Cooking Tips

Have you ever heard the phrase, now you are cooking with gas? I bet you have and have always wondered just what it meant and why anyone would use it. But if you have ever had to look at and compare stoves that use gas such as you would get from lingas.com to the kind of stove that uses electric burners, you would see right away. That is because when you cook with gas you get to see exactly what it is you are doing, how much heat you are applying and you can control it second by second.

This is probably why most of the great chefs of the world prefer to cook with gas. Yes indeed, if you want a big tip to start of your cooking career, I would say that cooking with gas is one you really shouldn’t miss. But this isn’t the only great cooking tip that many great chefs like to share with each other and brag about. Looking for some sure-fire tips to improve your own cooking? We are always happy to share a few with you right here.

Measure with Care

Measurement of your ingredients is one area where so many young cooks make errors that it has become a mantra among chefs, just as with carpenters, to measure twice and cut once. What this means for cooking is to take your time to make sure that all your measurements are done precisely and with care.

All too often we look at a recipe and think we know that we need a tablespoon of an ingredient when what we really need is a teaspoon of it. That may not matter much in a stew, but when baking you want to be sure that when the recipe calls for two teaspoons that is what you use, instead of two tablespoons.

Substitute with Wisdom

We all love to leave our own mark on what we cook, and for many of us who love to get creative that can mean making a substitute in a recipe to suit our own tastes. Of course, it all depends on the recipe and what you are substituting to know the impact this can have.

When looking at dry ingredients it is important to make sure that what you substitute will not change the dry to wet ratio in your final product. You can often look up how much to substitute for simple things, such as changing the kind of flour you use when you bake. But if you are going to stray very far from the original recipe, be prepared to have your experiment fall flat from time to time. All you need to do then is note what worked or didn’t, and substitute with that knowledge the next time.

Preparation is Everything

While I am definitely the kind of cook who loves to create on the fly, that doesn’t mean I don’t prepare for what I am going to cook first. I find that I can be my most creative if I measure out my ingredients before I start, prepare my cooking pans ahead of time and read through my recipe twice before I ever start. Being prepared means you can shift gears without worrying that you have forgotten something when you pop it in the oven. Because no cook ever wants to have that sinking feeling of failure at the end of a session.

Sous vide is French for under a vacuum, and this is a method cooking that requires you to sealed the item in question in a plastic pouch in order to be able to cook it, though the cooking method is usually a lot slower than normal cooking methods this usually takes around 7 hours or so but depending on the food and the recipe it can take but that means that the food stuff can cook in this method for more than forty eight hours because the food cooks for so long it is also cooked at much lower temperatures as well than used in normal cooking methods these things are achieved by placing the sealed food stuff in a container that is either circulating warm air usually one hundred and thirty one degrees Fahrenheit to one hundred and forty degrees Fahrenheit. The intent of this cooking method is to cook food evenly throughout without overcooking the outside and while making sure that the food stuff retains all of it’s natural moisture.

The reason why sous vide equipment is sought after at the berkel sales and service Inc. is because this cooking method is very low maintenance and with the marvel of modern technology there really isn’t much to do about the cooking once you put the meat in your sous vide machine because like i mentioned the cooking times are indeed quite lengthy. It’s not like you’re going to have to monitor and make sure that the meat isn’t going to burn or something of the like, these specialty sous vide cooking devices make sure that your food is cooking evenly and properly by making sure that the item is fully submerged in water and that the temperature is even throughout the entire cooking process however that may take.

Many people wonder if there are differences in sous vide cooking tools for the home and the ones for the restaurant and or deli business and the answer is yes. While the products themselves perform the same task it is necessary to note that the home cook will usually be satisfied with an immersion circulator which can be clipped to the side of a pot or some similar container and this will in turn be their sous vide cooking utensil, while at restaurants and delis where it is necessary to cook much larger quantities at once than anyone would at home, especially considering that the cooking method is such a lengthy one it is necessary to have much larger scale equipment such as water bath appliances these combine all the process into one item a large container with a water circulator and good temperature gauge giving you all the necessary tools for doing your sous vide cooking at a much larger scale giving you the opportunity to cook lots of stuff at the time.

So remember if you need to buy sous vide equipment you need not look any further than berkel sales and services Inc. they will have the product you need for the price you want.