I have rated each of my recipes based on the following culinary skill knowledge:
Basic Culinary Skills:
- knife skills
- food safety and sanitation knowledge
- mise en place, which means everything in place. This includes: organizing, measuring, weighing and prepping ingredients before cooking.
- mixing and blending ingredients
- sautéing and sweating
- poaching, steaming, boiling and simmering
- the muffin method- a baking skill where you combine the dry ingredients in one bowl, combine the wet ingredient in another bowl and then fold the wet ingredients into the dry ingredients just until mixed.
- learning how to properly season
Intermediary Culinary Skills:
- various methods of thickening
- braising and stewing
- using a double boiler
- custards, creams and mousses
- the creaming method- a baking skill where you cream the fat and sugar, incorporating air into the batter.
- the biscuit method- a baking skill where you “cut” cold fat into the dry ingredients. Then you fold in the wet ingredients.
Advanced Culinary Skills:
- knowing how to properly balance a dish with the 5 tastes: sweet, sour, salty, bitter and umami
- the straight dough method- a mixing skill where you measure your ingredients and moisten the yeast (if necessary). Then you combine all the ingredients and mix with a dough hook in a stand mixer over low (or by hand) to moisten dough. Then the dough is kneaded, fermented, formed, proofed and baked.
- working with a sourdough starter to create yeast risen breads and baked goods.
- pastry and candy making