Cooking Basics: Heat, Salt, Acid, and Timing

Heat control: the difference between cooking and scorching

Heat is the engine of cooking. Most kitchen frustration comes from heat that’s too high (burned outside, raw inside) or too low (steamed instead of browned).

A simple rule: use higher heat for browning and crisping, medium heat for steady cooking, and lower heat for gentle warming and sauces. When in doubt, start medium and adjust.

Give pans time to preheat. Food sticks less when the pan is properly heated and the surface moisture has a chance to evaporate.

• High heat: searing, stir-fry, crisping (watch closely).
• Medium heat: sautéing, pan-roasting, most weeknight cooking.
• Low heat: simmering sauces, warming, delicate ingredients.

Salt: season in layers

Salt doesn’t just make food salty — it makes flavors clearer. Seasoning in layers is the easiest way to improve taste without guessing.

Add a small amount of salt early (to proteins, vegetables, cooking water) and a final adjustment at the end. Salting only at the end can leave food tasting flat.

If you’re unsure, add less than you think, taste, and adjust. The goal is “more flavorful,” not “salty.”

Acid: the finishing move

Acid brightens food the way turning up the lights brightens a room. If a dish tastes heavy, dull, or one-note, a little acid often fixes it.

Common kitchen acids include lemon juice, vinegar, tomatoes, yogurt, and pickled ingredients. Add acid near the end to keep it fresh.

A small splash is usually enough. Add, stir, taste — repeat if needed.

Cook by doneness, not just time

Recipes give times, but your stove, pan, ingredient size, and starting temperature change everything. Use time as a guideline, then check doneness.

For vegetables, look for color and texture (tender-crisp vs. fully soft). For proteins, use visual cues and (when possible) a thermometer.

With practice, you’ll rely less on the clock and more on what you see and feel.

Quick troubleshooting for common problems

If something keeps going wrong, it’s usually one of a few causes. Here are fast fixes you can apply the next time you cook.

Most issues are solved by adjusting heat, reducing moisture, seasoning earlier, or giving food more space so it browns instead of steams.

• Food is steaming, not browning: use a hotter pan and avoid crowding.
• Vegetables are soggy: roast hotter, spread out, and dry before cooking.
• Protein is dry: lower heat slightly and stop earlier; rest before slicing.
• Dish tastes flat: add a pinch of salt, then a splash of acid.
• Sauce is watery: simmer longer to reduce; don’t rush the boil.