Shopping List
Here is a very basic list of ingredients that you should always have on hand in your pantry which are necessities for many recipes. In my cooking, I often use the items listed below. While you can buy these in the store, always try and acquire other ingredients locally and fresh to support your economy and reduce your environmental footprint. Or, you can grow herbs and vegetables yourself!
Herbs and Spices
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Other Pantry Items
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Basic Knife Skills
Cutting HerbsHere is a great and short video by Serious Eats, showing the three key ways to cut herbs.
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Slicing VegetablesAbove is a resource for learning correct knife grip by Tasty, as well as a few common cuts of vegetables.
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Choosing the Right KnifeIf you want some clarification on what knife to use in various circumstances, watch this video by GeoBeats!
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Fundamental Vocabulary
Many recipes contain some fundamental vocabulary which has to do with how hot something is. The three most basic terms are boiling, simmering, and shimmering.
BoilingSimply, boiling is when a pot of liquid (most often water or broth) is heated on high to the point where it is roiling with it bubbling and steaming strongly.
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SimmeringSimmering is a sort of low boil, where the pot of liquid is now on low to medium heat and is softly bubbling with minimal steam.
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ShimmeringIn basic terms, shimmering is a state of oil in a pan or skillet which is at the ideal heat to add other ingredients, when looked at it is distorted and "shimmers."
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The Six Basic Cooking Techniques
Almost every recipe boils down to one of these basic cooking techniques which are essential to making food.
1. Roasting
This is one of my favourite cooking techniques, which is "the action of cooking something in an oven or over an open fire." (Oxford Languages) This method is normally used with vegetables and large meats, and tends to add a slightly caramelised flavour. However, always roast your content with some sort of oil or liquid agent (eg. broth) to keep the food moist, or you risk burning or drying out what you're cooking. |
2. Braising
Braising is a great way to imbue a succulent flavour into whatever you are serving, whether that be vegetables or meat. Formally, from Oxford Languages, it is to "fry (food) lightly and then stew it slowly in a closed container." In short, it is a combination of two of the basic six cooking techniques, which has become its own thing due to the unique flavour notes which braised food contains. Nevertheless, this is one of the less common techniques which I don't use very often.
Braising is a great way to imbue a succulent flavour into whatever you are serving, whether that be vegetables or meat. Formally, from Oxford Languages, it is to "fry (food) lightly and then stew it slowly in a closed container." In short, it is a combination of two of the basic six cooking techniques, which has become its own thing due to the unique flavour notes which braised food contains. Nevertheless, this is one of the less common techniques which I don't use very often.
3. Stewing I love this method of cooking, used mainly in soups. Merriam Webster's definition is, "to boil slowly or with simmering heat," which is amazing for blending flavours over long periods of simmering. Stewing is very versatile, and can be applied to almost any ingredient, as long as there is a lot of water or broth, to ensure the food stays moist. Additionally, leaving the food to stew in the pot allows for a relatively simple cooking experience. |
4. Sauté
Another great and quick method of cooking, commonly used in recipes. Most main ingredients (vegetables and meats) can be sautéed in a pan, pot, or skillet, which adds a slight smoky flavour and can create a nice crisp to food. Again, like roasting, always include oil to keep your food from burning, which is included in Oxford Languages' definition: "fried quickly in a little hot fat." |
5. Pan / Deep Frying
Both pan and deep frying are very commonly used cooking techniques, used in many cuisines all across the world. Almost anything can be fried, and is versatile for its ability to be applied in such a variety of situations. Defined as, "fry in a pan in shallow fat," or "fry (food) in an amount of fat or oil sufficient to cover it completely," by Oxford Languages, I personally don't love fried food and prefer baking, however, it can add a satisfying crunch and particular flavour to any dish.
Both pan and deep frying are very commonly used cooking techniques, used in many cuisines all across the world. Almost anything can be fried, and is versatile for its ability to be applied in such a variety of situations. Defined as, "fry in a pan in shallow fat," or "fry (food) in an amount of fat or oil sufficient to cover it completely," by Oxford Languages, I personally don't love fried food and prefer baking, however, it can add a satisfying crunch and particular flavour to any dish.
6. Grilling / Broiling
"cook (meat or fish) by exposure to direct heat," (Oxford Languages) or to basically cook food in strong direct heat, grilling and broiling imbue very unique flavours in to food, often times adding a smoky or charred note which complements many ingredients, such as fish or vegetables. When grilling or broiling, make sure to be liberal with your seasoning, as it can enhance the flavours of your food dramatically.
"cook (meat or fish) by exposure to direct heat," (Oxford Languages) or to basically cook food in strong direct heat, grilling and broiling imbue very unique flavours in to food, often times adding a smoky or charred note which complements many ingredients, such as fish or vegetables. When grilling or broiling, make sure to be liberal with your seasoning, as it can enhance the flavours of your food dramatically.
Last Updated on October 11, 2020