Good Lifestyle

Nobody embodies the true nature of being a hostess with most people as the iconic Ina Garten. Naked feet challenged itself has become a household name, known for its warm and welcoming approach to make every meal a cause of celebration.

Next with INA GARTEN manufactures cooking feel nice, even for the most noviceChefs at home. Here are some of the tips and tricks that she lives to help keep home at home.

While she was on tour, promote her book,Barefoot Contessa Parties!, INA gaveAn interview with looksense.com Recalling everyone a meal does not have to be too complex to be satisfactory and delicious. In fact, when it comes to cooking at home, the opposite can be true.

"I think my experience with the store taught me that, while people like really interesting meals when they go to restaurants, they really prefer a very simple food at home," she says.

We have all been there that you do not have a seizure, so you throw a little chopped onion and I hope nobody will notice the difference. Or maybe you are redeeming on the amount of pepper a recipe calls because you are not sure to go out if it will be too spicy.

Take this as a directive of Garten directly to you: Stop doing it. On aMaintenance with epicuria, Garten is a stick to follow a recipe exactly.

"I measure everything, because I always think that if I spent a lot of time making sure that this recipe was exactly as I want, why would I have to throw things in a pot? I'm really a scientist" , says.

The closure of one of our senses allows others to be strengthened. If you close your eyes when you perform a final test of your dish, you can help you determine if the flavor profile you are looking for is really there.

"When you cook, stop at the end and taste it, really taste. Does it have a depth of flavor? Can you taste lemon in lemon caplate with closed eyes?" Ina Garten says in his book,Barefoot Contessa Back to Bases.

And if the answer is no, do not be afraid to adjust your seasonings and taste it again!

While over-salty food is a concern in his bookCook as a pro, Ina Garten insists that most householders are in any way that this may not add enough salt during cooking, leaving their flavored dishes.

"The salt is a really important component of my recipes and some of what makes my taste of great cooking," she says.

Food is always better than it is harvested during his favoriteseason. This is especially true for fresh fruits and vegetables. Anyone who has already had a tomato sandwich in August against December knows that a winter tomato does not have the same juicy flavor as his summer counterpart.

It all boils down to respect for the food you eat and the process by which it happens on your plate.

"Buy things in season, then do what you need to do what you need to do to make the taste of [the food] as good as possible," says Garten to Epicurious.

Whether for ahaving dinner, or a rear barbecue, the goal of having friends and a family will meet for a meal went from time to time. Foods served should improve this remedy, do not engage in the way.

So when planning your menu in advance, be sure to avoid any dive that requires too much maintenance and keep you away from your guests.

"I threw a big brunch from Sunday for a crowd of 20 that I barely knew and I determined to make a new omelette for each guest! I immediately knew what I had hurt," said Garten in His conversation with looksense.com. "A party does not concern the food, it's about people. I spent all my time in the kitchen and living room - no laugh!"

Too often, new leaders tend to save allseasoning Until the end of the recipe, once the food has already been cooked. But, as Ina Garten explained in aInterview with RedBook, this approach leaves many dishes that lack flavor.

"It means to salt it a little at once throughout the cooking process, not just in the end. It improves the flavor of everything you cook and fasted seasoned food - not salty," she says.

RELATED: The easy way to make comfortable foods healthier.

Generally, Garten is the Maverick of the kitchen of his household, but doCoffee is the culinary zone where she leaves her husband Jeffrey take the reins.

MonitoringInstagram post Dedicated to Jeffery's "secret" process for the inspiration of coffee (and relationship) you need.

After publishing his book,Move forwardGarten has become a dedicated believer in the power to prepare food in advance before any holiday, freeing you from your time with your guests.

This approach can flow inpreparer meal Outside the party season too. It can reduce a lot of stress on weekdays if you use the weekend to prepare meals in advance.

"Now, I'm doing a menu for a dinner and look at it and I say, can I do all this dinner to come? If I can not, I start substituting dishes that I can," says GartenTODAY.

Although it may be tempting to cut in a beautiful juicy steak as soon as it comes from the grid, Ina Garten insists that it is a case where it is really worthwhile to wait. About five minutes should do the trick.

"This rest period allows the juices to be absorbed in theMeat, what makes it so much tastier than if you were doing it right away from the grill or getting out of the oven, "she says inBarefoot contests back to the basics.

A homemade meal can not be beaten. But for some cooking staples, the work to get the cooked version at home is just not worth the reward. In these circumstances, bought in store is an excellent alternative!

For Garten,Vanilla ice cream bought in store and bread breads are two of the three things it still continues in its freezer, according to oneInterview with food and wine. As they can do these things, pre-manufactured versions cut over time, effort and stress. (In case you wondered, the third thing bought in store still does not have in its freezer.) Vodka.)

So you can decide what home foods do not value the problem and opt for thebought in store instead of.

A bucket of ice is an emblematic accompaniment of any bottle ofChampagne or white wine. But just because it's traditional does not mean it's the most effective.

Thanks to a little usefulVideo of his page Instagram, Garten off joy in lovers of wine everywhere with the point that a combination of ice and water helps become colder and keep it fresh longer.

Leftovers are great, especially when you have an already paid meal and it can help reducefood waste by eating them. However, we all know that sometimes leftovers can simply feel boring. Not anymore!

INA GARTEN approaches remnants with an enthusiasm that turns them into two separate meals. Say goodbye to rehearsal and hello to his "repupose" hack. Instead of eating the same thing again, use the remains as an ingredient in a new meal. In an example thatShe shared with PureWow, Garten La TourneTomato and eggplant soup in a sauce for herPasta cooked with tomatoes and eggplant. "Nobody will even know they ate stays," says Garten.

For cauliflower, rather than cut off the descent,Garten suggestsreturning the head to cut the side of the stem first. In this way, cauliflower remains perfectly on your cutting board and do not fly all over the kitchen.

Everyone likes to have fancy, new ingredients when they try a new recipe, but all culinary experiences should not break the bank. In fact, most of the recipes can be made on a budget.

When you decide to splurge, make sure you know what you get out. Do not be afraid to shop around and ask a professional for help to make the choice.

"I always say to use the vineyards of the highest quality andolive oils in your price range, "said Garten onAsk Ina. "It is not necessary that the most expensive bottle on the shelf is" good ", and you can always ask for recommendations from someone at your local grocery store or your store specialty food."