Learn how to hold and use a chef's knife properly for chopping, slicing, dicing, and mincing ingredients. Practice basic knife cuts like julienne, dice, and chiffonade.
Sautéing involves cooking food quickly in a small amount of oil or fat over medium to high heat. It's used for cooking vegetables, meats, and seafood, and it helps to develop flavor and texture.
Grilling imparts a delicious smoky flavor to food and is great for cooking meats, fish, vegetables, and even fruits. Learn how to preheat the grill, control the temperature, and properly cook different foods.
Roasting involves cooking food in the oven at high heat, which caramelizes the exterior and enhances the flavor. It's ideal for roasting meats, poultry, vegetables, and even fruits.
Boiling is cooking food in a liquid at a temperature where bubbles break the surface, while simmering is cooking at a slightly lower temperature. These techniques are used for cooking pasta, grains, soups, stews, and sauces.
Baking involves cooking food in an oven using dry heat. It's used for making bread, cakes, cookies, pastries, and savory dishes like casseroles and gratins.
Steaming involves cooking food over boiling water in a covered pot or steamer basket. It's a healthy cooking method that preserves nutrients and flavors, especially for vegetables, seafood, and dumplings.
Braising involves searing food in fat and then cooking it slowly in a covered pot with a small amount of liquid. It's perfect for tough cuts of meat, as well as vegetables, and results in tender, flavorful dishes.
Blanching is briefly boiling food, then immediately plunging it into ice water to stop the cooking process. It's used for vegetables to retain their vibrant color and crisp texture.