Chefs share how to be a better cook

A quartet of San Francisco chefs -- Adrian Hoffman of One Market Restaurant, Dennis Leary of Rubicon, Jeffrey Amber of Moose's Restaurant and Melissa Perello of Charles Nob Hill -- offer these tips on becoming a better cook:

Don't put too much pressure on yourself when you're cooking for others at home because people aren't expecting a restaurant meal, Amber says.

People need to overcome the mind-set that cooking is difficult. "It isn't such a hard thing," Perello says. "Don't look at recipes as rules. Use them as guidelines. Be willing to change it as you go."

"Season with kosher salt," suggests Leary. "It's neutral-tasting, doesn't have the additives found in table salt, is less salty and has better texture."

Experience cooking with all your senses, Hoffman advises. "Cooking is about touching and tasting." He encourages home cooks to toss the salad with their hands. Touch meat or fish to see if it's done. Season dishes by tasting.

Always use quality ingredients. "A recipe is only as good as its worst ingredients," Hoffman says. Learn to select the best fresh produce. If you have a farmers' market in your area, you can learn from the vendors about how to pick produce.

-- The Associated Press