Skill guide
Basic techniques, one at a time
Fifteen kitchen skills that show up in almost every recipe on the shelf. Short enough to read while the pan heats. Mark one when you have actually done it.
0 of 15 practiced on this device
Before the heat
On the stove
- 04SautéCook small pieces quickly in a little fat, moving them so they brown but do not steam.
- 05SearA hard, hot crust on the outside. Leave it alone until it releases.
- 06Sweat, don’t brownSoft, sweet aromatics with no color. This is the base of soups and sauces.
- 07DeglazeThe brown bits stuck to the pan are flavor. Liquid lifts them into a sauce.
- 08Simmer, not a boilSmall bubbles, lazy ones. A hard boil beats meat and clouds a broth.
- 09BraiseBrown first, then cook covered in a little liquid until a fork goes in easily.