FREE Home Delivery on orders of $159+

5% OFF + FREE Item for Life When you Subscribe & Save

The Five Skills That Every Cook Needs to Know

written by

Marie Bittick

posted on

March 4, 2024

  1. KNIFE SKILLS

    Whether you are chopping a carrot or fresh herbs, a basic understanding of culinary knife skills should be the first thing you master in the kitchen. Efficient and accurate skills, such as how to dice or julienne, will be the difference between making your time in the kitchen a chore or a joyful breeze. Learning proper knife skills will help to make your dishes cook evenly, your flavors develop in a consistent manner, and your time in the kitchen much more relaxed. Learning proper knife skills should be the number one skill every growing chef should learn.

  2. SAUTEEING

    Sautéing is a method of cooking proteins with direct, very high heat. It’s extremely efficient, uses a minimal amount of oil or fat, and achieves absolutely delicious results. Our favorite uses of sautéing include creating a delectable chicken breast or scallop in only a few minutes flat. Learning to sauté will help you make absolutely tasty proteins in those few seconds available between getting home from work and needing to get a meal on the table – a tool that should be available to every aspiring chef!

  3. ROASTING

    Learning how to properly roast will instantly make it your preferred method for cooking larger proteins. Ideal for cooking a delicious prime rib or an impeccable halibut steak, roasting uses the heat in the air inside the oven to evenly and thoroughly cook meats without burning the skin or drying out the meat. This method allows the fats to gently break down to infuse the meat with incredible flavor and the perfect amount of moisture. When you learn to properly roast a good piece of meat, it will make even a grown man weep tears of joy. (Are you drooling yet?)

  4. BLANCHING

    Most people are familiar with blanching from their history of cooking spaghetti or quickly cooking up some broccoli in a pot of boiling water. While there are a variety of different ways to blanch based on if your ingredient is a root vegetable, grain, or green vegetable, there are a few consistencies. Salted water is brought to a boil or simmer, which is when your cooking time begins (not before.) Once your ingredient is cooked through, you have the option to serve it immediately or to transfer it to a container of ice water to stop the cooking process and maintain the color. Blanching is a relatively simple process, but it is a method that will help you cook vegetables and specific grains that will make your mouth water.

  5. EMULSIFICATION

    Sorry to get scientific over here, but emulsification is what happens when you are able to combine two or more liquids that usually don’t mix well together. Picture oil and water – as much as you shake them and try to combine them, they’ll just fall back apart once you let them sit still for a bit. So to “emulsify” is to blend or to whisk the ingredients together so that their atoms actually combine into one, delicious creation. Picture a vinaigrette that doesn’t fall apart or mayonnaise where you know every ingredient and love adding it to every dish possible. That is the power of learning emulsification.  

From theseasonedchef.com

More from the blog

Handling Food Safely - Picnics and Barbecues

Handling Food Safely - Picnics and Barbecues

Picnic and barbecue season offers lots of opportunities for outdoor fun with family and friends. But these warm weather events also present opportunities for foodborne bacteria to thrive. As food heats up in summer temperatures, bacteria multiply rapidly. To protect yourself, your family, and friends from foodborne illness during warm-weather months, safe food handling when eating outdoors is critical. Read on for simple food safety guidelines for transporting your food to the picnic site, and preparing and serving it safely once you’ve arrived.

Read more
The Big Thaw - Safe Defrosting Methods

The Big Thaw - Safe Defrosting Methods

Uh, oh! You're home and forgot to thaw something for dinner. You grab a package of meat or chicken and use hot water to thaw it fast. But is this safe? What if you remembered to take food out of the freezer, but forgot and left the package on the counter all day while you were at work? Neither of these situations is considered safe, and these methods of thawing may lead to foodborne illness. Raw or cooked meat, poultry or egg products, as any perishable foods, must be kept at a safe temperature during "the big thaw." They are safe indefinitely while frozen. However, as soon as they begin to thaw and become warmer than 40°F, bacteria that may have been present before freezing can begin to multiply. Perishable foods should never be thawed on the counter, or in hot water and must not be left at room temperature for more than two hours. Even though the center of the package may still be frozen as it thaws on the counter, the outer layer of the food could be in the "Danger Zone," between 40° and 140°F — temperatures where bacteria multiply rapidly. When thawing frozen food, it's best to plan ahead and thaw in the refrigerator where it will remain at a safe, constant temperature — at 40°F or below. There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave. In a hurry? It's safe to cook foods from the frozen state.  Refrigerator Thawing Planning ahead is the key to this method because of the lengthy time involved. A large frozen item like a turkey requires at least a day (24 hours) for every 5 pounds of weight. Even small amounts of frozen food — such as a pound of ground meat or boneless chicken breasts — require a full day to thaw. When thawing foods in the refrigerator, there are variables to take into account. Some areas of the appliance may keep food colder than other areas.Food will take longer to thaw in a refrigerator set at 35°F than one set at 40°F. After thawing in the refrigerator, items such as ground meat, stew meat, poultry, seafood, should remain safe and good quality for an additional day or two before cooking; red meat cuts (such as beef, pork or lamb roasts, chops and steaks) 3 to 5 days. Food thawed in the refrigerator can be refrozen without cooking, although there may be some loss of quality.  Cold Water Thawing This method is faster than refrigerator thawing but requires more attention. The food must be in a leak-proof package or plastic bag. If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food. Also, the meat tissue may absorb water, resulting in a watery product. The bag should be submerged in cold tap water, changing the water every 30 minutes so it continues to thaw. Small packages of meat, poultry or seafood — about a pound — may thaw in an hour or less. A 3-to 4-pound package may take 2 to 3 hours. For whole turkeys, estimate about 30 minutes per pound. If thawed completely, the food must be cooked immediately. Foods thawed by the cold water method should be cooked before refreezing.  Microwave Thawing When thawing food in a microwave, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during the thawing process (bringing the food to "Danger Zone" temperatures). Holding partially cooked food is not recommended because any bacteria present wouldn't have been destroyed and, indeed, the food may have reached optimal temperatures for bacteria to grow. After thawing in the microwave, always cook immediately after, whether microwave cooking, by conventional oven, or grilling. Foods thawed in the microwave should be cooked before refreezing. Also, never thaw foods in a garage, basement, car, dishwasher or plastic garbage bag; out on the kitchen counter, outdoors or on the porch. These methods can leave your foods unsafe to eat.  Cooking Without Thawing When there is not enough time to thaw frozen foods, or you're simply in a hurry, just remember: it is safe to cook foods from the frozen state. The cooking will take approximately 50% longer than the recommended time for fully thawed or fresh meat and poultry. From: USDA Guide To Thawing Frozen Meat

Read more
Return To Top

Lilac Hedge Farm

  • 216 Wachusett St.
    Rutland MA 01543
  • 774-245-5367
Privacy Policy and Terms of Service