Learning basic cooking skills makes the process easier and expands the types of meals you can make at home. Like anything, practice will help you master them. Here are ten essential cooking tips for beginners.
10. Boiling
Boiling is more than filling a pot with water and turning the heat on high. There are specific techniques, such as steaming or poaching. There are three types of boiling: Simmer (190-204F), slow (205F), or rolling (212F). Water will come to boil faster without salt, so wait until it is actively boiling before adding salt to your pasta pot.
9. Cutting an Onion
Basic knife and cutting skills are essential because evenly cut pieces cook more evenly. An onion is the best place to start learning knife skills, as there are several different basic cuts. Trim off the top and leave the root. Remove the peel. Learn to make all the basic cuts, including diced, chopped, minced, sliced, wedges, strips, and rings.
8. Salting On-the-Go
Pro chefs season at every step. Keep three basic salts at home: Kosher salt, fine salt, and flaky salt. Buy one type of kosher salt and stick with it because different brands have different grain sizes and salinity, so you’ll need to get used to one kind. Fine salt blends with baking, while flaky is ideal for finishing.
7. Making a Vinaigrette
Making a basic vinaigrette isn’t about making a salad dressing. This essential cooking skill teaches you the fundamentals of emulsions to allow you to make more complex sauces. The classic rule is a 3:1 ratio of oil to vinegar. Modern recipes call for a 1:1 ratio, but that’s when adding other flavorful ingredients like honey or mustard, which create balance.
6. Roasting Vegetables
Roasting allows you to harness the full flavor of vegetables. A little heat and oil can caramelize the vegetables and make them crispy. Allow full preheating and avoid a temperature too low to prevent steamed or stuck-on vegetables. Avoid too high heat to prevent carrots from burning before they are cooked thoroughly. The ideal roasting temperature is between 375-425F.
5. Properly Searing
Searing involves cooking something hot and fast to create a brown and caramelized surface. Although mostly used for steaks, it can create juicier chicken or build flavor in braises. Let the pan get hot before adding the food. Ensure the food is as dry as possible. Use a minimal oil to prevent sticking. Cast-iron and stainless steel pans are best.
4. Deglazing a Pan
Deglazing a pan starts with adding some flavorful liquid to a hot and pre-used pan (like one you just used to sear). You’ll use these pan juices to build a sauce. Add some fresh herbs and a bit of minced shallot. Then, turn off the heat, add fridge-cold butter, and swirl until the liquid thickens. Pour over a steak.
3. Cracking and Cooking Eggs Right
Most people crack eggs wrong, using the edge of a bowl or cutting board to start. This may break the yolk. Instead, whack the egg on a clean, smooth surface like a counter or cutting board. Then, you need to master the different ways of cooking eggs, such as scrambled, poached, fried, etc. Keep heat low and cook eggs slowly.
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2. Whipping Cream and Eggs Right
For whipped cream, you need to learn the difference between soft, medium, and stiff peaks. Quick breads and baked goods benefit from whipped egg whites to make lighter batters. Called heavy cream whips faster. Eggs whip faster at room temperature. A little sugar helps both by creating more air bubbles. Use a big whisk or hand mixer.
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1. Cooking Beans
Pound for pound, dried beans are cheaper than canned. Start by sorting and rinsing. You may find sticks or small rocks in the bag. Soak beans overnight. Then, cover the beans with fresh water in a deep pot. Add onion, garlic, and bay leaves. Let simmer for a few hours until soft. Cooking time varies depending on size and age.
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