While you may chuckle at the thought of not knowing how to boil water, some people will tell you how they ruined their favorite pan when it boiled dry! Basic cooking skills are something that everyone should know, even if they have never set foot in the kitchen. From making a grilled cheese sandwich to creating a five-course meal, you really have to start somewhere! Below, you will find some information on basic cooking skills that can get you started in the kitchen.
Sauting Like a Pro
In French, the word saut translates to "to jump". This is an accurate translation as the food literally jumps as it cook over a hot flame. Using a bit of oil or butter to keep vegetables and meat from sticking also gives the process its distinctive flavor. When sauting meat, it is best to trim off the excess fat since you will be adding oil or butter anyway. A light coating is best and too much can ruin a dish. With vegetables, chop or dice them so that they will be easy to mix and cook.
Start by placing the pan over high heat and melting a piece of butter. You'll know if it's ready when the butter starts to foam a bit and turn slightly brown. Add the meat first so that the released flavor will infuse with the rest of the dish. Keep everything moving and add the vegetables in next. This is a great way to make steak toppings or soup bases.
Pasta Perfection
Soggy, sticky pasta will ruin even the most exquisite of sauces. You need to follow a set of basic rules so that you will not experience endless frustration.
You can avoid a common mistake by using a large pan. Using something that is too small will make stirring difficult and boiling over more frequent. Four to six quarts of water for every pound of pasta seem just right - make sure that your pan can accommodate this much liquid. Make sure that you add in a teaspoon of salt to the water.
To keep the pasta from becoming one sticky mess, add a tablespoon of oil to the pan. You can omit this if you watch it closely and stir continuously. However, it is still advisable to do so because a bonus to adding oil is that it keeps the water from boiling over.
A vigorous boil is what you are looking for. After adding in the pasta. Stir continuously for the first two minutes. This boils off the excess starch and makes the cooked product even less likely to clump together. Stir every couple of minutes or so until you reach the recommended cooking time.
Begin checking the pasta for doneness about a minute before the time is up. You can do this a couple of ways. First, you can remove a piece of pasta with a spoon and taste. Be careful - it's hot! Secondly, you can try to pin a piece of pasta with a spoon against the side of the pan and see if the spoon cuts through it easily.
Most people like their pasta "al dente" which means "firm but not soft." This is usually what the time recommendations on the packages are for, too. Once the pasta is done, drain it immediately or it will continue to cook. You can rinse it with cold water for a pasta salad or immediately add your favorite sauce to keep it from sticking together. If your sauce isn't ready, a tablespoon of butter or olive oil will keep it from sticking.
Sauting Like a Pro
In French, the word saut translates to "to jump". This is an accurate translation as the food literally jumps as it cook over a hot flame. Using a bit of oil or butter to keep vegetables and meat from sticking also gives the process its distinctive flavor. When sauting meat, it is best to trim off the excess fat since you will be adding oil or butter anyway. A light coating is best and too much can ruin a dish. With vegetables, chop or dice them so that they will be easy to mix and cook.
Start by placing the pan over high heat and melting a piece of butter. You'll know if it's ready when the butter starts to foam a bit and turn slightly brown. Add the meat first so that the released flavor will infuse with the rest of the dish. Keep everything moving and add the vegetables in next. This is a great way to make steak toppings or soup bases.
Pasta Perfection
Soggy, sticky pasta will ruin even the most exquisite of sauces. You need to follow a set of basic rules so that you will not experience endless frustration.
You can avoid a common mistake by using a large pan. Using something that is too small will make stirring difficult and boiling over more frequent. Four to six quarts of water for every pound of pasta seem just right - make sure that your pan can accommodate this much liquid. Make sure that you add in a teaspoon of salt to the water.
To keep the pasta from becoming one sticky mess, add a tablespoon of oil to the pan. You can omit this if you watch it closely and stir continuously. However, it is still advisable to do so because a bonus to adding oil is that it keeps the water from boiling over.
A vigorous boil is what you are looking for. After adding in the pasta. Stir continuously for the first two minutes. This boils off the excess starch and makes the cooked product even less likely to clump together. Stir every couple of minutes or so until you reach the recommended cooking time.
Begin checking the pasta for doneness about a minute before the time is up. You can do this a couple of ways. First, you can remove a piece of pasta with a spoon and taste. Be careful - it's hot! Secondly, you can try to pin a piece of pasta with a spoon against the side of the pan and see if the spoon cuts through it easily.
Most people like their pasta "al dente" which means "firm but not soft." This is usually what the time recommendations on the packages are for, too. Once the pasta is done, drain it immediately or it will continue to cook. You can rinse it with cold water for a pasta salad or immediately add your favorite sauce to keep it from sticking together. If your sauce isn't ready, a tablespoon of butter or olive oil will keep it from sticking.
About the Author:
Michelle is definitely an accomplished artice writer whose discipline is writing about quick, yet delicious, house cooking. Her posts normally stress the benefits of crock pot meals including slow cooker recipes, which is one of her favorites.