Kitchen tools & cooking basics
A quick reference for the equipment and cooking methods that come up most often across YourAiFood recipes — handy if you're stocking a kitchen or just want a refresher on timings and ratios.
Essential kitchen tools
The core equipment most recipes assume you have.
Chef's knife
One good sharp knife handles almost every cutting task in these recipes.
Cutting board
A large stable board makes prep faster and safer.
Non-stick or stainless pan
For stir-fries, searing protein, and sauces.
Saucepan with lid
For rice, grains, sauces, and simmering.
Baking sheet
For roasting vegetables and oven-baked proteins.
Measuring cups & spoons
Accurate ratios matter most for grains like rice and quinoa.
Mixing bowls
For marinating, tossing salads, and combining ingredients.
Colander or strainer
For draining pasta, rinsing grains and beans.
Wooden spoon & spatula
Everyday stirring and flipping.
Can opener
For canned beans, chickpeas, and tomatoes.
Nice-to-have tools
Not required, but they make weekly cooking noticeably easier.
Digital kitchen scale
Makes portioning and macro tracking far more accurate.
Instant-read thermometer
Removes the guesswork from cooking chicken, beef, and pork safely.
Rice cooker
Hands-off, consistent rice and grains every time.
Blender
For smoothies, sauces, and dressings.
Air fryer
Crispy results with less oil — great for reheating too.
Slow cooker / Instant Pot
Great for beans, stews, and batch-cooked proteins.
Box grater
For cheese, vegetables, and citrus zest.
Tongs
The easiest way to flip and serve without piercing meat.
Meal-prep containers
Keeps batch-cooked meals organised for the week.
Garlic press
Speeds up one of the most common prep steps.
Useful cooking methods
Quick ratios and timings for the staples that show up across our recipe library.
White rice
1 part rice : 2 parts waterRinse until the water runs clear. Bring to a boil, then cover and simmer on low for 15-18 minutes. Rest for 5 minutes off the heat, then fluff with a fork.
Brown rice
1 part rice : 2.25 parts waterRinse, then simmer covered for 40-45 minutes. Rest for 10 minutes before fluffing — it needs more time and liquid than white rice.
Quinoa
1 part quinoa : 2 parts waterRinse well to remove the bitter coating. Simmer covered for 12-15 minutes until the liquid is absorbed and the grains look translucent with a little white ring. Fluff with a fork.
Pasta
Generously salted waterUse a large pot so the pasta has room to move. Cook to package time minus 1 minute for al dente, and save a splash of pasta water before draining to loosen sauces.
Dried beans & lentils
Varies by typeMost beans benefit from soaking overnight, then simmering 45-90 minutes until tender. Lentils do not need soaking — red lentils cook in about 15-20 minutes, green/brown in 25-30.
Chicken breast
Cook to 74°C / 165°F internalPound to an even thickness first so it cooks uniformly. Sear 4-6 minutes per side over medium-high heat, then check the internal temperature at the thickest part.
Beef & steak
52°C rare - 71°C well doneLet the meat come to room temperature before cooking, sear hot for a crust, then rest for 5 minutes after cooking so the juices redistribute.
Eggs
6 min soft - 10 min hardLower eggs gently into simmering water. 6 minutes gives a jammy yolk, 8 minutes a firm-but-soft centre, 10-12 minutes fully hard-boiled. Transfer to ice water right after to stop cooking and make peeling easier.
Roasted vegetables
200-220°C / 400-425°FToss in a little oil, spread in a single layer so they roast rather than steam, and roast 20-30 minutes depending on size, flipping halfway.
Steamed vegetables
3-8 minutes depending on vegetableKeep the vegetables above the waterline in a steamer basket. This keeps more nutrients and texture than boiling — check for bright colour and a slight bite.
Times and temperatures are general guidelines — always check food is cooked through, and adjust to your own stove, altitude, and equipment.