42 AMERICANWAY
NOVEMBER 15 2009
C O O K I N G
Culinary Institute of America stu-
dents swear these general guide-
lineswill enhance your chances of
success in the kitchen.
Cooking
Tips
General
•
Always check your
mise en place
(setup). Have everything you’ll need out
andwithin reach.
•
Keep your knives sharp. Dull knives are
more dangerous than sharp knives.
•
Recipes are a guideline; focus on
mastering techniques.
•
Read
OnFoodandCooking: TheSci-
ence andLore of theKitchen
byHarold
McGee.
•
Learn tomake a good stock and then
reduce it into a sauce.
•
Flambé: Standback, because hair is
flammable.
•
If you’re not surewhich silver to use,
start on the outside andwork toward
the centerwith each course.
VeGeTables
•
Salt after, not during, sautéing for bet-
ter browning— salt draws outwater.
•
Potatoes: Start them in coldwater
when boiling so that the outsides don’t
cook faster than the insides.
•
After you steam or boil vegetables,
make sure to shock them in an ice-
water bath to preserve the color and
texture and to prevent overcooking.
Then reheat veggies by sautéing them
in butter.
•
Hold your nose to get the taste (salty,
sweet, etc.); then release your nose to
get theflavor (citrus, woody, etc.).
GrillinG/CookinGMeaT
•
When you turn over a piece ofmeat
or fish, set it down in a new spot. The
previous part of the panwill not be
as hot underneath andwill cause the
meat or fish to stick.
•
Make your own vinaigrette and
mayonnaise.
•
Letmeat come to room temperature
before cooking or you’ll waste time
cooking the cold out and losemoisture
with it.
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