Martha Stewart has been a major player in the kitchen for decades. Whether it’s elegant dinner parties or cozy family dinners, Martha has seen it and done it all. Our ways of cooking have changed markedly with trends such as air fryers and meal kits, but Martha says some of her oldest cooking rules are not only timeless, but game changers. In a world where everyone wants the latest and greatest kitchen gadget, Martha tells us to remember the magic of classic methods.
You may believe that these rules are as out of date as your grandma’s bundt pan, but Martha says they’re really the key to making memorable meals. These are the principles that she learned, refined, and still holds to.
Salt as You Go
Martha swears by salting at different points during cooking rather than all at the end. When layering salt during the cooking process, it gives other flavors and seasonings time to join in on the act. According to her, this technique helps you achieve a well-rounded taste in your dish and a more balanced taste.
Cook With Wine and Sometimes Drink It Too
Martha’s favorite, clever trick is always to cook with wine. Wine can transform a dish, whether by adding red wine reduction to beef or a splash of white in a pasta sauce. Wine provides the acidity and richness to your food that’s hard to replicate with anything else.
Use Real Butter, Not Margarine
Martha won’t use margarine anymore; she uses real butter to cook and bake. Butter will add a depth of flavor and a texture that can’t be beat by margarine. Butter also browns beautifully and gives a slightly nutty taste when used in dishes like sauces and sautés.
Rest Your Meat
The most common mistake people make is cutting into meat immediately after cooking. Martha insists that meat is not cut until it is rested. So, this resting period allows juices to redistribute, making for juicier and more flavorful meals. Experts say it only takes a few minutes for meat to sit to make all the difference between a dry dish and one that’s bursting with flavor.
Keep a Well-Stocked Pantry
Martha is a fan of having a solid base of pantry staples. Good olive oil, canned tomatoes, and a range of grains can all make a mundane meal taste wonderful. Martha believes that if you have a well-stocked pantry, you only have a few steps to a tasty homemade meal. The time-saving approach helps you to always have something great to whip up at the drop of a hat.
Preheat Your Oven
The preheating of your oven is as basic as it gets. Many people throw dishes in before the oven is at the right temperature, and this means the dishes won’t cook evenly. There are cookies, casseroles, and everything in between, but starting with a preheated oven makes sure your texture and doneness are just right. It’s a little patience thing, but you will see that it pays off in spades.
Taste as You Go
Tasting your food during the cooking process is a view Martha Stewart holds dear. It allows you to season the way you want to, the acidity or sweetness as needed. Tasting at the end can be a surprise — and not always a good one. You’re the best judge of what’s good, so don’t be afraid to trust your taste buds.
Don’t Overcrowd the Pan
Martha warns against fitting as much food as you can into one pan to save time. Ingredients that steam instead of sear when products are very overcrowded can leave you with unappealing textures. Not overcrowding gives your ingredients room to cook properly, and they’ll reward you with that perfect golden brown crust.
Use Fresh Herbs
Martha is a big proponent of using fresh herbs whenever possible, as dried herbs have their place. Bursts of flavor and color come from fresh herbs such as basil, thyme, and parsley, which dried herbs just can’t match.
Don’t Skip the Garlic
Martha loves garlic and uses it in many of her recipes, and for her, it’s a must for adding rich, savory flavors. Freshly minced garlic brings a very sharp and very intense aroma, which infuses your dish with layers of taste. The garlic will be crushed with a little salt to release its oils, so that the flavor is even more potent, and will be substituted for it during the recipe.
Use Quality Ingredients
Martha has always been about quality ingredients as the basis for a great meal. It doesn’t mean you have to buy the most expensive things at the store, but you do have to pay attention to freshness and seasonality. In summer, it could be a ripe tomato, or in autumn, locally sourced herbs, but ingredients in their prime will add to your dish naturally. A study from the University of California found that fresher produce retains more nutrients and flavor — not only will your food taste better, but it may be better for you, too.
Invest in Good Knives
Martha says you should have one high-quality chef’s knife in every kitchen. A good knife doesn’t just cut prep work time in half; it makes it safer. According to a University of Rochester report, accidents are more likely with dull knives because you have to use more force, and you are more likely to slip. This is why investing in a sharp, sturdy knife is probably the best thing you can do for your kitchen.
