Five Basics That Separate Pro Cooks From Amateurs
There are simple things that you can do to elevate your cooking to the next level
I watch a lot of cooking shows and tutorials. Honestly, they relax me. But it is the shows with professional chefs that are most useful, not those long food blog things with a picture of every step. My aspiration as a cook is to approach the pro level in my home cooking and these five basics show up in nearly every pro’s process.
It’s important to note that these are core processes and techniques that should become second nature over time, rather than one time tricks. As you practice them you’ll start to finesse things more and more, without taking more time in the kitchen, while creating better food each time.
Layering flavor on flavor
This might be the biggest difference between the pros and beginners. Cooking is a series of stages, each with its own purpose. A sauté serves to soften aromatics, blanching tenderizes and retains the color of vegetables. A high heat sear caramelizes and creates textural contrast (a crisp crust, a juicy interior). A mixture of flavor profiles keeps a dish from sounding one note. These include sweet, sour, salty, bitter, spicy, and umami. These add complexity with the various flavors coming on in waves.