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27 Diagrams That Make Cooking So Much EasierIncluding easy ingredient substitutions, basic knife skills, meat marinating times,
and more.
posted on Jan. 17, 2015, at 10:19 a.m.
Christine ByrneBuzzFeed Staff
1. For making your own vinaigrette.
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cooksmarts.com
Which you should be doing, instead of buying the bottled stuff. It’s healthier and tastier, and
it’s really not hard. Here’s everything you need to know about building a better salad.
2. For making substitutions when you’re missing an ingredient.
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ereplacementparts.com / Via lifehacker.com
Pretty awesome. Via eReplacement Parts.
3. For cooking red meat exactly how you like it.
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Chris Ritter / BuzzFeed. buzzfeed.com
If you’re going splurge on a really great piece of meat, you’d be tte r know how to cook it
to temperature. If you need more help, here’s how to make the perfect steak.
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4. For spicing things up.
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cooksmarts.com
Sure, you can just dump a bunch of spices into your stew and it’ll taste good. But, you can
take your home cooking to a whole new level if you really know which spices taste
best with which foods. Via CookSmarts.
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5. For making any soup from scratch.
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shape.com
It’s actually s(o)upe r easy to make a healthy, warming winte r meal. Via Shape.
6. For Metric conversions.
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javacupcake.com
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javacupcake.com
7. For boiling eggs:
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bonappetit.com
Cooking time varies depending on whether you like your yolks soft or hard. Here’s
exactly how to boil an egg.
8. For volumetric conversions.
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Plainworks / visual.ly
Why do math when this chart has all the answers?
9. For cooking with and maintaining a cast iron skillet.
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© 2011 Yumi Sakugawa, as first published on WonderHowTo.com
Cast iron skillets are great for cooking because they’re good heat conductors, meaning they
get super hot, stay super hot, and cook your food evenly. They’re e specially great for
getting a delicious, crispy crust on meat. Here’s everything you need to know about
owning a cast iron skillet.
10. For making sure you’re using the r ight kitchen appliance.
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Justine Zwiebel / BuzzFeed
Good cooks know that sometimes it’s be tte r to leave the hard work to a machine . Just
make sure you’re using the right one.
11. For marinating meat to make it tender and delicious.
Chris Ritter / Buzzfeed. buzzfeed.com
No more dry chicken. Here’s more about using marinades to make delicious food.
12. For knowing what oil to use.
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visual.ly / visual.ly
It’s important to know the smoke point of the oil you’re cooking with so that you don’t se t
off your smoke alarm and ruin your food. .
13. For when you’re too heavy-handed with the chili peppers.
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sheknows.com
It’s a shame when you spend all evening making a great dish, only to find that it’s
intolerably spicy. Here’s how to tone down the heat.
14. For your next trip to the butcher.
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creativecommons.org / everest.co.uk
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Knowing the difference between cuts of meat means you’ll always be able to go into a
butcher or grocery store and ask for exactly what you want. Plus, it makes for
impressive dinner conversation. Full infographic here.
15. For knife skills.
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visual.ly
A sharp knife is a cook’s most important tool. Knowing how to use it means anything in
the kitchen is possible. Via Visual.ly.
16. For knowing what kind of onion to use.
Chris Ritter / BuzzFeed. buzzfeed.com
You won’t ruin a recipe by using a sweet onion when a red onion would have been better,
but different onions have different characteristics—some are milder, some are sweeter, etc.
—so it’s good to know the diffe rence . More info here.
17. For vegan baking.
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swansonvitamins.com
You may have to experiment a little bit to figure out which replacement is best for
particular recipes, but here’s a good starter guide on egg substitutions.
18. For hosting a party.
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blog.chickabug.com
Running out is not an option. Heather from Chickabug has plenty more tips for party
planning, cooking and decorating.
19. For cooking your grains perfectly.
blog.goodeggs.com
Via Good Eggs.
20. For making a sourdough starter.
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heoyeahyum.com
Freshly baked bread forever! This is how to make the perfect sourdough boule.
21. For cooking vegetables.
kidspot.com.au
Well, for boiling or steaming vegetables. Via Kid Spot.
22. For filleting fish.
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heather-hardison.com / Via wideopenspaces.com
They’re much cheaper when you buy them whole, and filleting them yourself isn’t that
hard. Via Wide Open Spaces.
23. For pasta lovers.
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chasingdelicious.com
Impress anyone with your extensive noodle knowledge. Get the poster (or see a
zoomed-in version) at Chasing Delicious.
24. For perfect chocolate chip cookies.
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handletheheat.com
And by “perfect” I mean, “exactly the way you like them.” Learn more about how to
make the chocolate cookie you want.
25. For grilling everything.
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visualnews.com / Via lifehacker.com
Fire it up. Via Visual News.
26. For knowing what’s in season.
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amazon.com / Via brainpickings.org
Sure, you can find blueberries at the supermarket in December. They’re just not going to
taste very good. From The Best American Infographics.
27. For knowing exactly how to store your groceries, and for how long.
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Jenny Chang / BuzzFeed
You can’t be a be a better cook if you’re throwing away rotten food all the time.
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Tagged:cooking infographics, baking substitutions, cooking advice, cooking diagrams, cooking help, cooking tips, diagrams that will
make you a better cook, how to make a vinaigrette, how to store your groceries, infographics, kitchen tips, knife skills, what produce
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51 Comments Sort by
RathoreHemu · College of Home science MPUAT Udaipur
Great job i enjoyed going through it and now will practice
Like · Reply · Sep 2, 2015 5:59am
KingDanielle · Newcastle High School
8-10 minutes for steaming asparagus!?!?!? I'd give it two or three minutes maximum.
Like · Reply · 3 · Apr 19, 2015 3:47am
Obukeowho EmuobonuvieJosiah · Dakar, Senegal
GIVE A CALL, 00221781700511
Like · Reply · Apr 11, 2015 2:31pm
Obukeowho EmuobonuvieJosiah · Dakar, Senegal
ALL IS WELL KEEP IT UP
Like · Reply · Apr 11, 2015 2:29pm
BurmanRoy · Owner-Operator at Tovey Lodge
Wow - truly useful resources - thanks
Like · Reply · Jan 23, 2015 4:36am
StevensNatalie · Works at University of South Australia
Did anyone else get grossed out when they realised your relaxed hand feels like raw
meat because it IS raw meat?
Like · Reply · 5 · Jan 21, 2015 11:08pm
MacAshley
This is so helpful, I could marry Buzzfeed right now.
Like · Reply · 1 · Jan 21, 2015 4:48pm
WoodBenjamin · Renton, Washington
This is the best Buzzfeed article I have seen in some time.
Like · Reply · Jan 21, 2015 4:37pm
T MowattPatricia · Forest Hills, New York
For simple vinaigrette:
Just follow 1:3 Ratio (Acid:Oil)
Every 1 tbsp Balsamic Vinegar or Lemon Juice, add 3 tbsp Olive Oil)
Like · Reply · Jan 20, 2015 8:53am
SamarripaGenesis · Legal Assistant at Gardner Immigration Law, P.C.
So useful!
Like · Reply · Jan 19, 2015 1:55am
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Contributions
RESPOND 1 0 SHARE
For #13. What is this “too spicy” thing that you speak of? I’m not familiar with that
concept.
daveb41800b160 about 6 months ago
RESPOND 0 0 SHARE
Love this thank you so much for sharing:) x
daniellel4beb573c8 about 7 months ago
RESPOND 0 0 SHARE
mmdroguett about 8 months ago
RESPOND 0 0 SHARE
love it. can you please put link to printable poster version for my kitchen wall. thank you :)
sallyq2 about 10 months ago
RESPOND 0 0 SHARE
andreialexm about 10 months ago
Love this. Genius.
hookl22 about 10 months ago
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RESPOND 0 0 SHARE
RESPOND 0 0 SHARE
strawberryusagi about 10 months ago
RESPOND 0 2 SHARE
Dumbest thing ever
chrisa445c5ba77 about 10 months ago
RESPOND 1 0 SHARE
gabriells2 about 10 months ago
RESPOND 1 0 SHARE
This is the best thing ever
XxAmourforgodxX about 10 months ago
RESPOND 1 0 SHARE
Wow, I think this is the most helpful Buzzfeed article I’ve come across! And one where I
would like to print out these posters and make a collage out of them on my kitchen wall or
fridge in a vain attempt to learn how to cook. Lol.
ravenbard about 10 months ago
RESPOND 2 0 SHARE
So… much… information…
BuzzFeed overload!
onthebuzz about 10 months ago
#13 Too spicy? Surely you can’t be serious.
MapMaker about 10 months ago
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RESPOND 2 0 SHARE
RESPOND 0 0 SHARE
Love this. Great guidelines and suggestions!
tiffanyraeh about 10 months ago
RESPOND 0 0 SHARE
I wouldn’t worry TOO much about all the particular care of a cast-iron skillet. My mum
doesn’t do any of that stuff with hers and it’s still like new afte r 20 years.
On that note - definitely worth the investment!
naomithecool about 10 months ago
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