4 Basic Cooking Skills Every Woman Should Know Before 40
Before 40, Master These 4 Must-Know Cooking Skills
Cooking is one of those life skills that evolves with us as we age. The more we experiment, the more we grow, but there are a few foundational techniques every woman should have in her back pocket by the time she hits 40. According to The Kitchn, mastering these basics isn’t just about making meals, it’s about building confidence and control in the kitchen. From cracking the perfect egg to reading recipes with intention, these core skills set the stage for countless delicious, stress-free meals.
Here are four simple yet essential kitchen skills every woman should know by now.
1. How to crack and separate an egg (without the mess)
Sure, cracking an egg sounds like a no-brainer until you end up fishing small jagged shell pieces out of your batter. The truth is, there’s a technique to doing it cleanly and efficiently. Whether you’re making scrambled eggs, baking a cake, or whipping up meringue, knowing how to crack and separate an egg properly keeps your ingredients intact and your cooking smooth. Bonus: once you get it right, you’ll feel like a total pro.
To crack an egg properly, start by setting out two small bowls: one for the egg whites and one for the yolks. Gently tap the egg on a flat surface, like a countertop, to avoid pushing shell fragments into the egg. Holding it over the first bowl, pull the shell apart and let the contents fall in. Then, using clean hands, carefully lift the yolk from the bowl, letting the whites strain through your fingers. Place the yolk into the second bowl, and repeat the process for any additional eggs.
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2. How to chop an onion safely and swiftly
If there’s one ingredient that shows up in almost every savory dish, it’s the humble onion. But let’s be honest, chopping one can be intimidating if you don’t have solid knife skills. Not only does proper technique save time, it also prevents slips and cuts. Learning how to slice, dice, and mince an onion the right way will upgrade your cooking game and make your meal prep more efficient, and a whole lot safer.
In her 2024 blog, Feel Good Foodie founder and chef Yumna Jawad shared her expert tips for slicing and dicing onions like a pro. She stressed the importance of using a sharp knife, not just for ease, but to avoid tearing or crushing the onion, which can lead to uneven cuts and release more of the vegetable’s strong aroma.
Jawad says you should start by cutting the onion in half lengthwise—from top to bottom—not through the root, which helps keep the layers intact while you work. Peel off the outer skin, leaving the root end in place. Place one half flat on your cutting board and grip it securely with your fingers curved, like holding a tennis ball, to guide your knife safely.
Make vertical cuts toward the root, spacing them based on whether you want fine, diced or larger wedges. Once you’ve finished slicing, trim off the root and discard it. If you’re only using half the onion, keep the root on and store it in the fridge to maintain freshness.
3. How to cook the perfect pot of rice, without a rice cooker
We love a good kitchen gadget, but not every meal will be made at home with your tools within reach. A stovetop pot of fluffy rice is one of the simplest (and most satisfying) things you can make, and knowing how to do it from scratch is a skill worth keeping in your toolkit. Whether you’re padding out a stir-fry, meal prepping, or just need a no-fuss side, mastering rice means you’re never far from a filling, comforting dish.
The key to perfectly cooked rice lies in understanding the type of grain you’re working with. For long-grain white rice, Food Network writer Heath Goldman recommended in her 2024 article using a classic 2:1 water-to-rice ratio. This approach typically yields fluffy, separate grains, ideal for dishes like pilafs or stir-fries. If you’re cooking short-grain or specialty rice, it’s best to consult the package instructions, as the water ratio and cooking time may vary.
Start by rinsing the rice under cold water to remove excess starch, which helps prevent clumping. In a large pot, combine two parts water with one part rice (or adjust to 2/3 part rice for a firmer texture). Bring the water to a boil, then stir in a generous pinch of salt.
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it gently simmer—no peeking! Allow it to cook undisturbed for about 18 minutes, or until all the water is absorbed. Avoid stirring during this stage, as it can make the rice gummy.
When the time is up, remove the pot from heat but keep it covered. Let the rice rest and steam for another 10 minutes, then fluff it gently with a fork for light, airy grains every time.
4. How to actually read a recipe (like, really read it)
Reading a recipe isn’t just about following directions, it’s about understanding how to cook. Knowing what to look for (always read the full recipe before you start) and how to interpret instructions will save you from mid-cooking panic and make you more adaptable when things don’t go exactly as planned. It’s the difference between cooking with stress and cooking with ease.
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