There’s something special about Grandma’s cooking. Maybe it’s the way she could take a few humble ingredients and transform them into a meal that made you feel warm, comforted, and loved.
I’ve always heard her say it: “This is how I’ve always done it,” and truth be told, she was onto something. Grandma’s cooking wisdom is often passed down through generations, and the tips she shared are still just as useful today as they were in her kitchen.
So, whether you’re a seasoned cook or just starting out, these 13 timeless cooking tips are guaranteed to help you make the best out of your dishes!
1. Use a Pinch of Salt in Everything
If your Grandma is anything like mine and you ever watched her cook, you’d probably notice her reaching for the salt shaker with a knowing smile. “Just a pinch,” she’d say. And she was absolutely right!
A pinch of salt can bring out the natural flavors of almost everything, from savory dishes to even desserts. It balances sweetness, enhances richness, and makes the flavors pop.
Don’t overdo it, but never skip it!
2. Thicken Sauces with Cornflour
If her sauces or gravies were turning out too thin or runny, Grandma’s secret weapon was always cornflour.
She would use just a spoonful mixed with cold water and turn a thin sauce into a silky, velvety masterpiece.
Today, we can see that it’s an easy, quick fix that won’t change the flavor but will give you the perfect consistency every time.
3. Don’t Overcrowd the Pan
Grandma’s kitchen wisdom extended to frying, sautéing, and stir-frying. She was always careful not to overcrowd the pan, and for good reason.
If there’s too much food in the pan, the heat won’t be able to properly sear or brown the ingredients. Instead, they’ll steam and become soggy.
So if you want to cook like Grandma, give your food space to breathe!
4. Make Your Own Broth or Stock
Why buy broth when you can make your own? Grandma would save vegetable scraps, bones, and leftover meats to simmer on the stove for hours, creating a rich, flavorful homemade broth or stock.
This was her secret to making soups, stews, and sauces so warm, cozy, and unforgettable.
5. Let Meat Rest After Cooking
One of Grandma’s golden rules was to never cut into freshly cooked meat right away. Instead, she would always let it rest for a few minutes before slicing. Why?
Resting allows the juices to redistribute throughout the meat, making it tender and juicy instead of dry and tough.
6. Add a Splash of Acid to Balance Flavors
Whether it was a drizzle of vinegar, a squeeze of lemon, or a splash of wine, Grandma always finished her dishes with a touch of acidity.
It might sound surprising, but a little acid at the end of cooking can balance out rich or fatty flavors, making the dish taste brighter and more rounded. Not to mention the flavor profile of the salad…
Try it and see for yourself!
7. Use Butter, Not Margarine
Grandma never went for margarine; butter was always her go-to. It may seem like a simple choice, but Grandma knew that butter adds richness and flavor in a way margarine can’t.
Also, butter works wonders in both savory and sweet dishes, giving them that authentic, comforting taste.
Not to mention that it is far more healthy.
8. Roll Lemons Before Squeezing
Before squeezing lemons, Grandma would always give them a good roll on the counter. This simple step helps release more juice, so you get every drop from the fruit.
It’s a small trick, but it makes a big difference when you’re trying to get the most out of your lemons.
9. Don’t Overcook Vegetables
Grandma knew that the secret to delicious vegetables is to cook them just enough to bring out their natural sweetness, but not too much to make them soggy.
Overcooking veggies leads to a loss of nutrients, color, and texture. A quick steam, roast, or sauté is all they need most of the time.
10. Make Your Own Salad Dressing
Store-bought salad dressings can be full of additives, sugar, and preservatives, so Grandma always said, “Make your own and it’ll taste ten times better.”
Whether it is a classic vinaigrette or a creamy ranch, homemade dressings are fresher, more flavorful, and can be adjusted to suit your taste.
11. Save Leftover Bread for Croutons
Instead of tossing out stale bread, Grandma always found a way to turn it into something delicious. Old bread makes the perfect base for homemade croutons.
Toss it in some olive oil, garlic, and herbs, and bake it into crispy little cubes. These are great on soups, salads, or as a snack.
12. Let Your Dough Rest
Grandma knew that letting dough rest was crucial for both texture and flavor. Whether it was pizza dough, bread, or pastry, she always gave the dough time to rise and relax.
The resting time allows the gluten to develop properly, making the final product more tender, airy, and flavorful, which is something we all strive for.
13. Use the Right Pot for the Right Job
Last but not least, Grandma had a specific pot for every job. Whether it was a heavy Dutch oven for braising or a lightweight saucepan for delicate sauces, she knew that the right pot can make or break a recipe.
A thick-bottomed pot for slow cooking helps the heat distribute evenly, preventing burning, and that is just one of the numerous examples.