In our post “Making of a Soup Challenge Entrant“, this year’s Challengers talked about how cooking became such an important part of their lives. For us, with entrants from three very different regions of our great country, the similarities were telling.

Interestingly, when we asked about their kitchen “tricks and tips”, the differences were what stood out:

Tricks and Tips from the Kitchens of our Soup Challengers:

1. “Save all extra ingredients” in zip lock bags, immediately stowing them in her freezer for future cooking sessions.
2. “Season your oil”, says another Challenger. She simply heats her oil (be it olive, canola, etc) and seasons it with salt and pepper while it’s heating up in the pan. The oil becomes infused with the flavors from the spices, amplifying their flavors throughout the cooking process.
3. Others “swear by short cuts,” heartily encouraging the use of pre-cut ingredients and store-bought pie crusts, and, of course, whatever leftovers may be lurking in your fridge (see #1 above).
4. “Organization, organization, organization!” Some of our challengers are clearly “visual learners” as they insist on having all ingredients laid out before they start. This is known as mise en place, which is French for “putting in place” or in culinary terms “everything in its place.”
5. “Using the best quality ingredients you can find” is perhaps one of the most repeated tips from our entrants. Sourcing quality food is easy and very doable no matter your budget. Seek out small local farm-to-market grocers or even ask your neighbors if they happen to have a fruit tree or bountiful garden they would be willing to share. You can always barter their fresh ingredients in return for a home cooked meal from you or some all natural preserves.
6. “Use only well written recipes”. This generated some fun conversation within theNew England Country Soup Team about constitutes a well-written recipe. Is it exact precision … or should you treat a recipe as a “general guideline” … or maybe “just a starting point”. One of our Challengers suggests seeking out only reputable sources, like Cook’s Illustrated or Cook’s Country, for easy-to-follow recipes and advice for unfamiliar cooking methods and then follow the recipes exactly. She argued learning the basics from a trusted, easy to understand source builds your confidence and, ultimately, encourages you to experiment. By the way, most of us here “voted” for recipes as a “general guideline” … with some strongly held opinions that if you try a recipe once and it is not to your liking, it’s time to “free lance”!
7. Another entrant says she “always keeps wine” - either red or white – nearby while cooking. Some things like soup, stock, and sauces benefit from a quick dose of wine to deepen flavors and create that special taste your guests will rave about all through dinner. And while we do not advocate “one for the recipe, one for the cook”, you can’t go wrong with enjoying a glass while cooking up your family’s favorite meal. If you need more advice on this, check out wine cooking king Justin Wilson. Little for the food, little for the chef.
8. Perhaps the most essential part of cooking is “allowing enough time” for all the ingredients to do their thing: for ingredients to get familiar with each other (simmer), for flavors to meld, and for crusts to form. One of our Challengers stated, unequivocally, that this is biggest mistake new cooks make! We agree (certainly one of the biggest mistakes you can make when cooking with an open fire is to not let the fire burn down evening out the heat). So sit back, relax, take your time and “listen carefully” to your ingredients – they will “tell” you when they are ready for your friends and family!

All Challengers, in one way or another, said: “when in doubt, experiment and always have fun!”