Kitchen Basics

Kitchen Basics

15 Cooking Techniques Every One Should Master

Posted by Bonnie Mo on May 19, 2015

Want to up your cooking game? Get busy mastering these 15 cooking techniques so you can rock the kitchen like a chef.

  • Load up on Vegetables First
     servedfromscratch.com
    1 of 15

    Load up on Vegetables First

    <p>When serving yourself for your meals, put the produce on your plate first — and fill half your plate with it. This way you know you’re getting in a good amount of vegetables and fruit, and it’s easier to serve smaller portions of carbs and meat. You just won’t have room for more!</p>
  • Make Chicken Stock
     chefmichaelsmith.com
    2 of 15

    Make Chicken Stock

    <p>Set aside some time over the weekend to make a giant pot of chicken stock. Then keep it in jars in the fridge and use it to enhance almost any dish.</p> <p>Get Michael Smith’s recipe <a href="http://chefmichaelsmith.com/recipe/homemade-chicken-broth/" target="_blank"><strong>here</strong></a>.</p>
  • Chiffonade Herbs
     
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    Chiffonade Herbs

    <p>If you can stack and roll a bunch of basil, you’re already halfway there. This knife technique creates little ribbons of herbs.</p> <p>Watch the technique <a href="http://www.foodnetwork.ca/video/how-to/technique-101/chiffonade/video.html?v=64311363603#technique-101/video" target="_blank"><strong>here</strong></a>.</p>
  • Whip Up a Vinaigrette
     .jamieoliver.com
    4 of 15

    Whip Up a Vinaigrette

    <p>Never temp fate again with iffy expiry dates on long-forgotten salad dressing lurking at the back of the fridge. Learn to make your own with just a few pantry ingredients.</p> <p>Get the Jamie Oliver recipe <a href="http://www.jamieoliver.com/recipes/recipe/creamy-french-dressing/#0wq4col74IUCzu2l.97" target="_blank"><strong>here</strong></a>.</p>
  • Pan Sear a Steak
     theoptimalistkitchen.com
    5 of 15

    Pan Sear a Steak

    <p>No barbecue? No problem. Pan-searing a steak in a cast iron skillet lets you baste with herbs and butter. We’ll wait here while you run to the butcher.</p> <p>Get the recipe <a href="http://www.theoptimalistkitchen.com/cast-iron-seared-strip-steak-with-herbs-and-butter/" target="_blank"><strong>here</strong></a>.</p>
  • Make a Roux
     thisweekfordinner.com
    6 of 15

    Make a Roux

    <p>Master the technique of cooking butter and flour, and watch as visions of homemade mac and cheese, and gumbos become a reality.</p> <p>Get the recipe <a href="http://thisweekfordinner.com/2010/11/23/thanksgiving-prep-roux-for-perfect-gravy/" target="_blank"><strong>here</strong></a>.</p>
  • Crispy-Skinned Fish
     jamieoliver.com
    7 of 15

    Crispy-Skinned Fish

    <p>At the heart of any restaurant-quality fish dish is crispy skin. Learn this technique and expect an influx of unexpected dinner guests.</p> <p>Get the recipe <a href="http://www.jamieoliver.com/recipes/fish-recipes/crispy-fried-salmon-with-spring-vegetable-broth/#bhjJMLHQDzAi7ars.97" target="_blank"><strong>here</strong></a>.</p>
  • Make an Aioli
     jamieoliver.com
    8 of 15

    Make an Aioli

    <p>Keep a killer aioli recipe in your back pocket and bust it out at your next barbecue. Heads will explode.</p> <p>Get Jamie Oliver’s recipe <a href="http://www.jamieoliver.com/recipes/eggs-recipes/aioli/#KX7xMquOVSKw9BMJ.97" target="_blank"><strong>here</strong></a>.</p>
  • Roast Chicken
     jamieoliver.com
    9 of 15

    Roast Chicken

    <p>The ultimate Sunday night supper just wouldn't be the same without a perfect roasted chicken at the centre. Master this recipe and reap the benefits of leftovers, from shredded chicken nachos to an out-of-this-world chicken stock.</p> <p>Get Jamie Oliver’s recipe <a href="http://www.jamieoliver.com/recipes/chicken-recipes/perfect-roast-chicken/#tA7UFuqVjgR6OyCu.97" target="_blank"><strong>here</strong></a>.</p>
  • Master the Omelette
     
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    Master the Omelette

    <p>They say you can tell a great chef by their ability to whip up the perfect omelette. While it may seem like a dish for a novice cook, getting an eggy concoction that’s soft, creamy and void of any hint of brown is actually a chef-worthy skill worth mastering.</p> <p>Get the recipe <a href="http://www.foodnetwork.ca/recipe/french-style-omelette/8355/" target="_blank"><strong>here</strong></a>.</p>
  • Make Fresh Whipped Cream
     foodandwine.com
    11 of 15

    Make Fresh Whipped Cream

    <p>There's nothing quite like a heap of fresh-whipped cream perched atop a bowl of sweet berries. Get creative and add hints of herbs like mint or a hit of lime to really make it pop. Don’t have a mixer or electric beater? A mason jar is all you need.</p> <p>Get the recipe <a href="http://www.foodandwine.com/blogs/2015/04/06/easiest-way-make-whipped-cream-jar" target="_blank"><strong>here</strong></a>.</p>
  • Make a Pan Jus
     
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    Make a Pan Jus

    <p>The act of lifting off the best cooked bits left in the pan after searing a steak or piece of chicken with a knob of butter and dash of wine is life-changing. Learn this trick and toss the bottled sauce forever.</p> <p>Get the recipe <a href="http://www.foodnetwork.ca/recipe/prime-rib-with-red-wine-and-shallot-jus/13158/" target="_blank"><strong>here</strong></a>.</p>
  • Fry The Perfect Egg
     bonappetit.com
    13 of 15

    Fry The Perfect Egg

    <p>Are you in favour of butter or olive oil when it comes to the perfect fried egg? Do you like them soft or aggressively fried to give it a slightly charred, lacy edge? No matter how you like them, making fried eggs exactly how you want to eat them is a beautiful thing.</p> <p>Get the recipe <a href="http://www.bonappetit.com/test-kitchen/how-to/article/olive-oil-fried-egg" target="_blank"><strong>here</strong></a>.</p>
  • Caramelize Onions
     withinthekitchen.blogspot.ca
    14 of 15

    Caramelize Onions

    <p>Onions really do transform into something beautiful when cooked low and slow in a bath of butter. The smell is so intoxicating, you’ll be tempted to dab a bit on your wrists before hitting the town.</p> <p>Get the recipe <a href="http://www.withinthekitchen.blogspot.ca/2013/12/how-to-carmelize-onions.html" target="_blank"><strong>here</strong></a>.</p>
  • Slow Roast Tomatoes
     
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    Slow Roast Tomatoes

    <p>Oven-roasting tomatoes only seems like a chore — once they hit the oven there’s nothing to do but wait. Roasting makes the tomatoes incredibly sweet and a tasty addition to pasta dishes, pizza and even with eggs. Also, a great way to use up any tomatoes that are about to turn.</p> <p>Get the recipe <a href="http://www.foodnetwork.ca/recipe/oven-roasted-tomatoes-with-thyme-and-garlic/5862/" target="_blank"><strong>here</strong></a>.</p> <p><em>Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada's 1 Dish, 2 Ways column. She's also a contributing editor over at <a href="http://slice.ca/" target="_blank">slice.ca</a>. For more recipe ideas, visit <a href="http://bonniemo.ca/" target="_blank">bonniemo.ca</a>, or catch her on Instagram <a href="http://instagram.com/bonniemo" target="_blank">@bonniemo</a>.</em></p>
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