01
Choose the right heat
A gentle simmer suits delicate soups, while browning needs adequate heat and space. Adjust the pan to the goal rather than using maximum heat by habit.
02
Mind moisture
Water in vegetables and sauces changes texture. Cook uncovered when reducing liquid; cover the pan when retaining steam is useful.
03
Finish with balance
At the end, check for salt, acidity and texture. One small correction often makes a larger difference than extra ingredients.
04
Dry the surface
Patting vegetables or proteins dry before searing can help them brown rather than steam in the pan.