Here’s a few tips from Food and Wine Magazine that I have tried and tested myself.
Last minute cooks love rubs because they work instantly unlike marinades. Whole chickens can be rubbed up to five hours before cooking. Apply the rub thickly for a flavorful crust. This really works well, as I’ve tried this a lot of times.
Balsamic or wine vinegars make a zesty dressing for salad. The standard proportion for a vinaigrette is one part vinegar to three parts oil. Always season your vinaigrette with salt to bring out the salad’s flavor.
When using fresh berries in a batter, it’s a good idea to freeze them for at ;east 1 hour before mixing them in. This helps prevent the delicate fruit from breaking while stirring, which will streak the batter.