One of the pillars of food journalism has released a series of 53 videos demonstrating basic cooking techniques, food preparation and kitchen maintenance tips – and they’re pretty brilliant. The New York Times Cooking Techniques Video Series break down fairly simple kitchen practices that, once learned, are invaluable to new cooks. Poaching eggs, caramelizing onions and blanching green beans are commonplace cooking techniques, but for someone who never learned them, they can seem daunting. Enter the New York Times and its comprehensive video encyclopedia of kitchen tricks.

 

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Most of the tutorials are simple two or three step explanations rather than full recipes or guides, but this simplicity and straightforwardness gives the videos a professional air. In true New York Times style, the videos are really nice to watch, and – although the voice can seem grating in some of them – they are very accessible, simply worded, and done without frills or confusing embellishments.

The videos are great to watch if your recipe calls for ‘steak medallions’ and you’ve got no idea how to make those, but it’s also handy to scroll through the playlist and see what you’re doing wrong. Many people are raised cooking something a specific way, or just assume that the way they’ve always done it works, but for people who aren’t sweating their aubergine or letting their steaks rest, this could mean the flavor and quality of the food you buy is being compromised in the kitchen.

 

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The videos are between 30 seconds and a minute, so the whole playlist is less than an hour. It’s worth a watch, or at least a look through. You never know what you’ll learn, and the New York Times is a reliable and engaging way to learn it.

 

Find the videos here: http://www.nytimes.com/video/cooking-techniques/

 

 

Olivia Ives