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This article was co-written by Alex Hong. Alex Hong is the chef and co-owner of Sorel, a newly opened American restaurant in San Francisco. He has worked at restaurants for more than ten years. Alex is a graduate of the Culinary Institute of America and has worked in the kitchens of Jean-Georges and Quince, both Michelin-starred restaurants.
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Cooking is something anyone can do, but there’s a difference between cooking and just cooking ingredients and hoping the food will taste good. You must understand basic cooking definitions and techniques. By knowing how to prepare the different parts of the meat and in the correct order, you will be able to estimate the cooking time so that the dishes are still hot when enjoying. After completing the basic steps, you can adjust the taste and texture of your meal with a variety of sauces, herbs, and other seasonings.
Steps
Learn more about cooking and recipes
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Use fresh ingredients when possible. When buying fresh produce or meat, be sure to take the time to check to make sure the texture, color, and quality of the food you choose are the freshest. You should also cook with seasonal foods because this is when the food is at its best.
- If you’re new to cooking, don’t substitute the ingredients yourself. New ingredients can affect other foods in ways that you don’t realize and ruin the whole meal.
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Organize utensils and ingredients before cooking. Chefs consider proper preparation of tools and ingredients, cutting and measuring of ingredients essential for effective cooking. This step should be prepared with everything within reach before the hob is turned on.
- You should cut food into slices or pieces according to the specific requirements of the recipe so that the dish cooks evenly. Cutting techniques are also diverse, including chopping, dicing, slicing, slicing, slicing, etc. The larger the pieces, the longer the processing time. [1] X Research Source
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Add ingredients with contrasting textures to meals. A good meal is often made up of a combination of different but complementary textures. The textures will blend together in the mouth making the dining experience more enjoyable.
- Try sprinkling some breadcrumbs over pasta or baked vegetables, such as macaroni and cheese or Italian oven-roasted eggplant.
- Similarly, adding some chopped scallions or celery to mashed potatoes can make a difference in texture and flavor.
Season food with salt and pepper. Seasoning with the right amount of salt and pepper is the easiest way to change the flavor of your dish. A little salt and pepper can really bring out the flavor of the dish, helping you feel the deliciousness of each ingredient.
- If you’re not sure about the amount or are worried you might add too much salt, your best bet is to give it a try! Add a little salt and then try and add a little more then try again and so on until the dish is just right. This is what professional chefs do.
- Sprinkle salt over chunks of meat or whole chicken before grilling, add a little broth or sauce while cooking, and remember to add salt to the water when boiling pasta, potatoes, and rice. [2] X Research Source
Alex Hong
Chef
Alex Hong is the chef and co-owner of Sorel, a newly opened American restaurant in San Francisco. He has worked at restaurants for more than ten years. Alex is a graduate of the Culinary Institute of America and has worked in the kitchens of Jean-Georges and Quince, both Michelin-starred restaurants.
Alex Hong
Chef
Chef
It’s all the basics. Alex Hong, chef at Michelin-starred restaurants, says: “The two most important flavors in cooking are salty and sour. For example, a salad dressing will be bland if there’s not enough sourness, so a salad dressing will be bland. you need to add vinegar or lemon juice. And without salt to bring out other flavors, the sauce wouldn’t be as good.”
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Use butter when preparing food. Butter adds a delicious, fatty and slightly nutty flavor to the dish. This is an ingredient that should be used in many forms of cooking. Use butter when the recipe calls for it, and use it occasionally even when you don’t need it!
- Butter is also used as a cooking medium, such as when pan-frying – butter both complements and enhances the natural flavor of a dish. In addition, many chefs also use butter in sauces to create a rich flavor and smooth texture. In baking, butter is used to create layers of cake that melt in the mouth. [3] X Research Sources
Have some sauces ready. Delicious sauces can turn an ordinary dish into something special and delicious. By learning how to make a few basic sauces, your cooking skills will go up a few notches in no time at all. Some of the sauces you can make yourself are as follows:
- Béchamel Sauce: This is a creamy white sauce familiar in many dishes – including baked vegetables, cheese soufflé and a variety of pasta sauces.
- Velouté Sauce: This is another simple sauce made by combining roux with seasoned bone broth. Depending on the seasoning of the bone broth, you can adjust the sauce to suit chicken, fish, or veal.
- Marinara Sauce: Marinara is a concentrated tomato sauce widely used in Italian and Mediterranean cuisine. This sauce consists of fresh and canned tomatoes, onions, herbs, and is used as a sauce for pizza and pasta.
- Hplandaise Sauce: This is a buttery, lemon-flavored sauce suitable for serving with seafood, eggs and vegetables. You can combine melted butter, egg yolks, and lemon juice to make the sauce.
- Some other sauces you can make include: barbecue sauce, garlic cream sauce, spicy sauce, sweet and sour sauce, cheese sauce, and chocolate sauce.
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Try using herbs. Herbs alone can bring a distinctive flavor to a dish, helping you to recognize a dish from Greek, Italian, Mexican, Chinese, or any other cuisine around the world. Herbs enhance the flavor and color of dishes, making cooking and enjoying food more enjoyable.
- Basil is used extensively in Mediterranean cuisine and pairs perfectly with tomatoes. You can combine basil with pine nuts to make a pesto sauce.
- Parsley has a mild cool aroma and is widely used in Western cuisine. This vegetable is great for adding to soups and sauces, or simply sprinkling on dishes for color.
- Coriander is widely used in Asian and Latin cuisine. Fresh cilantro leaves are added to prepared dishes for a refreshing taste, while the roots are used to make Thai curry sauce.
- Mint with its refreshing flavor is a great addition to summer salads and refreshing drinks (like Mojito). Mint is also used in savory dishes originating from the Middle East and North Africa.
- Rosemary is a fragrant, slightly acrid herb used in grilled chicken and kebabs, stews and soups. However, you should only add a little of this ingredient to the dish.
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Try using spices in recipes. Similar to herbs, adding a single spice (or a combination of several) can give a dish a distinctive flavor and help you recognize what cuisine a dish belongs to. Prepare some familiar spices in your kitchen cabinets.
- Cinnamon is a sweet aromatic spice that is used a lot in baking, especially when making baked apple pie and oat cookies. This spice is widely used in Indian, Moroccan and Mexican cuisines.
- Bell peppers add a bright red color and rich flavor to dishes. This is a familiar spice in Hungarian, Spanish and Portuguese cuisine.
- Cumin is a popular spice used primarily to add flavor and color to curries. This spice is widely used in Middle Eastern, Mediterranean and Asian cuisines.
- Coriander seeds are the seeds of the coriander plant, with a hint of lemon. This is a spice commonly used in spicy dishes and curries; Indispensable in Latin, Middle Eastern and Indian cuisines.
- Ginger is an easy spice to combine. Fresh ginger adds sweetness and spice to stir-fries, curries, and grilled meats. Dried ginger powder is often added to baked goods such as gingerbread cookies.
Apply important cooking techniques
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Prepare food with boiling or near-boiling water. The boiling point will vary depending on the air pressure, but is usually around 100°C. Boiling is the act of placing food in boiling water until cooked.
- Blanching is the method of preparing food in water with the lowest heat impact and is suitable for dishes such as eggs and fish. Food is usually blanched between 60°C and 90°C.
- Ninh Binh is perhaps the most common domestic food preparation method, and is often used to prepare stews and sauces. Ninh has a temperature from 85°C to 95°C.
- Slow boiling is the term used before water reaches a boiling point of 100°C. This method has a higher temperature than simmering and is usually at 95°C. [4] X Research Sources
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Steam soft foods like vegetables and fish. Steaming uses steam from boiling water to cook food. This is a method of preparing food with a mild heat effect, which is very suitable for soft foods such as fish and vegetables.
- Steaming is also a healthy food preparation method, because unlike boiling, simmering or some other way, steam does not lose nutrients in food. [5] X Research Sources
- You can steam food by placing a bamboo or metal steamer on the stove. Steamers (usually sized to fit most pots) are sold in many places such as markets and supermarkets.
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Braise hard foods for a soft cooked finish. This is a method of preparing food with a little water to turn large, hard pieces of meat into soft, succulent meat. You can make the braise method by putting meat (or hard vegetables) in a pan with a little oil, then simmering with a little water for several hours.
- To braise, you first need to lightly fry the meat in a pan with hot oil. Next, the meat will be put in a heatproof tray, earthen pot or stew pot. You’ll coat the pan with wine, bone broth, or a little water to loosen any leftover meat or grease.
- Pour the broth over the meat dish with the rest of the liquid (usually a mixture of bone broth, wine, or juice) so that it is half full.
- Finally, cover the tray and place in the preheated oven (or turn on the casserole) and braise the meat for about six hours, depending on the type of meat used. [6] X Research Sources
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Sauté to quickly add flavor and color to food. This is a quick cooking method by cooking food in a pan with a little oil over high heat. The food will be enhanced with flavor and this method is suitable for preparing tender cuts of meat along with chopped vegetables.
- When sautéing, an important rule to remember is that both the pan and the oil must be heated to a high temperature before adding food. Otherwise, the food won’t cook properly – sucks up a lot of oil and sticks to the pan. To check if the pan is hot enough, add a few drops of water to the pan – the water sizzling and steaming for a few seconds means the pan is hot enough.
- It is very important to stir the food after putting it in the pan. The term sauté (sautéed) in French means “jump”, so you need to constantly stir the food while cooking. This is to make sure the food cooks evenly and the pan stays hot.
- The sautéing method is suitable for tender cuts of meat and most vegetables. [7] X Research Sources
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Fry large pieces of meat with a little oil. Frying is similar to pan-frying – cooking food in a pan with oil. However, frying is often used to handle large cuts of meat – such as chicken breast, beef tenderloin, pork tenderloin and fish fillets that have not been cut into small pieces.
- This method uses a lower heat than pan-frying to ensure that large pieces of food don’t burn on the outside before it cooks on the inside.
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Fry foods like chicken or fish with oil in a pan. Frying is similar to frying, except for the amount of oil. When frying, the pan has only a little oil; When frying, the oil will cover about half of the food.
- This method is used when making fried chicken, fried shrimp cakes and fried eggplant.
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Fry food in oil to create a crispy outer shell. This is a method of cooking food that is submerged in hot oil. With this method, you don’t need to turn the food over while cooking as the oil will cook all sides of the food evenly.
- This method is used to fry puffs, potatoes and donuts.
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Fry the food in a deep frying pan with a little oil. Stir-frying – a familiar food preparation method in Chinese cuisine – is similar to pan-frying, in which food is cut into small pieces and cooked in a hot pan. The only difference is the type of pan used; stir-fry using a deep pan – the sides of the pan have a slope and the pan is made of thin metal. [8] X Research Sources
- The shape of the deep pan allows you to control the cooking temperature of different foods in the pan – the bottom of the pan is usually hotter than the side of the pan.
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Grill large chunks of meat and hard vegetables in the oven. This is a method of preparing food with dry heat, by placing food in an uncovered baking tray in the oven. This method is commonly used for large chunks of meat – including whole chicken and turkey, lean cuts of pork, veal and beef, and fish fillets, but is also suitable for some vegetables.
- You should use a heat-resistant baking tray to place in the center of the oven. Convection ovens are very suitable for grilling food because of their ability to regulate heat, helping to cook meat and vegetables evenly. [9] X Research Source
- Try using the oven to roast chicken, turkey, vegetables, beef, veal, duck, potatoes, pork loin and chestnuts.
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Bake muffins, bread, and a few other favorites in the oven. The key difference between baking and grilling is that the temperature for grilling meat is usually higher than the temperature for baking. In addition, baking often uses dough and dough, creating a number of finished products such as bread, cookies, muffins and many more.
- Avoid mixing dough and dough for too long. One of the common mistakes many people make when baking is mixing the dough and dough for too long. Mixing the dough for too long stimulates the reaction of the gluten in the flour, resulting in a chewy and hard finish instead of spongy and crispy. [10] X Research Source
- Do not use a liquid measuring cup to measure dry ingredients. Use a dry measuring cup with a flat top that allows you to scoop ingredients into the cup and use a knife to smooth the surface of the ingredients. [11] X Research Source
- Try baking cookies, muffins, pies, muffins and breads, potatoes, fish, pizza and chicken breasts.
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Grill on the top or grill on the bottom to create a scorching heat for meat and vegetables. These are two methods of preparing dry food by heating the food with an open source of heat. The only difference is the location of the heat source; When grilling on an upper fire, the heat will affect the top of the food, while grilling on a lower fire will affect the heat from below the food.
- With the lower and upper fire grilling method, the food needs to be placed near the heat source. That means the outside of the food will cook faster, so these are two good options for making tender cuts of meat, chicken and fish.
- Charcoal grilling is similar to the lower fire grilling method, except that the heat is generated from burning wood or charcoal, giving the food a characteristic smoky smell. [12] X Research Source
Learn how to make some basic recipes
Learn how to make scrambled eggs . Place the pan on the stove over medium heat and melt 2 teaspoons of butter. Whisk 2 eggs and 1 tablespoon (about 15ml) of milk in a bowl. Pour the mixture into the pan and stir with a wooden spoon or plastic spatula until the eggs solidify and fall apart into small pieces.
- This is one of the basic but very important cooking techniques that you need to learn to become a great chef.
- Boiling eggs is also a necessary skill.
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Learn how to cook delicious rice. Soak 450g of rice in a bowl of water for about 30 minutes, then wash the rice and filter out the water. Boil 2 cups (about 470ml) of water (or increase or decrease depending on the type of rice) and then pour it over the rice. Turn on the stove to low heat, cover the pot and cook for about 20 minutes.
- Rice can be served with many dishes from many different cuisines, so knowing how to cook delicious rice is very important.
- Try making pasta if you’re tired of rice. This is also an easy dish to make!
Learn how to make grilled chicken. Pat the chicken dry with water, season with salt, pepper, herbs and other seasonings to taste. Place the chicken on a baking tray with the ribs facing down, then place the tray in the preheated oven at 175°C and bake for 45-50 minutes. Turn and grill the other side of the chicken for another 45-50 minutes.
- If you can grill a whole chicken, you are qualified to prepare meals for the whole family.
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Grill meat for delicious familiar dishes. Buy a delicious piece of meat about 2.5cm thick. Season with salt and let the meat come to room temperature. Divide the grill into low heat zones and high heat zones. Grill the meat over low heat until the meat reaches your desired doneness, then turn the meat over to the high heat to create a scorching heat.
- The perfect steak is one of the simplest and most delicious dishes you can make. Prepare an extra salad and some fries to go with the meat!
Steam vegetables in a pot for simplicity. If you don’t have a steamer, you can boil about 1cm of water in a large pot. Put the vegetables in the pot, close the lid and steam each vegetable according to the time instructions.
- Steamed vegetables still retain their color and nutrients, so steaming is the best way to prepare healthy food. When steaming vegetables properly, you add color and nutrients to every dish.
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Follow the instructions in the recipe when making the cake. This is not the time for experimentation or variation. Please prepare the correct ingredients and quantities as in the recipe carefully. Unless otherwise directed, you should grease the pan with plenty of oil, mix the dough until the ingredients are combined, and regularly use a toothpick or food thermometer to check the doneness of the cake.
- Baking is a valuable life skill that helps you always have delicious cakes!
- Try chocolate cake, vanilla cake, coffee cake, lemon cake, and red velvet cake.
Advice
- Whisk liquids, flour mixtures and sauces to a smooth consistency. Whipping a mixture means stirring vigorously with a whisk or whisk to create air bubbles and thicken the mixture.
- All oranges/lemons have edible colored skins. Therefore, you need to operate the planer to get the peel. This is done by using a vegetable peeler to peel the orange/lemon skin. When shaving, you should avoid the white skin underneath the peel because this part has a bitter taste.
- Kneading is the term used to describe pressing and mixing the dough with the lower part of the palm (near the wrist). Kneading causes gluten to form in the flour, making the dough smooth and pliable. This technique is used to make bread dough, and sometimes to make scone and cake dough.
- Dough mixing is a method of gently mixing ingredients (such as baking powder) so as not to lose the consistency of the dough. This should be done in a large bowl with a plastic spatula. The spatula is placed in the center of the mixture to bring the mixture at the bottom of the bowl to the top. You should also rotate the bowl when mixing the dough to get an even mixture.
- Whisking means stirring or blending ingredients using a whisk or fork. Since whisking creates air bubbles, the mixture will be liquid and viscous. This operation does not use as much force as whipping.
- Soaking means dipping food in water that has been heated but not yet boiled to impart flavor and color. For example, when making tea, tea bags or tea leaves are soaked in water.
- Knitting is the operation of making several shallow cuts on the surface of the food, usually in the shape of a diamond. This method is used to soften food, melt fat so that food can be seasoned, or simply for decoration.
- Boil pasta al dente for a delicious meal. The term al dente in Italian means “soft and chewy” and is used to describe pasta that is soft boiled but still feels chewy when biting into it.
- To thicken a sauce means to bring the sauce to a boil so that steam rises, in order to reduce the amount of liquid. The remaining sauce will be thicker, have a richer flavor and be the product of the thickening process.
- Apply grease to food preparation surfaces to prevent sticking. Grease means drizzling a layer of butter or oil on a pan or baking tray before preparing food so that it does not stick.
- Blanching means placing fruits, vegetables, or seeds in boiling water to partially cook them to enhance flavor and color. Next, the food is dipped in cold water to reduce the heat. Blanching also helps to remove the skins of certain foods, such as tomatoes and almonds.
- Spreading is the application of a layer of grease or other liquid to food during processing to increase moisture and flavor. This is done by using a brush or squeegee designed specifically for cooking. [13] X Research Source
Warning
- If the pan gets too hot and catches fire during cooking, you should turn off the heat immediately and cover the pan with a metal lid, wet towel or fire blanket (or put out the fire with baking soda). Don’t pour water on hot oil and don’t use a fire extinguisher – both will spread the fire. Leave the scene alone for at least half an hour to cool down.
- Always cook meat, fish, poultry and eggs thoroughly. Use a food thermometer to make sure food is cooked through.
- Be careful not to let hot oil splash on your skin.
- Be careful when chopping food. If you accidentally cut your hand, immediately put your hand in cold water and cover the wound with a towel.
- Protects the body from heat treatment. If the heat can cook food, it can also hurt you. You’re better off using heat-resistant gloves when moving hot pots and pans.
- Be aware of food allergies and inedible or toxic parts of the food before processing!
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This article was co-written by Alex Hong. Alex Hong is the chef and co-owner of Sorel, a newly opened American restaurant in San Francisco. He has worked at restaurants for more than ten years. Alex is a graduate of the Culinary Institute of America and has worked in the kitchens of Jean-Georges and Quince, both Michelin-starred restaurants.
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Cooking is something anyone can do, but there’s a difference between cooking and just cooking ingredients and hoping the food will taste good. You must understand basic cooking definitions and techniques. By knowing how to prepare the different parts of the meat and in the correct order, you will be able to estimate the cooking time so that the dishes are still hot when enjoying. After completing the basic steps, you can adjust the taste and texture of your meal with a variety of sauces, herbs, and other seasonings.
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