Put Good In, Get Good Out.
One of the things we teach in our cooking classes is that ingredients really do matter. “Put good in, get good out”. That’s our mantra. It’s a simple way to take your cooking to the next level; to make restaurant-quality food at home. Buy the best ingredients you can afford and see for yourself the difference it will make in your cooking.
Here is a brief list of some of our favorite ingredients, ones you can easily find and that will truly elevate your food.
Unfiltered olive oil: the noticeable sediment and cloudiness in the bottle is a sign of superior flavor, but it’s not just about taste. Unfiltered olive oil also has more health benefits than filtered.
Fresh garlic (never jarred!): Get in the habit of picking up a head or two of fresh garlic every time you shop. The flavor is incomparable to jarred garlic.
Fresh herbs: Unless your recipe specifically calls for dried herbs, use fresh. They add a subtle, bright flavor and enhance the presentation of a dish. Herbs are easy to grow and will keep well in your fridge or in a vase on your countertop.
Fresh citrus: There is no substitute for freshly squeezed citrus juice, and the zest for juice and the zest is not only incredible flavorful, it has health benefits as well.
Better Than Bouillon: Homemade stocks are always best, but not always on hand. We love to use Better Than Bouillon (BTB) bases for soups & stews, sauces, beans, rice dishes, really anywhere you would use stock or broth. Bouillon cubes and powders are made primarily from salt; boxed or canned stocks/broths are mostly salt and water. BTB is made from actual ingredients like veggies, chicken, beef, seafood, etc. The flavor is leaps and bounds above boxed or canned stocks/broths. It’s not overly salty and, since it’s a concentrated base, lasts much longer than the rest.
Oil-Packed Anchovies (umami, baby!): Anchovies packed in oil, while still salty, are less so than their salt-packed counterparts, and generally have a better flavor profile.
Tomato Paste in a Tube: Most tube tomato pastes are concentrated, either double or triple, so you’ll use less and achieve a much better flavor that from canned tomato paste. Plus the tube keeps the unused paste fresh and stores easily in the fridge.
San Marzano canned tomatoes: When using canned tomatoes, choose San Marzanos (a variety, not a brand). San Marzanos have a rich flavor, tender texture, and mild acidity. They are considered the Gold Standard of canned tomatoes.
Real Wine: Whether it’s Marsala or Sherry, red or white wine, don’t use “cooking” wine; use the real McCoy. Cooking wine isn't anything you'd want to actually cook with — it's loaded with preservatives, sweeteners and salt — which can make your final dish taste overly sweet, salty or even metallic. Cooking with a good wine can up the wow factor of a dish, but you don't need to break the bank. There are really good $10-$12 bottles of wine that are perfect for cooking (even drinking!).
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