Basic Cooking Tips

Cooking Quick Tips to Help You Succeed

Here are some basic cooking tips to help the beginner cook get started with our recipes.

Cooking delicious meals isn't hard, when you follow recipes. But you DO need to have some basic cooking skills under your belt. So, this page is designed to help you with that.

I've put together some definitions of terms I use on this site, as well as explanations for some common cooking methods. You CAN do this!

I've also gone searching for YouTube videos that may help you with your basic cooking skills. I hope you find them useful...

Prepping Vegetables

I use fresh vegetables in almost all of my recipes, because they taste good, add color and texture, and are healthy for you. Usually you have to cut them up in some way. So, first let's talk terms...

• Chopped. This means to cut the vegetable up in roughly square pieces, maybe a 1/4-inch in size. Onions, peppers, and tomatoes, as well as meat are often chopped.

• Diced. This is pretty similar to chopping, but produces slightly smaller pieces, maybe 1/8-inch in size.

• Minced. This is an even smaller cut size, maybe about 1/16 to 1/32-inch square, used when you want subtle flavors and non-noticeable texture. Garlic is usually minced.

• Sliced. A slice is one vertical or horizontal slice, usually 1/4" or less wide. If the recipe says "thinly sliced", it should be as thin as you can cut it. Mushrooms and meat are often sliced.

Vegetables may also be pureed or chopped in a blender or food processor. But if you're prepping by hand, then a great knife is essential. I have to recommend the Santoku-style blade. You can cut piece by piece or you can steady the pointed end (from above) and then rock the handle to make quick cuts and minces. Nothing like it!

Here's a video on the importance of a sharp knife:

And here's one on cutting skills from one of the Top Chef TV show winners:

One way I've learned a few essential cutting skills was by watching some of the cooking shows on Food Network. Just seeing how those chefs use their knives and other tools was illuminating!

How to Saute Things

Sauteeing vegetables or meats is pretty darn easy. Again, good pans help. You want a pan with some heft and maybe a non-stick surface too. Pick the right size pan for the job, so that whatever you're sauteeing will cover the bottom of the pan in a single layer.

Preheat the pan with some olive oil (usually 1 to 3 tablespoons is plenty or with cooking oil spray. You might also use unsalted butter on occasion for a bit more flavor. A mix of olive oil and butter is tasty too.

Anyway, preheat the pan and oil over medium-high heat, then add whatever you are sauteeing. Stir it frequently with a wooden or nonstick spoon or spatula, so it doesn't burn or stick to the bottom. Cook only until done, then proceed with the recipe.

If you want to add seasonings to the food, add it near the end of cooking time.

Cooking Rice

You might say that cooking rice is so easy anyone can do it, but the truth is, there is a technique to it. And there are different methods for different types of rice too.

Cooking Long-Grain White Rice

This is the most common kind of rice. Most cookbooks advise you to use a 2:1 ratio of water and rice. Bring them to a boil, cover the pot and cook for around 20 minutes or so, until the rice is the desired level of doneness.

I cook mine a bit different, however. I use more like a 3:1 or 4:1 ratio of water to rice and I cook it with the lid off the pot. It's faster and easier for me to control. I also usually put some beef or chicken bouillon into the water as the rice is cooking, for added flavor. Also a dash of coarse-ground black pepper.

Frequent stirring and watchfulness will help you avoid overcooking the rice or burning it on the bottom. Take it off the burner as soon as it is done.

Cooking Brown Rice

Brown rice takes significantly longer to cook than white rice, so be sure to leave the extra time when coordinating with other courses or ingredients.

You may need to use a bit more water when cooking brown rice. Your best bet is to follow the package instructions.

Cooking Risotto

I LOVE risotto! I discovered it for the first time in a Rachael Ray cookbook and just fell in love with the rich taste and texture. But making it can be tricky.

The key is to sauté the rice first in a large frying pan with a little olive oil. Stir it frequently over medium heat until the rice grains turn translucent. Then, add about 1/4 to 1/2 cup white wine and cook until most of the wine is cooked away.

Meanwhile, have a few cups of broth heating over medium-low heat in a saucepan. Once the wine has cooked down, add about 2 or 3 ladles of broth to the rice pan and simmer over medium heat until most of the liquid is absorbed.

Repeat the steps above, adding a ladle or two of broth each time the pan is almost dry, until the rice is creamy and tender. Then, you can add vegetables, fresh spinach leaves, and a 1/2 cup or more of Parmesan cheese as desired. Adjust the seasonings with salt and pepper as needed.

Delish!

In the future, I'll be adding more basic cooking lessons here. But if you'd like to suggest something in particular, feel free to use the form below to send me your request...