8 Basic Cooking Principles Anyone Should Know

Have you ever wanted to cook someone a good meal without knowing the basics of cooking? Let those who love you know your cooking skills in the article below, you will not be afraid to go to the kitchen to make delicious food for relatives. Read on to learn how to cook deliciously through the basic cooking principles below.

  1. How wet is it?

Boiling food is also limited, which means that the fire heats the water until it reaches a high temperature, then the boiling water appears bubbly and turns into steam. Temperatures at boiling water vary according to atmospheric pressure, but are typically around 100 ° C (212 ° F). Let the water boil to such a level to put food into the dip until cooked.



Boiling is the simplest way to cook, preferably for some specific foods, such as dry noodles, boiled vegetables and boiled eggs.

Boiled vegetables are a popular dish, but today people tend to avoid boiling vegetables because many vitamins in vegetables will be dissolved during boiling, reducing the nutritional value of vegetables. If you cook vegetables by boiling, there should be more soup or other liquid foods such as soup to maintain nutritional value for that meal.

Boiling is probably the most popular method, which is used for most stews and sauces. Especially suitable for cooked dishes to ripen food is from 87 to 94 ° C (about 190 ° F – 200 ° F).

  1. Fried

Stir-fry is a quick cooking method, which is done by bringing the food to fry in a high temperature pan, and using a small amount of fat to prevent burning. It helps to create a flavor for food, and is a refreshing meat and vegetable for meals.

The quality of the pan is very important when making fried dishes. A good pan will heat up food and be sensitive to temperature changes. Choose a stainless steel pan covered with aluminum and heavy metal to fry food well.

Use fat to fry food such as: oil or margarine is very good for health. Olive oil or canola oil is most commonly used. The butter, too, will give the dish a great flavor, but will burn and consume much more quickly than vegetable oil.


With the pan-fried method, the most important rule is that both the pan and the fat are heated to a high temperature before putting the food in the pan. Otherwise, the food will not be properly cooked, the food will absorb, draw more fat into it and then stick to the pan. To check if the pan is hot enough, it is best to add a few drops of water to the pan, if they boil vigorously and evaporate quickly for a few seconds then the pan is hot enough.

When putting food in a pan, it is important to let the food move so that it rinses evenly and the pan remains hot. Make sure the amount of food is right for the pan to avoid overloading, unevenly cooked food.

Any kind of food can be used with stir frying pan, however if the food is too thick, too hard like chicken bones or hard vegetables, it should not be stirred because these foods will have to be oiled. And the pans ripen outside longer before they are cooked inside.

  1. Fried

Fry is similar to fried, in which the food is cooked in a hot pan with oil. As with fried dishes, the most important fry are both pan and oil heated to high temperature before cooking.

Frying pans are similar to frying pans. Mainly fried foods – meat such as chicken breast, barbecue, pork ribs and fish fillets, are not cut into pieces. However, frying is done at a lower frying temperature to ensure that food is not burned on the outside first, when the inside is not cooked.


Deep-bottomed frying pans use sufficient oil to prevent excessive spillage. With this frying pan, simply coated with a thin layer of oil about halfway up the side of the cooked food. This method is used to fry items such as fried chicken, shrimp and eggplant.

Deep-fried deep-fried wok involves immersing the food completely in hot oil. With this type of frying, food does not need to be topped up because hot oil has spilled over food to heat up food at high temperatures. It is used to cook foods such as fries and donuts.

Frying is the main method of cooking in Chinese cooking techniques. Less or more of these methods are like frying, ie the food is cut into small pieces and cooked with oil in a hot pan. The only difference is that the pan is used for deep frying, with the sides of the pan sloping gently and made of thin metal.

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  1. Bake

Microwave and grill grills are both dry cooking methods where food is heated by flame to ripen. The only difference between these two methods is that baking the microwave oven is the heat source that acts on the food, while the heat from the grill comes from below.

With baking microwaves and grills, the food is cooked with hot air produced by the flame. However, the air is actually a poor conductor of heat, so food should be placed fairly close to the source of heat. This means that the food is cooked quickly outside, causing the amount of fat from food such as meat and fish to be consumed.


Due to the hot and dry nature of this cooking method, many foods will be marinated before cooking to ensure that they remain moist and flavorful. Marinating food means adding all the spices needed to the food, mix well and leave for a certain amount of time to spice up food and then bake.

Foods are usually placed on grill grids, which allow the fat to expand and fall into the oven.

The food will need to be flipped over once during baking to ensure the food ripe on both sides.

  1. Microwave oven

Using a microwave oven is a very convenient method of cooking, which requires less skill. Using a microwave oven that contains electromagnetic waves to act on water molecules in food causes it to vibrate. This vibration produces heat which then cooks the food. Although most novice cooks will at least get acquainted with the microwave oven, there are a few health safety features you should know:

Never put metal utensils in the microwave. Electromagnetic waves will not penetrate the metal and may generate sparks, damaging your microwave oven.


+ Any food with peels such as potatoes and sausages – should be sliced ​​before being put into the microwave. Otherwise, the vapor pressure builds up inside the food, causing it to explode in the microwave.

Food should always be covered with a microwave safety lid during cooking, which prevents food spills and helps keep food hot.

Contrary to popular belief, food cooked in the microwave does not cause the loss of nutrients. However, many people still choose to use the microwave only to heat up, defrost or make popcorn in the microwave instead of cooking raw food because they have not really believed the effect of this tool.

However, if you are a busy person, the microwave oven is a great tool for you to cook. It can cook most dishes without sacrificing their nutritional value, saving them time and energy while also replacing traditional cooking methods.

  1. Rang

Rang is a dry-food cooking method, which consists of food placed on a roasting pan in a high temperature oven. It is often used to roast meats like chicken, turkey, lean pork meat, lamb, beef, fish fillets and vegetables.

With the roasting method, the main focus for creating the flavor of the food is not the sauce or the stew but the flavor of the food itself when it is dried. It is a sign of the appearance of meat or vegetables turning yellowish brown while the interior is still moist.

Use a good roasting pan to roast the food, and place it on the middle rack of the oven.



When roasting meat, many chefs believe that meat will lose its inherent fat, and when baked, the sauce from the marinade will not guarantee the taste as roasted, so many chefs have used the method of roasting Baked.

Foods should not be spiced when roasted because it is cooked in its own flavor rather than the specific taste of the dry temperature in the kitchen. However, to keep the meat from drying, cut the lean meat, spread a layer of butter on the outside of the meat, to prevent burning.

The best way to know whether roasted meat is cooked and whether it is crunchy is to use a thermometer to check the internal temperature of the meat. Or look at the crispy yellow on the meat that can take the meat out of the pan and about to plate.

  1. Steam

Steam is a hot, humid cooking method that uses heat from steam to cook food. It is a very gentle form to help foods like vegetables, fish cooked evenly, do not use more oil and grease but retain the nutrients.

Boil food at boiling water temperature of 85 – 95 ° C. Steam feed with hot water is one of the easiest forms of cooking and the food is not stimulated by bubbles so it is not soaked. domestic.

Steaming is also a simple form of cooking and keeps most of the nutrients from being unable to absorb nutrients from food. The steamed food can preserve nutrients by more than 50% compared to other forms of cooking techniques. In addition, steamed food does not require any fat (such as oil, butter, etc.) to help with cooking, helping to cut down on calories.

Steaming can be done using a traditional stacked bamboo or steamed plastic on the stove, but it is also possible to steam the food by boiling water in a saucepan and placing food on a pan. above the boiling water to hold and ripen the food. Or use the autoclave available in the home market.

Although water is often used to steam vegetables, it is also possible to use other types of liquids to steam fish, steamed white poultry to add flavor. It is possible to use more herbs for steamed water to add flavor and nutrients to the dish because when the water vapor increases, the taste from the liquid will permeate through the food.

Cooking is a relatively quick process, as it is carried out at high temperatures. Most vegetables are steamed under 5 minutes, while fish and other white meat will take from 3 to 5 minutes, depending on the thickness of the food.

  1. Cookies

Baking a cake is a method of cooking at a dry temperature, almost like roasting. The main difference is that roasting tends to be done at a higher heat than grilling and baking is usually combined with talos, dough and dough, such as bread, biscuits, muffins and muffins. Here are some things to keep in mind when you’re baking:

Avoid dough and talc. One of the most common mistakes people make when baking is to mix dough and too much dough or knead too thoroughly. When the gluten is mixed in the powder, it becomes more prone to cracking or cracking. To avoid this, mix the slices or fold them gently with your hands. Do not worry if the slab is mixed unevenly, this will not affect the final result of the cake. The dough should be mixed in a moderate amount.


Avoid using cold eggs and dairy products when baking. Cold eggs and dairy products are not sticky, which prevents air from getting stuck in the mixture. This can result in flat, flat pastries and pies that are not brittle. To avoid this, you should remove eggs and dairy products from the refrigerator to normal temperatures for about 30 minutes to 1 hour before baking. If you forget, warm the eggs in a bowl of warm water and cut the butter into small pieces for the microwave for 10 seconds.

+ Do not use liquid measuring cups to measure dry ingredients. When using a liquid measuring cup to measure flour, you will need to press or touch the cup to get the right amount of flour. However this powder is much more than the required formulation, resulting in hardened, dry cakes and muffins.

You can data then turn on read receipts on a per-person basis.

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