4 ADVANCED COOKING METHODS FOR EVERY CHEF

Author :chef ssentongo Geoffrey

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Cooking methods for every chef:

A great deal of mastering cooking is understanding the basics. A solid foundation will set you up for success in your life career, whether that’s in a fast casual chain, a hotel kitchen, or a fine dining restaurant.

And once you know those core techniques, it may be time to branch out.

1- ANTI-GRIDDLE-FOR FLASH FREEZING

Almost every chef is familiar with the griddle. This flat, metal surface generates even, controlled heat, which is perfect for cooking everything from pancakes to grilled cheese to seafood. Unlike the hot griddle, the unit-griddle pumps refrigerant to generate an extremely cold surface-as low as-30° Fahrenheit-which flash freezes sauces, founies, and purees into a semi-solid state.

2- CHAUNK-FOR BLOOMING SPICES

Blooming spices by toasting them in a worm pan is a common method of bringing out the richness of their flavors.

Making chaunk is a straightforward process, but the balance of your flavors is important.

3 – ENGASTRATION- FOR CREATIVE LAYERING

Over the last 30 years or 50, a new holiday meal trend has emerged; the turducken, or a turkey stuffed with a duck stuffed with a chicken. Yet this trend of placing food inside other food, officially called Engastration. Has existed for hundreds of years, all the way back to the Middle ages.

4 – DOUBLE BOILING FOR PERFECT SAUCES AND TEMPERED CHOCOLATE

A double boiling is a simple concept a pot full of water sits on a burner, while a smaller pot or bowl sits inside. As the water in the first pot boils, the steam sends gentle heat to whatever is cooking in the pot above.

Start with the basics

Learning is a life long process for every successful chef. If you are looking to enhance your career clumps with new skills and techniques.