Heat, timing, and the basic principles that underlie all cooking.
Understanding Heat
Everything in cooking comes down to controlling heat. How you apply heat, how much, and for how long determines the outcome.
| Heat Type | How It Works | Examples |
|---|
| Conduction | Direct contact transfer | Pan-frying, grilling |
| Convection | Hot air/liquid circulation | Ovens, boiling, deep-frying |
| Radiation | Energy waves | Broiling, toasting |
Dry Heat vs Wet Heat
| Dry Heat | Wet Heat |
|---|
| Roasting, baking | Boiling, simmering |
| Grilling, broiling | Steaming, poaching |
| Sautéing, pan-frying | Braising (combination) |
| Deep-frying | Stewing (combination) |
Key difference: Dry heat exceeds 212°F (boiling point), enabling browning. Wet heat maxes at 212°F.
The Maillard Reaction
The browning that creates complex flavors and aromas.
| Requirements | What Happens |
|---|
| Temperatures above 280°F | Sugars and amino acids react |
| Dry surface | Moisture prevents browning |
| Time | Browning needs contact time |
How to achieve browning:
- Pat food dry
- Don't crowd the pan
- Use high enough heat
- Let food sit undisturbed
Caramelization
| Distinct from Maillard | How It Works |
|---|
| Sugars only (no proteins) | Sugars break down and recombine |
| Starts around 320°F | Creates brown color and complex flavors |
| Onions, carrots, fruits | Sweet, nutty, butterscotch notes |
Temperature Control
Heat Levels
| Level | Pan State | Use For |
|---|
| High | Smoking oil | Searing, stir-frying |
| Medium-high | Oil shimmers rapidly | Most sautéing |
| Medium | Oil shimmers | Cooking through |
| Medium-low | Gentle activity | Finishing, delicate items |
| Low | Barely simmering | Sauces, long cooking |
Visual Cues
| What You See | What It Means |
|---|
| Oil spreads thin, shimmers | Hot enough for sautéing |
| Oil smokes | Very hot, near smoke point |
| Butter foams then subsides | Ready for cooking |
| Water droplet dances | Very hot pan |
| Vigorous bubbling | Boiling |
| Gentle bubbles | Simmering |
Internal Temperature Targets
| Protein | Target Temperature |
|---|
| Beef (rare) | 120-125°F |
| Beef (medium-rare) | 130-135°F |
| Beef (medium) | 140-145°F |
| Pork | 145°F |
| Chicken/poultry | 165°F (breast), 175°F (thigh) |
| Fish | 130-145°F depending on fish |
| Ground meat | 160°F (beef), 165°F (poultry) |
Carryover cooking: Temperature rises 5-10°F after removing from heat. Pull meat 5°F early.
Salt Fundamentals
Why Salt Is Essential
| Function | How It Works |
|---|
| Enhances flavor | Makes food taste more like itself |
| Suppresses bitterness | Improves vegetable taste |
| Controls texture | Affects proteins, draws out moisture |
| Seasons throughout | Builds depth |
Types of Salt
| Type | Characteristics | Best Use |
|---|
| Table salt | Fine, contains additives | Baking (precise measurements) |
| Kosher salt | Coarse, easy to pinch | All-purpose cooking |
| Sea salt | Varies, mineral content | Finishing |
| Fleur de sel | Delicate, expensive | Finishing |
| Flaky salt (Maldon) | Light, crunchy | Finishing |
Note: Different salts have different saltiness by volume. 1 tsp table salt ≠ 1 tsp kosher salt.
When to Salt
| When | Effect |
|---|
| Early (meat) | Draws out moisture, then reabsorbs; seasons deeply |
| Just before cooking (vegetables) | Controls moisture release |
| During cooking | Seasons as you build |
| At the end | Final adjustments |
| At the table | Personal preference |
How Much Salt
| Guideline | Details |
|---|
| Taste as you go | The only real rule |
| Start light | Can always add more |
| Water for pasta/vegetables | Should taste like the sea |
| 1% of meat weight | Good starting point for pre-salting |
Fat Fundamentals
Roles of Fat
| Function | Application |
|---|
| Heat transfer | Conducts heat evenly to food surface |
| Browning medium | Enables Maillard reaction |
| Flavor carrier | Dissolves fat-soluble flavors |
| Texture | Creates richness, moisture |
| Temperature control | Higher smoke points than water |
Common Cooking Fats
| Fat | Smoke Point | Flavor | Best Use |
|---|
| Butter | 350°F | Rich, dairy | Finishing, low-medium heat |
| Olive oil (extra virgin) | 350-400°F | Fruity | Dressings, low-medium heat |
| Olive oil (refined) | 450°F | Mild | All-purpose cooking |
| Vegetable/canola oil | 450°F | Neutral | High-heat cooking, frying |
| Avocado oil | 520°F | Mild | High-heat cooking |
| Ghee (clarified butter) | 450°F | Buttery | High-heat cooking |
| Lard | 370°F | Savory | Frying, pastry |
| Coconut oil | 350°F | Tropical | Medium heat, baking |
Smoke Points Matter
- Above smoke point: fat breaks down, creates off flavors
- Choose fat based on cooking temperature
- Can add butter to oil for flavor without burning
Acid Fundamentals
Roles of Acid
| Function | Example |
|---|
| Brightens flavors | Lemon juice on fish |
| Balances richness | Vinegar in braised dishes |
| Tenderizes | Marinades |
| Prevents oxidation | Lemon on apples |
| Activates baking soda | Buttermilk in pancakes |
Common Acids
| Source | Flavor Profile | Best Use |
|---|
| Lemon juice | Bright, clean | Seafood, vegetables, dressings |
| Lime juice | Bright, tropical | Latin, Asian dishes |
| Red wine vinegar | Full, fruity | Vinaigrettes, braising |
| White wine vinegar | Clean, sharp | Light sauces, pickles |
| Rice vinegar | Mild, sweet | Asian dishes |
| Balsamic vinegar | Sweet, complex | Finishing, reductions |
| Tomatoes | Fruity, savory | Sauces, braises |
Using Acid Effectively
| Tip | Application |
|---|
| Add at end | Preserves brightness |
| Start small | Can always add more |
| Balance with fat/sugar | Too much acid is sharp |
| Finish with fresh | More impact than cooked |
Timing and Mise en Place
The Importance of Prep
Mise en place: French for "everything in its place."
| Why It Matters | Benefit |
|---|
| No scrambling | Everything ready when needed |
| Better results | Focus on cooking, not chopping |
| Fewer mistakes | See missing ingredients before starting |
| Cleaner process | Work organized |
Prep Priorities
| Step | Details |
|---|
| 1. Read recipe completely | Know what's coming |
| 2. Gather all ingredients | Check amounts |
| 3. Prep ingredients | Cut, measure, organize |
| 4. Organize by use | Group what goes in together |
| 5. Have tools ready | Pan, utensils, serving dishes |
Timing Multiple Dishes
| Strategy | Application |
|---|
| Work backward | Start from serving time |
| Start with longest | Roasts before sautés |
| Use resting time | Cook sides while meat rests |
| Keep things warm | Low oven, covered, foil |
| Prep ahead | Day before when possible |
Tasting and Adjusting
Taste as You Go
| When | What to Check |
|---|
| After adding salt | Enough? Too much? |
| After combining ingredients | Balanced? |
| Before serving | Final adjustments |
| Different stages | Flavors develop |
Common Adjustments
| Too... | Solution |
|---|
| Bland | Add salt first, then acid |
| Salty | Add acid, fat, or dilute |
| Acidic | Add fat, sweetness |
| Sweet | Add acid, salt |
| Flat | Needs acid (brightness) |
| One-note | Needs contrast |
Building Layers
| Technique | How |
|---|
| Season each component | Season as you cook, not just at end |
| Toast spices | Blooms flavor |
| Build fond | Brown bits in pan = flavor |
| Deglaze | Liquid loosens fond |
| Reduce | Concentrates flavors |
| Finish with fresh | Bright herbs, acid, fat |
Key Takeaways
- Heat control is everything - Learn to read your pan
- Pat food dry - Moisture prevents browning
- Don't crowd the pan - Steam = no browning
- Salt throughout - Builds depth
- Taste constantly - Your palate is the best tool
- Prep before cooking - Mise en place saves you
- Rest your meat - Juices redistribute
- Finish with acid - Brightens everything