HOW TO BE A GREAT COOK, NOT JUST A GOOD COOK … it’s all in the details

We have people who tell us they want to cook like a chef.    By definition a chef runs a kitchen,  hires staff,  orders food, costs and creates  dishes,  writes menu’s,  cooks on the line – you get the picture.   You can’t be a chef, but you can become a better cook.

First, shop better.  Buy better ingredients, buy seasonal produce, buy fresh oils and good vinegars.   If  you are buying your food in a store that also sells clothes, office supplies and toys change your food shopping habits.

Secondly, master fundamental techniques not just fancy knife skills.   Learn how hot to get your pan, how to sweat vegetables, braise meat.  Read cookbooks that give you more than recipes. Thomas Keller’s French Laundry and Ad Hoc are excellent choices.

Don’t fill your kitchen with space gobbling gadgets.  You don’t need a lot in the kitchen, a chef’s knife, a cutting board,  a deep saute pan, a flat-edged wooden spoon, a whisk, a fine-mesh sieve, an off-set spatula, a micro-plane, a bench scraper, pepper-mill for spices, and a food mill.

Clean as you go.  Wash and put away pans and dishes as you finish with them.

There is a difference between cooking at home and cooking in the restaurant.  In ROXY’S BISTRO’s kitchen we always had six to eight stocks, an arsenal of prepared items, an endless supply of ingredients, dressings and sauces.

BEL ‘OCCHIO cooking classes were always very animated.  The very intimacy of our kitchen created an atmosphere of discussion.       What better way to learn.

We loved sharing our knowledge.   These may seem like small tips, but it’s the details that make the difference between good cooking and great cooking;

always stir your batter (if you’re right-handed) clock wise, don’t stir both ways,

always mix your salt into dressing before adding the oil,

always let your meat come to room temperature before cooking,

cooking your fish in a slow oven makes it harder to overcook the fish,

salt meats, game and fowl anywhere between eight and twenty-four hours before you cook them,

salt seafood right before it goes into the heat or the pan,

salt vegetables that are  to be grilled or sautéed about thirty minutes in advance,

it should go without saying but avoid iodized table salt,

salt vegetables that involve sweating (onions and garlic) immediately as they go in the pan,

roasting food on the bone, whether it’s chicken, fish or short rib is the best way of cooking the food evenly,

use cinnamon sticks when seasoning sauces-when the cinnamon flavour hits the right note remove the stick (you can’t do this with powdered cinnamon),

store tomatoes at room temperature, never in the refrigerator-it kills their sweetness and makes them grainy,

never buy boneless, skinless chicken breast halves- no flavour,

never buy lean turkey bacon-no magic,

never buy I Can’t Believe it’s Not Butter! and other butter substitutes-medical diet restrictions may be an exception,

never buy beef tenderloin/filet Mignon the most expensive and least flavourful part of the animal-marbled rib eye is the go- to cut,

never, never buy peeled, chopped garlic-no flavour,

Above all you must cook from your heart – not to impress people, but to feed the soul.   Be passionate about food.  It will make all the difference between good cooking and great cooking!

Oh yes, and read, really read your cookbooks.


2 thoughts on “HOW TO BE A GREAT COOK, NOT JUST A GOOD COOK … it’s all in the details

    • God is in the detail and I guess that applies to cooking as well as everything else in life. We will be in Toronto in a couple of weeks for AJ and Sean’s wedding. So excited!

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