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How to Become A Better Chef
Practice makes perfect and in no area is this more true than in the kitchen, but practice takes time and money, therefore, glean from others what works and what doesn't, by checking out these suggestions and guides. It can be so disheartening to find that the recipe you used, lacked flavour, had ingredients you're not familiar with, was far too lengthy or used unhealthy methods; taking steps to control your results can make a difference in your health and your wallet. I've gathered information through the years to help you become a better chef. I assume you make dinner, I assume you know how to boil water. You have some culinary skills and can follow a recipe, yet go off course, as often as necessary. This list is for someone who wants to take their culinary artistry to the next degree. As I update this page I will add more insights and create links for areas that need in depth coverage. So let's get started. #Becomeabetterchef
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1. Taste your food!
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The key to good food is great flavour. As I prepare my food I pull out 6-10 spoons (specially chosen for tasting- old yogurt shop spoons) and set them near my stove so that I can taste food continually. Don't use your stirring spatula or your pinkie finger, its unsanitary! Toss your used spoon into the sink and get another one for tasting again. Its easy and it works. Sometimes, certain foods need to be tasted as prepared; an example is a salad dressing. You may taste a vinaigrette by itself but its difficult to judge the acidity, and such without the lettuce. I have thought a dressing was pretty good; then I tasted it with a lettuce leaf; it needed salt. I even cook a bit of meatloaf to make sure its seasoned to my liking. So, what are you looking for when you taste foods? The main flavourings you want to look for: sweet, sour, salty, unmami, and bitter. You don't need all of these flavors in one dish, you could, but you want more than one dimension on your plate.
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2. Build Flavour
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Bringing out the flavour of a meal starts in the beginning; seasoning only at the end will give you less than stellar results. Many years ago I left out salt from a pot of white rice. The kids told me that something was wrong with the rice. I recalled I had omitted the salt. I went back to the pot and added salt. It helped, a little, but not enough to overcome what I can describe as an underwhelming side dish. Salt is paramount to perfectly prepared eggs, for example. Using a forgiving salt like Diamond Kosher allows you to add salt easily.
Building flavour starts with bases like mire poix, soffrito, or suppengruen. These aromatics (onions, garlic, celery, etc) add subtle flavour to the overall completed dish. Adding dried spices to hot oil allows the flavour compounds to bloom. Adding salt as you go breaks down the vegetables and allows them to caramelize. This happens on low-medium and medium heat; don't rush to build flavour otherwise your veggies will burn. Allow the product; be it chicken breast or sauteed vegetables the necessary time to caramelize; don't move things around constantly. Save fresh herbs for the end; their flavour dies rather quickly when subjected to heat, enjoy their robust brightness just before serving. Season in the beginning, during, and at the finish.
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3. Knife Skills
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It's so important to have sharp knives for necessary chopping, dicing, and mincing. You've probably heard the adage, "A dull knife is more dangerous than a sharp one." A dull knife requires more force, and thus you increase the chance of losing hand control and cutting yourself. Having a paring, serrated knife, along with a chef's knife should suffice but if you desire you can add other custom knives to your collection. Use a knife that is made for the task. For example, if you are frequently breaking down a large boned roast a cleaver might be ever so helpful. Don't forget to hone your knife in between sharpening. This process gives the blade a straight edge back to center; sharpening actually produces a new shaved off sharp edge. Another important aspect of knife skills is holding it properly. Having a firm grip on a chef's knife by gripping your thumb and index finger on the blade face gives you control and allows you to guide the item being cut. The motion should come from your wrist not your elbow. Let the knife do the work.
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4. Prep Skills
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Organizing one's work and identifying what tools and ingredients are necessary for a recipe, facilitate a person to be efficient and work effectively. By preparing well, a chef can create a good sense of timing. Considering everything that needs to be done and and the best way to complete these tasks can eliminate frustration and save time and money. Read the entire recipe thoroughly, noting where some ingredient quantities are divided to use in two stages. When baking a cake; measuring and preparing the pan allows the workflow to move ever so quickly. Had you begun and then realized your didn't have enough eggs or any leavener you may find yourself in a real bind and have to toss your batter or head to the grocer. You may also want to note any greasing of pans that might be necessary, for say fudge, as it sets quickly. The French term, 'mise en place' -(everything in its place) allows you to execute your meal with consideration to ingredients, tools and utensils, and food safety.
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5. Learn Storage Techniques
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Maintaining proper food storage helps food last, retain nutrients, and reduces the risk of food-borne illnesses. Storing leftovers, pantry items, and fresh foods require varying practices. Leftovers and unused portions are an integral part of many people's dinner table. Placing leftovers in shallow containers allow them to cool quickly. Be sure an refrigerate them within two hours, that goes for rice, potatoes, etc. Its very helpful to date those leftovers and use in a timely manner! Insure that your refrigerator is set around 37F to reduce food-borne illness and help vegetables, etc last longer. Many fridges are running much warmer. Thaw frozen foods in the fridge. Although, frozen foods have an indefinite shelf-life; they are food safe, they can get freezer burn and lose moisture thus making them less appealing to consume. Store food in airtight packaging and use the policy FIFO (First-in First-Out); rotate your inventory so that older stock that is prone to spoilage gets utilized first. Grouping your canned goods by product, such as beans or tomatoes works. Another approach could be according to cuisine. Follow safety protocols on a consistent basis and you will help food safely last.
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6. Clean as you GO
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Ensure your work area is clean and counter-tops and cutting boards are sanitized before beginning. Have a sink full of hot soapy water ready to wash items. Use a clean dishcloth every day and wipe up messes quickly. If necessary, use multiple cutting boards to prevent cross-contamination. Be cautious with outer packaging that needs to be thrown away; it easily spreads harmful bacteria. Disinfect as needed. I like to keep a small bowl for scraps and such and dispose of as required. Keeping your kitchen clean frees up counter-space (in my tiny kitchen) and gives you a clutter-free work-space.
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7. Sauteing
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A method of cooking food (saute means 'to jump') that uses a little oil to enhance flavour over relatively hot heat. You don't move the food around much while sauteing; you want browning and to keep the texture intact. Cut the items in even-sized pieces to cook evenly. Avoid overcrowding the pan with your ingredients, otherwise you will be steaming your product rather than sauteing. Make sure your pan is preheated well, then add oil, so you avoid simmering the chicken in its own fat. Don't use high heat however, you don't want the oil to smoke. Letting that vegetable or protein sit and caramelize gives you that wonderful, flavourful fond that makes a rich tasting pan sauce!
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8. Using Eggs
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Eggs sold in grocers in North America have been washed and thus need to be refrigerated and stored in the coldest part of the fridge. When using more than 3 eggs in a recipe you may need to modify the quantity based on the size of your egg; medium or jumbo. Avoid cracked and broken shells; salmonella is not just on the outer shell, food safety experts know that you can't wash away bad bacteria; salmonella occurs inside the egg. Eggs that have been properly handled and refrigerated can last 3-5 weeks.
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9. Understand Best-by and Expiry Dates
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This is one of the most confusing concepts for aspiring chefs. Many people have tossed perfectly good food unknowingly. Technically, the only food that has a true expiration is infant formula. Best-by dates are not expiration dates; they are an optimal date to use for best flavour and texture. As long as the cans are undamaged and not bulging you can consume the product. With a dry mix such as a cake you may find that the leavening has died and a cake won't rise fully. Dairy products don't truly expire; they degrade over time. Some states use expiration dates for dairy but that is not based on a particular science. Proteins such as unopened raw chicken and pork do have dates for consumption and can be used 1-2 days after the use by date, thus if you aren't able to use accordingly be sure and freeze your items and consume at a later date.
10. Coming Soon, more keys to culinary mastery!