BASIC SKILL IN LIFE 2 Method 1, Part 2

Build a repertoire of go-to sauces. A good sauce can transform a dull, flavorless dish into
something much more exciting and delicious. By learning a few basic sauce recipes, you can kick
your cooking credentials up a few notches, with very little effort. A few sauces you can make
include:Béchamel sauce: this is a white, creamy sauce which forms the basis of many dishes -
including vegetable gratins, cheese soufflés and numerous pasta sauces.
Velouté: This is another simple sauce made by combining a roux with a flavored stock. Depending
on the flavor of the stock, this sauce can be adapted to accompany chicken, fish or veal.
Marinara: Marinara is a bold tomato sauce used in Italian and Mediterranean cooking. It
combines fresh or canned tomatoes, onions and a variety of herbs, and is used in many pizza and
pasta sauces.
Hollandaise: This buttery, lemony sauce is the perfect accompaniment to seafood, eggs and
vegetables. It is made by combining clarified butter, egg yolks and lemon juice to form an emulsion.
Other sauces you can experiment with include: barbecue sauce, garlic cream sauce, chili
sauce, sweet and sour sauce, cheese sauce and chocolate sauce.
Experiment with herbs. Herbs can single-handedly give a dish a distinct flavor, characterizing
it as belonging to Greek, Italian, Mexican, Chinese, or any other type of world cuisine. Herbs
enhance the flavor and color of food, making it more exciting to cook and eat.Basil is used
most often in Mediterranean cooking and pairs perfectly with tomatoes. It can also be
blended with pine nuts to make basil pesto.
Parsley has a light, fresh flavor and is very popular in Western cooking. It works well in soups
and sauces, or simply sprinkled over a dish to add a burst of color.
Cilantro is very popular is Asian and Latin cooking. Its raw leaves are used to add a fresh,
bright flavor to cooked dishes, while it's roots are used for making Thai curry pastes.
Mint has a cooling flavor which makes it a great addition to summer salads and refreshing
drinks (like Mojitos). It is also used in savory dishes originating from the Middle East and North
Africa.
Rosemary is a strong flavored, woody herb which works well with roast chicken and joints of
meat, stews and soups. It is best used sparingly.
Give spices a try in your recipes. Like with herbs, adding a single spice (or a combination of them) can impart
a very distinctive flavor profile to a dish, and tie its flavor profile to a particular global cuisine. Keep your
pantry stocked with a supply of commonly-used spices.Cinnamon is a sweet, aromatic spice which is very
popular in baking, especially in items such as apple pie and oatmeal cookies. It is also used in many Indian,
Moroccan and Mexican dishes.
Paprika lends a burst of bright red color and a spicy burst of flavor to food. It is used in many Hungarian
dishes, while also being popular in Spanish and Portuguese cuisines.
Cumin is a popular spice used mainly to add flavor and color to curries. It is used in Middle Eastern,
Mediterranean and Asian cooking.
Coriander is seed of the cilantro plant which has a lemony top note. It is commonly used in chili and curry
dishes; it is used widely in many types of Latino, Middle Eastern, and Indian dishes.
Ginger is a very versatile spice. When used fresh, it can add a sweet and spicy note to stir-fries, curries and
roasted meats. In dried, ground form, ginger is often added to baked goods, such as ginger snaps.
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