How To Cook Better And Spend Less Money

A Michelin-starred chef offered some helpful tips.

Proper food preparation, a good knife, and patience can transform the quality of home-cooked meals—even without expensive kitchen appliances. British chef Adam Bayatt, a Michelin-starred chef and head of the London restaurant Trinity, shared some helpful tips, according to iNews (translation by Charter97.org).

One of the main secrets is to let the meat rest after cooking. Bayatt advises letting it rest for about the same amount of time it spent in the oven or in the pan. This helps preserve its juiciness and makes the dish more tender.

“It’s incredibly important to let the meat rest—it will take your cooking from good to excellent,” says the chef.

He recommends adding salt and other seasonings right at the start of cooking soups, stews, and curries so the ingredients have time to absorb the flavors. It’s best to take meat out of the refrigerator about 30 minutes before cooking, and to buy a whole chicken instead of individual parts: it’s more economical, and you can use the bones for broth.

Bayatt also advises planning your shopping a week in advance, preparing several dishes using the same ingredients, and keeping a supply of olive oil, Parmesan, anchovies, capers, rice, and pasta on hand.

You don’t need dozens of gadgets to cook well—all you need is a sharp knife, a sturdy cutting board, and a good skillet.

“Never cook when you’re angry or upset—it shows in the taste,” Bayatt warns. He also advises not to forget about vegetables, which are often given less attention than meat.

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