rock the kitchen*
I
f you’re listening, you’ll hear even the greatest chefs say unashamedly that their mothers or grandmothers are their greatest source of food inspiration, often citing a single dish or family kitchen memory that kick-started their culinary journeys. Layer on top of that some serious theory that ranges from science to history to agriculture; plus insane hours in a hot kitchen with a perpetually furious boss, and eventually they get to call the shots on who eats what, when and for how much. For us everyday home cooks, there’s a food memory or family-favourite recipe that’s become a go-to by default – and there’s a good chance it has become a springboard for some delicious signature cooking on our own turf. But there are some very simple rules I’ve picked up on at culinary school that genuinely mean the difference between good and GREAT cooking – and
5 rules to be a great
COOK
you can use them too. Here are my top five. Mise en place is everything: French for “putting in place” – making a habit of your recipe prep before you start cooking will make your time in the kitchen a joy. It’s a professional kitchen non-negotiable, and for good reason(s). A clean, organised path from your recipe to the table means an uninterrupted, efficient cook, so plan accordingly. Defrost, chop and measure your ingredients in advance, get all your utensils ready, then grab a glass of wine and enjoy the process.
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ANT ELLIS SHARES THE SIMPLE THINGS HE LEARNT AT CULINARY SCHOOL – AND HOW THEY CAN CHANGE THE WAY YOU COOK
We underuse herbs and spices: A pinch of this or that won’t result in bold and robust flavour, so next time give it some attitude! Try adding more than you usually would, and you won’t believe the difference. This includes basic seasoning with salt and pepper. It’s about trial and error and developing your ideal taste profile, but chefs can literally take years to perfect a dish in search of that utopian balance. Taste as you go and remember, you can keep adding – but you can’t take away.
Stock is liquid gold: This nutrientrich and delicious-on-its-own bone (or vegetable) broth is the flavour base for the world’s greatest sauces, gravies, soups and more. Rocking if you can make your own from a roast chicken carcass and/or veggie offcuts, or buy good-quality reductions (not the blocks or granules). Plain rice boiled in stock instead of water is a delicious surprise – so imagine what it can do for your bolognese, chilli con carne or tray bakes. Live the dream with butter and cream: Use good-quality farm butter and full cream for huge flavour boosts and luxurious textures. These are saturated fats, so it’s not wise to make these ingredients everyday purchases – but to elevate the occasional family favourite and make a big difference to your overall foodie journey, there really are no substitutes. Never cook grumpy: Another thing we hear from highly-awarded chefs is that food tastes better when it’s cooked with
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