The way to the heart: Tips on becoming a master chef
There are few things in life better than a delicious meal. And if you have ever dreamed of recreating your favourite dishes at home or simply want to elevate your cooking skills to a new level, you don’t need to enrol in culinary school to get there.
There are many simple but effective changes you can make in your cooking to achieve significant results. From prepping your ingredients in advance, ready and waiting in your refrigerators, to experimenting with toasted spices for the ultimate flavour boost, you will turn yourself into a Master Chef in no time.
Prioritise practice
The only way to get better at any skill is through practice. Prioritise spending time in the kitchen, practising different skills through a wide range of creative recipes that vary in difficulty as you grow more confident.
The more time you spend cooking, the better you will become at selecting tasty food pairings, seasonings, and the various techniques needed to achieve a showstopping meal. In order to gain a well-rounded idea of your skill level and flavour pairings, cook for a wide range of different people and preferences who can give you detailed feedback.
Invest in quality equipment
Nothing is more disheartening than preparing a delicious meal for your family only to have it ruined by a malfunctioning oven that overcooks or undercooks your food. This is easily avoided by investing in quality appliances and equipment that are regularly cleaned and well-maintained.
The kitchen is traditionally the most expensive room in the house to update, so it is best to assess the appliances and equipment you use most and look to upgrade them first as needed. This will allow you to make the necessary changes without breaking the bank.
Do the prep
If you want to cook like a pro, you need to do as the professionals do. All chefs start their time in the kitchen with a process called ‘mise en place’. During this time, they weigh, prepare and chop all the necessary ingredients they will need before starting, having them ready and on hand as needed.
Keep your ingredients separate in various containers, making finding the ingredients you need easier and avoiding any potential cross-contamination. The extra effort you put in before you start will make the entire cooking process far less stressful.
Cook low & slow
In cooking, time is a precious commodity. And when you find yourself with extra time over the weekend, it is worthwhile using it to make more time-consuming meals, like marinated lamb shanks or cubed venison, that need to be properly spiced and cooked low and slow.
Studies have shown that slow cooking releases the natural umami flavour found in most dishes, making it a worthwhile time investment. Furthermore, aside from some basic chopping and stirring, this cooking method requires minimal effort, making it ideal for a lazy Sunday.
Experiment with sauces
While salt is a vital ingredient in cooking, it can only go so far in improving components like sauces. The perfect sauce can elevate your meal to another level, so finding the right flavour balance and combinations is crucial to creating a well-rounded dish.
If your sauce is too bland, add a savoury punch with unami flavourings like soy sauce, fish sauce or yeast extract. You may be after a touch of sweetness with honey or a pinch of sugar, while a dollop of butter will create a rich and smooth sauce.
Season properly
If you have ever wondered why restaurant food nearly always tastes better than the food you make at home, it is usually down to the attention chefs pay to seasoning. Before serving any meal, it is essential to taste your food and add extra seasonings as needed.
Good quality sea salt is a fantastic seasoning to enhance your dish’s natural flavours. Many top chefs agree that salt is one ingredient they could never cook without, as experimenting with different varieties and quantities can significantly influence the overall flavour of the food.
Toast spices
Many top chefs will tell you that the authentic flavour of spices is not released until they are roasted, allowing their full potential to shine through. This is particularly true for cummin, star anis, mustard seeds and peppercorn, to name a few.
Dry roast your seasonings in a pan before cooling them and grinding them into a powder. The full-bodied flavour will permeate through the dish, giving you the Master Chef finish you are after.
Get creative with leftovers
A fantastic way to practice your cooking skills and reduce the amount of food waste in your household is to get creative with leftovers. It can be as elaborate as making a delicious leftover curry or stew with the various meats and vegetables from a Sunday roast or as simple as a fully loaded sandwich with all the tasty goodies you have left over from the week.
The best part of cooking with leftovers is it forces you to think outside the box and pair different foods and flavours in a new way. Don’t be scared of trying out new techniques or combinations, even if they end up being unsuccessful. You won’t know unless you try.
The editorial unit
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