A Common Kitchen Gadget to Avoid
What is this common kitchen gadget, which you are probably using a lot, that may be harming your cooking? The answer is going to surprise you… But if you are using a clock to determine how long to cook items, you are probably getting worse results than you would if you were using other means.
Cooking by TIME is the best way to cook if you like inconsistency. When you cook with a clock, you relinquish all control over your cooking. If you enjoy the excitement of being unsure whether your chicken breast is raw or burned, keep cooking with a clock. But, this can lead to great frustration in the kitchen.
Inconsistency cuts away at your confidence and you become unsure when to STOP cooking. This is the “Unconfidence Zone” when you keep cooking and cooking because you’re unsure.
I fully understand this. It’s a lot more embarrassing to serve an undercooked piece of chicken than it is to serve a rubbery one. So, the clock says to keep cooking and you do.
In reality, cooking by TIME is the WORST way to cook because it doesn’t address all the variables involved in cooking something well and this is why the clock is one kitchen gadget upon which you should never rely.
What the clock doesn’t understand is that everyone’s stove is different
…pots and pans are different, chickens are different from each other, and your desired results from cooking can be different than what the recipe wants.
Every semester in culinary college, a student will ask me, “chef how long should I cook this?” The answer is always the same. I reply, “until it’s done”.
That’s why you’ll never cook with a clock again when you take back control of your cooking and recognize when your food is “done”.
The real key to empowered cooking is to be able to cook with your EYES,
to observe reactions and quantify your application of heat so you know EXACTLY when your food is done and you can stop cooking at the perfect point.
All food items go through 4 temperature stages as they cook. You can WITNESS each of these “road markers” in cooking and make your own decisions based on what you know to be true.
Proteins like a chicken breast or steak “coagulate”, they stiffen and shrink as they cook. When you know what to look for and the temperature at which this happens, you can SEE that your steak is just the way you like it.
Any food filled with moisture will have dramatic changes when you subject them to heat. They start to sweat, moisture pools and evaporates. This is another observable cue that a clock can’t possibly anticipate. A clock might have hands, but it doesn’t have eyes!
These are just two of the empowering insights I reveal in my Free Webinar Workshop, “The 5 Skills Taught In Culinary College That Are Essential In All Cooking”.
This online cooking webinar exposes the fact that home cooks are taught differently than tomorrow’s professionals. I’ll be sharing the inside scoop on what is being kept from you when it comes to cooking like a pro and taking control of your cooking back from that clock!
Discover the difference between how professionals and home cooks are taught in my next
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