Life & style

Kitchen Skills To Master By The Time You’re 30

When you’re younger, it’s perfectly acceptable if your kitchen skills are limited to hitting a couple buttons on the microwave or asking mom what’s for dinner. By the time you’re 30, though, it’s time to step it up by mastering a few legitimate skills. Specifically, these, which can help you, at least pretend some part of you is a grown-up contributing member of society.

Do pasta right

The difference between rookie- and restaurant-quality pasta is just a little pasta water, salt, finesse, and maybe butter (OK, often butter.) Your pasta-cooking water should taste like the ocean: salty. This seemingly obscene quantity of salt is crucial, as it will flavor your noodles. Cook your pasta al dente (meaning it still has some bite to it). Before you dump it out, save some water: it’s loaded with all the beautiful starches from your pasta that will naturally make any sauce you add it to creamier. Finish off your pasta in a sauté pan with whatever sauce you desire, plus some of that pasta water. This way the sauce will be creamier and will better bind to your pasta. And adding a little butter at the end never made anything worse.

Know three ways to cook eggs

Eating fried eggs every morning can get boring fast. But once you can scramble, poach, soft boil, hard boil, or make an omelet or frittata, no day will be the same. You probably know how to scramble or fry an egg, so we recommend mastering poached eggs and the omelet. They are the two most sophisticated egg forms and you’ll be sure to impress any date or friend if they’re lucky enough to find themselves at your place for breakfast or brunch.

Make pan sauce

Pan sauces are a quick and easy way to take your roasted chicken or pasta to the next level. If you’ve roasted or seared a piece of meat, the little brown bits at the bottom are solid gold. Hit them with a little wine, garlic, and chicken stock and within minutes you’ll have a ridiculously delicious sauce. Other quick sauces can consist of tomatoes, basil, and olives; white wine, shallots, and tarragon; or the classic lemon, capers, and brown butter. Add a dab of cold butter at the end, off the heat, to emulsify your sauce and make it extra delicious.

Make vinaigrette

Store-bought salad dressings are for punks and stars of Cool Hand Luke. They are loaded with sugars and so many unnecessary ingredients that allow them to sit on the shelf for ages. Instead, make your own. Vinaigrettes have two basic components: acid and fat. Acid is usually a vinegar or citrus and the fat is often a type of vegetable oil. They work on a 1:3 ratio of vinegar to oil, or 1:2 for milder acids such as lemon juice. Throw in some salt and pepper and you have basic a vinaigrette. Add mustard to help bind the mixture and add some flavor. Then get creative. Mix up the vinegars and oils, add honey, shallots, ginger, soy sauce, and herbs.

Sharpen knives

Fun fact: dull knives are more dangerous than sharp ones, and are more likely to slip when cutting because they don’t have a defined edge. So don’t keep dull knives. There are three main ways to handle sharpening: use a sharpening stone, use a manual or electric sharpener, or send your knives out. The pros all use stones, but it requires some technique and time. A sharpener is easy enough to use, but if you are super lazy, just send them out. Warning: professional sharpeners tend to take a lot off the knife, so your knife’s lifespan may decrease. Not sure if your knives are dull? Carefully run the blade over your thumb nail. If it catches, you have a sharp knife. If it glides right over, it’s dull as hell. Now go and sharpen it.

Handle a knife

Basic knife skills are an integral part of cooking. Yes, you may say you can avoid any knife work by buying pre-made sauces, soups, or the like, but then you ain’t cooking and it’s not fresh and you’re no better than an 18-year-old college boy. Learn how to hold a knife properly so you don’t cut off your fingers and then start slicing and dicing. Cutting up onion is a great place to start. Congratulations, you are now an adult.

Properly wash vegetables

Unless you exclusively buy triple-washed baby kale, chances are your vegetables and lettuces are dirty. No one wants to bite into grit or sand, so clean them well. Fill two big bowls with cold water and then let your veggie of choice take a dip. Swoosh it around well and then lift it up. All the dirt will sink to the bottom. Transfer your greens to the other bowl. Dump out the dirty water and refill with fresh water. Repeat this process until your water is crystal clear. For quick and efficient drying, indulge in a salad spinner. Voila.

Roast vegetables

When vegetables surpass 280 degrees, something beautiful happens. Thanks to Maillard reactions and naturally occurring sugars and amino acids, the vegetables start to brown and develop a beautiful, more intense flavor. And the best part? To roast vegetables, all you have to do is preheat your oven to around 425 degrees, chop up your vegetable of choice, toss it with some oil and salt, and pop it in! We recommend using parchment paper or a silicone mat on your baking sheet for easier clean-up. And remember, water boils at 212. Therefore wet vegetables can never brown, so keep those veggies nice and dry!

Season food

In the culinary world “season” means to salt. Properly seasoning your food is crucial to locking in flavor and making your food tasty. It’s important to salt your food throughout the cooking process, not just at the end. Big pieces of meat such as thick steaks and roasts require a ton of salt to help develop that golden crust we so love. But be careful: you can always add more salt at the end, but you can never un-salt your food.

Sauté stuff

The art of the sauté is quick, insanely flavorful, and fun. To do it successfully, put your pan on the burner, turn up the flame as hot as hell, add your oil, allow it to heat up, and don’t crowd your pan with too many veggies. Ignore any of these tips and you’ll never attain that golden sear you so desire.

Shock and blanch vegetables

Vegetable cookery is vast, filled with so many possibilities: shocking and blanching your greens opens you up to so many of them. The concept is simple. Bring a pot of salted water to a roaring boil. Add your vegetables, making sure they are more or less of the same size and type to ensure even cooking. Cook until they’re tender with a little bite (adjusting to your preference) and then, using a strainer or tongs, immediately place them in a big bath of ice water. This polar bear plunge abruptly stops the cooking process and locks their color and texture in place. From here you can enjoy a lovely vegetable salad or go on to dry and then sauté your vegetables, making them crispy yet tender. This technique works great for herbs if you are making purees and want them to be green.

Make chocolate sauce

Strawberries dipped in a rich chocolate sauce is the classic sexiest dessert and it happens to be the easiest one. To make your own chocolate sauce, you need chocolate pieces or chips, heavy cream, and a double boiler. To create a double boiler, take a small saucepan, add some water to it, and cover it with a metal or glass bowl (plastic will melt, obviously). You want there to be some space between the bowl and the water. Bring the water up to a light simmer. Add the chocolate and heavy cream and stir until melted. And that’s it.

Cook three basic meals

In the process of learning the previous skills, you’ve probably picked up a dish or two to work on. Master three basic meals and you’ll be set for dinner parties, potlucks, and general entertaining while still keeping it exciting for yourself. Once you’ve truly become comfortable with the techniques necessary to execute the dishes, you can start to experiment and get creative. Now you’re cooking.

Keep your kitchen safe and clean

Accomplishing everything above is great, but worthless if you can’t keep your kitchen clean. The best way to maintain a healthy and manageable kitchen is to clean up as you go. Always wipe down surfaces and appliances after use. There are all sorts of antibacterial soaps and bleaches at your disposal to spray as you go. Distilled vinegar is a wonderful natural disinfectant and is incredibly versatile for all your cleaning needs. When handling raw meats and fish, try to wear gloves and make sure to thoroughly wash and disinfect your cutting boards and knives. Don’t forget to regularly clean out the refrigerator and wipe it down as well. Lord knows it’s time to throw out that half-eaten yogurt from two months ago.

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