The world of fine dining is full to the brim with a number of complicated dishes that take skill and proficiency to master. The number and measurements of ingredients, the size of the cooking utensils and the preparation process, need to be collectively taken into account. However, more than anything else, there are those nuances, those small details such as the perfect temperature, and cutting technique, which can well and truly make or break a dish.
7 Valuable Tips and Tricks for Always Getting the Dish Right
This calls for a list of tips that will help you not only get specific dishes such as beef and lamb right, but improve your cooking skills in the long term as well. Following is just such a list.
1) Meat Cooking Times
Meat types are all different and all require different cooking approaches altogether. For example, beef and lamb are both very popular meat types, however, they are worlds apart in actuality. They respond to different cooking timings and temperatures.
Since lamb is a more tender meat, it will need to be cooked either quickly, if it is on the grill, or at a lower temperature, in case of a slow cooker. On the other hand, beef is tougher and so it needs a higher temperature first, before it can move on to steadier cooking.
2) Meat Cooking Temperatures
The very first thing you should consider, if you are handling meat as an amateur, is that you need a guidance table, as converting temperatures for cooking beef and lamb is significant. If you have a guide such as that, you can judge temperatures very easily, and cook each meat type according to how it is supposed to be cooked.
3) Cutting and Preparing Meat
It is important to cut the meat and vegetables as the recipe suggests, since cutting techniques make a world of difference. For example, if a certain recipe asks for finely chopped onion, you should not roughly chop it and hope for the best. Similarly, if the recipe demands the meat be cut against the grain, do so or ask the butcher to do it for you.
4) Be Extra Careful with Powerful Flavours
There are certain sauces and condiments and even foods that are very flavourful. Examples are soy and Worcestershire. If a recipe asks for ingredients such as these, follow the amount to the letter, and do not go above the recommended, since the strength of the flavour will offset every other aspect of the dish.
5) Pay Attention to Cooking techniques for Different Cuts
Different cuts of meat are different in texture and toughness, and so require different handling. Tougher cuts are good for mincing while more tender cuts make great steaks. Always use the right cuts for the recipe according to this guide.
6) Do not Soak Meat and Seafood Excessively
Prior to cooking, do not wash meats and seafood too much, as the water will wash away a lot of the inherent flavour of the meat. Give the meat a sprinkle and pat dry promptly.
7) Do not Pour Marinade on to Barbecuing Meat
You will be tempted to pour marinade all over the meat already on the barbie, however this will result in the meat starting to stew and sparks will fly, literally! Always brush the meat lightly with the marinade or with butter while cooking.
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