New to cooking and don’t know where to start? Don’t panic, we will recap with you the basics of cooking while giving you the chef’s tips to master them quickly.
Equip yourself with the right equipment:
When you start in the kitchen, it is important to equip yourself correctly. However, you don’t need to have starred chef’s gear: you just need the right utensils for everyday cooking. Here is the small equipment you will not regret purchasing:
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1. A slicing knife and a paring knife:
The first will serve you, as its name suggests, mince, chop, and cut vegetables and aromatic herbs, meat, and fish. As for the second, it will be your best ally for more detailed cuts, such as peeling or cutting small vegetables. These knives are your best allies, so take care of them.
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2. A pan:
Indispensable for many cooking, choose it preferably with a non-stick coating.
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3. A large and a small saucepan:
One will be ideal for simmering your dishes, the other for preparing your sauces. We recommend stainless steel, which will last over time. Also, make sure that their bottom is thick enough.
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4. A cutting board:
In wood or plastic, it’s up to you. We choose it neither too big nor too small, to make all your cuts without damaging your worktop. Remember to clean it well after each use, to prevent the growth of bacteria.
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5. An oven:
How to make delicious gratins and cakes without it? This should be quite powerful.
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6. A baking sheet and a baking dish:
Indispensable for all you’re baking!
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7. A grater:
It will be a real-time saver in the realization of many basic techniques. Depending on the size of its holes, you can grate cheese, make citrus zest, chocolate shavings …
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8. A vegetable razor or peeler:
Choose according to your preferences! They are quite simply essential in the preparation of vegetables.
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9. A colander:
Without it, no cooking with water!
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10. A hand blender:
The last utensil on this list, don’t go underestimate it. This robot will allow you to make soups, purées, and smoothies effortlessly.
Getting organized in the kitchen:
Now that you’re well-equipped, it’s time to get behind the scenes. When you start in the kitchen, the risk is to get overwhelmed. So, we give you the tips to stay the leader.
Put everything in its place.
The golden rule is to find a place for everything and put it back after each use (and without exception!). This is essential so as not to waste time looking for your utensils and ingredients.
Invest the space
Rather than being stuck between your sink and your hobs, don’t hesitate to move your cutting board over a slightly larger space, like your dining table, for example. This will make it more comfortable for you to make your cuts!
Keep your kitchen spotless
A good cook always works cleanly. A sponge on his worktop, a bowl to collect the waste … For the dishes, we harness them during cooking. By doing it as you go, you will see more clearly and save considerable time!
The basic techniques to master in the kitchen:
There are some basic preparations that you cannot escape if you want to learn to cook. Do not hesitate to take a look at our blog, where we share all the techniques, and tips of our Chef Céline.
The sauces to master:
Whether it is vinaigrette for the starter, a béchamel sauce in the main course or custard for dessert, it is impossible to ignore the cooking of the sauces. You will find them in the classics of French cuisine, and they will help you out when you are lacking inspiration.
Some require to be precise in their execution. This is for example, the case with béarnaise, for which the butter must be clarified. Mayonnaise also requires thoroughness. But don’t panic, there are tips to catch up with her in case she doesn’t take it, using lemon juice, for example.
The more you cook these sauces, the more you will master their techniques!
How to prepare the vegetables?
They are essential in your recipes, hence the importance of knowing how to cook them correctly. First of all, learn to master different cuts of vegetables.
Now that you’ve trimmed your vegetables, it’s time to take a look at the different cooking methods. One does not go without the other, because the smaller they are cut, the faster they will cook. And then what vegetables do you cook? In fact, vegetables containing the least water, such as potatoes will take longer to cook than vegetables with waterlogged flesh such as zucchini.