PART 2 - another starting with the basics, but more 🫡 #cookingschool

Here's another rapid-fire list of things I learned in cooking school that I apply to my everyday home cooking. Number one, if you plan on making a mirepoix, which is primarily onion, carrot, and celery, the ratio is two parts onion, one part carrot, and one part celery. Number two, to add depth of flavor in your dishes, use things that generate umami. Things like MSG will certainly bring out the savory taste, but if you don't have MSG, you can use things like mushrooms, miso, aged cheeses, canned tomatoes, Worcestershire, or soy sauce. Number three, as you're cooking, constantly adjust the taste. If something is too sour, add salt or something fatty. If something is too sweet, add something acidic. If something is too bitter, add something fatty or something sweet. And if something is too salty, add water, something fatty, or something acidic. Number four is mise en place. Direct translation is putting in place. Essentially, it means to make sure everything is prepped before you start the cooking process. If you're prepping ingredients as you go, not only is it going to be more chaotic, but it's also going to take more time in the end. And number five, if you can, use fresh herbs. I vividly remember the defining moment when our chef instructor told us that aside from salt, the use of fresh herbs separates home cooks from professional chefs. Not only do fresh herbs have so much flavor and the ability to brighten each dish, they also make every dish they touch so beautiful.