- Cooking is an architectural process divided into three stages: Base, Middle, and Finishing.
- Build the Base: Use stock instead of water for grains, infuse oils with prawn shells, and temper whole spices in fat.
- Seasoning is an iterative process, not a final step; incorporate salt and acid throughout the cook.
- Middle Stage: Focus on the Maillard reaction by avoiding overcrowding pans to ensure proper browning.
- Use brining (5% salt solution) for poultry and digital thermometers for precision.
- Finishing: Balance flavors using acid (lime/vinegar) to cut fat, and use starchy pasta water to emulsify sauces.
- Umami sources like anchovies, miso, and parmesan rinds add depth that salt alone cannot provide.
- Braised dishes benefit from resting overnight to allow flavors to meld.