Cooking Techniques

Start with knife skills (claw grip, basic dice and julienne), proper searing in a hot pan, roasting vegetables at high heat, simmering versus boiling, and making a simple pan sauce. These five cover the bulk of everyday cooking. Add braising and emulsifying (vinaigrettes, mayonnaise) next — together they unlock most home recipes.

Mostly heat, salt, and fat used with confidence. Restaurants preheat pans properly, season in layers throughout cooking rather than only at the end, rest meat before slicing, and finish dishes with acid or butter. None of this requires professional equipment — it's technique and timing, all learnable at home.

The Maillard reaction is a chemical reaction between amino acids and reducing sugars that occurs at roughly 140–165°C, creating the browned crust and hundreds of flavour compounds on seared steak, toasted bread, and roasted coffee. To get it, surfaces must be dry, the pan hot, and the food not overcrowded — moisture keeps temperatures too low for browning.

It depends on the goal. High heat creates browning and crisp exteriors, ideal for searing and stir-frying. Low, slow heat breaks down collagen in tough cuts and prevents proteins from seizing, ideal for braises and custards. Many of the best dishes combine both: sear hard first, then finish gently.