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Gourmet Cooking Techniques – Even if you are the master of everything in the kitchen. Even if you’re famous for putting together restaurant-quality dishes like Gordon Ramsay and Rachael Ray.
Yes, even if you have a signature dish to bring to holiday parties, get-togethers, and dinner parties, you’re still missing out on some cooking techniques that can take your food from good to great. These skills are not usually taught in home economics, but all great cooks share these skills. Check out five amazing cooking techniques you absolutely must learn to take your cooking to the next level:
Gourmet Cooking Techniques
It’s French, it means “things in their place”. All great chefs are organized – even when they’re cooking for friends and family.
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Before you start pouring, cutting and trimming, make sure you have everything you need. Prepare all ingredients in advance. Sure, it might add a few extra minutes on the front end, but your food can come out of the oven looking amazing in the back.
You know the food and the recipe, right? You’ve done it a million times. Why take the time to read the recipe again? Why bother, right?
Because even though you’re the one who wrote the recipe, you know how to make it! Before you take the oil out of the refrigerator, you know what temperature it should be. You remember cutting, not cutting. And it makes your cooking process much easier.
Knives are as important to every home cook and professional chef as basketball is to LeBron James.
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Knife skills are one of the first things chefs are taught in culinary school because they make a huge difference.
Know your knives. Learn how to use, sharpen and store them properly. It means the difference between slicing a chicken breast or slicing an onion and making it easy. Having exceptional knife skills will help you stay safe in the kitchen. No one wants to ruin their meal because they have to go to the emergency room.
Getting the sauce right (or anything else) can mean the difference between positive and negative reviews from friends and family. Unfortunately, many cooks, especially home cooks, don’t know the trick that leads to a special sauce every time – seasoning it after it’s fully cooked. As the sauces cook, they reduce, which enhances the flavor of each ingredient. This means, for example, that sauces become more salty than less.
By waiting until the sauce is completely reduced and seasoned, you can fully experience the flavor because you can taste it before you season. Seasoning a sauce properly means being willing to taste everything you make at every stage of the process, which all great chefs do, and so you should do at home, too.
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You need the right viewer. You want a crust that makes people yearn. You want perfection. This means learning how to work the pan.
You need to learn how to heat the pan properly for the specific dish you are planning to cook. Then you have to learn to keep the pan at the right temperature – and move the food accordingly.
It sounds incredibly easy, but it can be difficult. The pan includes heat, space and movement. You can read about it and watch YouTube videos. But ultimately, the best way to perfect the art and science of pan-handling is to practice it regularly.
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If you’re a home cook or just want to cook the perfect meal for the special people in your life, turn to the experts at Casual Gourmet. You’ll learn these five essential cooking techniques – and more!
Disclaimer – Casual Gourmet makes no claims, warranties or guarantees of actual results for past or present participants. The Casual Gourmet website is published for informational purposes only. Every effort is made to ensure the accuracy of information on the domain; However, accuracy is not guaranteed. No contractual rights are created by its contents, express or implied. Food Handling: (Food Safety and Food Preparation Techniques)-Food handling, preparation and storage to prevent foodborne illness. Proper food handling is based on four principles: clean, separate, cool, and cook. A Level 2 Food Safety and Hygiene Certificate is a legal requirement for anyone who regularly handles food.
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Butchering/preparation — preparing quality cuts of meat and poultry carcasses or animal sides for restaurant use.
Types Of Cooking Methods & Techniques
Mise en place (stocks, sauces, soup) — everything is in its place. All the ingredients are measured, cut, peeled, cut and placed together before the cooking process begins.
Blanching/shocking — used for cooking or preparing fruits and vegetables. Blanching means boiling, while shocking means immersing food in an ice bath to quickly stop the cooking process.
Breading — coating fish or meat with breadcrumbs or flour before cooking, locking in the food’s natural moisture for a crispy, flavorful texture.
Dry Rub is a combination of coarsely ground herbs and spices used to add flavor and texture to meat. A dry rub creates a delicious crust.
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Marinades are liquids mixed with herbs, spices, and acid (usually lemon, vinegar, or alcohol) to flavor and tenderize meat. Meat is often used before (the meat is marinated) and during the cooking process (the meat is added to the meat).
Frying, frying, frying, baking, frying, frying, pan frying, stir frying and deep frying. Dry heat cooking techniques use air or oil to caramelize and brown food, bringing out rich flavors.
Fry on very high heat with very little oil. When the oil starts to smoke in the pan, add the ingredients. High heat helps retain moisture.
Roasting / packaging uses air to transfer heat to the ingredient. A home oven uses this cooking method, which allows you to set the exact temperature and cook evenly over a long period of time. Browning occurs as part of this process and improves the flavor of most foods. If you’re in a bakery, the baking method is called baking. If you are cooking other ingredients (such as meat), you are roasting.
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Grills are noted for the flavors that come from this rapid convection cooking. Grilling works best on smaller cuts of meat. Stainless steel is preferred because of the grill marks that cast iron grills leave on food.
Frying or deep frying is not considered a wet heat method, but rather a dry heat method because oil is used instead of water. Fat or oil, because of its higher boiling point, allows for higher temperatures than water.
Poaching, boiling, steaming, steaming, pot roasting and papillote. Moist heat cooking techniques use water or steam during the cooking process to bring out the natural flavor of the food.
Poaching is a low temperature method (160°F – 180°F). The water should move less and be suitable for soft foods such as eggs without bubbles.
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Medium cooking temperature range (185°F – 205°F). Small bubbles should burst on the surface of the water. It’s great for bringing out flavors in stews, meats, and soups.
Steaming allows cooking with water at high temperatures (> 212°F). Broiling is used to reduce cooking time and moist heat.
Combination dry/moist cooking — broiling, broiling, sous-vide and wet (hot) smoking. Combination cooking combines dry and wet cooking.
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Cooking begins with dry heat cooking (pan-frying or sauteing) to properly caramelize the meat. After the meat is roasted and slightly caramelized, a stock-like liquid is added until it reaches the bottom third of the product. The cooking process is continued – in the oven or on the stove – turning frequently to keep the meat soft and tender. Searing is especially useful for tough cuts of meat.
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It’s like baking if you’re covering the meat completely. This is the preferred method for preparing decoction.
Sous videvacuum products are placed in waterproof plastic bags and boiled in water. This ensures a perfect cooking method. As the temperature is never higher than the water, it prevents cooking.
Moist (hot) smoking (160°F to 240°F) imparts moisture and flavor to the meat through indirect heat. Wet smoking involves placing water in a pan of charcoal to create a steamy, smoky atmosphere that helps keep the meat moist.
The science of fermentation, zymology or zymurgy, studies the conversion of carbohydrates into alcohol or organic acids by microorganisms (yeast or bacteria) in an oxygen-free environment.
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Lactic acid fermentation
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