The 10 basic cooking recipes that everyone should know

In the kitchen you cannot start the house by the roof. It is difficult for you to do well the dishes you see on TV if you do not know how to make a white rice

There are recipes that every home cook should master. (Corbie)

There is no doubt that the kitchen is living a sweet moment. Until recently, everything done between stoves was seen more as an obligation than a pleasure, and no one paid attention to an activity reserved for housewives. Now we all want to be masters of gastronomy, but the truth is that we do not even know the most basic techniques. In the kitchen, as everywhere, you cannot start the house by the roof. It is difficult for you to make a good choice of skewers, earthenware, foams and vacuum dishes, if you do not know how to make scrambled eggs, broth or white rice correctly. And, surprise, the latter is what you will need in your day to day.  

There are a number of basic recipes that everyone should know not only to prepare a healthy menu and organize family meals, but also because they are the basis that every home cook should have before embarking on major tasks. Of course, each and every one of these recipes can be done in different ways: this is just a subjective selection that tries to excel simplicity. From here, everything happens to adapt us to our tastes.

1. Rice

Picture of a rice paddle (gores)

Rice is one of the basic accompaniments that every cook should master. There are a thousand ways to make a good white rice, but only a basic rule to follow: when it is cooked, you have to use twice as much water as rice. The cooking time is between 15 and 20 minutes. Otherwise, it can be done only with water in a saucepan if we want a smooth rice (adding, if we want, a bay leaf), in a pan suffering this previously with garlic to give it more flavor and even in espresso pan (although, in this case, the times and proportions change). 

2. Eggs

Eggs, if we want to lose weight, better take them passed by water or in a mess. (Corbie)

Another basic classic of international cuisine, we do not always treat as well as we should. The egg can be consumed in many ways: passed by water, scrambled, fried, hard ... Everyone knows the rudiments, but many people fail at the same: they cook it too much. When this happens, which is the vast majority of cases, not only do they lose some of their nutrients, among which are found proteins, antioxidants, amino acids, minerals or vitamins, but also much of their flavor.

The slower the egg cooks, the better it will stick, without it drying out. Many people make the egg too much for fear of getting infections like salmonella, but to avoid this, just cook them at a temperature of 70 degrees, and keep them cold if they are not to be consumed immediately. These are the basic recipes for making boiled, fried and scrambled eggs.

3. Roast chicken

The roasted chicken, a recipe the sea of ​​relief. (I Stock)

From a time to this part, given the proliferation of chicken roasters, we have stopped making this dish at home. It seems complicated, but it is not, and it can also serve to complete many other recipes, be it a croquettes or a salad. This is the basic recipe of the American cook Barbara Kafka .

To make the chicken at home with this recipe (at very high temperature) it is better to be pulling small, between 2 and 3 kilos. If it's bigger, you'll have to leave it longer. It is also important to keep it at room temperature. Follow these steps.

·         Heat the oven to maximum power and leave the rack in the second space from below.

·         Remove the neck, the ends of the wings, and the whole squeaked (you can reserve it to make broth), as well as the surplus fat.

·         Stuff the inside of the chicken with a lemon cut in half, 4 cloves whole garlic and 4 tablespoons butter.

·         Place the chicken on a baking sheet and cook for 50 to 60 minutes. After the first 10 minutes stir the chicken with a spatula so that it does not stick to the tray. As it releases liquid, open the oven and pour it over with a spoon. Be careful not to lose temperature in the process.  

4. The tomato sauce

Everything changes with a good tomato sauce. (I Stock)

The tomato sauce is used in numerous recipes and to accompany all kinds of dishes. By vaguer or ignorance, we usually buy it already made and it is more expensive, less healthy and, above all, less rich. Although the best tomato sauce is achieved using good ripe tomatoes, following recipes like this, you can also achieve a good result using canned tomatoes, an intermediate point that will allow us to save a lot of time. Simply use a saucepan, and heat the tomatoes over a low heat, adding a good stream of olive oil, salt and sugar if it is very acidic. The tomato has to be done for almost an hour, until the sauce has a thick consistency. Remember to use the lid or stain the entire kitchen.

5. Legumes

It is not difficult to make some good beans. (Corbie)

Learning to cook legumes is basic, not only to make dishes as recurrent as lentils or facade, but also to use these as a garnish or part of other recipes (be it a salad or a plate of humus). Since to cook the vegetables it is necessary to keep them at least four hours to soak (and if possible a whole night) many we sell to jars of already cooked vegetables, losing flavor along the way. But apart from soaking, preparing a good chickpea, lentils or beans is very simple.

Once soaked, strain the vegetables, place in a saucepan and cover with cold water, at least 10 centimeters. Add a whole onion, split in half, one or cloves of garlic, a bouquet of fresh thyme, a couple of bay leaves a pinch of salt. Cook legumes over medium heat, stirring occasionally. When the water begins to boil, put the guano in low power and let it cook between 30 and 90 minutes, depending on the vegetable. These must always remain submerged in water, if it does not arrive, add more. When soft remove the pan from the fire, rectify with salt and add a generous stream of olive oil. Let them rest and consume them directly or use them for any other recipe. Legumes last a long time in the refrigerator. At least 5 days.

6. Salad Dressing

The salads gain a lot if we make the dressing apart. (Corbie)

Dressing the salad does not have great difficulty but is always a source of family fights. Vinegar is a strong condiment, which everyone does not like, and is often overused, hiding all the flavor of lettuce and tomato. The best way to achieve a balanced dressing is to prepare it in a separate boat. This has several advantages: in addition to allowing each one to prepare the salad to their liking, it allows to conserve what about without dressing, so that it is consumed later without being soaked in dressing.

In order to prepare a good dressing, it is enough to use olive oil, vinegar and salt, correctly mixed thanks to a jar with lid, but also we can try to add mustard, honey, pepper or all kinds of herbs, thinking about the type of salad for the That we want the dressing.

7. Vegetable puree

Puree is not just for babies. (I Stock)

Knowing how to make a good vegetable puree is indispensable because it allows us to make the most of all the vegetables that pass through our refrigerator. Although there are standardized purees (such as carrots and potatoes or zucchini), the truth is that there is only one basic recipe, which can be done by putting together any vegetable that passes through our hands.

For this, it is enough to soften it in an onion and leek pan, until it is translucent, to add afterwards any vegetables that we have at hand: zucchini, carrot, cauliflower, broccoli ... Add salt and pepper and let them suffer a while. Once the vegetable pickles up the flavor of the leek and the onion adds water (or better broth if you have it) until it covers the vegetables. Let everything cook until the vegetable is soft, well beat the mixture well and, if you want, add a little milk or cream. You have your mash ready.

8. The broth

The broth is the base of any soup. (Corbie)

A good broth should never be missing in our fridge because it serves to make all kinds of stews, purees, rice ... There is no single way to do it, in fact, you can mix all kinds of meats, poultry and vegetables. 

The important thing is that all the ingredients are cooked in cold with water, slowly, because if we boil this one before it will not impregnate well of its flavor. That said, the ideal is to use parts of meat and poultry that cannot be used for other preparations: bones, necks, kidneys ... You can also add a handful of vegetables and all kinds of vegetables: onion (always), garlic, carrot ... To make a good broth it is necessary to cook it very slowly, for two or three hours.

9. Grilled meat

The meat should be kept at room temperature. (Corbie)

Making a steak, a steak or a chop seems the easiest thing in the world. And it is. But still a lot of people do it wrong. The number one rule for making any kind of grilled meat is to have it at room temperature. 

If we cook a steak as it leaves the refrigerator will be impossible to remain juicy. Another basic rule is to have the plate or pan where we will make the meat as hot as possible, adding only the essential oil so that it does not stick to us. If we fulfill these two basic conditions, simply pass the pieces through the pan back and forth, and then add salt. Remember, furthermore, that chicken and pork need to be made longer than veal.

10. Baked vegetables

A quick, healthy and inexpensive preparation. (I Stock)

Although not very popular in Spain, roasted vegetables are perfect as a side dish or as a main course. Cooked baked vegetables maintain their properties and flavor intact and, in many cases, are more appetizing than boiled or cooked. In addition, you can make several types of vegetables at the same time. Especially tasty are the carrot, onion, potato, pumpkin, broccoli, eggplant ... But you can try all kinds of vegetables.

To roast the vegetables correctly you must only follow a series of basic rules. Cut the vegetables into small dice, without removing the skin. Add salt, olive oil and spices to taste (thyme, Provencal herbs or oregano go luxury) and place the spiced vegetables on a baking sheet. Preheat the oven to about 200 degrees and roast the vegetables at medium height. The time varies a lot, but you must remove the vegetables when they are almost burned at their ends and soft inside. It will take about 45 minutes. As they are done stir the vegetables from time to time, so that they are well served on all sides.