Developing Cooking Skills and Confidence
There is a first time for everything, and everyone needs to start somewhere!
What do cooking, downhill skiing, tennis, and playing a musical instrument all have in common? They are all activities that can be fun and enjoyable, sometimes challenging, and add positively to our lives. Yet, no one is born proficient at any of these activities. They require the development of skills and confidence over time involving trial, error, and practice.
For cooking, I have found that people come to it from many different angles. Some, like me, have an innate interest and curiosity about it and embrace the challenges of learning cooking processes. Others approach it purely out of necessity and are not interested in taking a deep dive into skills and techniques. And, many fall somewhere in between. No matter what level of cooking fits your needs and desires, there are some basic tips that I have found helpful for boosting confidence and success in the kitchen.
1. When starting any recipe, especially one for the first time, read it all the way through twice before beginning to cook.
When I read a recipe, I visualize each step in my mind which helps me feel more prepared to carry it out. This process gets me set for the task at hand, knowing what ingredients, equipment, and processes are involved, and assuring there is enough time available. It’s not fun to begin cooking a recipe at dinner time and find out that I don’t have the proper ingredients or equipment, or that it needs to marinate or rise for six hours!
2. Mise en Place - gather equipment and prepare ingredients before starting to cook.
If you’ve been with me a while, you’ve heard this one before! Save yourself a big hassle by having all of the necessary equipment and ingredients assembled and prepped before starting to cook. Nothing ramps up the frustration and stress levels quite as quickly as realizing ingredients are not on hand, or having to stop the cooking process because the ginger is not minced and the onions and peppers are starting to burn.
3. Make a recipe as directed the first time, then later, make notes about any potential adjustments for the next time.
There are times when a recipe may seem like it will not work as written, or the ingredients won’t mesh. Many of us immediately jump in to adjust it how we see fit. Oftentimes, the recipe writer has a reason for using a certain process or combining the listed ingredients. Give it a try first before adjusting. You may be pleasantly surprised and learn something new.
That being said, there are times when recipes are not fully tested before being published and therefore, may not work very well, or simply do not satisfy personal taste. Make notes afterward about what worked or did not work, what process changes might make things easier or more effective, or ingredient changes to improve the flavor profile.
4. Use the right tools and correct size equipment.
This simply makes cooking easier, more efficient, and safer. For example:
Using a paring knife instead of a chef’s knife to cut and mince vegetables will take much more time and effort, and also raise the risk of injury.
Using a sheet pan or saute pan that is too small for the volume of ingredients will steam them rather than roast or saute. Cooking time and the final outcome will be greatly affected.
This does not mean your kitchen needs to be stocked with every cooking gadget on the market. Far from it. Having good quality basic essentials is all that is required for the majority of recipes most of us prepare at home.
5. Learn a few basic knife skills.
Almost all cooking requires the use of knives. It’s a good thing to know which ones to use for specific tasks, and how to use them safely and effectively. This is a key step for increasing cooking confidence and success.
Book a class - such as my online or in-person Basic Knife Skills - to learn about different types of knives, how to select and care for them, and how to use them to make basic cuts. It’s worth the investment!
6. Become familiar with basic cooking techniques - roasting, baking, pan-frying, stir-frying, sauteing, boiling, steaming, simmering, and braising.
This goes hand in hand with learning basic knife skills and is the nuts and bolts of becoming a confident cook. Learning the “how”, “why”, and “when” of basic cooking techniques opens to door to preparing a world of recipes. Start with one or two techniques and add new ones as you feel ready.
7. Don’t skip the preheating step.
It’s tempting to rush ingredients into a pan or the oven before it’s fully heated - after all, we’re anxious to get cooking! Yet, I urge you to refrain from doing so, unless instructed to not preheat in the recipe.
Many recipes rely on a certain amount of heat to create a crust, maintain the shape or texture of the food item, or create a chemical reaction. Oftentimes, the cooking time, process, and final outcome of the dish are affected if ingredients are added before the proper temperature is reached. This can definitely lessen our cooking confidence.
8. Use good quality ingredients.
The freshness and quality of the produce, proteins, herbs, spices, and other ingredients used in a recipe make all the difference in how a dish tastes when complete. Buy good quality ingredients in smaller quantities, and use a “first in - first out” rotation process to maintain freshness and lessen waste. Choose brands that are less processed and avoid additives whenever possible.
9. Use recipe cook times as a guide and begin checking for doneness about 5 - 10 minutes before the stated time.
Oven and stovetop temperatures, the size and density of ingredients, and the heating capacity of the cooking equipment used can all vary, which affects the cooking time of a dish. Believe it or not, even the weather can affect the cooking times of certain foods! Use the stated time in a recipe as a guide, and begin checking for doneness beforehand.
10. For best results, use the processes of “resting” foods and “carryover cooking” before cutting and serving.
Many foods benefit from resting before cutting and serving. During the rest time, the interior temperature of the food continues to rise (known as carryover cooking) and in the case of meats, the juices redistribute so that the meat is more flavorful, tender, and juicy inside. Resting and carryover cooking can be advantageous for many foods.
Here are a few examples of removing foods from a heat source to rest and allow for carryover cooking:
I remove most cookies from the oven when the outer edges are set and, most times, lightly browned. The centers are generally set but still quite soft. The cookies will continue to cook while resting on the hot cookie sheet and become easier to transfer to a cooling rack.
I remove scrambled eggs from the heat source when they are set but still look slightly wet. They will continue to cook while resting covered in the hot pan.
To prevent overcooking, I remove meat from the heat source when it reaches the lower level of internal temperature specified for the type of meat. The heat radiating from the outer layers of the meat will continue to cook the center.
Cake layers become less crumbly and easier to handle when allowed to rest for a short period in the cake pan before removing and cooling completely.
Dips, sauces, and vinaigrettes become more flavorful when allowed to rest before serving.
11. Start small, then build from there.
Make a list of things you like to eat and would like to learn to cook. Look for easy recipes to start, allowing yourself time to build a knowledge base, then move on to more advanced recipes.
12. Try not to become discouraged.
Cooking is a lifelong learning event - I continue to learn new things about it all the time. And, there is no mandatory life test that requires one to master all cooking techniques.
Just as with anything, cooking mishaps will happen. Try not to become discouraged or beat up on yourself. Even experienced cooks and chefs have challenges and failures. It could be due to the recipe, ingredients, equipment, or just a bad day. Look for what can be learned from the situation, chalk it up, and move on to the next recipe!
It's also helpful to create a support network to help increase your cooking knowledge, refine your skills, and get answers to questions. Consider taking a cooking class, finding an online forum, joining a cooking club, or cooking with friends and family.
As always, I am here to help! Send me your questions by email or leave them in the comments section.
Thanks for reading and happy cooking.
All of these tips are spot on. I particularly am fond of #2 - having all of your ingredients at your fingertips before you start creating is my key to success! Thank you, Chef Susan!