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7 cooking techniques every mom (and dad!) needs to know
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You might not be a short order cook, but your kids think you are. - photo by Emily Cummings
Theres a funny Internet meme going around that many parents can sympathize with.

When you were on your own, you could go out for a late lunch, then count a bowl of cereal as dinner; but not so much with kids. Youll do well to have a couple solid cooking techniques up your sleeve so you can whip up a stunning (and simple!) dinner for the kids and your spouse.

Roast

Want to have a scrumptious dinner with practically zero effort? Every parent, please raise your hand. Make your oven do the work for you. Roasting lets you drizzle favorite vegetables with olive oil, salt and pepper and throw them into the oven. Really want to be impressive? Throw a whole chicken on top of those veggies and you have the ultimate one pot meal. Yum.

https://food52.com/recipes/3344-perfectly-simple-roast-chicken-and-vegetables-with-lemon-rosemary-sauce

Blanch

If you can boil water and fill up a bowl of ice water, youve got blanching down. Green beans work well with this process, but so does broccoli, carrots, snap peas -- and tons of other veggies. Martha Stewart shows the whole process with a helpful video. Serve up crisp and bright green beans tonight for dinner, and bask in rave reviews. Or really pull out an incredible dessert show stopper by making orangettes.

http://smittenkitchen.com/blog/2006/11/candy-girl/

Poach

Feeling fancy is only one poached egg away. Cooked slowly in a warm liquid, poaching makes it impossible to dry things out, a helpful skill set for those nervous to tackle fish. Float a runny-yolked egg on toast, over roasted veggies and rice, or in a brothy soup and make a light snack into a light supper. Keep fish juicy and buttery and in a flavorful broth with tons of hands-off time in the kitchen not to mention pure deliciousness.

http://www.alexandracooks.com/2015/04/29/ginger-fried-rice-with-poached-egg/

Bake

Yes; I mean from scratch. Running last minute to the store may seem like your only option, but some confidence in the kitchen means you can scrounge together the ingredients for a cake or cookies in mere minutes. Food52 contributor Phyllis Grant walks you through the cookie-making process, nice and slow. You'll hate going back to store-bought after a batch of these.

https://food52.com/blog/9437-the-perfect-chocolate-chip-cookie

Saut

French always sounds fancy, so be sure to sprinkle this term into your dinner conversations to wow guests and family alike. To saut is a simple process: Cook ingredients rather quickly in a small amount of oil or fat. Thats it; but this one skill set truly opens the door to a culinary world. Saut vegetables, meats, even nuts. Food52 invites to you enter the world of the saut, by starting with shrimp.

https://food52.com/blog/10025-greek-style-shrimp

Sear

If youre into making reservations, finding a babysitter and paying more for your food than usual, go ahead and dont learn how to make fabulous steaks at home. Alton Brown gives you the know-how you need with his video tutorial. Friday night steak night just got a lot more cozy and theres no need to leave a tip.

http://www.realsimple.com/food-recipes/browse-all-recipes/seared-steak-cauliflower-puree

Emulsify

Ever read the ingredients on a salad dressing? Along with a bunch of chemical names that are difficult to pronounce, youll find a whole lotta sugar. Salad dressing is one kitchen skill away once you learn how to emulsify. Make your own dressings, mayonnaise, hollandaise really, the list is endless. Bon Appetit really shows you how its done, with the excitement level you should be feeling right now. Food52 gives you the basics you'll need to know to make a stunning vinaigrette without a recipe.

Oh, and an added skill to any parent: reheating. No, its not as glamorous as a hard-peppered sear on a steak, or delicately poached fish, but its beyond practical. The Huffington Post has you covered.
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