Cooking Comprehensive
How do you make pesto?
Chicken: rosemary, thyme, sage, tarragon
Aluminum: excellent heat conduction, reactive to acidic foods. Stainless steel: poor conduction (often has aluminum core), non-reactive, durable.
White: breast, wings, less fat, cooks faster, dries easier. Dark: thighs, legs, more fat, more flavor, more forgiving.
Basil, pine nuts, parmesan, garlic, olive oil. Process in food processor or mortar and pestle. Add cheese at end to avoid bitterness.
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How do you make a basic roux?
Heavy cream: 36-40% fat, whips, thickens sauces. Half-and-half: 10.5-18% fat, milk + cream mixture, doesn't whip, lighter.
Acid partially denatures proteins, making them more tender but potentially mushy if overdone. Used in ceviche (fish), marinades, poaching liquids.
Equal parts fat (butter) and flour by weight. Cook fat, whisk in flour, cook to desired color: white (2-3 min), blond (5-7 min), brown (8-10+ min). Base for sauces, gravies.
Apply direct pressure with clean cloth, elevate if possible. For minor cuts: clean, apply antibiotic ointment, bandage. For deep cuts: seek medical attention.
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What complements beef?
Boiling: fully submerged in water, nutrient loss possible. Steaming: above water, retains more nutrients and color. Blanching: brief boiling then ice bath to stop cooking and set color.
Thin ribbons of leafy greens or herbs. Stack leaves, roll tightly, slice thinly crosswise. Used for garnishes and wilting into dishes.
Whisk eggs with splash of water (makes lighter). Butter in pan over medium heat. Add eggs, push edges to center, tilt pan, fill, fold. Don't overcook.
Red wine, mushrooms, onions, garlic, rosemary, thyme, black pepper. Bold flavors that stand up to rich meat.
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What is shallow poaching vs deep poaching?
Convection: moving air transfers heat more efficiently, faster cooking, more even results. Conventional: still air, heat transfer by radiation/conduction only.
Chef's knife: 8-10 inch, all-purpose, rocking motion. Santoku: 5-7 inch, Japanese, straighter edge, chopping/dicing. Paring: 3-4 inch, detail work, peeling.
Butter: 80% fat, contains milk solids, water. Gives better flavor but different melting point. Margarine: 100% fat (usually vegetable oil), higher melting point, may affect texture.
Shallow: liquid barely covers food (eggs, fish fillets). Deep: food fully submerged (whole chicken, fruit). Both are gentle, low-heat cooking (160-180°F/70-82°C).
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What is the flavor profile of cinnamon?
Warm, sweet, woody. Ceylon (sweet, delicate) vs Cassia (stronger, cheaper). Used in baking, desserts, curries, beverages.
Fresh: add near the end to preserve delicate oils (basil, cilantro, dill). Dried: add early to allow rehydration and flavor infusion (oregano, thyme, rosemary).
Chop: irregular, rough cuts (1/4-1/2 inch). Dice: uniform, precise cubes (small dice = 1/4 inch, medium = 1/2 inch, large = 3/4 inch).
Leafy greens, broccoli, cauliflower, carrots, celery. High humidity drawer for leafy greens, low humidity for others.
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What is the difference between poaching and simmering for eggs?
Poaching: gentle water, no bubbles, 160-180°F. Simmering: gentle bubbles, 185-200°F. Eggs need low temperature to prevent tough whites and watery yolks.
Blanch: brief cooking, then ice bath to stop cooking (for color, peeling). Parboil: partially cook, finish by another method (for prep before freezing).
Subtle, earthy, slightly floral. Always remove before serving — sharp edges. Essential in soups, stews, braises.
Heavily salted water — about 1-2 tablespoons salt per 4 quarts/liters. Seasons pasta from inside out; essential for proper flavor.
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What is the flavor profile of star anise?
Piney, woody, resinous, minty. Hardy herb, stands up to roasting, grilled meats. Use sparingly — strong flavor can dominate.
Spanish/Italian aromatic base: tomatoes, onions, garlic, olive oil, sometimes peppers. Cooked down to paste-like consistency. Foundation for many dishes.
4 cups = 1 quart.
Licorice-like, sweet, pungent. Essential in Chinese five-spice, Vietnamese pho. Whole pods for infusion, ground for baking.
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Why is my bread dense and heavy?
Under-kneaded (insufficient gluten development), killed yeast (water too hot), under-proofed, or oven too cold.
Fresh: wrap in damp paper towel, refrigerate, use within 5-7 days. Dried: airtight container, cool dark place, 6 months to 1 year.
Curry, garlic, lemon, parmesan, bread crumbs, bacon. Mild flavor accepts many seasonings.
Chop: somewhat consistent, 1/4-1/2" pieces. Rough chop: more irregular, larger (1/2-3/4"), for rustic dishes where appearance matters less.
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What is the proper way to use a knife?
White sauce base from milk and roux. Used in lasagna, mac & cheese, souffles, creamed vegetables.
Not fresh or overcooked. Fresh fish has mild ocean smell. Soak in milk before cooking to reduce strong odor.
Intense, warm, sweet, slightly bitter. Very strong, use sparingly. Essential in ham glaze, mulled drinks, pumpkin pie.
Cut away from body, keep fingers curled (claw grip), keep knife sharp (dull requires more force), clean immediately after use.
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What is the difference between salmon species: Atlantic vs sockeye vs king?
Sugar crystals formed on side of pot, stirred too early, or impurities. Don't stir after sugar dissolves, brush sides with water, start with clean pot.
Cooking food vacuum-sealed in precisely temperature-controlled water bath. Results in precise doneness from edge to edge. Long cooking times (1-72 hours).
Atlantic: farmed, mild, fattier. Sockeye: wild, deep red, stronger flavor. King (Chinook): largest, high fat, richest flavor.
Acid partially denatures proteins, making them more tender but potentially mushy if overdone. Used in ceviche (fish), marinades, poaching liquids.
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What is a battonet cut?
Greek yogurt (similar texture, tangy), crème fraîche (richer), buttermilk (thinner). Each affects flavor slightly differently.
Cornstarch (half amount, needs boiling), arrowroot (half amount, clear finish), tapioca (half amount, glossy finish). Each has different properties.
Not fresh or overcooked. Fresh fish has mild ocean smell. Soak in milk before cooking to reduce strong odor.
Stick-shaped: 1/4 x 1/4 x 2-2.5 inches. Larger than julienne, smaller than standard dice. Used for uniform cooking of vegetables, French fry shape.
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How do you cook perfect basmati rice?
Quickly cooking food at high temperature to create a browned crust. Enhances flavor through Maillard reaction.
Gradually adding hot liquid to cold ingredients (eggs, chocolate) to raise temperature without cooking/scrambling. Essential for custards, ganache.
Brown: whole grain with bran and germ, nutty flavor, longer cooking, more nutrients. White: polished, milder, cooks faster, less nutritious.
Ratio 1:1.5 rice to water. Rinse until water runs clear, soak 30 min. Bring to boil, cover, simmer 12-15 min, rest 10 min off heat. Fluff with fork.
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How should you store fresh vs dried herbs?
More sugar/butter = more spread. More flour/egg = more puffy. Temperature affects too — cold dough spreads less.
Peel: outer colored skin only. Zest: outer colored skin with a tiny bit of pith (white part). Pith is bitter; zest contains aromatic oils.
Fresh: wrap in damp paper towel, refrigerate, use within 5-7 days. Dried: airtight container, cool dark place, 6 months to 1 year.
Cream cheese: tangy, dense, American. Mascarpone: Italian, richer, less tangy. Ricotta: whey-based, grainier, lighter.
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How do you make aglio e olio?
Pasta + olive oil + garlic + red pepper flakes + parsley. Garlic should be golden, not brown. Toss hot pasta, add reserved pasta water.
Room temperature stem-side down. Refrigeration ruins texture/flavor. Use within week of ripening. Overripe: refrigerate or process.
Overcooked, overcrowded pan, or wrong cooking method. Next time: cook shorter time, don't overcrowd, use higher heat for roasting/sautéing.
Spinach: tender, cooks down significantly. Kale: hearty, holds texture, benefits from massage. Arugula: peppery, best raw, wilts quickly.
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How do you properly store fresh meat?
Poaching: gentle water, no bubbles, 160-180°F. Simmering: gentle bubbles, 185-200°F. Eggs need low temperature to prevent tough whites and watery yolks.
Blade behind you, sharp edge facing backward, or carry in a knife sheath. Never run with knife, never cover blade with towel.
Refrerate immediately, use within 2-3 days for ground, 3-5 days for whole cuts. Freeze for longer. Never leave at room temperature more than 2 hours.
Fresh: wrap in damp paper towel, refrigerate, use within 5-7 days. Dried: airtight container, cool dark place, 6 months to 1 year.
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Why didn't my cookies spread?
Tomato sauce reduced, ketchup (sweeter), or fresh tomatoes cooked down. Ratios vary by application.
Spring onions: immature onions, mild, entire plant edible. Shallots: small, milder than onions, delicate, used in vinaigrettes, sauces.
Too much flour, dough too cold, or wrong butter (too cold/straight from fridge). Soften butter to room temperature, reduce flour slightly.
Sheet pan: 1-inch rim, versatile. Jelly roll: 1/2-inch rim, lighter. Cookie sheet: no rim or very low rim, for cookies needing air flow.
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What is the difference between quinoa varieties: white, red, black?
Chopping, dicing, slicing. Japanese design with flat blade (no tip), works well for vegetables, thinner than chef's knife.
White: mildest, fluffiest. Red: earthier, holds shape better. Black: crunchiest, most dramatic. All need rinsing to remove bitter coating.
Long, serrated blade for cutting through crusty bread without crushing. Also works for tomatoes, cakes with delicate textures.
Butter, salt, lime, chili powder, cheese, cilantro. Sweet corn benefits from salty and bright flavors.
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What is the flavor profile of sage?
Earthy, piney, slightly peppery. Strong flavor, use sparingly. Classic with poultry, pork, stuffing.
Eggs cooked too fast, added butter too quickly, or got too hot. Fix: start with fresh egg yolk, temper slowly, keep water barely simmering.
Lowers freezing point (ice cream). Raises boiling point (candy making). Burns at lower temps than Maillard reaction. Affects texture in baking.
Chicken: rosemary, thyme, sage, tarragon
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What are classic herb/spice pairings with proteins?
Heavy pot with tight-fitting lid, cast iron or enameled. Perfect for braising, soups, baking bread (creates steam), one-pot meals.
Baking: typically for breads, desserts, foods without fat, at moderate heat (300-375°F). Roasting: for meats/vegetables with fat, higher heat (375-450°F).
Chicken: rosemary, thyme, sage, tarragon
Overcrowded pan (food steams instead of fries), vegetables not drained, or sauce too liquid. Cook in batches, drain canned vegetables, reduce sauce.
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What is the flavor profile of dill?
Milk + vinegar/lemon juice (as above), or plain yogurt thinned slightly. The acid helps tenderize and creates tangy flavor.
Light, fresh, grassy, slightly anise-like. Pairs with fish, potatoes, cucumbers. Both leaves and seeds used.
Sauté carrots, celery, onion (soffritto). Add ground meat, brown. Add tomato paste, cook. Add wine, reduce. Add tomatoes/milk, simmer long (2-3+ hours).
Whole: 3.25% fat. 2%: reduced fat. 1%: low fat. Skim: fat-free. Higher fat = richer, better for sauces, baking. Lower fat = lighter, for drinking, custards.
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When should you add fresh vs dried herbs in cooking?
Soft herbs (basil, cilantro, parsley): upright in water like flowers. Woody herbs (rosemary, thyme): wrapped in damp paper towel. Both refrigerate except basil.
Sweet, slightly peppery, anise-like. Most popular fresh herb. Pairs with tomatoes, mozzarella, pesto. Add at end — heat destroys it.
Earthy, piney, slightly peppery. Strong flavor, use sparingly. Classic with poultry, pork, stuffing.
Fresh: add near the end to preserve delicate oils (basil, cilantro, dill). Dried: add early to allow rehydration and flavor infusion (oregano, thyme, rosemary).
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What is a cocotte cut?
Chicken: rosemary, thyme, sage, tarragon
High heat, small pieces of food, constant motion in wok or skillet. Oil heats first, aromatics added, proteins cooked, vegetables added last. Sauce finishes the dish.
Bunch leaves, chop with rocking motion. For woody stems (rosemary, thyme), strip leaves first. For soft stems (cilantro, parsley), stems can be included.
Small football shape similar to tourne but smaller (2 inches long, 1/2 inch thick). Used for garnishes, vegetables in consommé.
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What is steaming and when is it best?
Butter softened, mix with minced garlic, parsley, salt. Spread on bread, bake at 375°F until golden (10-15 min). Can add cheese.
Neufchâtel (lower fat), mascarpone (richer), Greek yogurt (tangier, lower fat), or cottage cheese blended smooth.
Curry, garlic, lemon, parmesan, bread crumbs, bacon. Mild flavor accepts many seasonings.
Cooking food above boiling water, not touching. Best for vegetables (retains nutrients), fish, dumplings. Preserves color and texture better than boiling.
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How do you store food safely in the refrigerator?
Long, serrated blade for cutting through crusty bread without crushing. Also works for tomatoes, cakes with delicate textures.
Sauté pan: straight sides, more surface area, better for sauces. Frying pan (skillet): sloped sides, easier flipping, lighter weight.
Chopping, dicing, slicing. Japanese design with flat blade (no tip), works well for vegetables, thinner than chef's knife.
Raw meat on bottom shelf to prevent dripping. Leave space for air circulation. Don't overfill — prevents proper cooling.
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What is the difference between grilling and broiling?
Shallow: liquid barely covers food (eggs, fish fillets). Deep: food fully submerged (whole chicken, fruit). Both are gentle, low-heat cooking (160-180°F/70-82°C).
Grill: heat from below, often with smoke flavor. Broil: heat from above in oven, no smoke. Both are high-heat, direct cooking methods.
Honey (stronger flavor), agave nectar (neutral), or brown sugar dissolved in water. Ratios similar but flavors differ.
Heavy cream: 36-40% fat, whips, thickens sauces. Half-and-half: 10.5-18% fat, milk + cream mixture, doesn't whip, lighter.
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What is the difference between boiling and parboiling?
Boiling: cook completely in vigorously bubbling water. Parboil: cook partially to finish later by another method (grilling, roasting, sautéing).
Grate: fine particles using small holes (lemon zest, parmesan). Shred: longer strips using large holes (cheese, carrots).
Cool, dry, well-ventilated area, away from potatoes. Once cut, refrigerate in airtight container, use within week.
Whole: 3.25% fat. 2%: reduced fat. 1%: low fat. Skim: fat-free. Higher fat = richer, better for sauces, baking. Lower fat = lighter, for drinking, custards.
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What is a julienne cut?
Chemical reaction between amino acids and reducing sugars at high heat (300°F+/150°C+). Creates browning, crust, complex flavors. Different from caramelization (which is just sugars).
Matchstick-sized strips: 1/8 x 1/8 x 2 inches (3x3x50mm). Used for vegetables in stir-fries, garnishes, and uniform cooking.
Light, fresh, grassy, slightly anise-like. Pairs with fish, potatoes, cucumbers. Both leaves and seeds used.
Butter, salt, lime, chili powder, cheese, cilantro. Sweet corn benefits from salty and bright flavors.
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What does "fold" mean in cooking?
Mince: very fine pieces (1/8 inch or smaller), used for garlic, herbs. Chop: irregular pieces (1/4-1/2 inch), used for vegetables.
Spanish/Italian aromatic base: tomatoes, onions, garlic, olive oil, sometimes peppers. Cooked down to paste-like consistency. Foundation for many dishes.
Butter + heavy cream + parmesan. Simmer cream, reduce slightly, add cheese, melt. Authentic has no garlic, but many American versions add it.
Gently combining ingredients by cutting through mixture with spatula and lifting bottom over top. Used for incorporating whipped cream or egg whites without deflating.
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What is the difference between dry-heat and moist-heat cooking?
Fresh: add near the end to preserve delicate oils (basil, cilantro, dill). Dried: add early to allow rehydration and flavor infusion (oregano, thyme, rosemary).
Use dry oven mitts or pot holders — wet ones conduct heat. Handle from side, not above. Place on heat-resistant surface.
Dry-heat: no water or steam (roasting, grilling, baking, sautéing) — creates browning. Moist-heat: water/steam/liquid (poaching, steaming, braising) — preserves moisture.
Licorice-like, sweet, pungent. Essential in Chinese five-spice, Vietnamese pho. Whole pods for infusion, ground for baking.
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When should you use a non-stick vs stainless steel pan?
Non-stick: delicate foods (eggs, fish), low-fat cooking. Stainless steel: searing, deglazing, sauces, durability.
All-purpose knife: chopping, slicing, dicing. 8 inches is standard length. Rocking motion for mincing herbs, chopping vegetables.
Earthy, nutty, warm with slight citrus notes. Essential in Mexican, Indian, Middle Eastern cuisine. Often paired with coriander (complementary).
Piney, woody, resinous, minty. Hardy herb, stands up to roasting, grilled meats. Use sparingly — strong flavor can dominate.
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How do you properly cook Brussels sprouts?
Slow (braising, stewing): shoulder, shank, brisket, chuck — tough with connective tissue. Fast (grilling, pan-searing): tenderloin, ribeye, sirloin — naturally tender.
Butter: 80% fat, contains milk solids, water. Gives better flavor but different melting point. Margarine: 100% fat (usually vegetable oil), higher melting point, may affect texture.
Trim ends, halve, roast at 400°F until crispy edges. Boiling makes them sulfurous. Pan-fry with bacon for flavor.
Cast iron or carbon steel. They hold heat well, develop good crust. Stainless steel also works but preheat thoroughly. Avoid non-stick for high-heat searing.
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How do you make puttanesca sauce?
Detailed work: peeling, deveining shrimp, trimming vegetables. Small (3-4 inch) blade gives maximum control.
Convection: fan circulates hot air, faster, more even browning, lower temperature by 25°F. Conventional: static air, no fan.
Tomatoes, olive oil, anchovies, capers, olives, garlic, chili flakes. No cream. Bold, salty, briny flavor profile.
For white: chicken/vegetable stock + splash of vinegar. For red: beef stock + balsamic. For deglazing: stock, broth, or just water.
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What flavors go with carrots?
Pureeing sauces, chopping vegetables, making dough, grating cheese. Different attachments for slicing, shredding. Faster but less control than knife.
Cumin, coriander, ginger, honey, orange, thyme, dill. Roasted carrots develop sweetness, enhanced by spices.
3 parts oil to 1 part acid (vinegar/citrus). Classic: mustard helps emulsify. Season with salt, pepper, optional herbs.
Too much water, over-stirred, or not rinsed. Next time: use less water, don't stir, rinse before cooking to remove excess starch.
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What is the difference between boning knife and fillet knife?
Activates baking soda, tenderizes gluten, stabilizes egg whites (meringue), affects setting time. Too much: can taste sour, inhibit browning.
Toasting whole spices in dry pan before grinding or cooking. Releases essential oils, intensifies aroma. Essential for curry powders, garam masala.
1 cup rice : 1.25-1.5 cups water. Rinse rice, bring to boil, cover, simmer 18 min, rest 10 min off heat.
Boning: stiff blade, remove meat from bones. Fillet: flexible blade, remove skin/bones from fish. Both have pointed tips.
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How do you make veloute sauce?
Chicken, veal, or fish stock + roux (1:1 butter/flour ratio). Lighter than bechamel. Base for gravy, chicken pot pie, creamed dishes.
Simmering liquid to evaporate water, concentrating flavor and thickening consistency. Common for sauces, stocks, glazes.
Crushed crackers, cornflakes, panko (crispier), or ground nuts. Each adds different texture and flavor.
Crush between fingers before adding to release oils. For leafy herbs, rehydrate in warm liquid before adding. They'll never match fresh but improve.
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What is the difference between long-grain and short-grain rice?
Long-grain (basmati, jasmine): cooks fluffy, grains separate. Short-grain (arborio, sushi rice): releases starch, becomes creamy/sticky.
Mince: very fine pieces (1/8 inch or smaller), used for garlic, herbs. Chop: irregular pieces (1/4-1/2 inch), used for vegetables.
Cream cheese: tangy, dense, American. Mascarpone: Italian, richer, less tangy. Ricotta: whey-based, grainier, lighter.
Cut off top and bottom, follow curve to remove peel and pith, cut between membranes to release segments. Suprême technique.
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What is the difference between pasta shapes: long vs short vs stuffed?
Long (spaghetti, fettuccine): coated sauces. Short (penne, rigatoni): chunky sauces, ridges hold sauce. Stuffed (ravioli, tortellini): minimal sauce needed.
Rosemary, mint, oregano, garlic, lemon. Classic combinations: rosemary-garlic, mint-yogurt sauce.
Shallow: liquid barely covers food (eggs, fish fillets). Deep: food fully submerged (whole chicken, fruit). Both are gentle, low-heat cooking (160-180°F/70-82°C).
Braising: large cuts of meat, less liquid, cooked covered. Stewing: small bite-sized pieces, more liquid, often on stovetop. Both are slow, moist-heat cooking.