Basic Cooking Skills

20 Basic Cooking Tips Everyone Should Know, According to a Pro Chef

Aug 15 2019 by Shani Hillian

For as long as I can remember, I've always loved cooking. And while I consider myself to be pretty good, I know that getting back to basics will help me establish a solid base from which I can become better and savvier in the kitchen. And who better to learn from than a professional chef? I reached out to Boris Ginet, Parisian chef and owner of fast-casual rotisserie restaurant Risbo to find out his top 20 basic cooking tips that everyone should master. So, whether you love cooking and experimenting in the kitchen or just rely on fast and easy meals to get by, these essential tips will serve everyone.

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1. Roast Evenly Every Time

If you're cooking with a conventional oven, you can still achieve an amazing roast by rotating and basing often. All ovens tend to have a hot spot, so rotating and basting halfway through their cooking time will guarantee an evenly browned, juicy roast all around.

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2. Garnish With Fresh Herbs

Ginet suggests always keeping fresh herbs on hand to top off your dish with, such as coriander, basil, or sage. It'll create an impression on your guests, it adds a nice pop of colour to the eye, and compliments the dish with a beautifully, fresh aroma.

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3. Hone Your Knife Skills

Always keep your fingers tucked in on your non-dominant hand, using your upper knuckles to guide your knife as you slice. If your fingers remain tucked in, there's no way to cut them! Also, avoid laying your forefinger over the spine of the knife.

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4. Crowd Control

When cooking in a pan, don't overcrowd. This will create steam instead of direct heat and cause sogginess instead of browning.

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5. Cut an Onion With Fewer Tears

The key is to leave the root intact. While it doesn't completely remove the urge to tear up, Ginet says that cutting an onion with its root still intact can minimise the sensation. You can also place the onion in ice cold water 10 minutes before cutting to prevent watery eyes.

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6. Turn Up The Heat

Don't be afraid of the heat! If you're looking to sear your steak or sauté some veggies, you need high levels of heat to do so, Ginet says. Without a smoking-hot pan, it will be close to impossible to achieve a crispy browning. If the temperature is too low, the food will end up releasing its liquid content thus steaming rather than sautéing.

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7. Prep Beforehand

If you're limited on time, prepping meals or chopping essential ingredients beforehand can cut your cooking time in half in the kitchen. It can also help you remedy any shortfalls that may occur while cooking. Ever find yourself scrambling for your keys while rushing out the door? Same goes for cooking.

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8. Slice Meat Against the Grain

Always slice your meat against the grain (the direction that the muscle fibres are aligned) rather than parallel with it, Ginet advises. This technique will keep your meat flavourful and tender, not chewy.

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9. Add Salt and Oil to Boiling Pasta Water

The salt will season the pasta while the oil will keep them from sticking together. This technique adds a boost of flavour to the pasta.

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10. Pickle Veggies Easily

Create your brine by bringing one part apple cider vinegar, half a part water, half a part light brown sugar, mustard seeds, black peppercorns, and pepper flakes to a boil in a saucepan. Reduce heat and simmer for one minute. When done, strain brine over desired veggies of choice. Let cool and then serve. Refrigerate tightly for up to one week.

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11. The Perfect Hard Boiled Egg

Bring a large saucepan of water to a boil over medium-high heat. Carefully lower eggs into water and cook for 7-10 minutes, maintaining a gentle boil. Cooking eggs for 10 minutes will give an ever-so-soft centre to the yolk. For completely firm yolks, cook for an additional minute.

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12. Cook Rice Perfectly

Many people find it difficult to cook rice, but it's really quite simple. Bring equal parts rice and cooking liquid to a boil, pop the lid on, then turn the heat down to its lowest setting. Everyone gets tempted to lift the lid and stir the rice, but don't do it! When you lift the lid, you're letting steam out, which lowers the temperature within the pot and stirring the rice while cooking can break up the grains, causing a mushy texture. Let it cook fully, rest for 5-10 minutes, and then fluff with a fork.

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13. Let Your Meat Sit at Room Temperature Before Cooking It

Taking the chill off of your meat prior to cooking it will produce juicer, evenly cooked meat, Ginet says. You want your meat to cook evenly from edge to centre and it can only do that when it's closest to its final serving temperature. If it's removed from a cold temperature then cooked immediately, you can guarantee your meat will still have a chill in the middle.

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14. Blend Better

When making a smoothie, load your liquids first then follow with your solid ingredients, Ginet advises. This will take the stress off your blender's motor thus lengthening it's lifespan. It also helps create a smoother and creamier blend.

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15. Peel Garlic Like a Pro

Peel cloves by first crushing them lightly with the flat of a knife and the heel of your hand.

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16. Drizzle Olive Oil Over Everything

Ginet suggests drizzling high-quality extra virgin olive oil to your finished dishes. It gives a dose of richness, flavour, and body to just about any food — even chocolate!

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17. Take Advantage of Seasonal Produce

Buy them in bulk at the farmers market, make delicious and fresh salads, and then freeze the leftovers and use later in the year.

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18. Don't Be Afraid of Salt

Finishing your dishes with sea salt is a wonderful way to transcend your cooking to restaurant-level quality, Ginet urges. It adds depth and will surely bring out all the flavours in your dish.

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19. Upgrade Your Salad With Homemade Dressing

Store bought dressings tend to contain inflammatory ingredients such as soybean oil, sugar, and excess sodium, Ginet warns. You can customise any salad with an easy and healthy homemade dressing by mixing one part vinegar (Apple cider vinegar/lime/lemon) to three parts extra-virgin olive oil, and salt and pepper to taste. If you fancy something creamier, add a little dijon mustard. These can be stored in the fridge up to 7-10 days.

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20. Have Fun

Cooking should not feel like a chore nor a drag — it should feel exciting and rewarding! Invite friends and family over, test yourself, and try cooking some recipes that scare you a bit. Yes, certain things are a challenge, but that's usually when your creative instincts kick in!

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