Managing your time in a recipe.
Time management in the kitchen is important for consistency.
Managing your time in a recipe can give you good results such as the perfect chicken.
Planning out your meal is paying attention to detail. Follow guidelines from defrosting to preparation, to cook time and discarding your food.
A cook should focus on the procedures of preparing to make the dish and then the result of the dish will come together. When a recipe says to mince garlic and then you suate in hot oil, burning the garlic. The garlic loses its natural flavor and is now too bitter.
Every procedure has a purpose in building flavor.
The recipe should say when to be gentle with the ingredient or when you have to apply pressure to your knife.
Know the industry terms, the recipe does not demonstrate the terms.
Culinary terms explain how to handle food.
Soak, whip, suate, sweat, blend, and chop foods accordingly.
Know industry tools and equipment. You can blend food in the food processor or blender, or you can do it manually with a fork.
There are pots and pans many different sizes know what pan to use is important. You can use all of these gadgets to help make the task easier.
If you are reading a recipe step by step while your are cooking the dish think ahead. Assemble all equipment ahead of time. Blanching is quick it should be several seconds then prepare to shock.
A high heat pan can mess up texture and too much charring on a chile or vegetable will give it a bitter taste.
Take control of the stove! Walking away from the pan is an amateur move. The longest amount of time to be away from the stove is a minute.
When the pan is at a temperature then you add a cooler ingredient to the pan the time to get back to temp is called recovery time. That is why you prepare foods by cutting to same size. Cook larger item first to make sure they are cooked properly. The pan will burn smaller cuts. Time and temperature is important following recipes.
All the food in the market has limited time to be used. Think about your foods ripeness, how long has this tomato been sitting in the store .. and how long will it be sitting in my fridge? What dish am i going to make with it? Know the shelf-life of your items, make sure to taste it. Watch how the heat affects it. Look at the moisture releasing due to the heat.
Clean as you go. Cooking in a messy station will slow you dow on top of the pressure of time. It can be dangerous having dirty cutting boards and in a rush to take shortcuts and keep up with time. Make it a habit to clean after each step. You’ll have minimal clean up after. Being organized is a soft skill that will help execute any recipe. Everything should have a place. It’s part of your mise en place.
Know which food to control time and temperature for food safety and food presentation. If you decide to cut and prepare potatoes and start to oxidize it will affect your food.
Learning different cultures and cuisines will give you knowledge in the kitchen. Find inspiration in learning how food across the world builds flavor.
Cooks make mistakes, the best practice is to study your recipes! When you get comfortable with the results then you can modify the recipe and reinvent a dish. I recommend following a single dish recipe until you get used to it familiarize yourself with the ingredients and flavor balance then master the recipe.