Three Secrets of Success

"Go on, my son!"

  Of course, as with most things, the quality of your products is going to make the huge difference. Top notch meat from a good butcher, organic veg, homegrown/reared stuff even, the best of the best absolutely, but that's not all. There are a few other variables that must be considered. Some 'oomph givers' for great want of a better phrase. So, right here and now, I will give away some of the most important secrets to becoming a master of the kitchen. Welcome to the wonderful world of Seasoning!

• Salt

(Ignore the 'Note' on this one.) The varieties...

 Do not be afraid of salt, most food needs it. We humans are mammals and what do all mammals like: salt. (Some animals lick our skin, right?) How do you think kebab houses do so well?

...are incredible!

 Salt comes in some amazing varieties like flakes and heavy granules and even comes in different colours. Black salt and even Himalayan pink salt which is absolutely fantastic! Some of the best places to find the not so common stuff are those small, independent shops which are either Chinese or Indian run. The things you'll find in there are mind blowing.
 Add salt to pasta while it is boiling, rice, potatoes, etc, but be careful not to over do it. It's there to compliment and bring out the best in the food's natural flavours. Another point here though is to never add salt to water unless it is boiling as it will damage your saucepan.

• Herbs and spices

Print this off and put it up somewhere in your
kitchen

I'd love to go to one of those 
markets in Marrakesh sometime

 I thought it was going to take me forever to gain a brief understanding of how to use all those fancy things in jars, those smelly plants and those immensely powerful, red powders that sizzle the skin right off your fingertips. However, with time, a little research and some experimenting I found that it was much easier than it looks. Some chefs like the fact that they have the ability to stand on their elevated pedestal of education and experience and so to remain there they create the impression that cooking and all things synonymous are difficult and not for everyone. Well, we know the truth about that one. Herbs are easy to understand. As soon as I learnt how to use basil when I started cooking I was away. One important lesson is that some herbs are best friends with some meats as they give a real accent to your dish. Sage and bay leaves with pork, rosemary and oregano with beef/lamb, thyme and tarragon with chicken/veal and so on. Try as much as you can to use the real plant instead of the 'dried sawdust stuff' as Jamie called it. Give this a watch: Jamie on Herbs

• Stock

The best stock is the stuff you do
yourself.

Jamie sure has some great stuff
available out there too

 Use it as often as possible in place of water. The idea with cooking is to create flavour and stock certainly aids plenty with such a quest. Water has no flavour so steam your broccoli with stock for a change next time. The most amazing stock I've ever had was from a chicken carcass after a roast. We boiled it up, seasoned it and used it in a soup the next day and it was superb. I certainly recommend that. Again, no wastage. (See Leftovers - Indian Style Potatoes with Flavoured Yogurt)

Seasoned with Edification,

Jacob

On the NYC Baked Cheesecake post I did a while back, there is a picture 
of myself and apparently I looked like Toby Stephens. Well, a few 
people commented that I look like Barbie's Ken in this one...

"To glorify my Savior, Jesus Christ, the Creator
of the universe and to spread further abroad His glorious gospel." - Yours Truly