Cooking basics

New Year’s tips from Russ Parsons

January 15, 2014

Once upon a time, people did spring cleaning. Nowadays, the turn of the year is frequently a time to check over and clear out, buy new things and start afresh.

Los Angeles Times food writer Russ Parsons recently took a look at this habit from a cook’s perspective, and decided that what we all really need is not more stuff but a few basic techniques:

  1. Paying attention
  2. Keeping things simple
  3. Shopping carefully
  4. Tasting as you go
  5. Getting organized beforehand
  6. Using tools, not gadgets
  7. Practicing as much as possible

You don’t need to become a celebrity chef, Parsons notes. Just trying to become a better cook, little by little, is all it takes.

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