Back to Basics - Understanding the Fundamentals of the Modern Day Cook

[Preston Wilson]

My first article, rightfully so, outlines the basic fundamental skills
needed to be a modern day cook. The "kitchen experience" has
transformed over the past couple of decades, and home cooks are now
faced with advanced technology, a vast array of foreign ingredients,
and an endless onslaught of internet bombardment. How on earth, with
all of these different obstacles, can a home cook even conceive of
creating a meal for their family? Well, the answer, my friends, is
back to basics. It is time to strengthen the fundamental principles
that made the kitchen the happiest room in the home. The principles
I'll cover in this article include cutlery, cookware, basic
principles, ingredients, the recipe, and 'mise en place'. Once one has
gained insight into these fundamentals, the process of adding
technology, ingredients, and the World Wide Web can be a pleasure, not
a daunting task. Follow with me as we go back to basics.
When I first began my culinary voyage one of the most intimidating
tasks was that of cutlery. How do I use them? What should I look for?
Why is it important? Kitchen knives are the backbone to any successful
cook. Over the years, I have found the knife to not be a cooking
utensil, but rather a vessel for getting towards by finished product.
Almost every task can be completed with your kitchen knife, so finding
the right one is paramount to your success in the kitchen. When
choosing your knives there are a few key attributes that must be
considered. What I look for first in a knife is a solid tang. The tang
is the metal of the knife. It should encompass the entire length of
the knife. To view this, look at the knife from the handle down. You
should see that the metal is visible all the way from the back of the
handle down to the tip of the knife. If it is not, most likely the
handle and blade are two separate parts. The next thing I look at is
how it feels to me. You cannot master knife skills if you do not feel
comfortable with your knives. Go to a cutlery store, and spend an hour
or so feeling out different styles of knives. You will be amazed at
how different each one feels in your hands. Once the comfort is there,
and the knife is of sound quality, you are ready to gain fundamental
cutlery understanding.
Cookware is just as important as the quality of food you cook with. A
good cookware set can be the difference between an okay meal and a
great meal. Being a chef, I avoid nonstick pans almost completely.
Nonstick pans usually cannot be placed in the oven, have a low heat
tolerance, and ware quite quickly. I look for a solid stainless-steel
cookware set that is heavy in weight, is designed well, and has a vast
array of sizes and shapes. If you are one of those cooks that only use
a saut' pan, then by all means invest your time and money into getting
the perfect saut' pan. However, most cooks don't even know where to
start, so getting a well-rounded set of pans is ideal for any meal you
may be taking on.
There are a few key principles that all cooks, both professional and
home-cooks alike, must understand in order to succeed in the kitchen.
The first is how heat and food interact. Food is composed of proteins,
fats, carbohydrates, and water. All of these items react differently
when introduced to heat. Knowing why foods react to heat as they do is
the beginning to understanding how to get them to behave the way you
want them to. Temperature is also an extremely important principle to
understand. It takes time to heat food to a desired temperature, and
this time is affected by cooking temperature, speed of heat transfer,
and individual characteristics of the food being cooked. It is
important to take these three items into consideration when preparing
a meal. Food will cook differently, and at different times, when any
of these three items are altered in any way. The last important
principle is that of cooking methods. The two different methods are
moist-heat and dry-heat. You may be asking "what about the microwave-
heat method," well, as a chef, I can't tell you the last time I used a
microwave. Almost all food cooking or reheating can be done inside the
oven, or on your stove top. Try this ideal out for a few weeks, and
you will be amazed at the quality and consistency of your finished
product.
The next important topic is that of ingredients. In order to
understand this, you must remove the notion that ingredients are only
those main items being prepared, but rather include all seasonings,
flavorings, herbs, and spices you put into the finished dish. When I
start my day out in the kitchen, the only 4 things in front of me are
my knife, a cutting board, kosher salt, and fresh cracked black
pepper. These are the core agents I use to prepare any dish. If you
know when to season, what to season, and to what amount to season, you
are well on your way to a great finished product. Herbs and spices
(other than salt and pepper) are crucial to your success. First off,
stop reading this and go throw out every jar of spice in your cabinet.
It most likely has not been used, or replaced, in the past 3 years,
and it most definitely does not contain its intended flavor. Fresh
ingredients are a staple in my kitchen. Yes, they spoil quickly, and
take a little bit longer to prepare, but their use adds a freshness
and quality to a dish that cannot be achieved via your spice cabinet.
Go to the store and pick up some fresh parsley, basil, cilantro, and
chives. Your integration of these items into everyday cooking will
separate you from 95% of the cooks out there. You will notice a
difference in quality almost immediately, as will your family and
guests!
The recipe and "mise en place" go together like peanut butter and
jelly. "Mise en place" is a French term which translates to
"everything in place". The first thing I do when attempting to prepare
a recipe is to get organized. Have you ever watched the food channel
and wondered why everything looks so easy to prepare- then trying it
yourself and encountering a kitchen nightmare? The main difference
between the cooks seen on the food channel and yourself is
preparedness and organization. Having all of your ingredients trimmed,
weighed, cut, and portioned properly before you begin helps reduce
complications once the dish is in action. Pick up some small bowls at
the store to keep in your kitchen where you can hold your fresh
chopped parsley, olive oil, salt and pepper, balsamic vinegar, or
anything else you need for the day. You will find that the meal comes
together much quicker, and better, than previously imagined. I like to
read the recipe like a novel. You will find there is a beginning,
middle, and an end. Envisioning your end, or finished product, will
help weed out many mistakes and complications along the way. If you
know what you are looking for in the end, the beginning and middle are
just steps to get there.
While I know this article does not go into great depth on any one
fundamental in particular, I hope it does open your eyes a bit as to
the skills needed to be a success in the kitchen. Having a sound
understanding of every one of these items will greatly increase your
ability to undertake the new world of appliance technology,
ingredients, and all the conflicting information on the internet
today. Getting back to basics is a skill used by the most seasoned
chef. I often find myself altering bad habits by reviewing what the
fundamentals of a task were in the first place. I hope you can take
this information, and begin your own training in the fundamentals of
culinary arts. The world of cooking is an exciting, expanding place,
but none of it is possible, or welcomed, without understanding the
basics.