There are certain basic skills that you will have to master, if you wish to become a culinary force to be reckoned with. There are some basic techniques and procedures related to the culinary arts that you need to learn and Ido Fishman suggests that you begin with the following:
A form of dry-heat cooking, sautéing involves using a small amount of fat and a hot pan for cooking foods like meats, vegetables and seafood quite quickly. Similar to other dry-heat cooking methods, the food’s surface turns brown as its cooking and it can develop complex aromas and flavors when it is sautéing.
- Baking or roasting
Generally, roasting defines cooking something at a very high temperature in an oven, using temperatures of around 400 F or hotter. Baking, on the other hand, uses a lower temperature, between 325 and 375 F. These definitions may not be absolute, but Ido Fishman says that baking and roasting are both dry-heat cooking methods that use the oven for cooking meat, baking cakes, roasting vegetables and more.
A moist-heat technique that’s implemented for cooking vegetables and meats is known as braising. The slow and low temperatures can be useful in tenderizing root vegetables, tough cuts of meat, legumes and greens and are also the starting point for making stews and soups.
According to Ido Fishman, you shouldn’t confuse this with boiling, as simmering is defined as a moist cooking method. It is a gentle technique in which liquid remains just below boiling. It can come in handy for cooking dishes like soup, stews and vegetables.
- Using a chef’s knife
Whether it is chopping, mincing, slicing, or dicing, it all begins with a chef’s knife. You need to learn how to use a chef’s knife properly in order to stay safe and avoid accidents in the kitchen and also to speed up the prep.
- Chopping an onion
After you have learnt some basic knife skills, Ido Fishman recommends that you master the technique of chopping an onion. Any number of sauces and savory dishes include chopped onions, so you should learn how to do them in an easy and safe way.
- Deglazing a pan
A technique that’s used after searing, sautéing, or browning food in the pan is referred to as deglazing. There are food particles that are stuck to the bottom of the pan and they are dissolved or loosened by adding liquid, such as wine or stock. The flavorful mixture that’s produced as a result can be used for making a simple pan sauce.
- Boiling an egg
As per Ido Fishman, a cooking skill that can come in handy on a day-to-day basis is none other than boiling an egg. You should invest some time in learning how to make perfect hard-boiled eggs that don’t taste like rubber or smell like sulfur.
- Poaching an egg
You will up your brunch and breakfast game in a big way if you master the right way to poach an egg. This is easier than you may think and poached eggs are a great addition to pasta, toast, and more.
- Scrambling an egg
You can earn breakfast bragging rights if you are able to make scrambled eggs that are perfectly fluffy. Chef Ido Fishman believes that the secret to this technique is beating plenty of air into the eggs, which ensures that they turn out fluffy and light every time.
- Roasting a chicken
A roasted chicken, with its juicy, tender meat and crispy skin, is a culinary staple that every cook worth their salt should be able to accomplish. It will take around 90 minutes to roast a chicken and this is mostly hands-off time. Plus, the leftovers can also be used for tacos, soups, and more.
Master these cooking techniques suggested by Ido Fishman and you can be on the road to becoming an excellent chef.