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Taste of TürkiyeTaste of Türkiye

Cooking Skills

20 skills

  1. Dried mint and red pepper flakes stirred into melted butter in a small copper pan.

    Seasoning & Flavor Balance

    Bloom spices in fat

    Warm the recipe's spices in fat until fragrant, then stop before they scorch.

  2. A cook lifting the lid of a cream casserole containing browned beef, carrots and onions in cooking liquid.

    Braising & Stewing

    Braise with controlled liquid

    Use a covered pot and the recipe's liquid level to cook gently without turning the dish into soup.

  3. Mushroom slices browning in a shallow skillet as a cook turns them with a wooden spatula.

    Dry-Heat Cooking

    Brown food in a pan

    Recognize the difference between food releasing liquid and food beginning to brown.

  5. A wooden spoon clearing a channel through wilted spinach and onion in a pan with no pooled liquid.

    Moisture Control

    Cooking off excess liquid

    Let released water evaporate until the filling reaches the texture your recipe needs.

  6. A cook dicing a halved onion on a wooden board, with diced pieces in front.

    Preparation & Knife Skills

    Dicing evenly

    Cut slices into strips, then across into small pieces of a similar size.

  9. A narrow filleting knife follows a sea bass skeleton while the cook lifts the released fillet, revealing its backbone and ribs.

    Preparation & Knife Skills

    Filleting fish

    Follow the bones to lift two intact fillets from a round fish, then check carefully for the small bones left behind.

  10. Hands cutting an onion with a chef’s knife on a wooden board.

    Preparation & Knife Skills

    Fine chopping by hand

    Keep small vegetable pieces distinct instead of turning them into a watery paste.

  12. A cook holding the wooden handle and blunt back of a large curved zırh while mincing lamb on a wooden board.

    Preparation & Knife Skills

    Hand-mincing meat with a zırh

    Use the curved blade of a zırh to cut cold meat into an even mince while keeping distinct pieces.

  13. A saucepan of gently bubbling lentils and broth as a hand adjusts the stove control.

    Moist-Heat Cooking

    Keep a gentle simmer

    Adjust the heat by watching the liquid, rather than relying only on the stove setting.

  14. Hands pressing and folding a soft piece of dough on a lightly floured wooden board.

    Dough & Pastry Skills

    Knead a supple dough

    Work the dough towards the feel the recipe describes, then give it its specified rest.

  15. A cook thinly slicing red onion on a wooden board, with curved slices, sumac and salt nearby.

    Preparation & Knife Skills

    Slicing evenly

    Make slices of a similar thickness with a steady board, a curled guiding hand and a controlled cutting motion.

  17. Plain yogurt in a cloth-lined sieve above a glass bowl collecting pale yellow whey.

    Moisture Control

    Straining yogurt

    Let whey drain in the refrigerator until plain yogurt holds the texture your dish needs.

  18. Hands adding a pinch of salt to tomato sauce and holding a tasting spoon above the pan.

    Seasoning & Flavor Balance

    Taste and balance seasoning

    Taste the mixture before adding more, especially when salty or sour ingredients are already present.

  20. A cook pouring olive oil into a bowl of golden dressing while stirring with a balloon whisk.

    Mixing, Thickening & Emulsifying

    Whisk a smooth dressing

    Combine the dressing before it meets the food, so flavor and texture are easier to control.