How to Cook Like A Chef
In Just One Day
Table of contents

Learning the 16 fundamental cooking techniques to quickly improve your culinary skills with Jim


FOREWORD
6
BASTING
7
BLANCHING
8
HOW TO BLANCHE VEGETABLES
8
BRAISING & STEWING
10
CUTTING
12

BUYING A KNIFE
GRIPPING THE KNIFE
GENERAL CUTTING
SLICING
JULIENNE AND SHREDDING
CHOPPING (GREEN ONIONS)
PARALLEL CUTTING
DICING
MINCING
CRUSHING
ROLL-CUT
12
13
13
14
14
15
15
16
16
16
17
KNEADING DOUGH
18
DEEP-FRYING
20

DETERMINING OIL TEMPERATURE
DEEP-FRYING TIPS

20
21
GARLIC - HANDLING
22
PARBOIL
23
POACHING
24
RICE - COOKING
25

PREPARING RICE - WASHING AND SOAKING
COOKING THE RICE
COOKING THE RICE - MEASURING THE CORRECT AMOUNT OF WATER
COOKING THE RICE - THE OLD FASHIONED WAY
COOKING THE RICE - WITH A RICE COOKER


25
26
27

28
29
SAUTÉ
30
SKINNING TOMATOES AND PEPPERS
31

HOW TO EASILY SKIN TOMATOES
HOW TO EASILY SKIN PEPPERS
32
32
SOUP STOCK - MAKING
33

MAKING VEGETABLE SOUP STOCK
MAKING POULTRY STOCK
MAKING MEAT STOCK
33
34
35
STIR-FRYING
37

THE WOK
THE FIRE
THE SMOKING POINT
THE BIG SPLASH
STIR-FRY LIKE A REAL CHEF
STIR-FRYING TIPS
37
38
38
39
40
41
STEAMING
43

STEAMING TIPS
44
THICKENING SAUCES
45
TIPS FOR USING STARCH WATER
46