Chef Jamie Gwen demonstrates some basic cooking techniques, which should make the meal-preparation process a much more enjoyable and organized experience.
Preparation The French call this step the mise en place, which means everything in its place. Chef Jamie leads us through the steps for proper preparation of food: - Rinse the food thoroughly, especially vegetables and fruits.
- Dry the food completely. This will rid vegetables (figure A) and fruits of any waxy buildup.
- Cutting boards are extremely important in preparing food. Chef Jamie recommends using not only a wooden board but color-coated plastic ones as well. She uses green for vegetables, yellow for chicken, blue for beef, etc. This is an effective way to eliminate cross-contamination of food.
- One of the best ways to keep working surfaces clean is to make a solution of 5 parts water and 1 part bleach, poured into a spray bottle. Spray the countertops and working surfaces and wipe with paper towels only (to eliminate transfer of bacteria).
Knife Skills - Slice a carrot or other hard vegetable -- First, slice one side of the carrot to create a flat surface. Block your thumb behind the carrot and curl your fingers together on the edge of the carrot, then slice away from your hand (figure B).
- Dice a mushroom or other soft produce -- Slice the food in half, then place your finger perpendicular on top with the knife against your knuckle (figure C) while the thumb pushes the food forward. This will create smooth, equal-size portions.
- Chop an onion -- Slice the onion in half to create two flat surfaces on which to chop. Place the halved onion on a cutting board and chop down in long slices, then place the palm of your hand on top of the onion and slice inward into the onion. The final step is to dice the onion into small pieces (figure D) or cubes.
- Julienne a bell pepper -- Cut off the top and bottom of the pepper and remove the seeds. Slice from front to back to create the long strips known as julienne cuts (figure E)
Different Methods of Heat Application for Cooking - Steaming -- Chef Jamie's favorite way to steam is to use a bamboo steamer. It's best to purchase a double bamboo steamer because the top portion can fit right on top of a pan on the stovetop (figure F). Any liquid or aromatic goes in the bottom of the pan, and as heat is applied the steam will saturate the food in the bamboo steamer. Note: Bamboo steamers work perfectly with woks.
A more traditional steamer would be a stainless-steel pot with a steam container that fits inside. This one also holds liquids and aromatics in the bottom vessel.
- Stir-frying -- Stir-frying is one of the best ways to prepare vegetables, chicken and meat. This method is a quick, high-heat saute in a pan or wok.
- Sauteing -- This method fries food lightly in oil, fat or butter in a shallow, open pan. A flat-bottomed saute pan works beautifully on either a gas or an electric stove. This method will caramelize food to a crisp perfection.
- Boiling -- This method is pretty much self-explanatory: the heat is conducted from outside the food item (e.g., eggs) to the inside.
- Deep-frying -- Oil is the key to this method. Simply place the food item in a pot of oil and fry until crisp and golden, making sure the food is completely submerged.
- Braising -- Liquid is the key to this method as well. You'll need a deep pot or pan that is filled two-thirds with broth, water or whatever liquid is called for in the recipe. Vegetables and fresh herbs in the bottom of the vessel create added flavor in food that's being braised. Be sure to cover the pot with a lid. Braising is esentially a combination of steaming and roasting.
- Grilling -- This is a dry cooking method. Don't think outdoor grilling alone, however: food can be grilled on top of the stove if you have the proper pan (figure G). Tip: To get perfect grill marks on your food, think clock trick. Place the item at 11 o'clock first, then move it to 1 o'clock to get perfect grill marks every time.
- Roasting -- Roasting is done over high heat in an oven. Make sure the air circulates all around the pan. Don't forget to infuse flavors by placing vegetables, liquids and aromatics in the bottom of the pan during the roasting process.
Did You Know? - When cooking food, the heat increases the speed of the molecules of that food. The more heat that's applied, the faster the molecules collide. That's what makes the food get hotter.
Tricks of the Trade That No Cook Should Be Without - Seasoning -- Chef Jamie says salt and pepper are vital to good cooking. "It makes good food great," she says. First, be sure to purchase a pepper grinder. Find one that fits your hands perfectly.
Pepper: Ready-ground pepper just doesn't compare to the freshly ground variety. The best grinders have an adjustable lever at the top to determine how coarse or fine the pepper should be. For pureed soups -- peas, for example -- Chef Jamie suggests using white pepper. Also, peppercorns are perfect to use as aromatics to flavor food during the cooking process. Salt: Salt is best for bringing out the flavor or food. Kosher salt has a coarse grain; sea salt has a sweet, clean flavor. Oils: A true extra virgin olive oil is the way to go when sauteing. Flavored oils and more subtle oils such as canola are great for flavoring and cooking at the same time. Tip: Oil can be seasoned by adding garlic or other herbs right to the pan on the stove. Heat causes the flavor to be infused into the food. Vinegars: These are terrific flavor enhancers. Wine vinegar, for example, ages and improves with time. Balsamic vinegar is great with hearty foods. White and apple cider vinegar generate a moderate flavor. Herbs: The use of herbs is extremely important for flavoring a meal. It's always best to use fresh herbs; the trick is to make sure they are added at the last moment during the cooking process. Dry herbs, however, can be added earlier. Tip: Citrus is a wonderful way to impart flavor to a dish. Be sure to use a zester to peel the fruit. Special thanks to Cook's Illustrated Magazine and Pier 1 Imports .
RESOURCES :
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IDG Books Worldwide, Inc. (An International Data Group Company)
Foster City, CA 94404
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Author: Sharon Tyler Herbst
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Barron's best-selling A-to-Z guide is back and better than ever with 900 new listings and the most up-to-date information on culinary terms.
Barron's Educational Series, Inc.
Hauppauge, NY 11788
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IDG Books Worldwide, Inc. (An International Data Group Company)
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Author: Serge D'Amico
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IDG Books Worldwide, Inc. (An International Data Group Company)
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