9 Steps To Become a Better Chef
Becoming a good chef is hard and takes lots of time and training but there are a few essential things that if they don't make you a professional chef, they'll at least make you a better cooker. Here are some tips from top chefs from the world:
by Kevin Zhou.
1. Get some knife skills.
"Basic execution of knife skills is important. Not just for looks, but uniformly-cut items cook evenly. We have a saying at the CIA, 'If it looks the same, it cooks the same.'" -- Chef Bryan Tobias, lecturing instructor of culinary arts. Here's a video i found to get better knife skills.
2. Add the ingredients in the correct order.
Layer the flavors. Try not to add all of the ingredients at once. It does make a difference. Most raw foods have a significant amount of water apart from the flavor components. By treating each component separately, we are better able to manipulate the individual characteristic of the ingredients. For instance, in making a simple potato leek soup, we could add all of the ingredients together and cook. Or we could add the leeks, and then sweat them, which brings out the natural flavors and sugars of the leek. After we have done that, we add the potatoes, stock, etc. This simple technique may require a little more time, and many people overlook it in an effort to shorten cooking times.
3. Give attention to the sour and the salty
Learn to balance flavors with proper use of salt and acid (lemon juice, lime juice, balsamic, rice vinegar). Seasoning should never taste 'salty'. Salt is used to activate your taste buds and allow you to taste unmuted flavors (think of a raw sliced tomato without, and then with just the smallest pinch of salt; acid is used to brighten). The simple, yet correct use of the two will elevate any home dish to that of restaurant quality.
4. Master a dish.
Learn one really good dish (or simple menu) start-to-finish. Maybe even take a class to learn it, then make it your own specialty. Keep notes when you make it and have a standard grocery list, to make it your 'go-to' thing. It can be simple (e.g., pancakes) or very complex (e.g., a pie). Practice and perfect this one move and use it often. Rather than trying something new every time, you will have one great thing in your roster.
5. Have everything prepared.
Prepare a 'game plan' with a priority of tasks, recipes, preparation steps, tools, and ingredients. Together this is known as 'mise en place' (pronounced 'meez in plahss'). It means having everything ready before you start cooking, including having ingredients measured out. You can take notes to accomplish this.
6. Sharp your knifes.
Keeping your knife sharp is essential as they're your most important tools. Find a professional sharpener and visit him at least once every year. The reason why keeping knifes sharp is important is it keeps accidents away and shows your skills.
7. Use a grater.
For zesting lemon, lime, or orange, place a small sheet of plastic wrap over the teeth of a box grater. Grate the peel down to the pith (the white under the peel). Peel off the plastic and remove the zest from the plastic.
8. Learn to peel garlic.
Peeling a garlic can be difficult sometimes but it's really easy if you know how to. You just need to smash the garlic with the side of a knife and peeling it will become easier.
So if you really can't cook I hope this little guide helps you to improve yours chef skills. If you know any more tips feel free to let me know, I apreciate any kind of advice. Let me know if something wasn't clear.
Layer the flavors. Try not to add all of the ingredients at once. It does make a difference. Most raw foods have a significant amount of water apart from the flavor components. By treating each component separately, we are better able to manipulate the individual characteristic of the ingredients. For instance, in making a simple potato leek soup, we could add all of the ingredients together and cook. Or we could add the leeks, and then sweat them, which brings out the natural flavors and sugars of the leek. After we have done that, we add the potatoes, stock, etc. This simple technique may require a little more time, and many people overlook it in an effort to shorten cooking times.
3. Give attention to the sour and the salty
Learn to balance flavors with proper use of salt and acid (lemon juice, lime juice, balsamic, rice vinegar). Seasoning should never taste 'salty'. Salt is used to activate your taste buds and allow you to taste unmuted flavors (think of a raw sliced tomato without, and then with just the smallest pinch of salt; acid is used to brighten). The simple, yet correct use of the two will elevate any home dish to that of restaurant quality.
4. Master a dish.
Learn one really good dish (or simple menu) start-to-finish. Maybe even take a class to learn it, then make it your own specialty. Keep notes when you make it and have a standard grocery list, to make it your 'go-to' thing. It can be simple (e.g., pancakes) or very complex (e.g., a pie). Practice and perfect this one move and use it often. Rather than trying something new every time, you will have one great thing in your roster.
5. Have everything prepared.
Prepare a 'game plan' with a priority of tasks, recipes, preparation steps, tools, and ingredients. Together this is known as 'mise en place' (pronounced 'meez in plahss'). It means having everything ready before you start cooking, including having ingredients measured out. You can take notes to accomplish this.
6. Sharp your knifes.
Keeping your knife sharp is essential as they're your most important tools. Find a professional sharpener and visit him at least once every year. The reason why keeping knifes sharp is important is it keeps accidents away and shows your skills.
7. Use a grater.
For zesting lemon, lime, or orange, place a small sheet of plastic wrap over the teeth of a box grater. Grate the peel down to the pith (the white under the peel). Peel off the plastic and remove the zest from the plastic.
8. Learn to peel garlic.
Peeling a garlic can be difficult sometimes but it's really easy if you know how to. You just need to smash the garlic with the side of a knife and peeling it will become easier.
So if you really can't cook I hope this little guide helps you to improve yours chef skills. If you know any more tips feel free to let me know, I apreciate any kind of advice. Let me know if something wasn't clear.
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