Content

• Method 2 of 3: Basic Cooking Techniques
• Method 3 of 3: Making Quick Meals
• Tips
• Warnings

1 Always try to use fresh ingredients. When buying fresh food or meat, be sure to pay attention to their appearance, color and quality and choose the best. Also try to cook with seasonal ingredients, as they taste better at the right time.

• If you are just starting to cook on your own, do not use substitutes for any products. Unfamiliar ingredients can interact with other foods in unexpected ways and ruin the entire meal.

2 Prepare the necessary tools and food before you start cooking. Professional chefs call the preliminary preparation of the necessary tools and measured ingredients "Mise en place" and consider this measure necessary for efficient cooking. Before turning on the stove, prepare "Mise en place" so that you have everything you need close at hand.

• Unless otherwise indicated in the recipe, cut the ingredients evenly into slices or chunks so they cook evenly. There are many methods of cutting food - chopping, cutting into thin slices, cubes or strips, and so on. Generally, the larger the pieces, the longer they take to cook.

3 Add ingredients with different textures to the dish. Some of the most successful dishes are composed of ingredients with different textures that complement each other well, making them taste better.

• Try sprinkling bread crumbs on some pasta or vegetable dishes, such as pasta and cheese or eggplant and parmesan.
• You can also add chopped green onions or celery to mashed potatoes for added flavor and aroma.

4 Season food with salt and pepper. To enhance the flavor of your food, add the right amount of salt and pepper to it. A pinch of salt or pepper can help liven up the flavor and bring out the best in all of the ingredients.

• If you are in doubt about the quantity or are afraid to oversalt a dish, just try it! Add a pinch of salt, taste, add a little more salt, try again, and so on until you get the flavor you want. This is exactly what professional chefs do.
• Salt chunks of meat or whole chicken before frying, add a little gravy or sauce while cooking, and remember to salt the water well when boiling pasta, rice, or potatoes.

SPECIALIST'S ADVICE

Alex hong

Chef Alex Hon is the chef and co-owner of Sorrel, a New American Cuisine restaurant in San Francisco. Has been working in restaurants for over 10 years. Graduated from the American Culinary Institute and worked in the kitchen of Michelin-starred restaurants Jean-Georges and Quince.

Alex hong
Chef

The basics of cooking. Michelin-starred chef Alex Hon says: “The two most important flavor components of food are salt and acid. For example, without acid, a salad dressing will turn out bland, so you can add vinegar or lemon juice to it. In addition, salt helps to fully develop the flavor of the dish. "

5 Use butter when cooking. It gives food a pleasant, rich and slightly nutty flavor and can be added to many dishes and baked goods. Use butter not only when indicated in the recipe, but also in some other cases.

• Butter can be used for frying to complement and enhance the natural flavors of foods. It can also be added to sauces to give them a smooth, thick consistency. It can also be added to baked goods to keep them tender and melt in your mouth.

6 Learn to make quick sauces. A good sauce can turn a lean, tasteless dish into a delicious treat. Master a few basic sauce recipes - this way you will significantly improve your culinary skills with minimal effort. Here are some examples of easy-to-make sauces:

• Bechamel sauce. Made from butter, milk and flour, this white sauce forms the basis of many dishes, including baked vegetables, cheese soufflés, and various pasta sauces.
• Velute. To make this simple sauce, you need to mix the roux with a flavored broth. Depending on the taste of the broth, this sauce can be added to chicken, fish or veal dishes.
• Marinara. This simple tomato sauce is widely used in Italian and Mediterranean cuisine. It is made with fresh or canned tomatoes, onions and a variety of herbs and is added to many pizza and pasta sauces.
• Hollandaise sauce. This lemon-flavored buttery sauce is perfect for seafood, egg and vegetable dishes. It is enough to mix refined butter, egg yolks and lemon juice to get a homogeneous liquid mass.
• You can experiment with other sauces as well, such as barbecue sauce, creamy garlic sauce, chili sauce, sweet and sour sauce, cheese sauce, and chocolate sauce.

7 Experiment with herbs. Herbs can give a dish a special flavor typical of Greek, Italian, Mexican, Chinese or any other cuisine in the world. Herbs help improve the taste and appearance of dishes, making them more enjoyable to cook and eat.

• Basil is most commonly used in Mediterranean cuisine and is ideal with tomatoes. You can also make pesto with basil and pine nuts.
• Parsley has a light fresh taste and is very popular in European cuisine. It is often added to various soups and sauces, or simply sprinkled with fresh parsley on dishes to garnish.
• Cilantro is very popular in Asian and Latin American cuisines. Raw cilantro leaves give ready meals a fresh, vibrant flavor, and cilantro roots are added to Thai curry sauces.
• Mint has a refreshing taste and is great as an addition to summer salads and soft drinks (such as mojitos). In addition, mint is added to the spicy dishes of the cuisines of the Middle East and North Africa.
• Rosemary has a strong aroma and goes well with fried chicken, meats, stews and soups. Add it in moderation.

8 Try adding spices to your meals. Like herbs, a single spice or a combination of them can give a dish a flavor that is characteristic of a particular cuisine in the world. Keep a selection of commonly used spices in your kitchen cabinet.

• Cinnamon is a sweet, aromatic spice that is often added to a variety of baked goods, especially apple pie and oatmeal cookies. In addition, cinnamon is used in many Indian, Moroccan and Mexican cuisines.
• Paprika gives food its bright red color and zesty taste. It is used in many Hungarian dishes and is also popular in Spanish and Portuguese cuisine.
• Another popular spice is cumin, which is mainly used to add flavor and color to curries. Zira is added to Middle Eastern, Mediterranean and Asian dishes.
• Coriander is a cilantro seed and has a top note of lemon. It is often added to dishes with chili and curry sauces. Coriander is widely used in Latin American, Middle Eastern, and Indian cuisine.
• Ginger is a versatile spice. When fresh, it can be added to fried foods, curries, and grilled meats for a sweet and spicy flavor. Dried grated ginger is often added to baked goods such as gingerbread cookies.

Method 2 of 3: Basic Cooking Techniques

1. 1 Boil food in boiling or near-boiling water. The boiling point of water depends on atmospheric pressure and is usually close to 100 ° C. When cooking, food is immersed in boiling water and cooked until cooked.
   • Boiling in near-boiling water is a milder option that works well for foods such as fish and eggs. In this case, the water temperature should be 60–90 ° C.
   • Simmering is probably the most common method of preparing liquid dishes, and is commonly used for various stews and sauces. At the same time, the water temperature is 87–94 ° C.
   • A slow boil is called cooking until the water is heated to a full boil at 100 ° C. This is a slightly more intense method than simmering, in this case the water temperature is around 95 ° C.
2. 2 Steam delicate foods such as vegetables and fish. In this case, the steam emitted by the boiling water is used for cooking. This very mild cooking option is perfect for delicate foods such as fish and vegetables.
   • Steamed food is very healthy because, unlike boiling in water, steam does not wash nutrients out of the food.
   • To steam anything, you can use a standard bamboo or plastic steamer. There are also various steamer inserts available to fit most pots.
3. 3 Simmer tougher foods for juiciness. Braising is a method of cooking food in a small amount of liquid that helps turn large, tough cuts of meat into a juicy and tender dish. First, meat or tough vegetables are fried in a skillet with fat, and then slowly brought to readiness in liquid for several hours.
   • To make a stew, first fry it in fat in a hot skillet. Then transfer the meat to a cast iron or other heavy heat-resistant dish and cook in an oven or slow cooker. In this case, you should deglase the pan with wine, broth or other liquid in order to remove the remains of meat and fat from it.
   • Add the remaining liquid in the skillet (usually a mixture of stock, wine, or fruit juice) to the meat when it's half cooked.
   • Finally, cover the meat, place it in a preheated oven (or multicooker, then turn it on) and simmer for 4-6 hours, depending on the type of meat.
4. 4 Fry foodto quickly give it a pleasant taste and color. In this case, the food is fried for a short time in a pan over high heat with a small amount of fat.This improves the taste of food and is ideal for cooking tender meats and vegetable pieces.
   • The basic rule of frying is to heat the pan and fat to a high heat before adding food. Otherwise, the food will not fry properly; it will absorb the fat and stick to the pan. To check if the pan is hot enough, you can splash a few drops of water on it - if it immediately fizzes and evaporates in a couple of seconds, the pan is warmed up properly.
   • Stir continuously after placing food in the pan. In French, fast roasting is called sauté, which literally means "jump," so toss your food lightly as it sautés. In this case, it will not burn and the pan will remain hot.
   • Roasting works well for small pieces of tender meat and most vegetables.
5. 5 Fry larger cuts of meat in a little vegetable oil. This method is similar to quick frying. In this case, the food is also cooked in a pan using oil. However, larger cuts of meat are usually fried, such as chicken breasts, steaks, pork chops or fish fillets, which are not cut into small slices before cooking.
   • In addition, frying is done with a lower heat than quick frying so that larger pieces do not burn on the outside before the meat is done in the middle.
6. 6 Fry chicken or fish in oil in a skillet. This method is similar to the previous one except for the amount of oil. In conventional frying, the bottom of the pan is coated with a thin layer of oil, while in this method it usually reaches about half of the pieces to be fried.
   • This method is used to prepare dishes such as fried chicken, batter shrimp, and eggplant parmesan.
7. 7 Deep-fry until crisp on the outside. Deep-frying food is completely immersed in hot oil. In this case, the food does not need to be turned over during cooking, as they are evenly fried in oil on all sides.
   • In this way, various dishes in batter, french fries and donuts are prepared.
8. 8 Fry food in a deep, sloping skillet with a little oil. This method is called stir-fry and is popular in Chinese cuisine and resembles a quick fry. In this case, small pieces of food are fried in hot oil. The only difference is the different type of frying pan - a stir-fry involves the use of a deep frying pan (the so-called "wok") made of thin metal with slightly sloping walls.
   • The shape of the wok allows you to control the temperature of various products - the bottom of the pan heats up much more than its walls.
9. 9 Roast large cuts of meat and hard vegetables in the oven. In this case, the food is cooked on an open baking sheet in the oven without adding liquid. This method is most often used to cook large cuts of meat, such as whole chicken or turkey carcasses, lean cuts of pork, lamb and beef, and fish fillets. It's also good for vegetables.
   • Use a suitable baking sheet and place it on the middle rack of the oven. Convection ovens are best - circulating hot air helps to cook meat and vegetables evenly.
   • In this way, you can fry chicken, turkey, vegetables, beef, lamb, duck, potatoes, pork loin, chestnuts.
10. 10 Bake in the oven cakes, bread and other dishes. The main difference between baking and roasting in the oven is that frying tends to be at higher temperatures. In addition, dough dishes such as bread, cookies, pies and muffins are usually baked.
    • Don't knead the dough too hard. One of the most common mistakes made when baking is over-kneading the dough.This causes the flour to release gluten and the baked goods become hard and "rubbery" rather than soft and crumbly.
    • Do not measure dry ingredients with liquid measuring cups. Use a dry, flat-topped beaker to add the desired ingredient and then remove the excess with a knife.
    • Try baking cookies, cakes, pies, muffins, breads and pizzas, as well as potatoes, fish, and chicken breasts.
11. 11 Fry and grill foodso that they are covered with an appetizing crust. Grilling is a dry cooking method in which food is heated over an open fire. In this case, the heat source can be located both above and below the food.
    • When grilling food, place it near a heat source. This means the food will cook on the outside rather quickly, so this method is well suited for cooking tender pieces of meat, chicken and fish.
    • Barbecuing is similar to grilling, except that the fire is produced by burning wood or coals, which gives the food its characteristic smoke flavor.

Method 3 of 3: Making Quick Meals

1. 1 Learn to cook scrambled eggs. Place a skillet over medium heat and melt 2 teaspoons (9 grams) of butter in it. Whisk 2 eggs and 1 tablespoon (15 ml) milk in a bowl. Add everything to the skillet and stir with a wooden spoon or rubber spatula until the mixture thickens and falls apart.
   • This is one of the simplest and yet most important skills you will need to become an excellent cook.
   • Learning how to boil eggs is also helpful.
2. 2 Practice making delicious rice. Soak 450 grams of rice in a bowl of water for 30 minutes, then drain and rinse the rice. Pour 2 cups (470 milliliters) of water (or slightly more or less depending on the type of rice) into a saucepan, bring it to a boil, and add the rice. Reduce heat to simmer, cover the pot and cook the rice for about 20 minutes.
   • Rice is a part of a wide variety of dishes in many cuisines of the world, so it is very important to learn how to cook it correctly.
   • If you're tired of rice, try making pasta. It is very easy!
3. 3 Learn to roast chicken. Pat dry the whole chicken with towels and season it with salt, pepper, and any other herbs and spices you like. Place the chicken breast side down on a baking sheet and place in a preheated 180 ° C oven for 45-50 minutes. Then turn the chicken over and cook for another 45-50 minutes.
   • Learning how to roast a whole chicken can feed the whole family.
4. 4 Grilled steak can be cooked all year round. Get a piece of good meat that is at least 2.5 centimeters thick. Salt it and wait for the meat to warm to room temperature. Make the grill hotter and colder. Keep the meat on the cold side of the grill until it is almost cooked to the desired level, then transfer to a hotter area so that it is well done on the outside.
   • Grilled steak is one of the simplest and most delicious dishes. Serve with fresh green salad and French fries.
5. 5 Steam vegetables in a regular saucepan. If you don't have a steamer, you can use a large saucepan instead - just pour the water into it so that it covers the bottom by about 1.5 centimeters. Place vegetables in a saucepan, cover it, and cook each vegetable for the recommended amount of time.
   • Steaming vegetables retain their color and nutrients, so this is the most beneficial method. Steamed vegetables can be used to decorate any dish and thereby increase its nutritional value.
6. 6 Be sure to follow the recipe when baking your cake. In this case, there is no room for improvisation and experimentation. Use the ingredients listed in the recipe and measure them carefully.Unless the recipe says otherwise, grease a baking dish liberally, knead until smooth, and regularly check with a toothpick or cooking thermometer to make sure the cake is ready.
   • Learning how to bake delicious cakes is also a very important and useful skill!
   • Try chocolate, vanilla, coffee, lemon, or red chocolate cake.

Tips

• Whisk liquid ingredients, dough, and sauces until fluffy. To do this, stir vigorously with a wire whisk or electric mixer to add air and increase volume.
• Add zest - yellow or orange peel of citrus fruits to some dishes. To do this, remove the peel using a vegetable peeler or a peel-off device. Try not to trap the white layer under the zest, as it can be bitter.
• When kneading the dough, it is folded and flattened with the base of the palms. The flour releases gluten and the dough becomes smooth and elastic. In this way, dough is kneaded for bread, and sometimes for flat cakes and pastries.
• Folding (for example, cake dough) allows the ingredients to be gently mixed without reducing the overall volume. It is best to do this in a bowl with a rubber spatula. Use a spatula to cut the mixture in the middle and move the lower parts to the top. While doing this, rotate the bowl to get a smooth paste.
• Whisk the ingredients together with a wire whisk or fork. At the same time, air enters the liquid, which makes the mixture light and delicate. This is less intensive processing than beating with a mixer.
• Brewing means immersing food in water that has been heated to just below the boiling point to allow flavor and color to emerge. For example, tea is brewed in water (leaf or tea bags).
• Sometimes small cuts are made in the food, usually in a criss-cross pattern. This is done to soften food, saturate it with flavor, remove excess fat, or just to garnish it.
• Cook pasta al dente... In Italian al dente means "per tooth", while boiled pasta softens, but remains slightly elastic.
• When the sauce is evaporated, it is boiled so that the excess liquid evaporates and the volume of the sauce decreases. As a result, the sauce becomes thicker and richer in flavor.
• Grease the utensils in which you cook food so that the food does not stick to it. Grease a skillet or baking sheet with butter or oil before cooking to prevent the food from burning.
• In blanching, fruits, vegetables or nuts are placed in boiling water to lightly boil them and accentuate the flavor and color. After that, they are placed in cold water so that they stop boiling. It is also easier to peel foods such as tomatoes or almonds after blanching.
• To moisturize food and give it an extra flavor, it is sometimes smeared with oil or other liquid. This can be done with a cooking brush or syringe.

Warnings

• If the pan overheats and catches fire while cooking, turn off the heat and cover it tightly with a lid, a damp towel, or a fire-fighting mat (or extinguish the flame with baking soda). Never pour water into hot oil or use a fire extinguisher - this could spread fire. Wait at least half an hour for the pan to cool down.
• Always cook meat, fish, poultry, and eggs well. Use a cooking thermometer to check if your food is ready.
• Be careful not to get hot oil on your skin.
• Be very careful when cutting food. If you cut yourself, immediately place your hand under cold water and wrap a tissue around the cut.
• Be careful when reheating anything. You can burn yourself if you touch hot utensils. Use oven mitts to handle hot pans and pans.
• Beware of food allergies and possible inedible or toxic foods before attempting to cook anything!