Cooking Basics You Can Master to Be A Better Cook

2 people cooking in the kitchen | Feature | Cooking Basics You Can Master to Be A Better Cook
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Cooking is more than just learning recipes. Cooking requires certain fundamental skills, and most of the time, they’re must-know skills.

Check out these cooking basics to help you become a better cook and be confident in your own kitchen!

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Master These Cooking Basics To Be A Better Cook:

Chop An Onion

someone is cutting onion | Chop An Onion | Cooking Basics You Can Master to Be A Better Cook

Onion, the cornerstone of many recipes, may leave you with teary eyes and unsightly presentation with its concentric layers and tricky structure.

Chopping onion basics:

  • Peel off the papery outer layers.
  • Cut the onion in half with a vertical cut to the root.
  • Place the 2 halves down flat.
  • Make horizontal cuts without slicing through completely – start near the flat side towards the root.
  • Dice pieces by turning your onion 90 degrees and slicing crosswise.

Knife tips: Use a chef’s knife to get clean cuts. Sharp flat blades of a chef’s knife will help you slice quickly and concisely.

Take time to learn some cooking basics like chopping and dicing an onion properly! You’ll save plenty of time in your kitchen and maybe a trip to the ER.

Knead Dough

Kneading dough can intimidate novice bakers. But once you comprehend the cooking basics of kneading dough, you will see how relaxing and enjoyable it is. Your two hands, a sprinkle of flour, and 10 minutes are everything you need.

Kneading dough basics:

  • Sprinkle the kneading surface with a little flour.
  • “Knockback” risen dough with your fists. Carry on until it forms a smaller ball.
  • Place dough onto the surface.
  • Push down and forwards with the heel of one hand. Then stretch and squash it.
  • Fold it in half and rhythmically repeat the kneading process.

A few things should be kept in mind:

  • Keep a cup of flour beside you to prevent the dough from sticking to the surface or your hands.
  • Measure the flour added. If it’s still sticky, let it sit a few minutes.
  • Check if your dough is kneaded enough: hold a golfball-sized piece of dough between your thumb and first two fingers, stretch your fingers and thumb. If the dough falls apart, knead a bit more. Otherwise, you’ve done a great job!

Bread is a staple, and it all starts with kneading your dough properly. Take these cooking basics seriously to make your dough stretchy and elastic!

Make an Omelet

Making a fluffy omelet is a classic cooking basic you need to master, even if it sounds easy.

Making omelet basics:

  • Beat your eggs and mix thoroughly. Add salt, pepper, and water to taste.
  • Heat (medium-high) butter on a frying pan. Wait until hot.
  • Pour the mixture onto the pan and scatter over. Make sure it reaches the edges immediately.
  • Tilt the pan gently so uncooked portions can touch the hot surface. Wait until the mixture gets thickened with no yellow liquid remaining.
  • Evenly top one side of the omelet with your filling. Use an inverted turner and fold the omelet in half.
  • Slide the dish onto a plate and serve.

Be creative with your fillings: fresh herbs, bell pepper, leftover vegetables, smoked ham, crisp bacon, mushrooms, caramelized onions, or cheddar cheese are all good.

Master the cooking basics of this classic, and you will have a tasty and customizable choice for breakfast, lunch, or light dinner.

Pan-fry a Steak

One of the most effortless cooking basics is pan-frying your steak. How long to cook will depend on the doneness you like your meat to be, how thick the steak is, and what type of steak you choose.

Pan-frying basics:

  • Oil a nonstick pan
  • Set temperature to high heat. Heat the pan to very hot.
  • Sprinkle the steak with black pepper.
  • Place the steak onto the pan. Gently press down each side for 1 to 1.5 minutes to brown the steak.
  • Cook to your desired doneness (Rare: 3 mins. Medium: 4.5 mins. Well-done: 5-7 mins).

A few tips:

  • Steaks should be bought no more than two days before cooking. Seal your meat in an airtight container and store it in the coldest area of the fridge.
  • For tenderness: steaks should be at room temperature before cooking, use tongs to turn the meat during cooking (knife or fork will make the juices escape), rest the steaks for five minutes before serving.
  • Use a non-stick, heavy-based pan.

Good steaks are expensive, and you will never want to waste your money and ruin your steaks. Master these cooking basics above to have a tender and juicy steak!

Roast a Chicken

dish of roast chicken | Roast a Chicken | Cooking Basics You Can Master to Be A Better Cook

A Sunday family dinner and a roasted chicken are the perfect combinations.

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Preparation:

  • Preheat the oven to 400 degrees.
  • Remove any giblets from the chicken. Set aside the chicken’s neck for your cat. They will love it.
  • Rinse the bird and pat dry using paper towels.
  • Remove the excess fat inside the chicken’s body.
  • Rub the bird with lemon juice, thyme, and rapeseed oil to achieve a flavorful roast.
  • Stuff the chicken with lemon rind, garlic, shallot, and two sprigs of thyme.

Roasting chicken basics:

  • Put the bird in the hot oven on a middle shelf.
  • Roast for 15 minutes per pound, plus 15 minutes at the end. A 4-pound chicken would take 75 minutes. Baste the chicken often with the juices that form in the pan.
  • Test the doneness when cooking time is up. It’s ready when there’s no trace of pink juice.
  • Cover the chicken in foil and rest for 10 to 15 minutes to make it succulent.
  • Boil the remaining liquid for gravy. Add any juices to taste and serve.

Don’t you love the fall-off-the-bone tender chicken, crispy skin, and flavorful gravy? These cooking basics will only cost you 90 minutes. Your belly will be filled. Your palate will be delighted. And all your senses will be satisfied.

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