A 8-part series
Kitchen Basics
The cooking fundamentals nobody teaches you. Start here if your kitchen confidence is... developing.
We burned a lot of pots figuring these out. Rice that's not crunchy, eggs that aren't rubber, and knife skills that won't send you to the ER. These four guides cover the basics that make everything else easier.
What you'll learn
- ✓ How to cook rice that's actually fluffy
- ✓ How to boil an egg to the exact doneness you want
- ✓ How to sharpen a knife safely
- ✓ How to season a cast iron pan
- ✓ How to cook perfect bacon in the oven every time
- ✓ How to meal prep for the whole week in two hours
- ✓ How to make smooth, lump-free gravy from pan drippings
How to Cook Rice
Cook fluffy white rice on the stove with a 1 to 1.5 water ratio, a 15-minute simmer, and a rest, then store and reheat the leftovers safely.
How to Boil an Egg
Boil soft, jammy, medium, or hard eggs by the minute, stop them in an ice bath, and peel them in a few large pieces.
How to Cook Bacon in the Oven
Bake bacon at 400 degrees on a lined sheet pan for crispy, evenly cooked strips without flipping, then get the hot grease out of the oven and into the trash safely.
How to Meal Prep
Meal prep a week of lunches and dinners. Plan three or four meals, batch cook them, chill each food within 2 hours, and freeze what you will not eat within 3 days.
How to Sharpen a Knife
Sharpen a kitchen knife on a whetstone. Test the edge, secure the wet stone, hold one angle, raise a burr on both sides, finish on the fine grit, and hone between sharpenings.
How to Use Chopsticks
Hold chopsticks with a fixed bottom stick and a moving top stick, drill the open-close motion, pick up food from marshmallows to noodles and rice, and follow the table manners of Japan, China, and Korea.
How to Make Simple Syrup
Make simple syrup from equal parts sugar and water. Heat until clear, cool, jar, and refrigerate for up to a month, then move on to rich 2:1 syrup and flavored syrups.
How to Make Gravy
Make smooth gravy from roast drippings or butter with a cooked roux, the fat, flour, and liquid ratio that sets its thickness, a fix for lumps, and how long it keeps.
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