It's been a long while since I last posted here mostly because I tend to forget that I have this second page, and because it's been a long while since I last did a project. I tend to want to wait till I'm doing something crafty before posting, and perhaps that should change.
I don't have pictures for this post, so you'll need to use your imagination on this.
Cooking. It's my greatest passion, even over coaching. And you might be asking yourself why I did not head off to culinary school if I love it more than coaching, and that is because I love it more than coaching.
I've considered culinary school. I looked into the CIA in upstate NY, and I've looked at a couple of local schools in the Portland area. However, I have two issues with going to school.
1. I know my age, and it's a bit late to get into the culinary arts. I'm not going to want to go intern at the great restaurants in Europe or anywhere in the states. I'm going to want to get after it.
2. I know myself, and I know that while I don't want to do any of the above, I would want to because I'd want to start chasing those stars.
With that being said, I have strongly considered starting a small food truck, and done the research for it, and even developed a menu.
We'll see where that goes.
As for cooking in general, I'm fairly opinionated on things as I am with coaching, and I thought for this post I would share some of my favorites.
1. Only cook with wines you would drink: I consider this to be quasi true, but determined by recipe and or dish. The idea behind this saying is that cheaper wines tend to taste, cheaper. In theory that is true, but I say you drink whatever you like, and that I've had some rather boring expensive wines, and some rather exciting - in a good way - cheaper wines.
So here's my suggestions.
1. What are you cooking? If it's a stew or a dish with many flavors, and a long cooking time, go cheaper. If it's a sauce, or a dish where the flavor of the wine will shine through, go a little more expensive.
2. Never spend more than $20 on a bottle. Beyond that, and I simply want to drink it, not cook with it.
3. Never underestimate the value of the French saying, "Only the first bottle is expensive." I think the French say that. It sounds French. Anyhow, let's say you're making a sauce that has some cooking time, a few ingredients, but you feel that the wine is there for the body more than flavor. But you still want the wine to be noticeable. I'd use a cheaper wine, then with five minutes before the sauce is finished, drizzle in some fresh, more expensive wine, and stir in. This isn't a bad idea with many dishes where alcohol is involved - French Onion soup with some cognac to finish is life changing.
2. More expensive tools are better: My favorite whisk is a cheap balloon whisk purchased from Target. It's durable - I've had it for nearly seven years - and it makes great sauces. It's strong enough to retain its shape, but light which means that I could, in theory, whisk egg whites to stiff peaks if I wanted without wearing out my arm.
I love wooden spoons. Durable, easy to clean, cheap. I also love those rubber spatulas that you can find at a BOGO sale.
There are a few places I will splurge on. My kitchen knives are expensive as is my steel, and sharpening blocks. So are my kitchen shears, box grater, blender, and peeler.
3. You need many oils: I have two. Sometimes three depending on what I'm doing, but two suits me fine. Have you noticed in cookbooks, and cooking shows that they'd like you to purchase several oils, all expensive? Have you noticed how most of those oils go unused, turn rancid, and get tossed? Have you wondered if you really need to purchase walnut oil for a single salad dish?
I have extra virgin olive oil, usually the California Olive Ranch brand, and then a high smoke oil like grapeseed or avocado. That's it. The olive oil is my multi purpose oil for dressings, and lower temp cooking, and grapeseed oil for sauteing.
I will only buy specialty oils as needed, and never keep them on hand. I tend to forget them, and then I find them months later.
I will not buy flavored oils from the market. Garlic, lemon, chili, almost any oil can be made at home relatively cheaply, and quickly.
4. Fresh ground pepper: It depends. Usually, yes. However, there are times when freshly ground pepper has too much of a punch. I got this tip from Aaron Franklin and I like it. There are times when you want some of the heat, and punch, but without that fresh cracked taste. I grind up peppercorns, and then allow them to chill for about 10 days before sealing in a canister.
Also, I'm picky with the type of pepper to use. For example, I do not like black pepper in hollandaise. White pepper only.
5. Sea salt: I do not like sea salt as a primary salt. It's too salty. It packs too much punch. I prefer kosher salt from Morton's.
I will use large flake sea salt as a finisher to a dish, but not as a seasoning. I feel the same about many specialty salts. I believe this comes down to knowing your audience. I'm all for fancy dinners for friends - I made smoked tomato consomme last summer for a friend with a corn and smoked salmon relish - but finishing salts, to me, are a way to spend an extra $15-20 that you could either put toward better ingredients, or even splurge on a better wine.
6. Microwaves: Are our friends. I hate it when Chipotle, and other restaurants say that they don't use microwaves. Thomas Keller uses a microwave in his kitchen. Chipotle will never be mistaken for Thomas Keller. If Thomas Keller can use a microwave, you can use a microwave.
The same goes for cans. If you want to tell me that you always have soaked black beans on hand, or fresh green beans that you've rotated religiously sitting in your fridge/freezer, then your kitchen is larger than mine, and we should be friends. I use canned beans, and such all the time when making soups. I buy low sodium, and call it a day.
7. Learn tricks: I love tricks. I love making spaghetti sauce taste like it's cooked for hours rather than 40 minutes. I like making chicken stock have the same sort of lip smacking flavor as homemade chicken stock.
Cheats depend on what I'm cooking, but it usually comes down to a technique. Usually. Extra deglazing by building fond, sometimes tipping in something store bought to give a bit more depth - Ramen seasoning packets do wonders for plain jane stock, as does adding a scoop of "Better than Bouillon."
We'll wrap the tips there. These are tips or tricks that I use. I won't swear that they are something a chef would use, but I am not a chef, just someone who loves cooking.
