20 Basic Cooking Tips Everyone Should Know, According to a Pro Chef

If you're cooking with a conventional oven, you can still achieve an amazing roast by rotating and basing often. All ovens tend to have a hot spot, so rotating and basting halfway through their cooking time will guarantee an evenly browned, juicy roast all around.

Ginet suggests always keeping fresh herbs on hand to top off your dish with, such as coriander, basil, or sage. It'll create an impression on your guests, it adds a nice pop of colour to the eye, and compliments the dish with a beautifully, fresh aroma.

When cooking in a pan, don't overcrowd. This will create steam instead of direct heat and cause sogginess instead of browning.

Don't be afraid of the heat! If you're looking to sear your steak or sauté some veggies, you need high levels of heat to do so, Ginet says. Without a smoking-hot pan, it will be close to impossible to achieve a crispy browning. If the temperature is too low, the food will end up releasing its liquid content thus steaming rather than sautéing.

If you're limited on time, prepping meals or chopping essential ingredients beforehand can cut your cooking time in half in the kitchen. It can also help you remedy any shortfalls that may occur while cooking. Ever find yourself scrambling for your keys while rushing out the door? Same goes for cooking.

Create your brine by bringing one part apple cider vinegar, half a part water, half a part light brown sugar, mustard seeds, black peppercorns, and pepper flakes to a boil in a saucepan. Reduce heat and simmer for one minute. When done, strain brine over desired veggies of choice. Let cool and then serve. Refrigerate tightly for up to one week.

Taking the chill off of your meat prior to cooking it will produce juicer, evenly cooked meat, Ginet says. You want your meat to cook evenly from edge to centre and it can only do that when it's closest to its final serving temperature. If it's removed from a cold temperature then cooked immediately, you can guarantee your meat will still have a chill in the middle.

Buy them in bulk at the farmers market, make delicious and fresh salads, and then freeze the leftovers and use later in the year.

Finishing your dishes with sea salt is a wonderful way to transcend your cooking to restaurant-level quality, Ginet urges. It adds depth and will surely bring out all the flavours in your dish.

Cooking should not feel like a chore nor a drag — it should feel exciting and rewarding! Invite friends and family over, test yourself, and try cooking some recipes that scare you a bit. Yes, certain things are a challenge, but that's usually when your creative instincts kick in!