Basic Cooking Techniques
Mastering these fundamental techniques will allow you to prepare a wide variety of dishes with confidence and precision.
1. Vegetable Cutting
Basic cuts are fundamental for uniform presentation and cooking:
- Julienne: Thin, elongated strips
- Brunoise: Small 2-3mm cubes
- Mirepoix: 1cm cubes for soup and sauce bases
- Chiffonade: Thin strips of green leaves
2. Cooking Techniques
Sautéing
Quick cooking at high temperature with little oil, ideal for vegetables and meats.
Braising
Slow cooking in liquid, perfect for tough meats and stews.
3. Basic Sauce Preparation
Mother sauces are the foundation of many preparations:
- Velouté: White sauce based on roux and stock
- Béchamel: White sauce with milk
- Espagnole: Brown sauce with beef stock
- Tomato: Tomato and aromatic base
4. Protein Preparation Techniques
Marinating
Process of tenderizing and flavoring meats before cooking.
Internal Temperature
Control of cooking using a thermometer to achieve desired doneness.
5. Presentation Techniques
Presentation is key for a complete gastronomic experience:
- Use of plates and decorative elements
- Plating techniques
- Garnishes and decorations
- Balance of colors and textures