Cook Basic Meals

Step-by-Step

1. Stock the Basics

   Oil, salt, pepper, garlic, onions, butter, eggs, pasta, rice, canned tomatoes. These ten items form the foundation of hundreds of meals. Keep them stocked.

2. Learn Knife Safety

   A sharp knife is safer than a dull one. Curl your fingers into a claw grip when cutting. Move the knife forward and down, never toward your body. Keep your knives sharp with a honing rod.

3. Master the Sear

   A hot dry pan, pat-dried protein, salt right before cooking. Don't move the meat — let it release naturally. When it lifts easily, it's ready to flip. This applies to steak, chicken, fish, and tofu.

4. Build Flavors

   Aromatics (onion, garlic) go in first with fat. Add acid (lemon, wine, vinegar) toward the end. Salt in layers throughout cooking, not just at the table.

5. Cook Eggs Properly

   Scrambled eggs on low heat, stirring constantly, pulled while still glossy. Fried eggs in butter, medium heat, baste the top with the hot fat. Two skills that will serve you for life.

6. Practice One Meal a Week

   Consistency beats ambition. Cook one new meal per week. After six months you will have a repertoire that puts most restaurants to shame.