We get it. Not everyone’s blessed with #onpoint kitchen skills.
But there’s no reason you can’t fake it till you make it! Here are some super simple tips to help you channel your inner Nigella…
Get your mise en place on.
This fancy foodie term literally means to have all your ingredients prepped and ready to go before you start cooking. Seriously, there’s nothing worse than finding yourself mid-stir-fry only to discover you forgot to slice those shiitakes.
Befriend your freezer.
What better way to say, “here’s something I prepared earlier” than by whipping some perfectly pulled pork from your freezer to serve up for Taco Tuesday. On our 8-Week Program, we teach you how to master the Sunday Cook-Up so you can throw a delicious dish together in minutes.
Embrace your inner Salt Bae.
The difference between a good dish and a great one is seasoning. So while we’re not suggesting you be as heavy-handed as our salty friend, a little seasoning will go a long way.
Make your own sauce.
We promise, it’s not as hard as it sounds. A splash of good quality olive oil, a squeeze of lemon, a splosh of apple cider vinegar and a pinch of salt and pepper usually do the trick.
Add an egg.
At IQS it’s no secret that we love our eggs. But aside from making for the tastiest brekkie, eggs can also be the perfect finishing touch to your dish. Made San Choy Bow? Add a fried egg. Made tacos? Add an egg. Having salad for lunch? Add a boiled egg. You see our point.
Pre-prep grains.
Say goodbye to sad salads and stir-frys by keeping a stash of pre-prepared grains in your freezer. Did you know rice, lentils, chickpeas, quinoa and buckwheat can all be pre-cooked and frozen to be used later?
Olive oil. All day. Every day.
When it doubt, add a drizzle of olive oil. Just call us Jamie Oliver.
Spice it up.
The easiest way to add flavour to your cooking (and impress any dinner guests) is to get familiar with your spice rack! Our fave combo? Turmeric and ginger. Yum!
Ditch the knife block.
It’s just taking up bench space and do you even really know what those other 11 knives do. No? Neither do we. Keep things simple by hanging onto your chef’s knife (and maybe your bread knife) – but give away the others.
When in doubt, make soup.
There’s nothing simpler than adding stock (or water) to cooked veg and blending. So drag out those wilted greens and the parsnip you’ve had lolling about the fridge for days and whip up a tasty batch of veg soup in minutes. Anything goes and we promise, you can’t muck it up!
Herbs.
Serve up restaurant-worthy cuisine at home by adding fresh herbs to your food. Not only are they loaded with nutrients (and super tasty), but any dish with a sprinkling of green on top is set to impress instantly.
Learn to deglaze your pan.
If you’ve ever battled with onions and garlic sticking to the bottom of your pan, you’re not alone! Sometimes ingredients just stick. But, a quick chef’s hack is to deglaze your pan. Before you add the rest of your ingredients, add a splash of apple cider vinegar (or wine) to the pan and stir vigorously. Simple.
…then sit back, relax and admire your hard work!
You had to open that bottle to deglaze your pan right? So why not enjoy a glass of red while you finish cooking up a storm?
Job done.
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