We noticed after a while of writing this blog that we inadvertently got kind of decent at cooking, which almost defeated its purpose.
So here are some of the basic skills we’ve picked up. We’re currently working on linking them to the individual recipe posts where they’re used; so you can reference them whenever you need to.
HOW TO PAN-SEAR STUFF
This basically just means to cook something in a pan (usually meat) on high heat, usually pretty quickly.
Flip whatever it is over every once and a while, until it’s browned on both sides, and cooked all the way through. Usually the less you move whatever-it-is around, the better.
It’s never a bad idea to cut through a piece of meat in the center to make sure it’s done.
HOW TO SAUTÉ STUFF
This is yet another fancy term for (you guessed it) COOKING SOMETHING IN A PAN.
One usually sautés small pieces of meat or chopped vegetables.
Stir whatever it is around in a drizzle of oil on medium heat until it looks edible.
If you wanna get braver, you can toss the food gently upward and forward (think UP more than FORWARD though) to rearrange the food and make sure everything gets cooked equally. Good for: chopped vegetables. NOT good for: sauces, bigger pieces of meat, pasta, anything else really
HOW TO BOIL STUFF
No teasing, there was a time when I wasn’t totally sure what this meant either.
TURNS OUT: If a recipe says to boil something, heat a pot of water on the stove until it gets all bubbly, then dump in whatever it is you’re cooking, and let it keep boiling until whatever it is is soft and can be cut with a wooden spoon against the side of the pot.
HOW TO SIMMER STUFF
This just means to let something sit in a pot (usually covered with the lid) on low heat for several minutes. Good for sauces and soups, when it’s better to cook for a longer time with lower heat.