Chris Pirillo: I love my wife for a lot of reasons. One, she is hot. Two, she is very intelligent. One, she is intelligent. Two, she is hot and three she really knows how to cook and that means she wouldn't call herself a cook or chef, but she knows how to put things together in such a way that I would just be an idiot. I don't even like microwaving things which you probably shouldn't do in the first place, but I mean, I will eat something right out of the fridge. Cold pizza, cold chicken, cold congealed fat.
So I am really bad when it comes to food other than consuming it, but that being said I have got a top five list, spreading some knowledge, this being called knowledge butter, if you are spreading it, Mike Buckin has submitted a cooking at home tips for me to share with community. If you have got top five tips of any variety I would love to share them, just email me chris@pirillo.com, you can get some burning in your head right now.
Chris, here is my list that has to do with cooking at home. Unfortunately I rarely get the chance to cook at home. The reason behind that is that I have spent the last 13 years in the culinary field and I am hardly at my residence also I hate to do the dishes and by the way that's a deal I made with Ponzi the first week we meet, I swear, the first week we met and she still holds it against me because I said oh its fine, you do the cooking I will do the dishes and you know what, it's been that way ever since, she can't get out of it now. So guys be very careful, be very, very, very, very – I have got this pan hands from wife, wife.
Number one read the recipe, use it as a guideline, not merely as a set of instructions. Most recipe books will give you only general instructions about the exact method, they use to create the item, picture to describe. I have come across many instances where certain measurements have been left out or a complete step altogether.
While this maybe frustrating, please remember that trying new recipes is an adventure and the new taste and new cooking technique. Though I wouldn't suggest this with time tested family recipes, handed down through the years and in addendum cooking is not baking. When it comes to baking you have to be very specific.
Number two, mis en place, a French cooking term and I am far from French, ask late Lamore, he will tell you, it means to put in place. This is the basic cooking term that means be prepared, have a clean working area, have the correct utensils ready, have the correct ingredients etcetera.
Set yourself up for success. There is nothing worse than finding out, you don't have a crucial part of your recipe while in the midst of cooking and having to run to the local vendor to get it or sending your husband. That was my addendum because I don't think, but anyway -- think ahead before you begin.
Number three know your knife. This is fundamental for safety. Have a sharp knife. While this is potentially dangerous tool is not as dangerous as a dull knife. A well kept blade will easily slice, while a dull one will force you to put more pressure on the blade and may result in a cut or even a trip to the hospital. In general if you want to buy a good kitchen knife that is relatively safe and won't dull I would suggest one with a serrated edge or a high end forged blade.
Number four get to know your appliances, take them out for dinner, literally, that was my joke.
What kind of stove or top range do you have? Gas or electric? Convection oven or standard? Hopefully you will have the opportunity to know that now every stove top and oven distributes heat the same way. While a gas burning device is the best for conductivity and electric or ceramic range top can work just as well, just differently.
Microwave if you use them look for one with a variety of a settings in high wattage. Any other kitchen gadgets you may own, mixers, food processors etc. try to buy the best you can afford and go with a reputable brand. Quality is king and if in doubt always read the manual.
Number five Teflon versus metal pots and pans. If you aren't aware of this already please and I mean please for the love of all that is holy, do not use metal utensils on a non stick pan. This is akin to scratching your finger nails on a chalkboard only that you would have to rip off on the chalk board itself.
That one sends shivers up my spine. Use either a heat temper plastic or rubber utensils with non sticks pans. I may also add that if you get a non stick pan too hot it will degrade the coating. Culinary professionals use metals pots and pans for 90% of the use and only use non sticks pans for delicate items like eggs or kipes.
Number five, that's not number five, that's a number six. Experiment a little, he put in two number fives that's great, the bonus tip. Say you are trying your recipe and you don't like a certain ingredient, can you think of something that you would like to replace it with?
Maybe you didn't like the texture or didn't like the method it was cooked in. Well, be free to take the liberty to create your version of that particular dish. That's what cooking is all about. Practice and you will find out you can satisfy your own taste buds. Thanks for the read, Mike.
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