Top 10 Mind-blowing Cooking Skills & Tips I Learned While Taking Cooking Classes
1. How to properly cut a bell pepper
2. The most efficient way to clear your cutting board
By far one of the most useful cooking skills I learned was how to properly transfer food to a bowl or plate from your cutting board. Before cooking class, I used to scoop chopped veggies off my cutting board and onto a plate using my knife and my palm. It was messy and not efficient, not to mention dangerous! This was the wrong way.
The right way: hold a bowl below your cutting board/near the edge of the counter with one hand. With the other hand or the not sharp side of your knife, sweep the chopped ingredients directly into the bowl. This is how chefs do it to preserve energy and reduce the mess factor. It’s amazing.
3. The easiest way to de-stem kale…
4. How to make chicken like a pro
- Butterfly the chicken if it’s a really thick piece (meaning, cut it in half so you have 2 thinner pieces to work with. It helps speed up cooking time and helps the chicken cook more evenly).
- Heat up the pan very well (a few mins) then add oil and let that heat up also (another minute or two). Avocado oil is best for this because it has a high smoke point.
- Pat that chicken dry with a paper towel. Only add salt and pepper RIGHT before carefully placing it in the pan.
- Let the chicken cook on each side for 5ish minutes. You can use your fingers to test if it’s done by pressing on each piece and feeling for firmness. You’re looking for firm (but not rock hard) chicken breast.
- LET IT REST for 15 minutes before you cut into it. Note that chicken continues to cook even when it’s off the pan (this is called carryover cooking).
5. The difference between baking powder and baking soda
6. How to properly boil a potato (and other root veggies)
7. The trick to perfect rice
8. You shouldn’t clean your pan after cooking meat (the secret to amazing sauces)
Do you notice that sometimes little bits of meat residue hangs out on the pan after you cook with beef, chicken, pork or fish? Those bits of meat are called fond, and you can actually use that to make a DELICIOUS sauce in your pan for the meat you just cooked.
Here’s how to make a basic pan sauce (goes great with everything) using the leftover fond in your pan. OR you can do what I do, which is cook the vegetables with the fond to get that extra flavor.
How it works: by adding liquid to your pan after cooking meat, you can easily scrape up those bits of fond, which also cleans your pan while you make more delicious food to go with your meat!
9. Salt is more important than I thought
10. Whole wheat flour and brown rice need to be stored in the freezer
So, did you learn anything new? Tell me in the comments!
And if you’re interested in taking online live cooking classes with us, click here to learn more!