Great home cooking rests on a handful of techniques. Learn these and you'll find almost any recipe easier to follow — and easier to adapt for two.
Eight core skills
Holding a chef's knife
Pinch the blade just in front of the handle with your thumb and forefinger, and curl the fingertips of your other hand into a 'claw' so your knuckles guide the blade.
Preheating properly
Give ovens 15–20 minutes and skillets 2–5 minutes to heat. If the pan isn't hot yet, ingredients tend to cling to the surface and turn pale rather than golden.
Searing
Pat food dry, use a hot pan with a thin layer of oil, and don't move the food until it releases naturally. That's when the crust has formed.
Roasting
High, dry oven heat (400–450°F) browns vegetables and proteins. Spread food in a single layer with space between pieces.
Deglazing
After searing, add a splash of wine, broth or water to the hot pan and scrape up the browned bits. They become the base of a quick sauce.
Making a roux
Cook equal parts butter and flour for a minute, then whisk in liquid gradually. It thickens gravies, pot pie fillings and cheese sauces.
Using a thermometer
An instant-read thermometer is the most reliable way to know when meat, poultry and fish are safely cooked. Insert it into the thickest part, away from bone.
Resting meat
Let steaks, chops and roasts rest a few minutes after cooking so juices settle back into the meat instead of running onto the board.
Safe minimum internal temperatures
These are the safe minimum internal temperatures recommended by the USDA. Measure with a food thermometer in the thickest part of the food.
| Food | Safe minimum temperature |
|---|---|
| Beef, pork, veal & lamb steaks, chops, roasts | 145°F, then rest 3 minutes |
| Ground beef, pork, veal & lamb | 160°F |
| All poultry (whole, parts, ground) | 165°F |
| Fish & shellfish | 145°F, or until flesh is opaque and flakes |
| Egg dishes | 160°F |
| Leftovers & casseroles | 165°F |
Source: USDA safe minimum internal temperature chart. For the full, current chart, visit FoodSafety.gov.
Basic knife cuts
- Dice: even cubes — small (¼ inch), medium (½ inch) or large (¾ inch). Even pieces cook evenly.
- Mince: very finely chopped, used for garlic, shallots and herbs.
- Slice: cut across the ingredient into even pieces, such as mushroom slices or onion half-moons.
- Julienne: thin matchsticks, ideal for carrots and peppers in stir-fries.
Mise en place for small kitchens
"Everything in its place." Before you turn on the heat, read the recipe, then measure and chop everything into small bowls or onto one plate. In a small kitchen with limited counter space, it keeps the cooking calm and stops you from scrambling mid-recipe.
Practice with our recipes
Each recipe for two focuses on one skill. Try cast-iron steak for searing and resting, shrimp scampi for pan sauces, or pot pies for making a roux.