2 answers
Britton
Student
Burleson, Texas
1
Question
Asked
1122 views
How do I advance my cooking skills?
I want to go to culinary school, and I want to go forward having already earned some type of notable certificate or accomplishment, so are there any online courses that might help me? #cooking #culinary #cooking-and-baking
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2 answers
Rosie Romo
Executive Chef
20
Answers
California, California
Updated
Rosie’s Answer
Britton,
Best place to start is in the kitchen, try to get a externship or job in a kitchen. It will advance your ability ten fold.
American Culinary Federation also has courses you can take but it requires a cost. Try to find a chef mentor and see if they can lead you in the right direction in your area. We get better by doing as cooks!
Good luck!
R
Best place to start is in the kitchen, try to get a externship or job in a kitchen. It will advance your ability ten fold.
American Culinary Federation also has courses you can take but it requires a cost. Try to find a chef mentor and see if they can lead you in the right direction in your area. We get better by doing as cooks!
Good luck!
R
Treasa Deepa
Technical Support Associate
30
Answers
Bengaluru, Karnataka, India
Updated
Treasa’s Answer
1. Read the recipe all the way through before beginning.
This is a common admonishment, but it’s really true! How many times have you got halfway through a recipe and then discovered you forgot an ingredient, or added something all at once when it should have been divided? (I raise my hand sheepishly.)
2. It’s better to put dinner on the table a little late, so you can start cooking with a clean work space.
This is one that I find I need to remember all the time. I will fly through a work day, then toss myself into the kitchen, shoving yesterday’s cereal bowl and pasta pan out of the way. It would be better to take a deep breath, clear up, and yes, have dinner ready a little later, but enjoy the process of making it in a more cleared-up space.
3.Use your hands.
Your hands are your first and best kitchen tool. I use my fingers to mix and knead dough, to prod a piece of meat to check for doneness, and to rub out lumps in sauces before cooking. Your hands are the best tool for mixing a salad.
4. Cut everything the same size.
Knife skills are a big thing that people want to learn, but while the focus can be on fancy cuts or speed, the real mark of good knife skills is being able to reliably cut everything to the same size. Making a chicken stew? Cut the chicken breast into precisely-sized pieces so they cook at the same rate. Same goes for roasted vegetables. Practicing precision and evenness in your knife skills will get you farther than being able to dice an onion in 30 seconds.
5.. Season early, then add more as needed.
In most dishes, it’s best to season early so the salt, spices, or herbs can cook with the beans, meat, or vegetables. Season your chicken with a quick brine; sprinkle the Brussels sprouts with salt before they crisp up in the oven. Then taste and add more before serving as needed. (What it means to season to taste.)
6. Pay attention to how things smell.
I think that we all are pretty well acquainted with the smell of scorched cookies. But beyond that, really invest in your sense of smell as you cook. It’s not just about smelling burnt things; if you pay attention you can tell by smell when a stock is rich enough, or when the potatoes have browned enough in the oven. 6. Brown boldly!
When browning meat or vegetables, really let them brown. Don’t push the meat around the pan incessantly. Let it sit and sear, and maybe even char a tiny bit. That’s the flavor right there. When in doubt, brown a little more. You’ll taste it.
7.Season early, then add more as needed.
In most dishes, it’s best to season early so the salt, spices, or herbs can cook with the beans, meat, or vegetables. Season your chicken with a quick brine; sprinkle the Brussels sprouts with salt before they crisp up in the oven. Then taste and add more before serving as needed. (What it means to season to taste.)
This is a common admonishment, but it’s really true! How many times have you got halfway through a recipe and then discovered you forgot an ingredient, or added something all at once when it should have been divided? (I raise my hand sheepishly.)
2. It’s better to put dinner on the table a little late, so you can start cooking with a clean work space.
This is one that I find I need to remember all the time. I will fly through a work day, then toss myself into the kitchen, shoving yesterday’s cereal bowl and pasta pan out of the way. It would be better to take a deep breath, clear up, and yes, have dinner ready a little later, but enjoy the process of making it in a more cleared-up space.
3.Use your hands.
Your hands are your first and best kitchen tool. I use my fingers to mix and knead dough, to prod a piece of meat to check for doneness, and to rub out lumps in sauces before cooking. Your hands are the best tool for mixing a salad.
4. Cut everything the same size.
Knife skills are a big thing that people want to learn, but while the focus can be on fancy cuts or speed, the real mark of good knife skills is being able to reliably cut everything to the same size. Making a chicken stew? Cut the chicken breast into precisely-sized pieces so they cook at the same rate. Same goes for roasted vegetables. Practicing precision and evenness in your knife skills will get you farther than being able to dice an onion in 30 seconds.
5.. Season early, then add more as needed.
In most dishes, it’s best to season early so the salt, spices, or herbs can cook with the beans, meat, or vegetables. Season your chicken with a quick brine; sprinkle the Brussels sprouts with salt before they crisp up in the oven. Then taste and add more before serving as needed. (What it means to season to taste.)
6. Pay attention to how things smell.
I think that we all are pretty well acquainted with the smell of scorched cookies. But beyond that, really invest in your sense of smell as you cook. It’s not just about smelling burnt things; if you pay attention you can tell by smell when a stock is rich enough, or when the potatoes have browned enough in the oven. 6. Brown boldly!
When browning meat or vegetables, really let them brown. Don’t push the meat around the pan incessantly. Let it sit and sear, and maybe even char a tiny bit. That’s the flavor right there. When in doubt, brown a little more. You’ll taste it.
7.Season early, then add more as needed.
In most dishes, it’s best to season early so the salt, spices, or herbs can cook with the beans, meat, or vegetables. Season your chicken with a quick brine; sprinkle the Brussels sprouts with salt before they crisp up in the oven. Then taste and add more before serving as needed. (What it means to season to taste.)