Cooking Tips and Tricks for Beginners

Summary

In this article, we will share some useful cooking tips and tricks for beginners. From making a thick sabayon to achieving a smooth surface on macarons, reducing sauces, making chocolate mousse, using miso paste, poaching in olive oil, and encouraging experimentation in cooking, we have got you covered.

Precise Recipes and Visual Indicators
Making a Thick Sabayon
Tips for Making Macarons
Reducing Sauces and Making Chocolate Mousse
Using Miso Paste
Poaching in Olive Oil
Experimentation in Cooking

Precise Recipes and Visual Indicators

Cooking can be intimidating for beginners, but with precise recipes and visual indicators, it can be made easier. When following a recipe, make sure to measure the ingredients accurately and use the right tools. Searching on YouTube for visual indicators like thickness can also be helpful.

Making a Thick Sabayon

A thick sabayon is a versatile dessert that can be used as a base for many other desserts. To make a thick sabayon, whisk egg yolks and sugar in a double boiler until thick and pale. This can take up to 10 minutes, so be patient. The sabayon should be thick enough to leave a trail when the whisk is lifted.

Tips for Making Macarons

Macarons can be tricky to make, but with a few tips, you can achieve the perfect “foo” and a smooth surface. Make sure to sift the almond flour and icing sugar before mixing them with egg whites. Use a piping bag to pipe the mixture onto a baking sheet and tap the sheet to remove any air bubbles. Let the macarons rest for 30 minutes before baking.

Reducing Sauces and Making Chocolate Mousse

Reducing a sauce involves simmering it until it thickens and intensifies in flavor. To thicken a sauce, you can use a roux, cornstarch, or egg yolks. When making chocolate mousse, use egg whites instead of whipping cream for stability. Add the egg whites and chocolate to create a stable mixture that can be stored in the fridge.

Using Miso Paste

Miso paste is a fermented soybean paste that is commonly used in Japanese cuisine. It can last for a long time in the fridge, and as long as it smells and looks fine, it’s probably safe to use, even if it’s over a year old.

Poaching in Olive Oil

Poaching in olive oil is not the same as deep-frying. Poaching is done at a low temperature and is not meant to add color or crispiness. It’s a great way to cook delicate foods like fish or eggs.

Experimentation in Cooking

Finally, don’t be afraid to experiment in cooking and learn from your mistakes. Cooking is a creative process, and there’s always room for improvement. And remember, the speaker does all their own stunts and is not in need of a body double.