Session I, Methods of Preparation and Techniques

SECTION I. PREPARATION TECHNIQUES, MISE EN PLACE, ELEMENTS

What do all the techniques have in Common ?? HEAT. They are all about applying heat in order to cook. Heat is one of the building blocks in cooking. Salt, Fat, and Acid are the others.

We cover the following as listed below.. You receive a full detailed outline by e-mail prior to class.

YOU ABSOLUTELY NEED TO THE STUDY THIS OUTLINE AND OTHERS PRIOR TO CLASS. THEY ARE INTEGRAL PART OF THE SESSIONS

LOW HEAT TO PRESERVE MOISTURE

MATCH THE CUT TO THE COOKING METHOD

CARRYOVER COOKING
REVERSE COOKING
INTENSE HEAT COOKING

GRILLING

BROLING ,ROASTING AND BAKING

SAUTEIING

PAN FRYING

DEED FRYING

SMOKING- VERY GENTLE

MOIST COOKING METHODS

Moist cooking methods use water, broth, wine, or any other flavorful liquid to impart heat in a

convective, indirect method. SAMPLE : Cooking vegetables, starches, grains, pasta, reducing sauces, etc

POACHING

SIMMERING

BOILING

STEAMING

COMBINATION COOKING METHODS AND LOW HEAT COOKING

BRAISING

STEWING

Mise en Place

 Simply is the assembling of all ingredients needed for your work. Includes all from salt and pepper to utensils and equipment, and all food dry or perishable. Mise en place is a state of mind. The foundation of prep in a kitchen

Make sense? So why not apply the same technique to all your cooking.
A good example of using this technique is when you stir-fry. Because everything gets cooked so quickly, you must have all your ingredients ready.
If you look at a real professional kitchen ( THAT IS YOU- A PROFESSIONAL KITCHEN AT HOME )What you notice is their mise en place. Each station is fully prepped with all the ingredients necessary to make a particular dish.
All the meats, chicken, and fish are cut and de boned, the fresh herbs for seasoning sauces are washed, cut, and separated into small bowls, the vegetables are sliced, diced, or julienne to the correct size, everything ready to go because when the show gets going, there is no time to go back and dice up some carrots. IN KITCHEN LINGO , IF YOU DO THAT YOU ARE DEAD MEAT
You will be doing your mise en place in any of the session you take, regardless.

THE ELEMENTS
My definition of elements are the ingredients that are integral to the making of any dish. Any that may affect the finished product . Again, you are looking for Flavor, Aroma, Texture,, Temperature, Cooking Technique, Color.
You are in a nutshell applying F A C T to the ingredients .Same as you would do to the finish product. An ingredient may be great in its own BUT may not contribute to the whole.
REMEMBER THAT ELEMENTS HAVE A DIRECT IMPACT ON THE WHOLE.
This thinking becomes pretty much automatic to the point you don't realize you are doing it..

THE ELEMENTS

Every plate ; salad, appetizer, soup, entree, veggie, starch, is a combination of elements. What you do with the elements determines the outcome. Elements are the single components and they create the whole. They apply to techniques, ingredients, temperature, etc. You will learn how to work the elements and will become an outstanding home chef.

HIGH HEAT TO DEVELOP FLAVOR

The Maillard Reaction

Why you don'r hear enough of this ? Authors, TV shows sell you recipes. A few of the techiques; Boiling, Simmering,Steaming, Sauteing, Stir-Fry, Searing-Browning,Braising, Roasting, PanFrying, Deep Fring, Broiling , Grilling

Many dishes can be created with one technique while others require a combination . Example is: Searing-Browning and Braising. Techniques also affect color, texture, aroma and flavor. You need not to be proficient in all, but you need to know what they are. It differentiates your food and add character to your dishes

Mise en Place, is the Bible in a professional kitchen. Meaning, everything ready and in its place. Why ? You can't go around in a kitchen with your head cut off. The term applies to all you need to create a product; from equipment, utensils to food

You can see in the next session the linkage between metho of cooking and building flavor. See below

When we talk about "building flavor,"
We don't necessarily mean adding or changing the ingredients in the recipe. We're also talking about cooking techniques that create depth and character in a dish.

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