Core Concepts
The author emphasizes the importance of foundational culinary skills and techniques learned in school that are still relevant in everyday cooking, highlighting the significance of preparation, seasoning, and tools.
Abstract
In culinary school, the author learned essential lessons that continue to shape their approach to cooking. Mise en place, acid as a seasoning agent, utilizing crusty brown bits for sauces, balancing savory dishes with sugar, using appropriate tools like mandolines and Y-shaped peelers, brining for moist proteins, cleaning as you go, cooking at high heat for flavor development, and maintaining sharp knives for safety are key takeaways. These practices enhance efficiency and elevate the quality of home-cooked meals.
Stats
"Mise en place is just a fancy term for having everything prepped, organized, and ready to go before you start."
"If you find yourself stuck with a dish that tastes flat despite being properly salted, chances are it needs a touch of acid."
"A brine — in its most simple form, a solution of water, salt, and sometimes sugar — is used to keep proteins moist and tender."
"One of the biggest differences between culinary school kitchens and home kitchens is the amount of power the stoves have."
"Culinary school taught me that a sharp knife is less dangerous than a dull one."
Quotes
"Acid helps brighten flavors, adds freshness, and can help make a heavy dish feel lighter."
"A sharp knife is less dangerous than a dull one."
"Clean as you go... makes cooking easier and more enjoyable."