Hey welcome, here are some tricks and tips while trying out some of the recipes or any recipe you want to make. I will update this as I come across questions and ideas that can help you on your journey to becoming a home chef!
Website Tip: 1) Use control-F to search a keyword to find recipes easier. I do not pay for this website (yet), so it does not have a search function right now. Sorry for the inconvenience. Cooking Tips: 1) Remember recipes are guidelines in terms of flavor. Meaning you do not have to follow them exactly, everyone's palate is unique. For example if you do not like spicy don't add chili flakes or take the seeds out of the jalapeno. 2) Try your food as you go. Every kitchen I have worked in, each element of the dish has been tried along the way and the dish is tried before leaving the kitchen. Do the same at your house. My girlfriend hates me because I will use four or five spoons before we have served dinner. 3) Print the recipe and write down the additions or subtractions you made to the recipe. 4) Always error on the side of caution with salt or any seasoning. You can always add to it but you cannot take it out. If you are tempted to pour seasonings straight into the dish or sauce measure it in your palm in case you accidentally over pour. I have ruined plenty of dishes this way just ask my college roommates. 5) Respect the knife and flame. This is not meant to scare you but most people that have been in a kitchen long enough have a burn or cut story. This can be avoided as long as you always respect the knife and flame (heat). 6) Always salt your pasta water (should taste like the ocean or at least taste like something) 7) Do not overcrowd your pan when sautéing, browning, or searing. Leave ample space in between food in the pan to avoid steaming or releasing too much liquids 8) When food particles get stuck to the bottom of the pan, use a liquid (water, broth, wine etc) to deglaze the pan (get the food particles unstuck) 9 ) Let your meat rest roughly ten minutes before slicing, this allows the juices to redistribute. 10) Dry your meat with a paper towel before seasoning or browning. 11) When measuring a sticky liquid (honey, syrup etc) spray the measuring cup with pam. Makes for an easier cleanup. 12) Have fun!
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Michael FehlChef/Food and Beverage Director Archives
March 2021
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