Before chefs become chefs, they learn cooking basics: how to use a knife, how to cut up a vegetable, how to mind a kitchen, and how to use appliances.
It's only then that their efforts seem, well, effortless. You, too, can master your kitchen—but first you have to master the basics. That's where our how-to guide to cooking basics comes in. We've got charts that you can download and keep, guiding you through the right cooking times and temperatures for meat, poultry, and vegetables. We'll show you the differences between saute pans and quart pans (and everything in between), as well as explain the different features in ovens to help you make decisions that fit your needs.
How to prepare avocados. Tomato passata. How to line different shaped cake tins. How to rub in butter and flour. How to batter fish. How to make Yorkshire puddings. How to make American pancakes. How to make pancakes. How to transport food safely. Home-cooked food is a holiday highlight and there's nothing quite as satisfying as rustling up a sumptuous meal with little more than a can opener, a camping stove and a smattering of utensils.
But if you're planning to travel with food this summer, it's worth taking a look at our top 10 tips for transporting food safely - summer heat and a lack of equipment may otherwise lead to a better knowledge of the campsite 'facilities' than you might have hoped... 1. If you're taking a cooked dish, cook it, cool it as quickly as possible and refrigerate it. Transfer it to a cool box with ice packs just before setting off. 2. 3. 4. 5. 6. How to barbecue safely. You can't beat a bit of back-to-basics barbecuing - you, your friends and the great outdoors - but in these sterile times our stomachs just can't handle a rough and ready approach to food hygiene.
You don't need to be too precious but if you follow a few basic rules, you can be sure your guests will go home feeling pleasantly satisfied not peaky. 1. Keep all your perishable ingredients in the fridge until you're ready to serve them. Often with a barbecue people are grazing over a period of time so you want to avoid taking food out before it's necessary. 2. 3. 4. How to handle raw chicken. Having spent three years at catering college the importance of food hygiene was drummed into me military style - but it really is something every cook should be aware of.
Raw chicken needs to be handled with care as it can contain lots of harmful bacteria that can make you very ill. Here are my seven pointers for ensuring optimum kitchen safety and hygiene. 1. Never wash chicken. How to make vinaigrette. Vinaigrette. How to cook the perfect steak. Whether your preference is a butter-soft fillet steak, tasty sirloin or thrifty cut like bavette or skirt, care and attention should be paid when cooking your beef.
With only a few minutes leeway between rare and well-done, timing is key. Lamb & apricot stew. How to prepare chillies. How to crush garlic. BBC Good Food. How to make bread. Loaded: 0% Progress: 0% Mix the flour, salt and yeast in a large bowl.
Make a well in the centre, add the oil and water, and mix well. If the dough seems a little stiff, add 1-2 tbsp water.Tip the dough onto a lightly floured work surface and knead it until the dough becomes satin-smooth.Place it in a lightly oiled bowl to prove. Leave to prove for 1 hour until doubled in size or place in the fridge overnight.Knock back the dough, then gently mould it into a ball. TipVideo recipeThis video uses our...
BBC Good Food. Top 10 ways with leftover egg whites and yolks. If you’re a keen baker, you'll be familiar with the process of fastidiously separating eggs.
The binary characteristics of egg yolks and whites mean they can be used in very different ways. Translucent whites offer lightness but also body to desserts like meringues and macaroons, while deep yellow yolks are rich and oily, making them a perfect binding agent. A lot of recipes require one but not the other, so if you’re faced with a bowl of leftover whites or yolks, try using them up with one of our suggestions. How to make meringues video. How to cook rice. How to make stock. How to make gravy. How to test/ joint a cooked chicken. BBC Good Food. Welcome to our roast calculator.
Select your meat from the drop down menu and type in your weight, for example turkey, 5.5 kg, then hit Calculate to find out suggested timings and temperatures. Read our additional tips below and check your meat throughout cooking for the best results! Is it ready? The best way to check if your meat is cooked is by using a digital cooking thermometer. For beef, lamb and venison Rare: 52C Medium: 60C Well done: 75C-80C For pork For poultry (chicken, turkey, goose and duck) Test for doneness It’s particularly important that poultry is cooked through. Without a thermometer, the classic way to test is to push a spoon under the leg of the bird so that it pierces the skin (or use a skewer), and inspect the juices that collect in the spoon. Finishing touches. How to stuff a chicken for roasting.
Crisp baked potatoes. Baked potato. How to make the perfect omelette video. BBC Good Food. How to melt chocolate. BBC Good Food. How to poach an egg. 25 skills every cook should know. For our 25th birthday, we've been finding out how the nation shops, cooks and eats in a survey of 10,000 people.
With 14% of people ranking themselves as below three for their cooking skills on a scale of 1-10, we've put together a list of 25 key skills that every kitchen beginner should know in order to gain confidence... 1. How to chop an onion The cornerstone of so many dishes - learning to chop an onion efficiently can speed up dinner preparations no end. How to buy pasta. Whether you do your pasta shopping in a supermarket or specialist Italian grocer, the broad selection now commonly available encompasses very different kinds of pasta.
To help make sense of labels and characteristics, we've put together some basic guidelines. Dried or fresh? Fresh pasta is best when it is homemade (or bought on the day it is made). The supermarket ‘fresh’ pastas can lack texture, and often break up when tossed through a sauce – and they’re usually double the price of the dried variety. 25 skills every cook should know. The anatomy of a knife. 1. The point The point at the very tip is used for piercing and scoring. It’s an important feature of a boning knife, where it’s used in a dagger fashion. 2. The tip The tip is the first third of the blade, used for fine slicing – for example, with garlic, onions and mushrooms. 3. The blade is the main body of the knife and its size, shape and strength varies according to purpose. Knife skills. How to chop an onion.