The 9 Most Important Things I Learned in Cooking School - Deepstash

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The 9 Most Important Things I Learned in Cooking School

The 9 Most Important Things I Learned in Cooking School

thekitchn.com

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The start to successful cooking is mise en place

Before you start, have everything prepped, organized, and ready to go.

It means chopping all of your veggies, measuring out your spices, and gathering your tools, pots, and pans before you start cooking.

Acid helps brighten flavours, adds freshness, and can help make a heavy dish feel lighter.

If you find yourself stuck with a dish that tastes flat, use an acid to season food such as white wine, lemon juice, or a splash of vinegar.

Those crusty brown bits stuck to the bottom of your pan are the secret to making restaurant-quality sauces.

They are the key ingredient for a rich, savoury sauce.

Sugar can help balance savory dishes

Sugar can help to transform a lacklustre sauce into something balanced and bright.

If you find yourself with produce that tastes dull or underripe, or the sauce is bland, try adding a pinch of sugar to improve the flavour of a dish.

You don’t always need expert knife skills

While you can use a paring knife, other tools work much quicker.

A mandoline makes the most consistent knife cuts in the least amount of time. Mandolines might seem intimidating but go slow, use the handguard, and you’ll be slicing like a pro in no time.

Y-sha...

Brining makes chicken and pork nearly impossible to overcook

A brine is a solution of water, salt, and sometimes sugar used to keep proteins moist and tender.

You simply soak your meat in it (usually pork or chicken) for several hours, dry it off, and cook it as usual.

Clean as you go

Cleaning as you go makes cooking easier and more enjoyable. It clears up workspace, makes it easier to focus on the task and prevents a mountain of dishes at the end.

The easiest way to adopt this practise is to simply wash your dishes as you’re cooking.

High heat means high flavor

Ultra-high heat adds a distinct savoury flavour to dishes. This is because of the Maillard reaction, which occurs between amino acids and sugars when they come into contact with heat and make food turn golden-brown.

Let your pans heat up for a good amount of time. It might feel like a long ...

A sharp knife is a safe knife

Dull knives are prone to slipping and sliding off of vegetables, putting you at risk of cutting yourself.

Sharp knives make cooking more enjoyable, safer, and faster, so don’t neglect them. Sharpen your knives every six months to a year.

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