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Cook like a Chef

On : November 30, 2016 | Category : Blog, Cooking Tips FavoriteLoadingAdd to favorites

Cook Like A ChefConfidence in cooking is more than just having the right equipment and necessary ingredients for a recipe. There are so many ways you can improve your cooking right now.
We’re going to reveal some secrets of what goes on behind the scenes in a restaurant kitchen. As a home cook, benefit from these tips to improve your performance and to start trusting yourself in the kitchen.

Master “mise en place”
This might be the most important tip of all. “Mise en place” is French for “everything in place.” Before you cook, prepare your ingredients: have everything measured, peeled, chopped, etc. This will save you time and will keep you from running around looking for the frozen vegetables from the fridge and the condiments from the shelves.

Presentation
Not only is it important to lay everything out properly before cooking, but also after cooking. Presentation plays a big part in how people will react to your meal. So take the time to make every dish you make more appealing.

Get comfortable with your knife
A sharp knife is essential. Sharpen it on a regular basis, because dull knives are dangerous and make cutting much more difficult. The tip is used for piercing or fine slicing. The cutting edge is the part that works hardest when you’re chopping and slicing.

Clean as you go
This simple tip makes a lot of difference. Wipe down your cutting board in between items. Chopping something up is a pain when it’s swimming in tomato juice, and it’s unsafe to chop on a wet surface. Plus always empty the dishwasher before you start cooking and keep a large bowl of hot soapy water in the sink to soak the tools used.
Safety and flavor take equal importance for professional chefs.

Taste as you go
Tasting is necessary to make you a better cook. It teaches you how to make corrections on the spot and balance flavors rather than simply following a recipe. How do you know when your pasta is ready? Even if you’re making a salad, make sure you have the right proportions so you don’t end up serving a big bowl of lettuce! As for adding salt, don’t use the salt shaker, use a small bowl of salt and add pinches.

Learning is fun, especially when it involves food. So keep learning and practicing. No recipe is perfect for every person in every kitchen. You have to taste and trust your instincts.

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