Cooking Class Part 1

 A Le Creuset cookware set I dream of owning.

Yesterday, I went to a cooking class hosted by Michelle, previously a chef at The Mayflower Hotel in DC.  She provided a lot of tips for cooking that I had never heard before.  Still a novice chef in the kitchen, I thought I'd share some:

Always cook meat on high heat on the stove top.  If meat is cooked at a lower temperature, it is being "boiled" which doesn't capture all the juices and flavor intended for the dish.

Have one pot that is all metal. This provides versatility that allows food to be cooked both in the oven and on the stove. A great tip was to purchase an all metal circular pot that could double up as a baking pan as well!

Use a knife instead of a food processor. Repetitive motions allows us to develop our knife skills, so we can chop, chop, chop! Michelle can peel an orange with a knife in 20 seconds!

Fork instead of tongs. When placing meat in a pot, use a fork as it provides more control over the meat placement.

Chuck the Zucchini. Not all of it of course! When slicing up zucchini, throw away the thick portion and stick to the area covered with skin.  This provides the most flavor and nutrients!

Cook carrots and potatoes When making a stew, slice and drop the potatoes and carrots first. These hard vegetables need the most time to cook and become soft.

Always keep staples in your kitchen. Eggs, Bouillon-based chicken broth, chicken and fish, hard vegetables, beans, and milk/cream to make sauces.

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