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Go to's in your repertoire!

post #1 of 7
Thread Starter 

Hi Chefs, Foodies, Caterers and Students,

 

I am a young Chef and Chopped-o-holic! I cant get enough of that show! I was watching the other night after dinner service, Lagunitas IPA in one hand and note pad in the other when i realized that these people aren't totally winging it, they are cooking recipes that they have done probably a 100 times and modifying the ingredients to match the secret ones. That was a super long sentence but damn it I'm a cook! Any Way, I'm curious to know what basic recipes or odd ball techniques other chefs hold near and dear. I looked all over the net and the only thing i could find was a cookbook. Any help would be appreciated! I got a few already:

 

Creme Angles: Can be used as a sweet sauce and is also the bast for Ice Cream Sub Vanilla for other flavors.

Basic white Cake or and chocolate cake batter

Mother Sauces and their derivatives

Pasta dough: Come on, Pasta is a must have recipe, enough said.

 

 

 

 

 

 

post #2 of 7

I guess this means work on your basics.  Once you figure out how the ingredients work together, how to handle produce, how to butcher, you can go anywhere.

post #3 of 7

*Creme Anglaise* :)

I have two techniques (not recipes) that have always gotten me out of a pinch if I have crappy ingredients with no real obvious way to work with them. One of them is knife work. Seriously spending an extra five minutes on your knife work can always greatly improve even the simplest dish (i.e. puttanesca sauce). The second technique is to get rid of all of that rid *DELICIOUS* fat. Working on a recipe so that you can make it healthier is almost always a crowd pleaser. Just even not breading chicken and doing a roasted breast or grilled.

 

If I had to pick one go to recipe it would be risotto, it can lend itself to so many dishes like just like pasta!

:tux

:chef tux

"Mother Nature is the true artist, the Chef is merely the technician"

    -MPW

Reply

:chef tux

"Mother Nature is the true artist, the Chef is merely the technician"

    -MPW

Reply
post #4 of 7

Two things that somewhat coincide, which I always harp on my cooks for is - one, seasoning EVERY step of the way, I cannot explain how important that is to me.  Example, I make sure we salt the ice bath for the <insert any awesome green veg here> and the boiling water.  And two - layering flavors.. I hate seeing people add something to a sauce, soup, quick stock, without sweating / roasting/ confit ing it first.

post #5 of 7

First thing you MUST do is work on those basic items... mother sauces will provide you a base point for 100 other things. Learn them, burn them into your brain, never ever forget them. Its one of my daily games I play with my cooks... whats in Choron sauce?? it keeps you sharp and thinking

 

Second.. I suggest you invest in some cookbooks that focus on seasonal cooking. I cook seasonally, so I know what flavor profiles work with pumpkin lets say. Then you build outward from there. Knowing the basic flavors you need to work with will then help your brain build a dish. Seasonal cooking will typically pair things that work best together and work in harmony. that being said, there is also fun in contrasting flavors within a single plate.. but that may be a bit over kill at the moment.
 

It doesnt matter what show your watching.. these folks are just typical chef's like all of us. The difference is that they have a store of knowledge that they access to make the things they do. Build your knowledge and before you realize it, your creating dishes without really thinking any longer.


 

post #6 of 7
Thread Starter 
Quote:
Originally Posted by BIGTUNA View Post

First thing you MUST do is work on those basic items... mother sauces will provide you a base point for 100 other things. Learn them, burn them into your brain, never ever forget them. Its one of my daily games I play with my cooks... whats in Choron sauce?? it keeps you sharp and thinking

 

Second.. I suggest you invest in some cookbooks that focus on seasonal cooking. I cook seasonally, so I know what flavor profiles work with pumpkin lets say. Then you build outward from there. Knowing the basic flavors you need to work with will then help your brain build a dish. Seasonal cooking will typically pair things that work best together and work in harmony. that being said, there is also fun in contrasting flavors within a single plate.. but that may be a bit over kill at the moment.
 

It doesnt matter what show your watching.. these folks are just typical chef's like all of us. The difference is that they have a store of knowledge that they access to make the things they do. Build your knowledge and before you realize it, your creating dishes without really thinking any longer.


 


This game sounds awesome, I made flash cards that i review every now and then. Also and book suggestions?


 

 

post #7 of 7
Thread Starter 
Quote:
Originally Posted by cheftux View Post

*Creme Anglaise* :)

I have two techniques (not recipes) that have always gotten me out of a pinch if I have crappy ingredients with no real obvious way to work with them. One of them is knife work. Seriously spending an extra five minutes on your knife work can always greatly improve even the simplest dish (i.e. puttanesca sauce). The second technique is to get rid of all of that rid *DELICIOUS* fat. Working on a recipe so that you can make it healthier is almost always a crowd pleaser. Just even not breading chicken and doing a roasted breast or grilled.

 

If I had to pick one go to recipe it would be risotto, it can lend itself to so many dishes like just like pasta!

:tux



Risotto Is a good one.

 

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