10 Basic Cooking Techniques Everyone Needs to Know
This guide is part of Cooking 101, where I break down the fundamentals of everyday cooking.
Cooking doesn’t have to be complicated to be good. Most home meals — the ones you actually make week after week — are built on a small handful of techniques. Learn these, and everything else becomes easier, calmer, and more intuitive.
This guide covers 10 core cooking techniques that form the backbone of everyday cooking. You don’t need special equipment or fancy ingredients — just a little patience and practice. Each technique below includes examples and recipes from The Patient Cook so you can see how they work in real meals.
If you’re adventurous and have read my post on How to Grow Mushrooms at Home, you might be interested in learning how to dry them as well.
1. Sautéing
What it is:
Cooking food quickly in a small amount of fat over medium to high heat.
Why it matters:
Sautéing is how most meals begin. It builds flavor fast and creates a base for sauces, pastas, and stir-fries.
Key tip:
Don’t crowd the pan — space equals browning.
Recipes on The Patient Cook:
- One-Pan Orecchiette Pasta
- Weeknight Pork Fried Cauliflower Rice
- Lightened-Up Kung Pao Chicken
- Easy Fish Taco Bowls (20-Minute Dinner)
2. Roasting
What it is
Cooking food uncovered in the oven using dry heat.
Why it matters
Roasting concentrates flavor and gives you caramelization without constant attention.
Key tip
Use high heat (400–425°F) and don’t skimp on space.
Recipes on The Patient Cook:
3. Boiling
What it is
Cooking food in rapidly bubbling water.
Why it matters
Boiling seems simple, but timing and seasoning make the difference between mushy and perfect.
Key tip
Salt your water — it should taste like the sea.
Recipes on The Patient Cook
4. Simmering
What it is
Cooking gently in liquid just below a boil.
Why it matters
This is how soups and sauces develop depth without falling apart.
Key tip
Small bubbles, steady heat — never a rolling boil.
Recipes on The Patient Cook
- Manhattan Clam Chowder
- Rustic Mushroom Soup with Thyme and White Wine
- Classic Shepherd’s Pie (with Turkey)
5. Browning (Searing)
What it is
Cooking at a higher heat to create a golden crust.
Why it matters
Browning = flavor. This step builds richness you can’t fake later.
Key tip
Dry food browns better. Pat any proteins dry before cooking.
Recipes on The Patient Cook
- Chicken Filet Sandwich
- Peri Peri Chicken Sandwich with Dill Cucumber Slaw
- Classic Sloppy Joes, Done Right
- Go-To Weeknight Stir-Fry That Actually Delivers
6. Baking
What it is
Cooking with even, indirect heat in the oven.
Why it matters
Baking is steady and forgiving when the temperature and timing are right.
Key tip
Know your oven — they all run a little differently.
Recipes on The Patient Cook
7. Steaming
What it is
Cooking with hot vapor instead of direct contact with water.
Why it matters
Steaming preserves moisture and keeps vegetables bright and tender.
Key tip
Don’t overcook — vegetables should stay vibrant, not limp.
Recipes on The Patient Cook
- Spicy Miso Ramen (toppings, greens)
8. Braising
What it is
Browning first, then cooking slowly with a small amount of liquid.
Why it matters
This technique turns tough ingredients into deeply comforting meals.
Key tip
Low and slow wins every time.
Recipes on The Patient Cook
- Manhattan Clam Chowder (soft braise effect)
- Rustic Mushroom Soup
9. Basic Knife Skills
What it is
Chopping, slicing, dicing, and mincing safely and consistently.
Why it matters
Good knife work saves time and makes cooking calmer and safer.
Key tip
Focus on consistency, not speed.
Recipes on The Patient Cook
10. Proper Seasoning
What it is
Knowing when and how to season food throughout cooking.
Why it matters
Seasoning in layers is the difference between flat food and food that tastes alive.
Key tip
Taste as you go. Adjust near the end.
Recipes on The Patient Cook
The Patient Cook Takeaway
You don’t need hundreds of techniques.
You need a few good ones — practiced calmly and consistently.
If you can sauté, roast, simmer, brown, and season well, you can cook real food for real life. Everything else builds from there.
