Recipe Station

Here's the complete list of culinary skills you absolutely, positively must accomplish before you turn 30. Some of them sound like a lot of fun, actually!

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Do pasta right

For perfect pasta every time, add plenty of salt to the water, and when you drain the pasta save the water to add to the sauce. Finish by adding the pasta to a saute pan along with the sauce and some of the leftover cooking water.

Know three ways to cook eggs

Egg recipes are easy to learn, and by mastering just three versions you can impress your friends when you invite them over for brunch.

Make pan sauce

A pan sauce really dresses up everything from meat to pasta and is really easy to make. Just combine tomatoes, basil and olives, for example, and then finish it off with a dab of cold butter at the end to emulsify it and add flavor.

Make a vinaigrette

Homemade salad dressing is far superior to store-bought, and isn't complicated to make. For a simple vinaigrette, for example, use a 1:3 ratio of vinegar to oil, or 1:2 for milder acids such as lemon juice. Add some salt and pepper, and then any extra ingredients such as shallots, herbs or mustard.

Sharpen knives

This might seem counterintuitive, but dull knives are actually more dangerous than sharp ones. There are three main ways to effectively sharpen a knife: a sharpening stone, a manual or electric sharpener, and having it professionally sharpened.

Handle a knife

Speaking of knives, knowing how to handle one is both a matter of safety and of getting the most out of your food. After all, if you want the freshest food with the best flavor, you need to make it yourself instead of relying on packaged and processed foods. Practice on an onion to get the hang of it.

Make a chicken cutlet

Chicken cutlets are great because they're so versatile. Serve them as a main course or as a substitute for other meats and protein sources. Also, add them to salads, soups and countless other dishes. To make, just season the chicken, dip it in flour, dip it in egg, dip it in breadcrumbs and then fry or bake.

Properly wash vegetables

Fresh produce is dirty and requires a thorough wash and rinse before eating. To do this, just fill two big bowls with water and then dip the veggies in one bowl and then the other. Dump the water, refill the bowls and repeat until the water is clear.

Make some baked goods

Learn how to make one baked good that you can take to potlucks, PTA meetings or any other gathering. Cookies are great because the ingredients are non-perishable and can be kept on hand indefinitely.

Roast vegetables

Roasted veggies have a more intense flavor, and are easy to make. Just preheat your oven to 425 degrees Fahrenheit, chop the vegetables, toss with oil and salt and then bake until done.

Season food

In culinary terms, seasoning refers specifically to adding salt. Many people just add salt at the end of the process or when serving their food, but for best results salt throughout the cooking process and taste frequently to make sure you're getting just the right amount.

Sauté stuff

This is actually quicker and easier than you might think. Just put the pan on the burner, turn the heat all the way up, add oil, wait for it to heat up and then add the vegetables — just don't put in too many or they won't cook properly.

Shock and blanch vegetables

This is another simple process that many people assume is complicated. All you have to do is boil a pot of salted water, add the vegetables and then cook just until they start to get tender. Remove them from the water using a strainer or a pair of tongs, and then dip them in ice cold water.

Thicken sauces

You want your sauce thick enough to coat your food, which is why thin sauce will ruin nearly any dish. To thicken sauce, you can use three methods: reducing it, making a cornstarch slurry, or adding beurre manié. To reduce, use a gentle simmer to gradually thicken the sauce. To use a cornstarch slurry, just combine cornstarch and cold water, adding equal parts of each. Gradually add the slurry to the sauce, whisking the mixture until it bubbles. Use approximately 1 tbsp. of slurry for each cup of sauce. To make a beurre manié, combine room temperature butter with flour, in equal parts, and work them together with your hands until it's a paste. Add to the sauce, whisk well and bring it to a boil.

Make chocolate sauce

Chocolate sauce is great for a wide range of desserts and other sweet treats. To make, combine chocolate pieces or chips and heavy cream in a double boiler. Add water and cover with a metal or glass bowl, bring the water to a simmer and then chocolate and cream and stir until melted.

Cook three basic meals

There's no need to become a master chef, but you do need a few dishes in your repertoire. If you can just master three meals, you'll be all set if someone asks you to bring something to a potluck dinner or you just want to throw an intimate dinner party for a few friends.

Keep your kitchen safe and clean

Safety first when it comes to cooking, and the best way to accomplish this is by always maintaining a clean kitchen. To ensure your cooking space is hygienic and sanitary, clean as you go so you don't have to worry about bacteria forming. Wipe down surfaces with soap and water or a special cleaner such as an antibacterial cleanser.

Don't worry if you haven't accomplished all of these yet. Most of us haven't, and you still have plenty of time. Plus, this gives you a challenging to-do list that will make you feel proud once you've completed every task on it!

Article Source: Thrillist