3 advanced cooking methods for every chef

The big deal of mastering cooking is understanding the basics. A strong foundation will help you setting up for success in culinary career, no matter whether it’s a fast-food chain, a hotel kitchen or a fine dining restaurant. And once you’re completely aware of those techniques, it might be time to expand your culinary horizon by trying new techniques, through this, you can make yourself more valuable for current and future employers — and have some along the way.

If you’re the one who likes to cook and want to learn the core techniques, read on to learn a few core techniques that might help you throughout your career.

Anti-Griddle — For Flash Freezing

Almost every chef is familiar with the griddle. It is a flat, metal surface that generates equal, controlled heat and perfect for cooking pancakes, grilled cheese and everything you can think of.

The nati-griddle is completely opposite of the griddle. It generates extremely cold surface- as low as -30 degrees Fahrenheit- it freezes everything within a flash, whether sauces, foams, purees etc into semi-solid. In less than 90 seconds, liquids become semi-solid with a crunchy outer shell and creamy centres.

It takes a certain level of skill to use the anti-griddle technique without ruining your desserts or sauces, but this technique is one of many to carry throughout the culinary career.

Chaunk — For Blooming Spices

The most common method to bring out the richness of flavour of spices is by toasting them in a warm pan.

Another method of getting a similar effect is to fry those spices in hot fat, like oil or ghee. This method is called chaunk, it is also referred to as baghar or tadka. This method has origins across India and parts of the middle east.

Different regions have their own fat source and combination of spices. Cumin, mustard seeds, coriander, fennel, turmeric and cinnamon are most common, along with fresh ingredients like onion, ginger, chillies and garlic.

making chaunk is a straight process, but the balance of flavours is really important. For example, chaunk made in coconut oil is best when serving with chutney, but it’ll compete with flavours of a dish with spinach and cottage cheese.

Double Boiling — For Perfect Sauces and Tempered Chocolate

A double boiler is a pretty simple concept. A pot full of water is placed on the burner and a smaller bowl is put above it. As the water boils, the steam heats whatever is cooking on the pot above.

This allows chefs to make egg-based sauces without scrambling them, or temper chocolate to give it a smooth finish and nice snap when you bite it.

The basic trick is to keep stirring and prevent whatever you’re cooking from getting too hot. That’s how you get seized chocolate or chocolate with lumps! But when you perfect this recipe, you’ll be master of these finicky recipes.