- Knife skills
Everyone should know how to use a knife. I have taught cooking classes in the past and it seems like no one knows how to cut an onion properly. It is so easy and quick when you know how. And it is so much safer when you know how to properly cut things. Here is a quick video that shows you some basic knife skills. Also I would highly suggest keeping your knives sharp, it is so much safer to use a sharp knife than a dull one.
2. Food safety basics
I remember when I was a kid and went anywhere near food my dad would always say “did you wash your hands!” Proper hand washing is very important. You should wash your hands with soap and hot water for at least 20 seconds. You should wash before you start working with food, you should also wash in between handling different food. Specifically be careful with poultry. The easiest way to stop cross contamination is to work with one food group at a time. You should prepare veggies first, meat second and poultry last. If possible you should have different cutting boards for each category. Here is a guide to dig a little deeper into food safety.
3. How to make stock
It might seem overwhelming but making stock is very easy. You can also use your food scraps to help reduce food waste. You can use any harder veggie scraps or bones.
Basic Stock recipe
Leftover bones from chicken, beef, or pork
1 onion
4 carrots
4 celery sticks
A bundle of herbs(thyme, rosemary, parsley, ext)
Peppercorns
Salt-go light on the salt
Place everything in a large pot, stock pot or crockpot. Cover be a few inches with COLD water(using cold water will help your stock be more clear)
Bring to a boil and reduce to a simmer, simmer for 3-4 hours minimum. Make sure to skim every so often to keep the stock clear.
After the stock is done, strain the stock into a large bowl or another large pot. Make sure not to dump your stock down the sink. Cool to room temperature and then cover and cool overnight. Remove the solid fat from the top of the stock. The stock should be gelatinous, it might be a little or it might be like jello. Once you get the basic stock down you can spice it up anyway you like!
4. How to cook pasta
This is probably one of the most basic and easiest things to cook. You will want to boil water; you will want to add salt. make sure you use a pot that is large enough, there should be plenty of room for the pasta to cook in and be stirred. Taste the water, it should be “salty like the sea” this is the perfect water to cook pasta. When the water is at a rolling boil add the pasta and stir. Different types of pasta cook for different times, use the timing on the package directions.
5. How to make Salad Dressing
A super basic ratio for a vinaigrette is 3 parts oil, 1 part vinegar, if you keep this in mind you will do ok with a basic vinaigrette. Now here is how to change it up. You can use any type of vinegar, rice vinegar, balsamic, red wine, you can also use any type of citrus juice, lemon, lime, grapefruit. You can change up the oil. You can and should also add in other flavoring ingredients, such as herbs, spices,shallots, garlic, fruits, nut butter(also counts as some oil.) You can add mustard, honey, maple syrup. Think about the ingredients in your salad and/or meal and add in some of those flavors or complimentary flavors.