Cookbook giveaway – Twelve Recipes

95 Comments

• raechef1  on  November 7, 2014

  Sauteeing!

• Kerrey  on  November 7, 2014

  Oven roasting. It's hard to mess up, and the results are always good.

• Titch  on  November 7, 2014

  How to boil an egg

• sarahawker  on  November 7, 2014

  Making a Roux!

• jammydodger  on  November 7, 2014

  Making soups and stews.

• mskonieczny  on  November 7, 2014

  How to cook pasta 🙂

• wester  on  November 7, 2014

  Making a salad – washing and drying (!) and cutting the vegetables and making a simple vinaigrette.

• Bloominanglophile  on  November 7, 2014

  Not a "cooking" technique per se but tied to it–how to shop for food. Knowing growing seasons, where to source your food, and using your senses to help identify quality ingredients is crucial, IMHO. Start with great ingredients, and you're more than halfway there to a great meal!

• lavenderashgrove  on  November 7, 2014

  How to saute.

• sipa  on  November 7, 2014

  Children should learn what good food is before they even attempt to be taught how to cook. After that I think baking is always a great to learn at a young age because of the reward factor. Learn to bake and you can always have a treat.

• sir_ken_g  on  November 7, 2014

  Braising

• ldtrieb  on  November 7, 2014

  Soup, beautiful soup.

• GillB  on  November 7, 2014

  White sauce (Roux method)

• camtncook  on  November 7, 2014

  Cook an egg in multiple ways…

• BlytheSpirit  on  November 7, 2014

  how to cook eggs

• jenniesb  on  November 7, 2014

  I always wish I had been properly trained in knife skills.

• genericgenre  on  November 7, 2014

  How to boil water.

• fjain  on  November 7, 2014

  Knife skills come first on my list.

• Zosia  on  November 7, 2014

  Sauteing

• ravensfan  on  November 7, 2014

  How to cut and chop

• bogie  on  November 7, 2014

  Dicing and sauteing.

• bching  on  November 7, 2014

  Using the oven–you can roast a whole meal and as the oven cools, accomplish some tasks for upcoming meals–toasting nuts or breadcrumbs, for example.

  Tamar Adler's the Everlasting Meal is wonderful on this topioc.

• jaelsne  on  November 7, 2014

  I think that a roast chicken is a great basic skill to have in your repertoire, because the leftover chicken can be used for many meals.

• sgump  on  November 7, 2014

  Knife skills

• Queezle_Sister  on  November 7, 2014

  tasting your food as it cooks, ok that's not a technique, so maybe I should say sautée – as in onions and garlic.

• BarbW  on  November 7, 2014

  I think to sauté. It can be harder than it looks, & I'm not so sure I've mastered it, after all this time.

• ae.bell  on  November 7, 2014

  I agree with knife skills

• Analyze  on  November 7, 2014

  Learn when and why to follow a recipe.

• dbielick  on  November 7, 2014

  knife skills

• RNJessicaK  on  November 8, 2014

  Knife skills for sure. They're needed no matter what you like to cook!!

• pwsnook  on  November 8, 2014

  How to boil water.

• kayanelson  on  November 8, 2014

  Make an omelet. Can vary the mix-ins and have it for breakfast, lunch or dinner. Plus eggs are relatively cheap.

• priyamaine  on  November 8, 2014

  Sauteeing!

• pgarcia  on  November 8, 2014

  Reading a recipe all the way through before beginning to cook.

• Sharylmk1  on  November 8, 2014

  Learning how to follow a recipe

• finnsmom64  on  November 8, 2014

  Without a doubt an omelet. Everyone has eggs in the frig along with odds and ends and voila dinner.

• TrishaCP  on  November 9, 2014

  Knife skills.

• ballen  on  November 9, 2014

  Starting with the best and freshest ingredients.

• jaburg  on  November 9, 2014

  How to boil an egg.

• vinochic  on  November 9, 2014

  Another vote for knife skills.

• jennyatkinson  on  November 9, 2014

  Reading through the recipe and good mis en place

• karenemills  on  November 10, 2014

  How to roast meats and vegetables. If I had known this in college, I would have eaten much healthier, learned creative uses for leftovers and wouldn't have gained the freshman 15!

• decklededges  on  November 10, 2014

  Knife skills

• hillsboroks  on  November 10, 2014

  I taught my kids to make scrambled eggs first. Young folks can survive on scrambled eggs for quite a bit of the time on their own.

• ciliatanchun  on  November 10, 2014

  Frying

• tjnelson1hotmail  on  November 10, 2014

  How to boil water….with salt, to a roiling boil, how to make sure it is hot enough. (Reminds me of a cooking class called how to boil water which taught the basics.) Then go on to simple recipes which focus on techniques.

• sharifah  on  November 11, 2014

  how to deal with eggs – scrambled, fried, omelette, etc

• slimmer  on  November 12, 2014

  My first thought was knife skills. I can't believe how much easier things got once I learned how to cut.

• kimtrev  on  November 12, 2014

  How to follow directions. Once you know how to do that, you can follow any recipe and learn to make virtually anything.

• kidzcook  on  November 13, 2014

  How to cook eggs

• kidzcook  on  November 13, 2014

  How to cook eggs

• homeeccentric  on  November 13, 2014

  Knife Skills

• reno2014  on  November 13, 2014

  How ingredients react to each other when combined in a recipe. I would bake when left alone in the house when I was a lot younger. Thought I was pretty clever until I had a few mishaps, by substituting ingredients in recipes for things that weren't on hand. Laugh Out Very Loud

• Julia  on  November 13, 2014

  I think knife skills are a good first technique to master.

• bhasenstab  on  November 13, 2014

  I'd get micro and say poaching an egg, as just as about everything tastes better with a soft-cooked egg on top of it.

• adukeman  on  November 13, 2014

  Knife skills–Chopping, dicing, mincing

• Nancith  on  November 13, 2014

  making a white sauce

• lovelily1001  on  November 13, 2014

  i really like idea of teaching egg cooking, and the knife skills. maybe mise en place should come between the two of them. but eggs lead to so much.

• Grywhp  on  November 13, 2014

  Patience

• calmond79  on  November 13, 2014

  How to chop and cut! And…maybe making some basic eggs!

• JanScholl  on  November 13, 2014

  I have seen more people turn rice and pasta into paste than I care to admit. it should be so easy, but for some, not so much.

• SLane  on  November 14, 2014

  Understanding cooking terminology is important.

• chawkins  on  November 14, 2014

  Start with knife skill.

• hihelen_westbrook  on  November 14, 2014

  I learned to make cakes as soon as I was tall enough to see over my little red plastic kiddie table. It made cooking into something fun of which I wanted to do more and more.

• RickPearson54  on  November 14, 2014

  Dicing an onion.

• nicolthepickle  on  November 14, 2014

  I think knife skills. I don't really know how and I'd like to.

• infotrop  on  November 14, 2014

  I was going to say how to saute, but now I agree with knife skills. That has to come first.

• weetzie188  on  November 15, 2014

  stir frys

• trudys_person  on  November 15, 2014

  Sauteing, and simmering …

• lucycury  on  November 16, 2014

  How to cut and chop

• toffee  on  November 17, 2014

  Roasting a chicken

• rahiscock  on  November 18, 2014

  Roasting anything; you can apply the technique to meat and vegies, and it builds confidence in using an oven, which acts as a springboard towards baking

• kalex426  on  November 19, 2014

  How to sauté

• stitchan  on  November 19, 2014

  To boil egg in desired doneness. This Is an essential skill for me because I eat them everyday.

• contest718  on  November 20, 2014

  people should learn how to properly boil eggs for hard and soft shell dishes.

• Missanne  on  November 20, 2014

  Definitely how to use all sorts of knives. This not only saves your fingers for all future tasks; it draws your attention to how that one ingredient fits into the whole process.

• dbcurrie  on  November 22, 2014

  Proper use of a knife. There aren't a whole lot of recipes where you don't need a knife for something.

• t.t  on  November 25, 2014

  knife skills

• Gorge_us  on  November 25, 2014

  How to season properly without overseasoning.

• lkl  on  November 25, 2014

  How and why to use salt.

• Julimorr  on  November 25, 2014

  Knife skills

• Sasvif  on  November 25, 2014

  Making soup.

• bvgardner  on  November 25, 2014

  Knife skills

• aargle  on  November 25, 2014

  Definitely knife skills.

• chikadulce  on  November 26, 2014

  I agree, knife skills are so important….along with sharp knives!

• kellyscookbooks  on  November 26, 2014

  seasoning and knife skills

• mfl  on  November 26, 2014

  mayonnaise, so easy!

• zubs1990  on  November 27, 2014

  I would have to say roasting a chicken. It's a basic skill that everyone should know.

• chach  on  November 27, 2014

  breaking eggs

• sallyjoy  on  December 3, 2014

  How to use up what is available in the fridge – starting with a basic stirfry and moving on to more complex dishes and sauces.

• JessieBsMom  on  December 5, 2014

  The different ways to cook eggs

• angelanorr  on  December 5, 2014

  Roux

• patsylu  on  December 5, 2014

  Knife skiills

• Ayun  on  December 5, 2014

  Stirfy

• mombaker247  on  December 6, 2014

  knowing where your food comes from and eating only humanely treated animals and learning to use the whole food and to compost and have zero waste