Spending time in professional kitchens may mean that you have to miss the holidays and weekends and face grease fires. Even so, this will definitely open up new experience and learning in cooking in the process.
How is Your Knife Skills?
You may have seen seasoned chefs spending much of their time in mincing, dicing, slicing and chopping. But in reality, only part of it is what they do. Because it’s only done to make things look nice on plate and on show. The truth is, all they care about is how the foods will be cooked. Being good with knife guarantees that all ingredients are evenly cooked and at same rate.
Preparation for Mise en Place
Possibly, the best thing that you could ever learn in a culinary school is mise en place – or everything in its place. As a matter of fact, this is the best and most effective way of staying calm and in order when working in professional kitchen.
Experienced cooks have spent hours chopping vegetables, herbs and meats so they will be ready to add everything to the pan when needed.
If you are not prepared, then you may just be overwhelmed and most probably, your chefs would yell a lot at you.
Oil are Different
Every cooking oil has different flavor and smoke points. Meaning to say, some oils such as peanut oil or canola oil are best suited for high-temperature frying while fats similar to lard or butter are perfect for sautéing and stir-frying. It is wise to know the best oils to used when frying. For instance, super fragrant oils similar to sesame oil, and extra virgin olive oil are perfect for raw as finishing oils or for salad dressings.
Breaking Down a Chicken
Chicken is actually among the most budget-friendly protein options that anyone can have. If you would like to save money and to have a kitchen economy, then it is worth of your time to study how to cut an entire kitchen. It is actually easier than what you think and there is no waste; in fact, you may use its carcass to prepare a chicken stock.