Most recipes are built from a small set of techniques. Once you understand them, you can cook almost anything with confidence. Here are the most common ones, with recipes where you can practice each.
Searing and pan-frying
Heat the pan first, add a little oil, and place dry food in it without crowding. Leave it alone until it releases easily; that is when it has browned. Practice with chicken teriyaki or chicken tacos.
Sautéing and building flavor
Soften onions and aromatics slowly in oil or butter. In Indian cooking, onions are often browned deeply before spices go in, as in chicken curry.
Tempering spices (tadka)
Tadka means sizzling whole spices, such as cumin and mustard seeds, in hot oil or ghee and pouring them over a dish. It releases aroma instantly. Try it in dal tadka and kanda poha. Learn more about the spices in our spice guide.
Roasting
High oven heat browns the outside and concentrates sweetness. Spread food in a single layer with space between pieces. See sheet-pan salmon and broccoli and lemon garlic chicken thighs.
Simmering
A simmer shows small, gentle bubbles; a boil is rolling and vigorous. Simmering keeps meat tender and stops sauces from splitting. It is the base of soups and curries, such as red lentil soup.
Steaming
Steam cooks food gently with moist heat, as with idli. Keep the water simmering below the food, not touching it.
Baking
Baking is chemistry, so measure carefully, preheat the oven and avoid opening the door early. Overmixing batters toughens them; fold gently. Practice with banana bread and chocolate chip cookies.
Blanching and shocking
Boil vegetables briefly, then plunge them into ice water to keep their color. This is how palak paneer stays bright green.
Emulsifying
Starchy pasta water helps oil and water combine into a glossy sauce, as in aglio e olio.
Resting
Resting lets meat juices settle, doughs relax and baked goods set. It is a quiet step that changes results.
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