It’s Nacho introduces Life DIY 101 videos! These are short videos we have produced which teaches you how to change a tire, basic cooking, how to taxes, etc. Basic things that you need in real life with a dash of It’s Nacho humor. Every Tuesday, Thursday, and Saturday!
Life DIY 101 Videos | August Schedule
- Saturday, August 19 | Basic cooking techniques
- Tuesday, August 22 | How to jump-start a car
- Thursday, August 24 | How to perform CPR / Heimlich maneuver
Basic cooking techniques
There are an endless amount of cooking techniques one should know, but let’s just start with the basics. Master these 10, and you’re off to a good start!
1. Cooking ground beef. Always thaw your meat completely before cooking it. This will help evenly cook it and won’t be overdone.
2. Chopping a clove of garlic. Use the heel of your hand to smash the clove beneath a wide, flat knife, so the papery skin comes off easily. Start slicing the clove. For a fine chop, hold the tip of the knife with one hand and use the other to rock blade back and forth over your slices.
3. Chopping an onion. Cut the top, then slice in half. Using a sharp chef’s knife, slice about a half an inch off the top of the onion and discard. Turn the onion to rest on this flat end and slice in half vertically. Remove and discard the skin. Chop vertically then horizontally.
4. Cooking an onion. You don’t have to do much here. Just stir every minute or two. You’ll know they’re done when they’re translucent.
5. Creaming butter and sugar. Add your sugar to the butter and gently mash it into the butter with the tines of a fork. With your wooden spoon, stir the butter and sugar until they are light and fluffy. Use a rubber spatula to scrape the mixture off the sides of the bowl periodically.
6. Cooking pasta. Fill a pot with water. Add pasta. Check after about 8 minutes of cooking: taste the pasta to make sure it’s as firm or mushy as you like it.
7. Slicing a tomato. This can get messy so the trick is to use a serrated knife and slice gently using sawing motions.
8. Frying an egg. For Over-Easy or Over-Hard Eggs: Heat 2 tsp. butter in nonstick skillet over medium-high heat until hot. Break eggs and slip into pan, 1 at a time. Immediately reduce heat to low. Cook slowly until whites are completely set and yolks begin to thicken but are not hard.
9. Peeling a carrot. Run a vegetable peeler up and down the length of the carrot, gently turning the carrot as you go.
10. Stay safe in the kitchen! Hygiene and proper handling of ingredients like raw chicken are crucial to prevent your meal being spoiled by food poisoning. Always wash your hands and use chopping boards for raw meats and vegetables.