Learning How to Cook - Part 2

by Alden Smith

In the first article we discussed what a basic kitchen should have in order to begin. Because there are so many different styles and methods of cookery, we will discuss basic concepts here.

Knowing The Terms

Just knowing the terms of cookery and what they mean goes a long way in getting started. Here are the basic terms:

Bake -cooking in an oven with dry heat
Blanching - fruits and vegetable are immersed in boiling water to make them easier to skin or peel
Boiling - cooking in boiling water
Braising - meat or vegetables are browned in oil, and then transferred to the oven along with cooking liquid. Perfect for less than tender cuts of meat
Broil - cooking by exposure to direct heat in a gas or electric range
Brown - cooking meat quickly on top of the stove using a small amount of oil or fat to create a browned, crusted surface that seals in meat juices.
Fry, or pan fry - cooking in a small amount of oil on the stove top
Sear - much the same as browning
Steam - A method of cooking with steam, usually in a tight container over boiling water
Stir fry - an Oriental method of cooking, usually in a wok
Stew - cooking meats slowly in liquid that cover the meat - cooked slowly below the boiling point

There are many more terms used in cooking. Master these basic ones and you are on your way to becoming an experienced chef.

Beginning To Cook

I suggest you adopt a method used by French cooks called “mise en place”, meaning “all in place”, before you begin. Nothing is more frustrating for the beginning cook than having a dish begin to burn on the stove while they look for an ingredient hiding in the pantry. Have everything ready, including pans, mixing bowls, measuring cups and spoons and utensils. Although this method takes a bit longer, it insures you have all the proper ingredients; you are not searching for something, or chopping onions while the garlic is burning on the stove. It also gives you the opportunity to concentrate on task at hand, which is the pleasure of cooking. The time you lost in “mise en place” is now regained because you have all the prep work done. I always use this method.

Getting Started

One of the biggest mistakes a beginning cook makes is having the pan used for cooking too hot. A good example of this is in scrambling eggs. You may think this an easy process, but to be done correctly, the eggs must be cooked very slowly. Another common mistake is not pre-heating the pan before beginning to cook. Always do so, unless the recipe specifically calls for beginning with a cold pan.

In the third part of this series, we will present obvious mistakes beginning cooks make, shortcuts and ways to make cooking a more pleasurable experience.

Alden Smith is an awared winning author and regular contributor to DoItYourself.com. He writes on a variety of subjects and excels in research.