Culinary/Cooking/Basics
Kitchen Essentials[edit]
Cookware and Utensils: Stock up on pots, pans, and a variety of utensils such as spatulas, ladles, and tongs. Different cookware suits different cooking techniques.
Knife Skills: A chef's knife and a paring knife are essential for chopping, dicing, and slicing. Learn proper knife handling techniques for safety.
Cutting Boards: Use wooden or plastic cutting boards to protect your knives and create a stable surface for chopping.
Cooking Techniques[edit]
Sautéing: Cook food quickly in a hot pan with a small amount of oil. Common ingredients include vegetables and thinly sliced meats.
Boiling: Submerge ingredients in boiling water until they're cooked. This method is ideal for pasta, rice, and vegetables.
Roasting: Cook food in an oven at high temperatures. Roasting enhances flavours and textures, making it great for meats, poultry, and certain vegetables.
Baking: Use an oven to cook dishes like casseroles, bread, cakes, and pastries.
Grilling: Apply direct heat from below to cook food. Grilling works well for meats, vegetables, and even fruits.
Searing: Cooking the surface of ingredients at a high heat until a brown crust develops.
Flavour and Seasoning[edit]
Salt: Is a basic and often essential seasoning that enhances the natural flavours of ingredients. Without sufficient seasoning your dish might be flat and flavourless, regardless of the amount of other ingredients you've put in.
Herbs and Spices: Experiment with herbs like basil, thyme, and rosemary, and spices like pepper, cumin, paprika, and cinnamon to add depth to your dishes.
Fats: Fats help transfer heat to ingredients (searing), transport flavours and add mouthfeel to dishes.
Acids: Ingredients like lemon juice and vinegar can brighten up dishes, balance flavours and cut through fats in the dish.
Cooking Temperatures[edit]
High Heat: Ideal for searing meats and quickly cooking vegetables.
Medium Heat: Use this for sautéing and frying.
Low Heat: Perfect for slow cooking, simmering sauces, and melting ingredients.
Food Safety[edit]
Cleanliness: Wash your hands, utensils, and surfaces regularly to prevent cross-contamination.
Proper Cooking: Ensure meats and seafood are cooked to safe internal temperatures to eliminate harmful bacteria.
Storage: Refrigerate perishable ingredients promptly to prevent spoilage.
Recipe Basics[edit]
Read Carefully: Before you start cooking, thoroughly read the recipe to understand the steps and ingredients.
Prep Work (mise en place): Chop, measure, and organise ingredients before you begin cooking.
Follow Steps: Stick to the instructions for best results, especially when it comes to cooking times and temperatures.
