Master the fundamental cooking methods that form the backbone of every recipe. Understanding heat control and proper technique transforms ingredients into delicious meals with confidence and consistency.
Achieve restaurant-quality seared proteins with proper heat control and timing. This guide covers preheating, oil selection, when to flip, and developing fond for pan sauces. Pan-searing works for chicken, steak, fish, and pork chops. The key is high heat, dry surfaces, and patience to let the crust develop.
30-min
Master this versatile tool for incredible heat retention and natural non-stick properties. Learn proper preheating, seasoning maintenance, cooking techniques, and cleaning methods. Cast iron handles stovetop searing, oven roasting, and even baking. Once seasoned correctly, it becomes your most reliable kitchen workhorse.
Beginner
Understand the critical difference between these two water-based cooking methods. Boiling means vigorous bubbles at 100 degrees Celsius, perfect for pasta and blanching vegetables. Simmering shows gentle bubbles at 85-95 degrees, ideal for stocks, soups, and braising. Using the wrong temperature ruins texture and wastes energy.
Beginner
Master dry-heat oven cooking for vegetables, meats, and whole birds. This comprehensive guide covers temperature selection, rack positioning, proper spacing, and when to use convection. Roasting concentrates flavors through caramelization and evaporation. Learn to recognize doneness through visual cues, aroma, and internal temperature.
Make-Ahead
Cook vegetables to tender-crisp perfection while retaining maximum color, nutrients, and flavor. We cover steamer basket setup, water level management, timing for different vegetables, and proper seasoning techniques. Steaming is the healthiest cooking method and produces consistent results once you master the basic timing charts.
Beginner
Transform tough cuts into melt-in-your-mouth meals using low, slow, moist heat. This technique combines searing and gentle simmering in flavorful liquid. We explain proper liquid levels, temperature control, ideal cuts of meat, and how to know when braising is complete. One pot feeds a crowd with minimal hands-on work.
Make-Ahead
Cook ingredients quickly in minimal fat over high heat for maximum flavor development. Learn proper pan selection, oil smoke points, ingredient sequencing, and constant motion techniques. Sautéing works for vegetables, aromatics, and small protein pieces. The key is hot pan, small batches, and continuous movement to prevent burning.
30-min
Master the relationship between burner settings and actual cooking temperatures for precise results. We decode terms like medium-high, gentle simmer, and rolling boil with visual cues and practical applications. Different stoves produce varying heat outputs, so learning to read visual signals is more important than following dial positions blindly.
Beginner