection will come from merely following a recipe, but often it doesn’t. If it did articles like this would not be necessary. Instead, we are faced with page upon page of detailed instructions, or are asked to use ingredients we have never heard of to make something we can’t conceptualise. The only thing worse than looking at a recipe you can’t fathom out is the prospect of putting in a great deal of effort only for it to fail at the end. Do not be alarmed – all is not lost. I humbly lay before you the ten things I have learnt that should hopefully build your confidence, streamline your cooking, and provide a failsafe for any recipe!
1. Prep, Prep, Prep
As the old adage states, ‘fail to prepare, prepare to fail’, and in cooking this could not be more true. Why start yourself off on the back foot even before knife has met board, or oil has greased pan? There are many things you can do to make your life easier. Sharpen your knives – it is safer, easier and just better … no one wants to be hacking away at their meat, or bruising their garnishes. Pop a damp cloth beneath your chopping board to create a stable foundation so you can utilise those sharp knives to the fullest. Most importantly, read the recipe in full and weigh out your ingredients before you even think about starting any cooking. No one wants to get half way through and realise they haven’t got enough of something, or have missed a crucial step.
2. Recipes are a guide, not Gospel
Don’t get me wrong, recipes are great. They are great for when you are unsure of what to make. They are great when you know what you want to make but you don’t know how to make it. They are great for when you are trying to figure out quantities, timings and ingredients. They are the culinary version of a life jacket. But they are not perfect. How many times have you followed a recipe to the letter and it hasn’t work? How many time have you taken ‘bake at 180°C for 20 minutes’ as factually accurate and then been left with an overcooked sponge? How many times have you been left a little disappointed? Recipes should be approached as a guide and not a foolproof, perfect, Ikea-esque manual. Trust your instincts, adapt when you don’t have quite the right things, be aware that ovens run at different temperatures and not all eggs, for instance, are made equal. Cooking should not be a rigid joyless thing, enjoy the freedom of it.
3. Don’t be afraid to beat it
What is one of the culinary world’s worst cardinal sins? Knocking hard earned air out of a mixture. ‘Gently’, ‘lightly’ and ‘delicately’ are commonly prefixed to ‘fold’ in many recipes, scaring the living daylights out of those about to undertake the task. But, will everything really go wrong if you take a slightly firmer grip with your folding? No, it won’t. Often it might lead to more successful results. If you are too gentle things end up overworked or fail to be fully combined. A lot of the time taking a slightly bolder and less delicate approach will save you from wasting time and invariably knocking the air out anyway. Have confidence in your pressure and get it done.
4. Consistency is key
Did you know that the reason your cake mix will often curdle is because the eggs or milk are colder than the butter? When baking try and make sure all of your ingredients are at a similar, or ‘consistent’ temperature. The butter won’t solidify and split so you will left with a beautiful creamy sponge. Equally when folding elements into each other you can avoid lumps by making sure the mixes are all of the same consistency. Why fold stiff cream into loose mousse leaving yourself with a final mixture punctuated with pockets of cream? Instead, with your new confident folding technique fold softly whipped cream with softly whipped mousse et voila a dreamy velvet final product! To put it simply, when things are consistent they normally work.
5. Microplane everything, and I mean everything
Ok maybe not everything, but basically everything. Throw away your garlic press, begone fine side of the grater. Whether it is garlic, ginger, nutmeg, zest, lemon grass, cheese or chocolate the microplane is the tool for you. The versatility of a microplane is undeniable, but it is in zesting your citrus that they come into their own. Easy to wield, you can zest straight into whatever you are making, even the essential oils make it into the dish. Never lose an ounce of flavour again.
6. Having trouble peeling your eggs? Acidulate your water
We have all been there – stood at the counter attempting to get under the membrane to slip the shell off your perfectly boiled egg but ultimately failing and picking away at individual shards of shell. Don’t even get me started on the trauma of peeling a soft boiled quails egg – the casualties are too many to admit. But, thankfully there is a solution that will ease your pain! By adding some vinegar to your water you’ll make your life SO much easier. The acid in the vinegar will help to break down the shells and make your peeling exploits almost painless.
7. Tidy desk, tidy mind (or something like that…)
The only thing worse than an untidy desk, is a dirty work surface. The solution? Keep a bowl on hand for all of your waste and clear away as you go. Anything or everything can be collected together into your temporary bin. Never again will you be fighting a stray peel, or running back and forth to the bin to discard your trimmings. A time saving and tidying dream!
8. Scales – for ALL your measuring needs
Before I went to WhitePepper Chef Academy and had my eyes opened I believed in measuring jugs and spoons. I never considered that scales could be used for measuring liquids. Never dreamed that I did not have to use a tablespoon to measure a tablespoon. Thankfully I have been enlightened. Scales are the way to go. Who knew millilitres equate to grams? With a scale there is no room for error and no need to just ‘do it by eye’. Instead you get precise and accurate measurements every time.
9. Don’t be afraid of seasoning
This feels pretty obvious right? Well apparently not. When cooking you should be seasoning at every stage, not just at the end. Make sure you’re constantly tasting and constantly adjusting. Although, bear in mind that if you are reducing sauces or stocks they are likely to get saltier the more they concentrate. Seasoning will make your food come to life, and even if it is just a little salt and pepper you will regret it if you neglect it.
10. A match made in heaven: Coffee and Chocolate
Ok, this one might be controversial. I know that everyone has their own way of making brownies. I also know that everyone is very protective over the way that they make said brownies. And finally I know that as a result of these factors people do not enjoy taking advice about how they should be making their aforementioned prized and glorified brownies. Despite knowing all of this I will still offer a hot take. Add coffee to your mixture. Just do it. A teaspoon or two of instant with enough water to dissolve. You won’t taste the coffee but you will get the richest and most chocolatey brownies you’ve ever made, I promise… Please do not hate me if you disagree!
Article by Food Writer Katharine Spurrier, September 2023.
