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BuzzFeed Staff, Mexico

BuzzFeed

Let's see if watching all those Tasty videos paid off.

Let's see if it's useful to see all those Tasty videos.

This quiz will tell you if you really know how to cook or not.

Voyons si le visionnage de toutes ces vidéos sur Tasty a payé.

Cet article a été traduit de l&#x27;anglais, lui-même traduit de <a rel="nofollow" href="https://www.buzzfeed.com/josehernandez/solo-para-chefs-de-corazon">l&#x27;espagnol</a>.

Ce questionnaire vous dira si vous savez vraiment cuisiner

This Quiz Will Tell You If You Really Know How To Cook Or Not

[When meat comes into contact with a hot surface](http://www.huffingtonpost.com/entry/the-science-of-the-perfectly-seared-steak_us_57d2fc14e4b0eb9a57b7a7cb), the myoglobin (which normally gives the meat its red appearance) gets oxidized and turns brown. Sugar and proteins in the meat break down, giving the steak a crispy crust.

Searing a steak with sudden, intense heat creates a crust.

[When you cook a steak](http://www.seriouseats.com/2009/12/how-to-have-juicy-meats-steaks-the-food-lab-the-importance-of-resting-grilling.html), the juices inside get all reorganized. The sear keeps them in, but if you cut it before it's ready, all the juicy goodness will spill out onto your plate. Let your meat settle a couple minutes for a juicier cut and a drier plate.

Let it be for a little bit.

AFTER YOUR STEAK IS COOKED, WHAT'S THE FINAL STEP BEFORE SERVING? 

[According to Madame Poulard](https://www.theguardian.com/lifeandstyle/wordofmouth/2010/jun/03/how-to-make-perfect-omelette), who was famous throughout France for her omelets, a two-egg omelet works best in a 9-inch pan. If it's too big, the omelet will be too thin; if it's too small, it won't cook through.

A 9-inch omelette pan will do the trick.

WHAT SIZE PAN  
IS IDEAL FOR COOKING AN OMELET?

[According to French omelet master](https://www.theguardian.com/lifeandstyle/wordofmouth/2010/jun/03/how-to-make-perfect-omelette) Madame Poularde, the pan should be on medium-high heat from the moment you put butter on it.

Medium-high

WHAT TEMPERATURE SETTING IS IDEAL FOR COOKING AN OMELET?

[Ingredients that are full of starch](http://www.thekitchn.com/soup-too-salty-5-tips-for-fixing-it-making-sure-it-doesnt-happen-again-178694) will help aborb the salt while the soup is cooking.

Just toss in some potatoes or pasta.

HOW CAN YOU  
FIX A SOUP AFTER ADDING TOO  
MUCH SALT?

[It's not easy](https://www.bbcgoodfood.com/videos/techniques/how-poach-egg). First you should add vinegar to your water. Then once it's at a simmering boil, you have to spin the water and gently drop the egg in. Move it around for three minutes, so it doesn't get stuck to the bottom, and boom! With luck and practice, you will have a poached egg.

Gently place the unshelled egg in simmering water.

But, like any dish, you can reinvent it and improve upon it as you like. [Here is an excellent recipe](http://www.jamieoliver.com/news-and-features/features/step-by-step-perfect-hollandaise-sauce/), along with some great GIFs.

Classic Hollandaise is made with egg yolk, butter, and lemon.

Remember: Parsley is pointy. Cilantro is curvy.

This one is parsley.

[Onions already have sugar in them](http://www.thekitchn.com/how-to-caramelize-onions-35933), so you don't need to add anything extra (though you can deglaze with wine or balsamic vinegar). The slow heat evaporates the water inside and caramelizes the sugars in the onion.

Let your onions simmer in butter or oil for a while, then deglaze the pan and let them keep cooking.

[There is not a specific time because each type of pasta is different](https://www.rand.org/), but you want your pasta to be "al dente." To test, fish out a bit of pasta with a fork and try it. It should be firm but not crunchy, and the color inside should be uniform.

Take it out of the water while it's still firm.

WHEN SHOULD PASTA BE REMOVED FROM BOILING WATER?

Instead of exposing your chocolate to the direct heat of the flame, a double boiler allows it to receive heat in a more controlled and uniform way. It's the perfect method for melting chocolate.

Melt chocolate in a double boiler.

HOW WOULD YOU MELT CHOCOLATE FOR DIPPING?

Although most of the world uses the metric system, many recipes come from England and the US, which still use the imperial system. Some conversion may be required, depending on where your recipe is from.

An ounce is about 28.3 grams.

[The origins of this cut is the stuff of legends](https://books.google.com.mx/books?dq=chef+jean+julienne+invented+julienne+cuts&hl=en&id=SkZun73lsogC&lpg=PA667&ots=-WF1fylu7_&pg=PA667&sa=X&sig=0l-rL2DNh75TYZ-Ozet5d0PiCs8&source=bl&ved=0ahUKEwiT9Jmc2_zTAhXLrlQKHQj9CcUQ6AEIPDAD#v=onepage&q=chef%20jean%20julienne%20invented%20julienne%20cuts&f=false), with some claiming that it was invented by a chef named Jean Julienne.

You're looking for long, thin strips.

You can't even boil water without burning it. With a little practice and patience, you'll be a master chef in no time. And if not, you can always just order food.

Your heart is in the right place, but you're a terrible cook.

You know the basics in the kitchen, perhaps even a little more, but you could do better. Gordon Ramsay thinks you have potential but you need practice.

You're nearly a chef.

Look how happy you made Gordon Ramsay! The man never smiles, but your vast knowledge in culinary alchemy has made him happier than a perfectly prepared beef Wellington. Now get in the kitchen and whip up something delicious for everybody.

You're a true chef!

This post was translated from <a href="https://www.buzzfeed.com/josehernandez/solo-para-chefs-de-corazon">Spanish</a>.

Food

A ver si sirvió de algo ver todos esos videos de Tasty.

Este quiz te dirá si realmente sabes cocinar o no

Faites-vous partie des 3 % de la population mondiale qui réussit les œufs pochés ?

Savez-vous vraiment cuisiner ?

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This Quiz Will Tell You If You Really Know How To Cook Or Not

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