P r i n c i p l e s

Basic Principles In Cooking

What tastes good must also look good.

I have been reading a book by Cordon Bleu Cookery, I learned that one of the most essential factors in good cooking is the presentation of the food.  What tastes good must also look good.

To achieve those we have to know the basic principles of cooking.

1. Adding cold milk to a starchy substance like potato makes it 'tacky.'
2. To have a whipped and 'fluffy' mashed potato,, the milk must be heated.
3. Flour beaten into a creamed cake mixture makes for a tough-textured cake, one that rises in the middle instead of evenly.  The flour should be added at last.
4. A batter should be first beaten, then allowed to stand before cooking to get rid of the elasticity.  Failure to do this results in a tough Yorkshire pudding or pancake.
5. The sauce making: a soft butter and flour roux blends better with the liquid; the liquid should be added at least a third at a time to allow the flour plenty of room to swell, thus ensuring smoothness from the word go; flour thicken but needs cooking too; eggs also thicken, but unless they are mixed with flour they will curdle or separate when boiled; if the sauce is thickened slowly overheat a higher temperature can be reached without  the sauce 'breaking' as it does if it is cooked quickly
6. The speed of cooking: to heat quickly as in grilling for steak, and to heat more slowly - for white meat such as veal or chicken.  Simmer slowly for stewing cuts.
7. Roasting: the meat has to be basted regularly to get succulent joint

These examples may appear to be minimal points. But the attention to details such as these makes all the difference.  If each part of a process is not right, the dish will not taste as good as it should, or it may have a messy and uninviting appearance.

My thanks to Cordon Bleu Cookery by Rosemary Hume and Muriel Downes

my latest kitchen gadget

Bell Pepper spatula (by Le Creuset)

thanks, Sue

Using a heavy based pot for slow simmer Ragu is the

the right way to do 

The pumpkin pot, novelty collection by Le Creuset, it's a gift from my daughter, Jane

I am a passionate cook, and I never stop to learn about cooking. In fact, I am very eager to learn more.   Sharing the knowledge to others from reading, listening is a must I believe.  Those basic principals about cooking are suitable for beginners, as for the experienced cooks can be just reminders.

My homemade meatloaf, cold meat platter

It looks good, and the Taste is good

one of my best cooking

It has been beneficial reading, I learn every day!
Susy