How to Cook Gourmet Style

10 Things Every Aspiring Gourmet Should Learn!

If you want to cook like a gourmet, you'll master these techniques!

• Marinades / Marinating: no other technique in cooking can introduce the abundance of flavors as a good marinade can and if done correctly it can really make a difference. When you marinade food, the old rule of thumb was always 6 hours minimum, but 24 hours or more is best for maximum flavor.
• How to Sauté: the proper techniques for sauté can only be achieved through practice, practice and more practice. The fine art of sauté is a valuable skill as it opens up a variety of options for the home or professional chef and is used in a number of applications. Learn how to deglaze a pan and how to braise food in a pan (see Stock and Wine below)
• Herbs and Spices: the proper combination of flavors is what often distinguishes the pro's from the amateurs. Learn your herbs and use fresh whenever possible. Learn the different combinations of spices, often common to geographical location. Try a few Indian recipes to learn about curry or tumeric, or a mexican dish for chipotle chile pepper, paprika or cumin.
• Portion Control: if you're serving a gourmet dinner, whether it be a dinner party at your house or a banquet for 200, portion control is key to giving your guests a satisfying experience. Balancing the size of your appetizers, soups, salads, or Hor d'oeurves can really make a difference. If you're serving a multiple course meal, keep the portions on the small side.
• Color: we eat with our eyes first. If something looks appetizing, more than likely a person will enjoy the food if they eat it. Learn to use color combinations such as the classic red & green, or be creative and use fruit as a garnish. If your plates look appetizing, your guests will enjoy a better meal!
• Make Your Own Stock: few things can impart flavor to a dish such as a good stock made the old fashioned way, which can and should take a few hours. You can make all different kinds of stocks and they are often a staple of quality restaurant style dishes. They can be key to your sauté skills as well and can even help you fix a mistake quickly!
• Use Wine/Alcohol in Your Cooking: wine (or a flavored alcohol or liquor) can give your dish that extra special something that really wows your guests. Use wine in marinades, sauces, or use brandy or a liquor for a special dish. The absolute basics for wine are red for beef and venison (game) and white for poultry, fish or pork. Learn to pair food with certain wines and your food will be the hit of the party!
• Learn to Make a Roux: a roux is typically a mixture of flour and butter but oils and certain types of fat can be used as well. It is a common thickener for a number of sauces and soups and can even be a quick fix for an otherwise thin sauce. If you enjoy French cooking, roux is a must!
• Make Your Own Sauces: learn to make sauces that you use in a traditional manner. If you like Italian, make your own marinara sauce instead of using the jar or your own marsala sauce instead of using the mix. You'll find that you can tinker with and tweak the sauce for each application or come up with your own variety entirely and bring something special to the table that everyone likes!
• Tools of the Trade: having the right tools on hand can not only make you a more versatile cook but can be the difference between a good meal and a meal your guests will never forget. Lumps or deposits left in sauces for example is something that can make or break a sauce and the proper sieve can get those lumps out! Learn the different styles of cutlery and try them out for what they were meant for. You'll find that doing the manual prep work will get much easier.