What I Learned in Restaurants That Made My Home Cooking Better

Here are the techniques I learnt working as a chef to build depth and balance flavour in every dish.

MY PRODUCTS: https://bit.ly/AndyCooksEssentials
MY COOKBOOK: https://bit.ly/3WVoXAN

RECIPES:
Rice Salad - https://www.andy-cooks.com/blogs/recipes/rice-salad
Chicken Curry - https://www.andy-cooks.com/blogs/recipes/my-chicken-curry
Seafood Pasta - https://www.andy-cooks.com/blogs/recipes/spaghetti-with-prawns-chilli-and-cherry-tomatoes

00:00 Intro
00:47 Stock flavours
02:17 Shellfish oil
03:31 Tempering spices
04:41 Build base for tomato sauce
06:21 Tips for building base flavours
06:57 Middle flavours
07:43 Maillard reaction
09:23 Chicken curry middle flavours
11:28 Brining protein
14:01 Temperature
15:18 Resting braised meat overnight
16:28 Finishing flavours
17:11 Adding acid and finishing spice
18:46 Vinegars
21:00 Prawn pasta
23:25 Herbs, lemon and lemon zest

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Website with all my recipes: https://www.andy-cooks.com/

Director, Chef and Host: Andy
Editor: Caleb Dawkins
Videographer: Thiago Saramago
Kitchen Manager: Sarah Allchurch