Cooking Tips
One skill per page: how to cut it, cook it, store it or stand in for it. Each tip ends with a short quiz and a Pepper recipe to practise on.
Technique
How to Bake Sweet PotatoesBake sweet potatoes with creamy, sweet centers and caramelized syrup on the pan — plus the doneness cues that tell you they are actually done.How to Boil EggsCook hard boiled eggs with clean yellow yolks and shells that slip right off, using timing you can count on every batch.How to Cook BarleyCook barley that comes out tender and chewy instead of gummy, with the water ratio, timing, and doneness cues that make it work every time.How to Cook ChickenCook juicy chicken breast every time with the right pan heat, a rest, and the temperature that actually tells you it is done.How to Cook QuinoaCook quinoa that comes out light and separate every time, with the water ratio, the rest, and the doneness cue that proves it worked.How to Cook RiceCook fluffy white rice on the stove every time with the right water ratio, a real lid, and a rest off the heat.How to Cook SalmonCook salmon with a crisp skin and a moist center every time, using a hot pan, a dry fillet, and one reliable doneness cue.
Knife skills
How to Cut a MangoCut a mango into clean cubes without fighting the pit, wasting fruit, or slipping the knife into your hand.How to Cut a PineappleBreak down a whole pineapple into clean spears and chunks with a flat, steady base, less waste, and no wobbling knife.How to Cut a PomegranateOpen a pomegranate in about two minutes with clean hands, whole seeds, and no juice on your shirt or your countertop.How to Cut a WatermelonBreak down a whole watermelon into clean sticks, cubes, or wedges without the melon rolling, sliding, or wasting the sweetest part.How to Dice an OnionDice an onion into even pieces in under a minute, with the root end doing the work of holding it together.
Storage
Best Way to Store PotatoesKeep potatoes firm and sprout-free for weeks by storing them cool, dark, and dry — and knowing what the fridge really does to them.How to Keep Bananas FreshKeep bananas on the counter at the right ripeness for days longer, and know the one moment the fridge helps instead of ruining them.How to Keep Strawberries FreshStore strawberries so they stay firm and mold-free for a week instead of turning soft and fuzzy in two days.How to Store Banana BreadKeep banana bread moist for days on the counter and up to three months in the freezer, without the gummy top or the dried-out cut end.How to Store GingerKeep fresh ginger firm and juicy for weeks instead of finding a shriveled, moldy knob in the crisper drawer.How to Store Sourdough BreadKeep a sourdough loaf crusty and sliceable for days, know when to freeze it, and bring a stale loaf back to life in ten minutes.
Substitution
Baking Powder SubstituteOut of baking powder? Make your own with baking soda and an acid, using the exact ratios that keep biscuits, cakes and pancakes rising.Brown Sugar SubstituteOut of brown sugar? Make a cup in 30 seconds with white sugar and molasses, and know which backup swaps work in cookies.Butter SubstituteOut of butter mid-recipe? Learn the exact swap and ratio for melted, creamed, and cut-in butter so your bake or skillet still works.Buttermilk SubstituteMake a buttermilk substitute that actually works: the exact ratio, the 10-minute rest, and which swap to use for baking versus marinating.Heavy Cream SubstituteSwap in a heavy cream stand-in that actually works, with the exact ratio, the ones that curdle, and the only one that whips.Oyster Sauce SubstituteOut of oyster sauce? Swap in hoisin, soy plus sugar, or fish sauce with the right ratio so your stir-fry still tastes rich and glossy.Sour Cream SubstituteSwap sour cream with what you already have — plain yogurt, buttermilk, or cream cheese — at the right ratio, without breaking the sauce or flattening the cake.
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