4 Easy Tricks to Take Your Recipes to the Next Level
by Tristen Spahr
Whether you are a seasoned cook looking to add some oomph to your recipes or a beginner still trying to find the key to impressing your dinner guests, we’ve got 4 easy tricks to help you take your recipes to the next level.
- Kick your recipes up a notch with the nutty flavor of browned butter. You may already be a fan of butter, but did you know that browning it first can make it even more delicious? Browned-butter’s toasty aroma and nutty taste will add a whole new flavor profile to your favorite recipes. Try swapping browned-butter in recipes that call for melted butter, like your most-loved cookie recipe or your favorite roasted veggies for a caramelly, melt-in-your-mouth flavor.
Helpful Hint: Make browned-butter ahead of time and store in the fridge
- Take your chicken and pork recipes to a whole new level with milk. Braising might already be your go-to trick to turn inexpensive cuts of meat into tender and succulent entrees, but adding milk to your braising routine works almost like magic. The lactic acid present in milk tenderizes the meat, making it juicy and sweet.
Helpful Hint: Use a heavy-bottomed pan to keep your milk from scorching.
- Cut out clumps with room temperature ingredients. For light, airy and evenly baked treats every time, use room temperature milk, butter and other dairy foods. Batters made with cold ingredients won’t blend smoothly. Simply measure out your cold ingredients 30 minutes ahead of time and be sure to return the remaining contents back to the fridge to be stored. Your room temperature ingredients will bond and trap air, resulting in flawless cheesecakes, pound cakes and breads.
Helpful Hint: Use the hot glass over cold butter trick to quickly soften a stick of butter.
- Add buttermilk to pretty much everything. This classic ingredient enhances an array of recipes and for good reason. A slightly acidic batter helps keep baked goods moist and tender. Try using buttermilk when making biscuits, waffles, scones, pancakes and muffins – just be sure to adjust your baking soda and baking powder amounts if the recipe doesn’t already call for buttermilk. You can even use it in dressings for a subtle tang or as a chicken marinade for extra tenderness.
Helpful Hint: Make a buttermilk substitute in a pinch! Mix 1 cup of milk and 1 tablespoon of lemon juice or vinegar and let sit for 5 to 10 minutes.