There are some basics that are useful in almost any meal. The more recipes I try, the more I realize that it’s assumed that home cooks already know these basic skills (like how to clean the dirt out of leeks). And in other cases, the food industry has convinced us that it’s much too daunting to attempt to make some of these basics from scratch, so we should buy the prepared versions in cans/boxes/bags (for example, chicken stock in a box).
These are a few of the “basics” I use all the time in my kitchen. I would NOT make the claim that these are necessarily the only or the best ways to approach these skills or recipes. I’ve learned through trial and error, and am sharing my tips and tricks here in the hopes that it helps other home cooks. And by all means, if you have tips on improving these basics, let me know!