Originally Posted by kaneohegirlinaz Here's a continuation of the thought ...How do I keep my product consistent no matter where I cook?All the while keeping in mind that I am a Home Cook and not a trained Professional
If you've mastered most of the major techniques, it's kind of a non-question. And having read all or nearly all your posts since you got here, I'd say you've got most of them. So, in your case, my first recommendation would be to relax and trust yourself.
The three most important take along techniques -- relating to the three most common, most egregious, technical sins, are probably (1) pre-heating (ovens or pans); (2) not overcooking proteins; and (3) inappropriate seasoning. One thing you always bring is your palate -- particularly as it applies to seasoning levels, more particularly to salt and pepper. While over-salting is a catastrophe, under-salting is far more common. If you don't already know how, learn to season in "layers."
Not exactly a technique, but "Know your ingredients" applies as well.
Home cook or [ahem] "trained" pro, when you cook for others lean on your strengths rather than get to ambitious or do too much experimentation. Remember the Ramsay mantra: "Best quality ingredients, simply prepared." Also, if you're inspired to try cinnamon on salmon, try it on your husband before trying it at your friends' party. Think of us (husbands) as dogs with (slightly) more articulate responses.
BDLEdited by boar_d_laze - 6/3/12 at 3:42pm