To excel in any field, one must know two or three or sometimes dozens of tricks to be the best. The best policy is to learn the field’s secrets to become a gamechanger. When you are training as a chef at a culinary school, there are many secrets that you know with time.
However, these are only available to students who get the privilege of attending an expensive culinary school. So, to help you understand what type of secrets are revealed in a culinary school, we have curated a list of tips and tricks taught there. These could also help you decide if you want to invest in a culinary school for short-term courses or a bachelor’s diploma.
Cooking Secrets Taught At a Culinary School
The following are some of the secrets that a person learns at a culinary school:
Kneading the Dough to Perfection
The first tip taught in school is the importance of kneading dough and the prep required to make the airiest pastries. Always take out butter and eggs and bring them to room temperature the night before you use them. Furthermore, if you have added yeast, put the dough into a warm area where it expands thoroughly.
Secret Behind a Perfect Steak
Is your steak either too dry or too raw to eat? Then try this trick to get a perfectly cooked steak to serve. If the meat you use is not fresh or frozen, then instead of putting it directly in the heated pan, let it sit at the kitchen counter for an hour to defrost it, then put it on heat. This is a long process, but the result is worth the effort.
The Trick For Juiciest Meat
Do you feel like the meat you cook feels like a piece of rubber that is hard to chew? The issue is that the meat isn’t correctly prepped to be cooked. The best trick for restaurant-type juicy meat texture is to dip the meat into the brine solution and let it sit for half an hour, whether it’s turkey, chicken, or red meat. The cold, salty water infuses the meat, and every bit becomes tender and flavored.
The Right Way to Get The Crisp on Fish
If you are looking for a tip to get a perfect amount of crispiness on the surface of the fish pieces without burning them, then glaze the pan with some mayonnaise. The greasy surface will act as the barrier and not let fish burn, but the heat will pass through, and you will get a crispy piece of fish.
Importance of Toasting Spices
The spices are the heart of the dish. However, only toasted spices can infuse the flavors into the dish. The toasting draws out the aromatic oils in the spices; just a simple saute until the aroma fills the room and tells us that spice is ready to be added.
Don’t Be Afraid of Salt
The last trick is to add salt, recipes are just methods, and they don’t need to be followed when dealing with sugar and salt. If you go by the book, ratios get mixed up, and the salt is either too much or very little. This ruins the meal, so the ideal way to go about it is adding the salt according to your preference; if you like salt in a particular amount for a specific dish, then your customers will enjoy the same too.
Wrapping It Up
Many other tips work wonders in the kitchen, but these can help you get started. If you are preparing to appear in a competition or a culinary school test, try these secrets to impress the admission committees.