12 Timeless Cooking Tips We Learned from Grandma

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When I think of my grandma, I think of her in the kitchen. Whether she was baking bread, making rice pudding or keeping an eye on her old-fashioned pressure cooker (who knew they’d become trendy again?), many of her days were spent over the stove or at the kitchen sink. A fabulous cook who lived to the ripe old age of 91, she passed her cooking tips down to my mom, who has done her best to share them with me.

Whether we were born in 1900, 1950 or 1990, our grandmas learned to cook through hard work, trial and error, and hours upon hours in the kitchen. Just for fun, I polled a few foodies at Taste of Home for the tidbits of wisdom they got from grandma and still use today.

1. Follow directions first; experiment later.

The first time you make a recipe, always follow the directions exactly. Then you’ll know how to tweak it to your taste the next time.

2. Take your time.

Rushing is only going to result in a big mess, skipped steps or ingredients, and maybe even the need for a Band-Aid.

3. Make perfect gravy.

When you add a cornstarch slurry to a sauce (think turkey gravy), add only a little bit at a time. You never know how thick your gravy will be until it comes to a full boil.

4. Brown first.

When baking up a hearty dish, always brown the meat before you put it in the oven. It makes the meat so much tastier.

5. Don’t cry.

After cutting an onion, rub your hands on a metal kitchen faucet to get rid of the smell and prevent tears. This one might be a myth, but it’s so sweet that we’ll give it a try. See the onion-cutting methods we’ve already debunked, here.

6. When in doubt, top with chips.

Toward the end of baking a savory dish, crumble potato chips on the top and cook it a few more minutes. The top of your dish will be beautifully browned with a nice texture and salty crunch. Test it out with this tasty hamburger casserole.

7. Take your frustration out on cucumbers.

Smash cucumbers before cooking to remove seeds, tenderize the flesh and help them absorb flavor. Here’s how: Cut cucumbers into 1-1/2 to 2-in. lengths. Lay skin side up on a cutting board. Place the flat side of a chef knife (or a cleaver or rolling pin) over cucumbers and whack down firmly but gently with the heel of your hand, much like smashing a garlic clove. When you’re done, use them in these delicious cucumber recipes.

8. Add some acid.

When making lentil-, bean– or broth-based soups, add a little splash of vinegar (1/2 teaspoon) or squeeze of lemon at the very end of cooking to brighten the flavors. The little touch of acidity brings the dish to life.

9. Get creative with your eggs.

The secret to making creamy, soft scrambled eggs with a rich, salty pork flavor? Add some minced Spam. Yep, Spam.

10. Be prepared for last-minute guests.

Who can forget Grandma’s old saying: If you drop silverware, it means unexpected company is coming. A fork means a female visitor, and a knife means a male visitor. That’s why you should always have something on hand to serve unexpected guests. Here are a few recipes to get you started.

11. There’s a smart way to do the dishes.

Always clean your countertops before you do dishes, so if there’s a big pot that won’t fit in the rack, you know you have a clean place to set it. (Still searching for more room? Find ways to save counter space here.)

12. Clean the fridge (and what’s inside it).

To keep your refrigerator spotless, always wipe off the tops, bottoms and lids of your jars, food containers and milk jugs (don’t forget syrup and condiments!) just before putting them back in the fridge. This little step will help keep your fridge surfaces sparkling.

Finally, this is perhaps the best bit of wisdom passed down by any grandma: Cook for people and they will know you love them, and they’ll remember it long after you’re gone. So true. Thanks, Grandma.

Celebrate Grandma with something sweet. Grab your fork and check out these timeless desserts.

Grandma (and Grandpa) know best with these 60 heirloom recipes.

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Old-Fashioned Peanut Butter Cookies

My mother insisted that my grandmother write down one recipe for her when she got married in 1942. That was a real effort because Grandma was a traditional pioneer-type cook who used "a little of this or that 'til it feels right." This treasured recipe is the only one she ever wrote down! —Janet Hall, Clinton, Wisconsin

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