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The Very FIRST Thing I teach Home Cooks and Chefs
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Hi it’s Chef Todd here and I’ve been teaching cooking to those cooking at home as well as culinary students for over 2 decades now, and the first thing I still teach to all new students is the Sauté Method of cooking because it is the fastest, simplest way to get starting with cooking the RIGHT way and it also quickly highlights some things that almost everyone gets wrong and gets my students on the RIGHT road to delicious, reliable and “fool-proof” meals.
Step one, pan hot first.
Get your pan hot on the stove before you do anything else. Most people tell me right here that they’ve been doing it wrong by starting cooking in a cold pan.
Step two, how do you know when the pan is hot enough to cook with? Test it.
Splash a little water in the pan and when it turns to steam, you’re ready to cook.
Step three, add some fat. It doesn’t matter what you choose from your pantry, for your diet or your desires.
Step four, cook mostly on the first side so you can witness the changes that tell you when to turn it over.
And step five, remove it to a plate.
Step six, add your chosen aromatics, the onions, garlic, carrots, peppers, or any other vegetable you want in your dish.
Step six is to stop the cooking and change it from dry to moist by deglazing the pan with wine, juice, or vegetable broth.
Return the item to the pan and then the most important part.
Use your thermometer to tell exactly when it’s done.
This ensures that the protein product is fully cooked and safe to eat, BUT and this is the part most people miss, it’s also not OVERCOOKED leading to a dry, rubbery or tough result.
And there you have it - a basic fool-proof cooking method that you can repeat using different ingredients for an endless variety of “30 minute meals”
In my free web class - that has transformed the cooking of over 1 million people so far - I show you 5 more pro skills that will change your cooking for the better.
Step one, pan hot first.
Get your pan hot on the stove before you do anything else. Most people tell me right here that they’ve been doing it wrong by starting cooking in a cold pan.
Step two, how do you know when the pan is hot enough to cook with? Test it.
Splash a little water in the pan and when it turns to steam, you’re ready to cook.
Step three, add some fat. It doesn’t matter what you choose from your pantry, for your diet or your desires.
Step four, cook mostly on the first side so you can witness the changes that tell you when to turn it over.
And step five, remove it to a plate.
Step six, add your chosen aromatics, the onions, garlic, carrots, peppers, or any other vegetable you want in your dish.
Step six is to stop the cooking and change it from dry to moist by deglazing the pan with wine, juice, or vegetable broth.
Return the item to the pan and then the most important part.
Use your thermometer to tell exactly when it’s done.
This ensures that the protein product is fully cooked and safe to eat, BUT and this is the part most people miss, it’s also not OVERCOOKED leading to a dry, rubbery or tough result.
And there you have it - a basic fool-proof cooking method that you can repeat using different ingredients for an endless variety of “30 minute meals”
In my free web class - that has transformed the cooking of over 1 million people so far - I show you 5 more pro skills that will change your cooking for the better.
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