The ambitious home chef is likely already well-stocked with the best kitchen gadgets, cooking tools, and ceramic cookware. They read the hottest cookbooks, religiously listen to cooking podcasts and watch all the latest food documentaries on Netflix. They experiment with the hottest food trends and ingredients but might stay on the safe side when it comes to their techniques.
How do you inspire the home chef who has seemingly tried it all? Look to the techniques used by culinary leaders around the globe. Give your adventurous home chef the gift of knowledge by equipping them with the cooking tools they need to start experimenting in the kitchen. Look to these three exciting new techniques for some guidance.
You’ve definitely heard about the sous vide cooking method, its usually associated with Michelin star restaurants and Master Chef contestants. But it’s much less challenging than it sounds! Translating to ‘under vacuum’ in French, sous vide cooking is the process of sealing food in an airtight container—usually a vacuum sealed bag—and then cooking that food in temperature-controlled water. The technique results in extremely even cooking, making it a popular technique used for meat and fish.
Sous vide is the perfect technique for at home chefs looking to impress. Small, affordable, and powerful, sous vide machines are readily available on the market, and relatively easy to master. Perfectly cooked proteins are the star of the sous vide method, but you can also try eggs, potatoes, and tender vegetables.
Infused with CBD
CBD oil, which is made from hemp, is now fully legal in the United States and Canada. A non-psychotropic cannabis derivative, CBD won’t get you high but is being credited in the wellness industry for helping with a variety of ailments including headaches, anxiety, and depression. It’s no surprise restaurants across North America have been experimenting with incorporating CBD into their dishes, desserts, and cocktails.
The most chill way to start incorporating CBD into your cooking? Infusing it into butters and oils. You might also want to treat CBD the same way you would treat produce by considering whether it’s local and organic.
Kombucha, sauerkraut, kimchi, miso—these are probably the foods that come to mind when we talk about fermentation. But chefs around the world have been experimenting with live cultures (microscopic organisms found in raw foods) to add exciting flavours to their menus. They’re pickling everything from the classic cabbage to fruit, fish, and cheese. Fermenting vegetables, meat, starches, and dairy not only extends their shelf life by killing off bad bacteria, it also encourages good bacteria to release the vitamins and enzymes in foods that can sometimes be harder to digest. Win, win.
Every home chef should have a pantry stocked with fermented goods. A couple things to pick up to get you started: fermentation jars, cheese cloths, a siphon, an air lock, a fermentation kit, a thermometer, and recipes for kombucha, hot sauce, and everything in between. Hot tip: always use organic produce and high quality sea salt.
Please provide your email address and we'll send you a beautiful certificate for your recipient.