Chef Keith M. Taylor

Cooking Tips:

Do you love to eat but don't cook? You're not alone. We live in a time when most Americans are fascinated by food and the fewest Americans in history actually cook at home.  It's true.  Iron Chef now rivals the network television’s primetime staples as one of the most popular television shows since television was invented. Our cultural sophistication about food and cooking equipment is greater than ever.  Yet, despite a surfeit of cookbooks, cooking schools, and The Food Network an astonishing percentage of all meals eaten in America are consumed outside of the home.  As Colette, the feisty cook from the movie Ratatouille might say, "How Could This Happen!?"

Perhaps we're a bit intimidated.  That’s okay because, as you all know, “Keepin’ it Simple”, is all about demystifying the world of the chef and helping everyone see just how easy it is to “bring the dish” right out of your kitchen!

To quote the wonderful and greatly missed Julia Child, "Cooking is not a particularly difficult art. The more you practice, the more you learn, and the more sense it makes.  All it requires is practice and experience".  And, if I might add, a generous amount of “I got this!”!  Here are some tips I am sure will help K.I.S. (Keepin’ It Simple”) in your kitchen.

1) Get inspired

Whether it is private classes or seminars with my team, watching friends like Emeril or Rachel Ray on the Food Network, or inspirational greats like Jacques Pepin on PBS one or more of us can become your mentor.  Watching how the pros cook allows you to observe basic techniques and pick up all sorts of cooking tips. It's a great way to get started.

2) Forget perfection

Cooking should be fun, yet there are far too many aspiring cooks who never make it to the kitchen because they want everything to be perfect.  Ponder this - perfection ... procrastination ... paralysis.  Don't get stuck!  Enjoy the journey and realize that in the world of food "perfect" is in the mouth of the one doing the eating.

3) Conquer your fear

You learned as an infant that you must crawl before you run. So start out by choosing easy recipes with only a few ingredients.  Become familiar with and practice a few basic techniques.

4) Get a Good Basic Cookbook or Two
(Don’t get stuck on how much you think you have to read!)

Spend a delightful hour or two browsing the cooking section of your favorite bookstore and pick a cookbook with recipes that are appealing and easy to read. The New Professional Chef has been my favorite for years.  It is slightly technical but there are many others to choose from.  Go to my site for a list of recommendations.

5) Stock your kitchen

This is called the "battery de cuisine".  You should begin to build it with a few good pots and pans, a cutting board, knives, measuring spoons, and other "small wares," such as mixing bowls, a whisk, and various types of strainers.

6) Stock your pantry

Staples are basic food items in constant demand in the kitchen and should be readily available.  Items such as butter and various oils, fresh eggs, flour, salt, pepper, and sugar fall into, but by no means exhaust this category.

7) Shop regularly

Frequent visits to the grocery store keeps you better informed as to price and availability of food and are often the best way to decide what you might want to cook.

8) Cook when you're relaxed

Nothing is worse than panic in the kitchen, so cook on weekends when you aren't pressed for time.

9) Make the Mise en Place!

If you frequent my site, hear me on Philadelphia’s WDAS 105.3, see me on location, or see a television appearance, you already know this French culinary term for readiness which literally means "everything in its’ place”.  Simply put, it is without doubt the single most important concept every cook needs to understand.  Read through the entire recipe before you begin cooking and assemble all of the ingredients and equipment you will need.  Whenever possible, prep whatever you can in advance.

10) Following instructions

The first time you try a recipe follow the instructions as closely as you can.  Changes to better fit your taste preferences can be made during subsequent attempts.  Experience will teach you what works and what does not.  Once you have mastered a well-received recipe, do it over and over again and it will become part of your very own repertoire.

Bonus tip: Read this column/See a movie

I love to cook and I am thankful for the Lord’s blessing to have the opportunity to encourage you to explore the culinary world.  As far as seeing a movie, if you still have reservations about entering the kitchen watch Ratatouille. Let's face it - if a rat can learn how to cook, what's stopping you?