Mastering a few basic culinary techniques can make all the difference to the quality of your dishes and the speed with which they can be prepared. Here are three essential techniques to help you progress in the kitchen and cook with greater confidence.
Cutting vegetables
A good cut improves the presentation and cooking of vegetables. The julienne technique is ideal for carrots and peppers, producing long, thin strips that cook quickly. The brunoise, in small regular cubes, is perfect for soups and sauces. By mastering these cuts, you gain in efficiency and precision, making your dishes more aesthetic and appetizing.
Cooking meats
For tender, juicy meats, temperature and rest are essential. Use a kitchen thermometer to check the core temperature of the meat: this guarantees perfect cooking. For example, for a rare steak, the internal temperature should be around 50°C. Once the meat is cooked, let it stand for a few minutes to allow the juices to distribute evenly.
Balanced seasoning
Seasoning is an art. Add the salt gradually, tasting at each stage to adjust. Don’t hesitate to play with flavors by adding acidity with lemon or vinegar, and sweetness with honey or sugar in certain sauces. The right seasoning enhances ingredients and adds depth to your dishes.
These basic techniques can transform your approach to cooking and significantly improve your dishes, adding precision and finesse to every preparation.
