Since the start of the COVID-19 pandemic, I have focused on really stepping up my cooking game. I notice a big difference and my family especially notices a difference between what I put on the table now vs what I was serving 2 years ago.
I credit the change to learning some fundamentals. I'll share 3 links that really changed how I look at cooking.
^^^
#1 - Learning more about salt. I hate that I have to shill for Morton's salt, but they had one of the most informative and straight to the point salt conversion charts.
Where as before I didn't understand *why* certain recipes called for coarse salt or fine crystals or whatever, now I do. And even better thanks to this chart, I know the conversions for when I don't happen to have the right kinds of salt.
^^^
#2 - Learning about chicken and proper cooking temperatures.
This also applies to other meats provided you check for charts. My chicken would be sometimes dry, especially on the smoker. I couldnt figure out why, when by the time I got the deepest part of the meat to 165°, it was super dry.
Turns out that killing the bacteria in meat is a function of time, and especially in a slow cook, hitting 150-155 for a sustained period is just as good, and prevents dry meat.
https://blog.thermoworks.com/chicken/chicken-internal-temps-everything-you-need-to-know/
^^^
#3 - Learning about the importance of aerating and/or sifting flour.
I was always super envious of the pancakes at a diner near by. They were always so fluffy and light. I had a killer pancake recipe, but my pancakes were always super dense. They tasted great but were never fluffy.
I cannot empathize how much of a difference buying a sifter and measuring the flour after it has air in it changed up my baked goods.
I should have learned fundamentals sooner. 😑😁
https://www.bobsredmill.com/blog/baking-101/how-to-sift-flour/
@Hobyrim
That article from ThermoWorks was very informative. I never thought to use the technique they recommend for a probe thermometer.
Besides sifting the flour, shouldn't we all be measuring dry baking ingredients by weight instead of volume?