Category: Cooking Skills
Now that I don’t cook in professional kitchens, I can sit back and take an objective view of my chosen career. It’s a brutal job. We ran morning to night. Food is all I thought about. Personalities were a focus. Who I was working with that day affected my mood.
I grew up knowing what fresh food was, what it meant to “put up” food, and some of the processes involved. I learned between the ages of 7-12. Formative years. Unfortunately nothing was written down and, as I engaged more in scholastics and the determination to kill off a few brain cells, I lost the knowledge given me by my grandmother, my aunts, and a few of the church ladies.
As an experienced professional, people always ask me what makes a good chef. There is no simple answer as a good chef possesses numerous skills. This is the fourth in my series of articles addressing those skills. Part 1 covered knives. Other skills include palate, plating, and managerial ability. Today I’m talking about Organization, how chefs keep their kitchens cleaned, organized, and running smoothly through ordered chaos
Sometimes I’m just smart about cooking. This last week was one of those times. I use quite a bit of roasted garlic, so why don’t I make puree? I frequently made roasted garlic puree on the job, why not for myself?
Part of the issue is I don’t want to turn on a great big oven for just a little bit of food. Three heads of garlic doesn’t justify using all that energy. Finally I realized that there is a toaster oven in the house that I can use for cooking the small things and thus avoid turning on the big oven.
As an experienced professional, people always ask me what makes a good chef. There is no simple answer as a good chef possesses numerous skills. This is the second in my series of articles addressing those skills. Part 1 covered knives. Other skills include palate, plating, and managerial ability. Today I’m talking about palate, the flavor you coax out of different combinations of ingredients.
We all know that chilis are hot. Some more than others. There are precautions you can take when handling chilis that will make it safer and easier. If you’ve wanted to try a habanero, but did not want to risk burning yourself, here’s what you do.
Today, people want recipes that help them cook fast and get it out of the way. Editors are looking for cookbooks that make the consumer’s cooking life easier. Go to a book store and look at the titles of some of the cookbooks, “fast,” “easy,” “simple,” are words that are in the title. Gone is the art of the long, slow cooking process, learning how to do it right. People just don’t have the time.