Here are my Level 1 tips on becoming a better home cook. While they may seem simple, these little details will help transform your presence in the kitchen.
MY EQUIPMENT:
CUTTING BOARD:
HALF SHEET PAN:
SHEET PAN RACK:
PARCHMENT PAPER:
CARBON STEEL PAN:
NON STICK PAN:
STAINLESS PAN:
CHEF KNIFE:
DIGITAL SCALE:
MANDOLIN SLICER:
INSTANT READ THERMOMETER:
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Classical culinary expertise meets home cooking!
I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.
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Knife care is really key! Blunt knifes are a pain in the butt and they compromise your cooking success significantly. But instead using a stone to hone, use a diamond bar. No water, less pain.
Clearly have to work on this “cleaning as you go” thing. 🙈 Another golden tip to level up is to season “as you go”, especially salt and pepper. Don’t salt and pepper your dishes just at the end, but through the process, step by step. Salt often needs to infuse to produce (meat to salt in advance, maybe hours or a day), pepper and herbs develop different stages of taste through the cooking process.
Butter and fat! Yeah! Taste! Just eat less to adjust your calory intake. And always have fresh vegetables and crunchy salads by your side. So an elevated fat content is less of a problem and you are able to eat more tastefully.
Cleaning as you go is probably the best cooking tip my mom ever taught me. There’s nothing worse for me when cooking, than finishing and having to wash a bunch of dishes. Drives me absolutely nuts.
Is there a suitable replacement for salt that has the desired result?