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    Home » Techniques & Skills » Cooking Basics

    Cooking Basics

    These entry level culinary techniques are the ones that take your cooking confidence to the next level.  Ranging from instructions on how to butcher meat to how to prepare ingredients so they bring your meal more flavor, these tutorials help improve your cooking on a basic level.

    Not sure where to start? Consider How to Dredge in Flour or Why to Use Scalded Milk or the How To Marinate for Maximum Flavor.  They will amp up your skills in no time!

    How To Season And Flavor Foods Like A Chef

    Can Pork Be Pink In The Middle? (A Home Cook's Guide)

    black overlay on a dish of seasoning and a raw chicken tender being dredged.

    How To Dredge In Flour (and Why It’s Not Breading)

    Black overlay on a side of salmon on a wooden cutting board.

    How To Remove Pin Bones From Salmon

    Black overlay on a carved turkey on a platter.

    How To Brine A Turkey For Thanksgiving

    Black overlay on a plate of bones for roasting.

    How To Roast Bones For Bone Broth, Homemade Stock and Marrow

    pot of scalded milk on a cooktop with a black overlay.

    How To Make Scalded Milk + Why You Should Use It

    Black overlay on a basket of french fries deep frying in oil.

    What Is The Best Oil For Deep Frying?

    Black overlay on a metal scoop spilling beans.

    Why Soaking Beans Matters + Quick Soaking Hack

    Black overlay on a small mason jar of brown butter with sticks of butter behind it.

    How To Brown Butter (Beurre Noisette) For Cooking and Baking

    Black overlay on two cutting boards with knives, carrots, and onions.

    Mirepoix Is The Ultimate Flavor Foundation. Are You Using It?

    Close up of three heads of roasted garlic inside a wooden bowl.

    How To Make Roasted Garlic By The Head or Clove

    Are you a stock purist or a complete utilizer? Find out if you are using the best stock ingredients and learn what can & can not go into stock.

    Making Chicken Stock With Quality Ingredients: Homemade Stock Series Part Two

    Chicken Stock Versus Broth: Homemade Stock Series Part One

    Learn how to marinate by mastering the parts of marinade, as well as the different kinds, and how it tenderizes (or doesn't). Plus, marinating safety tips!

    How To Marinate For Maximum Flavor

    A skillet pouring liquid grease into a container.

    How to Dispose of Grease from Cooking

    A stainless steel pan making fried eggs on a green towel

    How To Cook Eggs In Stainless Steel Cookware

    overhead view of a white plate with a salad and soft boiled egg yolks.

    How To Make Soft, Medium, & Hard Boiled Eggs

    Learning how to stir-fry can take your dinners from good to excellent. Find out about stir-frying, the ingredients you should use, and if you need a wok now.

    How To Stir-Fry Any Meal

    Learn why + how to blanch and shock, what foods you can blanch and shock, as well as tips for doing it better. Plus, recipes that use blanching & shocking.

    How To Blanch and Shock

    A row of different infused oils next to each other.

    How To Make Infused Oils

    a bottle pouring olive oil into a bowl surrounded by olives.

    How To Make A Vinaigrette

    Get my #1 trick for making a perfect stock as well as 10 tips for how to improve your stock to get better flavor, texture, color, or visual appeal.

    How To Make Stock Part 5 : Improve Your Stock

    Do you love mashed potatoes? Learn the difference between mashed, smashed, and whipped potatoes, as well as tips on how to make each kind extra super tasty!

    Mashed Potatoes (or are they?)

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    Hi! I'm Mackenzie! If you're looking for a modern culinary education at home, then you've come to the right place. Let me help you become your own master chef by learning professional cooking techniques without the cost of culinary school! Learn more about me and the blog.

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