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A clean kitchen clean
hands clean food
puts the belly in
a good mood
Clara
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TEN THINGS EVERY GOOD COOK SHOULD KNOW
(1)BE SANITARY. Beware the food-borne illnesses that lurk in even the best-equipped kitchen.Aways keep food cooler than 40'F and hotter than 140'F.Anything in the danger zone between those temperatures is a disaster waiting to strike. Aways wash and sanitize cutting boards after you use them. And wash your hands and your utensils with hot water and soap (2)USE THE PROPER TOOLS FOR THE JOB. Would you try to dig a hole big enough to plant a tree with a spoon? Of course not.So why try to chop a dozen onions with a small paring knife,or try to poach a salmon in a saucepan? Every knife or pot has a specific purpose: a paring knife is for paring.not chopping.When you prepare to buy a piece of cooking equipment, make sure it's really what you need for the type of cooking you usually do. You should regularly use every piece of equipment in your kitchen.(3)KNOW HOW TO READ A RECIPE. Every good chef learns to cook by following a recipe., and then by adapting it. A recipe is a guideline, and you can usually toss in extra pinches of this and that with no harm done. Experimentation can be lots of fun. Recipes for baked goods are an exception.You can undo a necessary chemical reaction by deciding that buttermilk just might taste better than cream in those scones, follow those recipes to the letter__someone else has experimented for you and made all the mistakes learn your cooking terminology by looking up words you are not sure of. Understand the order of words there's a difference between "two cups sifted flour" and two cups flour sifted" Finally make sure that you have all the ingredients called for in a recipe in the correct amounts before you start. (4)KNOW YOUR INGREDIENTS. Find out how fruit and vegetables should look smell and feel, when they are ripe. Know how to determine whether fish or meat is fresh or has been frozen and how that can affect your recipe. some ingredients may not be easily available.You may read a recipe that calls for a particular type of fish that simply can't be found where you live.If you know what cooking characteristics of that fish are, you can probable find unacceptable substitute.Ask your grocer. (5)KNOW YOUR TEMPERATURES.Understand how your ingredients will react in the presence of lack of heat.Memorize the temperatures for Doneness of meats,stages of candymaking
and the like.Know the temperatures at which oil begins to smoke and water begins to boil.If you do, you can cook almost anything (6) KNOW HOW TO MEASURE YOUR INGREDIENTS. learn the difference between liquids and dry measuring. Dry measuring cups are for such things as flour cornmeal and sugar and are designed so you can spoon the ingredients into the cup and then level it with a knife to obtain the most accurate measures .Liquid measures are designed to measure the volume of liquid.If you use the wrong type of measuring cup or tap the dry ingredients down on the counter, you may end up with to much flour in your recipe. Buy a good set of measuring cups and decent set of measuring spoons and use them appropriately.(7)KNOW YOUR STOCKS AND SAUCES. Learn how to make good chicken fish and beef stock.You may not use them all the time, but you will have grasped the foundation of classical sauces and these stocks will keep frozen for months.Know how to make mayonnaise and Hollandaise.Most important,know when or how you can save a sauce that appears to be ruined or when it's time to start over. (8)KNOW YOUR SEASONINGS.Learn the difference between herds and spices and primary uses of each one.Then experiment with different or unusual combinations . Grow an herd garden and dry your own-but understand that all dried seasonings loose their flavor over time. Don't be afraid to use salt; it's main purpose is to heighten flavors. Use it sparingly,though. for salt can be a villain in bread and pastry making, With all seasonings it's best to start small. You can aways add more. (9) KNOW WHERE TO SHOP, Once you've learned to use all these cooking skills, you certainly don't want to wast them on wilted produce or bad fish.When you eat at a restraint or at someones home, find out where their favorite markets are. Become friendly with the clerks and ask them questions about where things came from and when.Ask them to order special things- they're very happy to do so. Sometimes you may have to go to more than one place to find the best quality, and it may cost a little more here or more there, but good food is worth it. (10) USE ALL OF YOUR SEANCES. cooking is a sensory delight! Use your eyes ears nose mouth and fingers to let you know when something is done baking, or needs to be stirred more, or needs more salt-or is burning.The more you cook, the more acute all your seances will become.You;ll be aware of minute differences in flavors textures and smells that you never noticed before.Learn to use all your faculties to enjoy the preparation thoroughly,not just the end results.
THIS WAS IN the
HARRIS'
FARMER'S ALMANAC
Proverbs 6-6
Deliver thyself as a roe
from the hand of the hunter,
and as a bird from the hand
of the fowler