The basics (INTERMEDIATE)!

Xelene · 27 Feb 2014 at 19:15

So, I've been teaching myself how to cook and really enjoy the science and technique of it all. (and eating nice tasting food!)

Last time I learned all about how to cook meat slowly, particularly about the Maillard Reaction (http://en.wikipedia.org/wiki/Maillard_reaction)

This week i'm exploring the Mirepoix & Sofrito (http://en.wikipedia.org/wiki/Mirepoix_(cuisine) - this is a set of vegetables if you finely chop and then slowly cook add depth to a recipe.

I'm using this as a base for a Ragu, anyone have any other suggestions?

(I made a Hollandaise sauce last week)

Illgresi · 27 Feb 2014 at 20:42

Practice seasoning; by far the most important skill for a learner.

Glaucus · 27 Feb 2014 at 20:55

Stock, gravy, just are very usefull tools.

hawkhench · 28 Feb 2014 at 08:04

You might be interested in Cooking for Geeks (if you haven't already seen it).

uv · 28 Feb 2014 at 08:04

watch these

https://itunes.apple.com/itunes-u/science-and-cooking/id399227991

pitchfork · 28 Feb 2014 at 09:30

Get on to the egullet forums, follow the guides.

I could list a million things important to cooking, but until you understand why then it'll be inconsequential knowing.

Sunbed · 28 Feb 2014 at 13:42

Anchovies are really useful for giving dishes a nice savoury flavour, without overdoing the salt. Get some good quality ones, finely chop them and add to salad dressings and tomato based sauces. They can be a very strong flavour so use sparingly.

pitchfork · 28 Feb 2014 at 13:46

You know what makes Anchovies so salty?

Salt.

Sunbed · 28 Feb 2014 at 15:14

Nice one. I know anchovies are salty but it goes a little further than that:

http://www.wikihow.com/Add-Umami-to-Your-Cooking

Whether you want to believe that is up to you but I think the total 'savouryness' from adding something like anchovies is greater than that from simply adding the equivalent level of salt.