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Published -
- March 7, 2016
- 6:00 pm
We’ve compiled five previous videos into one, helping you to master your basic skills in the kitchen.
Cooking rice, chopping an onion, sharpening a knife, deboning a fish and cooking pasta.
From Gordon’s Ultimate Cookery Course.
What are the five basic mother sauces in sauce-making, and what are their variations?
If you’re an aspiring chef or a novice in the kitchen, it can be daunting to know where to start. Fortunately, there are a few basic cooking skills that anyone can learn to master with the right techniques and practice. In this article, we’ll explore the wisdom of celebrity chef Gordon Ramsay and how he recommends mastering these five basic cooking skills.
1. Knifework
Good knifework is essential for any aspiring chef, but it can be intimidating for beginners. Ramsay recommends investing in a high-quality chef’s knife, keeping it sharp, and practicing the proper techniques for slicing, dicing, and chopping. He also stresses the importance of safety, advising chefs to keep their fingers curled under the hand holding the food and to practice good hand and knife coordination.
2. Sauteing
Sauteing is an important technique that involves cooking food quickly over high heat in a small amount of fat. Ramsay suggests starting with a good quality pan, heating it properly, and seasoning your food with salt and pepper before it hits the pan. He also recommends not overcrowding the pan, which can cause crowsding and splatters.
3. Roasting
Roasting is another essential technique that involves cooking food in dry heat in an oven or over a fire, such as a grill or smoker. Ramsay advises starting with a good quality cut of meat or veggies and properly seasoning it before roasting. He also recommends using a meat thermometer to ensure that the food is cooked to the proper internal temperature.
4. Making a sauce
Sauces can take a dish from bland to boldly flavorful, and Ramsay says mastering the basics of sauce-making is key to being a well-rounded chef. This includes understanding the five basic mother sauces—béchamel, velouté, espagnole, tomato, and hollandaise— and their variations. Ramsay recommends starting with simple pan sauces using the drippings from roasted meat and adding wine, broth, or other flavorful ingredients.
5. Poaching
Finally, poaching is a technique that involves cooking food in liquid that is hot but not boiling. This is often used for delicate items like fish or eggs. Ramsay recommends starting with a flavorful liquid, like chicken or vegetable stock, and adding aromatics like onion, celery, and herbs to infuse the food with flavor.
Ultimately, mastering these five basic cooking skills will give aspiring chefs a solid foundation on which to build their repertoire of kitchen know-how. With the right techniques and practice, anyone can become a skilled home chef. So grab your knives, pans, and ingredients and start cooking!
