If you're like me, you are probably better to eat you are cooking.
As you can imagine, my first foray into feed me after moving from the house of my parents was less pleasant. After rush too many meals of the mind-numbingly simple, I hit the books to understand what I was doing wrong. (As it happens, that was about all.)
If you are a culinary rough beginning, learning the 20 basic skills will make you a world of good. Keep in mind that these are not hacks. They will not teach you how to use a piece of wire and footwear left someone to do a pig roast. They will, however, help you solve delicious dishes from this point.
1. Make a roux.
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Sick of using pot sauces for everything? Same. That's where the mother sauces come in. Before moving to these, however, we'll cover the red Almighty.
This mixture of fat and flour thickener used in three of the five mother sauces. All you have to do is warm up with a cup of butter over medium heat. Add a little less than two cups of flour to the butter and mix until it forms a paste. Cook for five minutes, or until you can no longer taste the flour.
2. Mastering the mother sauces. First up, tomato.
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Known by fancy people like sauce tomat this is the best friend of pasta. The recipe for Grandma learning was my only option, but if you do not live in fear of being disowned, you can find plenty of recipes online.
3. Next on the list is Spanish.
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Your red control will be helpful in this classic brown sauce. Add some tomato purée, beef stock, and seasonings to the mix to create the perfect accompaniment to this bangin 'roast you are about to do. I believe in you. Check this recipe!
4. Become a with b? Chamel.
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Do you like mac and cheese? Of course you do. Therefore make a killer b? Chamel Sauce is the key to culinary success. Bust that red again to create the database, add a little milk, bring to a boil and add cheese handles. (This is certainly an accurate measurement.) This video will show you how it is done.
5. Embrace all yellow things with a little help from Dutch.
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If you are a lover of poached eggs (more on these later), then you have probably lived this mother sauce in all its golden glory. With butter, egg yolks, lemon juice and a few spices, you can seriously fancy factor to your next brunch. Find more details here, and check the microwave version because that has not microwaves love?
6. Last but certainly not least, we velvety ?.
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Although this sounds like the equivalent of the sauce from someone who reads Tolstoy for fun , velvety? is quite simple. Use your red magic again, but this time, invite some stock to the party. Finish with salt and pepper, and voila! Here is a step by step guide.
7. Now that you have the sauces down, it's time to get crackin 'on some cooking skills. Talking poached eggs.
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First thing first. I can not do it to save my life. I just know that if I could, my brunch experience is exponentially better than they are now. Do not let my abysmal failure hold you back! You have it. The key here, as people with real skills, is to start with fresh eggs.
Bring some water to boil, add a little vinegar to create a gentle vortex, and drop the egg. After removing the spin epic movement that I can not get a handle on, cook for three minutes. Remove with a slotted spoon and bask in the fact that you are officially adulting better than me.
8. Hold your knife in the right direction.
Flickr / Jake Martinez
Do you keep your straight index on any knife you cut the day away? Stop. I cut this nonsense of the second Rachael Ray mocks everyone does on her talk show that I do not like but can not stop watching. Find out what the guy in the picture is doing. Choke on the handle and form a solid plug keeping your secret index. Make Rachael proud, okay?
9. Melt chocolate like a pro
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a long, long ago (read :. Until about November last year after 24 years of life), I thought throwing the chocolate in the microwave was a quite reasonable to melt. It's not. Do not be like me. Use a bath instead.
Take a jar, a glass bowl that you can rest on the pot rim, and a little chocolate. Add a layer of water in the pot bottom that does not touch the bowl and bring to the boil so that the steam heats the glass, effectively melting the chocolate in the bowl without scorching it. This video should help!
10. sodium control and avoid unpleasant additives by making your own stock.
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Go nuts with it and make any flavor to stock your little heart desires. If you want chicken, for example, all you have to do is fill a jar of 12 liters of water and add vegetables, herbs and a good carcass ol 'chicken to the mixture and simmer for a few hours. You can find awesome recipes here, here, and here.
11. Kill roast game by making the sauce.
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If you like brown sauce with Spanish or prefer the hearty stuff of country you can steer clear of mystery ingredients found in the sauce packet store-bought and make some from scratch. This by Queen Ina Garten (which I'm pretty sure is his official title) looks like something I'd be happier to drown me in
12. yolks separated eggs.
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The first time I saw a recipe that called for the egg yolks, I laughed and said, "Silly recipe. This does not work how eggs. "Later, I realized that the cookbook was not a beast in this situation. If you need to separate an egg, crack a gently and remove it. More a bowl, pass the yellow between the two halves of the shell until the white separates.
13. Peel a head garlic in less than 30 seconds.
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If there is one thing that makes me feel like an absolute crazy, it's a miserable peel the garlic clove at once. of course, you could break the hell out of everyone with the side of your knife like all assistants cooking on television, or you can try that.
Grab two bowls that are roughly the same size. Take all the cloves you must peel in. Place the other on top and shake the living daylights out of them for 20 seconds. While your garlic is peeled and your hands will not be the horrible smell for the rest of the night. Check this out for a full demonstration.
14. Make a vinaigrette.
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Instead of relying on Paul Newman all your dressing needs to start making dressings to House . They are usually much lighter and more refined than anything you can find in a bottle at the grocery store. Take a look at this list for more details!
15. Do not lose all the goodness in this mold.
Flickr / Taryn
After searing any form of protein in a pan, use the drippings left to create a pan sauce a few minutes. Remove meat and add things like oil, wine, and shallots in the pan. Stir this goodness around until the flavors blend and blow the minds of your guests with your restaurant worthy of ways. Visit this site to learn more.
16. Impress everyone you know with soup you made in a blender.
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Does anyone else feel like soup takes 37 years? I feel like it takes 37 years. Ventilate my grievances one day, a friend told me about blender soups. If you're like me and you bought a blender to make smoothies for breakfast every day and have done no such thing, put it to good use by mashed vegetables cooked in soups that look fancier way than they really are. Check out these recipes!
17. Sauce pasta like a real adult.
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Stop plopping cooked pasta on your plate and add a spoonful of sauce on top. Instead, let your sauce in the pan and add the pasta. Stir the carb goodness filled around with a large spoon or tongs to coat all the noodles before plating.
Step 18. away of the sink with the cooking oil.
Flickr / Taryn
When it comes to salty and unsalted butter, there is a time and a place for both. While most of us love all the butter too, we can not just use two varieties according interchangeably on what is on sale at the shop because life is unfair.
For cooking, stick with unsalted butter to control the flavors across the board. Salted butter is good for spreading on toast or merger over vegetables because who cares about health, anyway?
20. Frost cake like the superstar you are.
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Like my inability to poach eggs, my obvious lack of skills in the cake department is quite annoying. You know how it is generally cute for your cakes those relatives when their birthdays roll? It is 100 percent offensive when I do. If you are better existing as I am, you should definitely add this skill to your arsenal. Let this video be your guide, because I certainly can not.
Although these skills are not as cool as all those crazy food hacks floating around out there, they will help you way more in the long run. Remember that if I can do it, you can, too.
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