Introduction
If you’re looking to become a skilled and confident home cook, mastering the basics of cooking is essential. Cooking is a process, and it starts with the proper preparation. Knowing the right techniques, shortcuts and hacks can revolutionize the way you cook by improving the speed and enhancing the taste of your dish. Understanding and mastering the basics of cooking can help you to set the foundation for more advanced culinary skills.
What are the Basics?
The basics of cooking encompass a variety of techniques and kitchen hacks, from chopping and roasting to braising and sautéing. Each technique helps to create a unique texture and flavor in a dish, making the cooking process more efficient and delicious.
In this guide, we’ll cover the essential cooking techniques, from the basics of knife skills to advanced techniques like searing and grilling. We’ll also delve into the many other techniques for prepping, cooking, and finishing dishes. Whether you’re a beginner or a seasoned cook, you’ll find something useful here.
Knife Skills
One of the most important skills a home cook needs to possess is the ability to properly use a knife. Good knife skills are a necessity when it comes to prepping ingredients, quickly and safely.
Chopping – This is the most basic technique used with a knife. To chop ingredients, use a rocking motion to guide the blade. When chopping, make sure your knife is sharp and that your ingredients are cut uniformly for consistent cooking time.
Slicing – To slice ingredients, you’ll need to hold the ingredient firmly with your non-dominant hand. With your dominant hand, carefully guide the knife away from you using a slicing motion. If a recipe calls for thin or thin slices, be sure to use a sharp blade to achieve thin and even slices.
Dicing/Cubing – To dice an ingredient, you’ll start by cutting it into thin slices. Then, you’ll stack the slices and use a slicing motion to cut them into small cubes. Make sure your cubes are all the same size so that they cook evenly.
Mincing – To mince an ingredient, you’ll need to start by dicing the ingredient into small cubes. Then, you’ll use a rocking motion to turn the diced ingredient into a paste-like consistency. This technique is often used for herbs and garlic.
Cooking Methods
Once you’ve prepped your ingredients, you’ll need to use a cooking method. Different methods will produce different results, whether it’s a stew, soup, stir fry, roasted vegetables, or grilled meat.
Boiling – Boiling is the process of cooking food in boiling water or another liquid. This method is often used for starches, like pasta, potatoes, and grains, as it helps to soften them. You can also use boiling to quickly cook vegetables and proteins.
Steaming – This method of cooking involves using steam to heat and cook food. You can steam food in a specialized device or over a pot of boiling water. This technique helps to retain moisture and nutrients, making steamed food a healthier option than boiling.
Braising – Braising is a combination of dry and wet cooking techniques. Start by searing your ingredients in a hot pan. Then, add a small amount of liquid, cover the pan, and simmer over low heat until the ingredients are cooked through. This method creates tender, juicy, flavorful dishes.
Sautéing – This technique entails quickly cooking food in a hot pan with oil or butter. Sautéing is a great way to quickly and evenly cook vegetables, proteins, and other ingredients. The key is to use high heat and make sure the ingredients are constantly moving.
Roasting – Roasting is a dry heat cooking method that’s used to cook vegetables and proteins. You can use an oven or a stovetop to roast the ingredients. This method helps to caramelize the outside of the ingredients and lock in moisture and flavor.
Grilling – Grilling is a dry heat cooking technique that’s usually used to cook proteins like steak and chicken. Also referred to as barbecuing, it involves cooking food over direct or indirect heat. This method creates a smoky flavor and a charred surface.
Finishing Techniques
After a dish is cooked, there are still a few things you can do to finish it off. These techniques are designed to bring out the best in your food and add texture, flavor, and a professional touch.
Searing – Searing is a technique used to quickly caramelize the outside of a protein. First, heat a pan over high heat and add oil or butter. Once the pan is hot, place the protein in the pan, and sear each side for about 30-60 seconds. Searing helps to lock in moisture and create a flavorful, caramelized exterior.
Glazing – Glazing is a technique used to give food a glossy sheen and sweet flavor. All you need to do is mix a sauce, like a balsamic glaze, with the food and allow it to reduce and thicken until it coats the food. Glazes help to add flavor and texture to your finished dish.
Garnishing – Garnishing is the art of decorating a dish with edible ingredients. You can garnish a dish with herbs, vegetables, edible flowers, and more. Garnishes help to add flavor, color, and texture to a dish, and they offer a great way to make a dish look professional and appealing.
Resting – Resting is a simple but essential step in the cooking process. This technique allows proteins to retain their moisture and flavor. As soon as you pull the protein out of the pan, cover it with foil and let it rest for about 5-10 minutes before serving.
Conclusion
These techniques are just the beginning. Mastering the basics of cooking will help you to become a better, faster, and more confident cook. As you practice, you’ll start to understand how different techniques and ingredients work together to create flavor, texture, and a great looking dish. Once you’ve got the basics down, you can start exploring more advanced techniques and recipes.
Good luck and happy cooking!