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Author: chef ssentongo Geoffrey

* what is the best dish for a beginner cook to try?

I asked star chefs from all over their recommendations.

Here’s what they had to say…

1- “You learn temperature control, working with butter and not burning it,caramelization , that you can screw up easily. If you don’t control temperature and egg,cookery” don’t use expensive items first, because you’re a neophyte and can’t waste good ingredients.

2 – ROAST

” perfecting a roast chicken with vegetables is an art ” says legendary chef Emeril lagasse. I’ve also used a basic roasting pan that I’ll line with my potatoes. If the root vegetables are large, I’ll either cut them or blanch them a little so they all cook evenly, depending on the size of the chicken.

3 – Spaghetti carbonara..

“Distes like that have stood the test of time for a reason; people like it” says Michael Tusk chef/co-owner of Quince.” It also doesn’t have a lot of ingredients, so you can focus on what kind of spaghetti would be best, what kind of guanciale, black pepper, Eggs, parmigiano or pecorino. It’s a dish I like to make because it makes me think a lot.

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4 – whole roasted fish…

“It’s not very hard to do and results are great ” use any fish like Tilapia fish because the cooking time will be less more quicker. When the dorsalfin pulls right out,you know the fish is done.

5 – Cream-Based soup..

” they all have the same basic ingredients” onions, garlic, and chicken or your vegetables of choice then cream and butter.

The key is how you finish it at the end .Adjusting the salt, the acid, it’s all a matter of tasting, that’s one of the ways I get my cooks to learn how to work their palate out.

6 – Garden Salad..

“The most important thing is to know how to make a garden salad “, And to do that you have to be able to make a really good vinaigrette. People often overdo it, take a mortor and pestle, pound a fresh cloves of garlics, put a little salt in there and a good quality vinegar, whisk in olive oil, fresh cracked pepper and dice a shallot you’re done.

What to read next?

How to get out of a cooking rut..

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