Here are five ways you can level up in the kitchen and wow your friends and family at your next dinner party.

From foodies to professional chefs, all cooks use the same basic techniques to create delicious food. While the techniques may seem intimidating, they can be a game changer.   

How to finely slice an onion – the right way

Most people learn to cook from a parent or parental figure, which means we learn their unique way of cooking. Onions form the basis of almost every savoury meal out there, so learning to chop them the right way is crucial.   

Professional chef and culinary instructor Frank Proto demonstrates two ways to peel an onion, and how to chop it finely. The most important thing to remember when chopping any vegetable is to handle it properly – position your fingers firmly on the onion and keep your knuckles parallel to the blade of the knife. This trick will help you avoid an accident when chopping! 

How to cook perfect rice, every time

Rice is a staple in households all over the world, so much so that you’ll find a rice cooker in almost all Asian kitchens, just like you would a microwave. Rice cookers aren’t common in South Africa, but never fear – you can get perfectly fluffy rice by following Gordon Ramsay’s simple instructions.  

Not all rice is cooked using the same method. While long-grain is the most popular due to its affordability, basmati is considered the superior rice thanks to its fragrant scent and flavour. 

How to carve a whole chicken 

Carving a chicken can be intimidating even for the most astute home cook. How many times have you attended a family lunch and hoped someone else would volunteer to do the honours? This chef on Jamie Oliver’s cooking channel will empower you to step up to the plate.   

The chef shows us how to carve a chicken into drumsticks, thighs and breasts using a carving knife and roasting fork. Tip: always make sure to leave the chicken to cool down slightly before handling it as you run the risk of burning yourself. And don’t waste any juices as they’re perfect for making your own gravy. 

How to poach an egg successfully

There’s just something superior about poached eggs – maybe it’s because we associate them with popular restaurant breakfasts such as eggs benedict. People have all sorts of tips for getting the perfect poached eggs, such as adding vinegar to the boiling water to help bind the egg whites.  

Food blogger Lisa Bryan of Downshiftology proves that these tips do make a difference. In her video, you’ll learn how to create the most Instagrammable eggs for your next brunch.  

How to deglaze a pan to make a rich sauce

You might have come across the word ‘deglaze’ while working your way through recipe instructions and wondered what on Earth that means. Deglazing not only makes washing up a whole lot easier but it allows you to make a delicious, rich sauce.  

The key ingredients to making a pan sauce are the little bits of meat and fats that are left behind in the pan you used to grill meat – these brown bits are referred to as fond. Sohla El-Waylly from Serious Eats shows how deglazing a pan can result in a full-bodied, unctuous sauce, the perfect accompaniment to steak. 

The post 5 Basic Cooking Skills you Should Learn appeared first on MyKitchen.

There’s nothing more satisfying than earmarking recipes, but when it comes down to planning the week’s meals they often seem a distant memory on a shelf very far away from the couch. Use these tips to sort and store your recipes: 

Haul out your pile of MyKitchen magazines that have collected over time. Go through them and earmark the ones that you want to make again, or could imagine preparing in the future.  

You can either scan the recipes and create a digital recipe book or stick with paper. Photocopy or tear out the pages and slip them into a flip file. You get to see both sides of the page easily plus you can wipe off any oil marks, sauce splatters or flour. If you like, paste them into an A4 spiral notebook to make a recipe scrapbook.  

If you want to make your cookbook kid-friendly, consider laminating the pages. This means your kid can work with the sturdy (and waterproof) recipe page easily, and it will still be it intact at the end of the day. Use a whiteboard marker to make notes to help them.  

Keep a pen and notepad nearby when you’re cooking. Jot down any grand ideas or successful experiments or substitutions for next time. Just remember to add them to the relevant recipe later.  

If you’ve made a recipe for the first time, give it a review. Write down what you liked about the recipe, what occasion it would be perfect for, or even what you didn’t like. That way you can evolve the recipe when you make it again.  

Categorise your recipes based on the type of meal, the main ingredient, method or even the cooking time.  

Consider using colourful sticky flags to divide the recipes. Next time you need supper inspiration, you can easily find the recipe you need. Once you’ve accumulated enough content, adding section dividers to your cookbook will also save time when you’re looking for a specific recipe.  

Add to your cookbook collection  

Thrive – Nicci Robertson Nutritionist

Nicci Robertson starts her recipe book by acknowledging that although eating should be one of life’s pleasures, it isn’t always that way for many people. Using her own personal experience, she guides readers through 80 recipes that are healthy, but which totally ‘break the diet rules’. – R380  

The complete Chinese takeaway cookbook – Kwoklyn Wan

Celebrated British chef Kwoklyn Wan has gathered 200 of his dishes into this, his complete round-up of recipes collected during a lifetime of cooking in Chinese kitchens. To top it off, he has thrown in easy explanations and foolproof tips and tricks. – R520  

Let’s Cook – Siba Mtongana

In this true family affair, Siba invites kids to take charge and develop skills in the kitchen. The easy, delicious and instructional recipes range from lunchbox staples to yummy snacks – with a little help from mom and dad, of course! – R290  

Our Italian Legacy of love – Chiara Viljoen, Ryan Viljoen and Luciana Treccani

In this book, the brother-and-sister duo behind Joburg’s Café del Sol have generously shared classic dishes handed down by their ‘mamma’ and ‘nonna’. – R400  

Onwards – Karen Dudley

A heartfelt story of how life changed for Cape Town chef Karen Dudley after the pandemic shuttered her much-loved restaurant, The Kitchen. She details how she rediscovered food and flavours and connected with her community again during such a turbulent time. – R360   

Waste not, want not

Butter is expensive on a good day, so stash the wrappers in the freezer for when you need just a little bit. Use them to grease a cake tin, or place over bakes as they come out of the oven to add gloss.  

Otherwise, spread them over potatoes, corn or other veggies as they go into the oven – the butter will drip down, plus the cover will protect it from direct heat. Once clean, use the wrappers to bundle up leftovers or to separate layers of patties, cookies or even veggies.  

Other Need To Know Skills  

GARLIC CLOVES 
Peel garlic faster by pressing down on the clove with the flat side of a knife. This will break it and loosen the skin.  

CHILLIES 
Make seeding easier by rolling the whole chilli between your fingers to loosen the seeds inside. Cut off the stem, push the seeds out and use chilli as needed.  

APPLES 
Keep a bowl of ice water with a squeeze of lemon close by when you slice, grate or peel apples. Add them to the lemon water to prevent them from oxidising and browning.  

YEAST 
Revive old yeast by letting it stand in sugar and milk for 5 minutes. It’s still active if it bubbles. Take care to make the milk lukewarm – too hot and it will kill the yeast. 

Words by Sjaan Van Der Ploeg
Photography: Adobestock 

The post DIY: A Family-Affair Recipe Book appeared first on MyKitchen.