Hello hello! Long time no talk, but I promise I am back with some awesome posts, including today’s- what I learned from Blue Apron. You see, a while back when I signed up for this awesome service, I was relatively rookie-ish in the kitchen. AKA I didn’t know much. I could basically make tacos, grilled cheese, scrambled eggs and the like. You know, basically what kids eat. Because isn’t that what is most important!? For sure, but then I saw that I could do MORE! And especially upon moving into this new house with a fabulous kitchen, I am ready to take my cooking to a new level.
So, without further ado, here are some quick tips I’ve learned along the way from Blue Apron:
- How to make a good “slaw”
- To salt and pepper all meat or fish, on both sides, after patting dry from washing (and to do so generously!)
- To cook fish with skin down first
- The importance of preparing food so to make the “cooking” part easier!
- How to “zest” a lemon without a lemon zester…oh and what to do with said zest! See above pic, bottom right 🙂
- Add a slab of butter to anything. Just kidding. Sort of. Well, certainly add a bit when flipping your sautéing meat!
- Everything tastes better when first drudged in flour. It is relatively few extra calories but makes a HUGE difference. Even when I am cooking chicken to top a salad now, I like to drudge in flour first for some added crispness.
- How to toast a bun in your pan; Ive typically only toasted in oven or toaster…so this makes things easier!
- How to make a fish or crab cake- seriously SO much easier than I had thought!
- Finally, always ALWAYS, have cute sous chefs!