How to Cook Guides, Tutorials & Techniques

The humble egg is the perfect ingredient upon which to practice all your newfound cooking techniques. There are so many ways of cooking an egg, whether by boiling, scrambling, poaching, or frying. It’s common to hear of people who can’t “boil an egg”; but poaching is the more common concern. When poaching eggs, use fresh eggs, and poach them in water that’s not quite simmering. Look out for a few small bubbles rising and breaking the surface of the water.

Cooking intitle:how

Fresh ingredients mean elevated flavor and that’s why we emphasize the importance of trying to shop for seasonal produce when you can. Start small and think about beginning to replace dried spices with fresh herbs and produce (like onions, garlic, parsley, basil, limes, and lemons).

We all need to eat, and homemade meals are best, but busy schedules can make cooking more stressful than enjoyable. We pulled together some simple tips to keep in mind on those days when you just don’t feel like cooking. Stir-frying is a super-fast method of cooking over a high heat, usually in a wok. Make sure the ingredients have plenty of room in the pan.

There’s even an entire section devoted to putting stuff on toast. It’s super easy, and the confidence that’ll come from successfully nailing your first recipe will set you up for more. Our pesto chicken recipe uses heavy whipping cream to make a rich and savory pesto sauce you’ll want to slurp… Fried and then coated in a sticky sauce, this General Tso’s chicken recipe is an easy way to make your… How is it that your local chip shop fries the crispiest fluffiest chips, your barista makes the smoothest lattes, and that Italian nonna makes the best spaghetti al pomodoro?

I made the artichoke dip for a Super Bowl party and also my (unintentional) last Mealtime with Maddie ever. The Super Bowl and the fact I love artichoke dip seemed like a good enough reason to give the recipe a shot. However, it’s not much of a life to live it solely off of buttered TV dinners.

We talked to experts about which flour is the right one to use when. Read more about Recipes here. With some ice cream and a little know-how, you can make a delicious milkshake right in your own kitchen. With their spiky skins, pineapples may be a bit intimidating from the outside, but they’re easy to cut into rings or chunks with these easy-to-follow steps.

Train Yourself to be a Better Cook

Regardless of what you plan on cooking, a high-quality set of pans is a necessity. Purchasing pans from a reliable brand will prevent you from finding pieces of coating from cheap pans in your food. Typically, pans with a ceramic coating provide a dependable non-stick surface and are less susceptible to chips and scratches than other kinds of pans. Baked pesto salmon uses two ingredients and takes just 20 minutes to prepare. Learn how to cook with step-by-step guides from the Taste of Home Test Kitchen. Our experts will walk you through the techniques you need to master must-try dishes and desserts. By exploring new cuisines and new ingredients that inspire their creativity.

How to Make Marry Me Pasta

Just on Thanksgiving, Americans toss a whopping 305m pounds of food. And all these cheese rinds, apple cores, vegetable skins and crusty week-old leftovers that make their way to landfills are harming the planet by emitting methane, a potent greenhouse gas. According to one estimate by the UN Environment Program, if food waste was its own country, it would be the third-largest greenhouse gas emitter in the world.

Classic Mexican Taco Recipe

But experts say to trust your instincts about what’s good to eat, even if expiration dates tell you otherwise. Goff also suggests cooking apple cores with brown sugar and spices, pureeing them to make apple butter. Apple cores can also be made into a spread or flavoring liquid. Adler recommends making an apple cider vinegar, which involves pickling the apple cores with sugar for a few weeks, which will give you fruity vinegar.

Relying on recipes from reputable sources may save you a lot of trial and error. And there are few things that a generous grate of Parmesan or a few hefty slices of feta wouldn’t remedy—including a simple salad (still cooking!) or roasted vegetable. Once I realized that a heaping bowl of crunchy vegetables might need some fat, or a red sauce-slathered pasta could use extra salt and depth, I made sure my fridge was always stocked with cheese.

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