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.

servedfromscratch.com

1 of 15

Load up on Vegetables First

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!
chefmichaelsmith.com

2 of 15

Make Chicken Stock

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. Get Michael Smith’s recipe <a href="http://chefmichaelsmith.com/recipe/homemade-chicken-broth/" target="_blank">here</a>.
3 of 15

Chiffonade Herbs

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

4 of 15

Whip Up a Vinaigrette

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. Get the Jamie Oliver recipe <a href="http://www.jamieoliver.com/recipes/recipe/creamy-french-dressing/#0wq4col74IUCzu2l.97" target="_blank">here</a>.
theoptimalistkitchen.com

5 of 15

Pan Sear a Steak

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. Get the recipe <a href="http://www.theoptimalistkitchen.com/cast-iron-seared-strip-steak-with-herbs-and-butter/" target="_blank">here</a>.
thisweekfordinner.com

6 of 15

Make a Roux

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

7 of 15

Crispy-Skinned Fish

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

8 of 15

Make an Aioli

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

9 of 15

Roast Chicken

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. Get Jamie Oliver’s recipe <a href="http://www.jamieoliver.com/recipes/chicken-recipes/perfect-roast-chicken/#tA7UFuqVjgR6OyCu.97" target="_blank">here</a>.
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Master the Omelette

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. Get the recipe <a href="http://www.foodnetwork.ca/recipe/french-style-omelette/8355/" target="_blank">here</a>.
foodandwine.com

11 of 15

Make Fresh Whipped Cream

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. Get the recipe <a href="http://www.foodandwine.com/blogs/2015/04/06/easiest-way-make-whipped-cream-jar" target="_blank">here</a>.
12 of 15

Make a Pan Jus

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. Get the recipe <a href="http://www.foodnetwork.ca/recipe/prime-rib-with-red-wine-and-shallot-jus/13158/" target="_blank">here</a>.
bonappetit.com

13 of 15

Fry The Perfect Egg

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. Get the recipe <a href="http://www.bonappetit.com/test-kitchen/how-to/article/olive-oil-fried-egg" target="_blank">here</a>.
withinthekitchen.blogspot.ca

14 of 15

Caramelize Onions

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. Get the recipe <a href="http://www.withinthekitchen.blogspot.ca/2013/12/how-to-carmelize-onions.html" target="_blank">here</a>.
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Slow Roast Tomatoes

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. Get the recipe <a href="http://www.foodnetwork.ca/recipe/oven-roasted-tomatoes-with-thyme-and-garlic/5862/" target="_blank">here</a>. 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>.
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