If you’re anything like us, you love a good stir-fry. But sometimes, no matter how hard we try, our home cooked stir-fry just don’t taste as good as the ones we get at restaurants.

We at Notakeout.com love to breakdown, explore, and then share with you how these things are done.  With a little bit of know-how, you will make delicious stir-fries right in your own kitchen. Keep reading to learn the basics of stir-fry and get some practical tips for making these amazing dishes at home.

What is stir-fry and its history

Stir-fry, which has become an integral part of many cultures’ cuisines around the world, can be traced back to ancient China as early as the 5th century BC.

The technique is simple and efficient: food is quickly cooked in a large wok with oil at high temperatures.  This is in part a fuel saving process by creating a small contained hot fire for brief period of time and quickly cooking food cut into small pieces. The ubiquitous wok is designed to take advantage of this by providing a very hot core surface.

Aromatics such as garlic and ginger are added first before ingredients such as sliced vegetables and meat, adding ingredients based on the cooking time needed. Add in some sauce components for a finishing touch of flavor. There are countless variations to this technique that have developed over centuries, depending on regional ingredients and preferences.

The key ingredients in a good stir-fry dish

Creating a classic stir-fry can seem intimidating, but the key is to understand the basic rules of making them. The first ingredients to most stir-fry are good quality proteins, such as beef, chicken, seafood, or even tofu, with loads of fresh vegetables. Consider adding flavor enhancers like shallots, peppers, garlic or ginger for an extra layer of flavor, then add liquid or broth for some moisture and sweetness. Finally, don’t forget a few additional elements like chilis or sesame seeds to really elevate the dish. With these basics in mind, you’ll be able to make a delectable stir-fry meal any night of the week!

The equipment you need to make a perfect stir-fry dish

To ensure your stir-fry is easily and quickly cooked, there’s certain equipment you’ll want to have on hand. For starters, you’ll need a wok, or a large sauté pan with high sides, that can accommodate plenty of ingredients. This will help cook without overcrowding and will also provide enough room for those golden-brown edges we all love so much. Additionally, make sure you have a good set of wooden spoons or some tongs on hand. Use these to keep the food moving, remember “stir” fry. The movement will prevent food from sticking to the bottom of your pan or scorching while letting it get well colored.

The steps involved in making a delicious stir-fry meal

Stir-fry is one of the classic, quintessential Asian cooking techniques. That means a great quick and easy meal for you to make at home. To begin, it really is important to have all the ingredients measured out, cut, chopped, and prepped beforehand so that everything can move quickly when it’s time to cook.

When you are ready, you start by heating oil in your pan or wok over medium to medium-high heat, then add in your chosen proteins (chicken, shrimp, etc.), cooking for just a couple minutes. Next, incorporate your vegetable selections into the dish -bell peppers, onions, mushrooms, zucchini, or whatever you have in the fridge. Utilize the shape of the pan by pushing ingredients away from the hot center and up the sides as you add each new ingredient.  Finally, the sauces!

Here’s where you get to be creative. Try out different combinations of sweet and savory like Hoisin sauce and soy sauce, sherry and oyster sauce, chili sauce or oil, rice wine or even rice wine vinegar for some tang. Cook all these ingredients together until everything is evenly heated through before removing from heat and serving over a bed of steamed rice to soak up your sauce. This is how you whip up an effortless yet yummy stir-fry dinner right at home…no takeout necessary.

Some of the best dishes to try at home

There are plenty of easy stir fry recipes for beginners, but if you’re looking to get a bit more creative, there are some classic dishes that will definitely impress. Popular meals include General Tso’s chicken, beef and broccoli with black pepper sauce, and Kung Pao chicken. Here’s the basics for each of these dishes.

General Tso’s chicken

General Tso’s Chicken is a classic stir-fry dish that packs a flavorful punch. To make it, you’ll need boneless chicken thighs or breasts (dark meat is best), garlic, ginger, soy sauce, rice vinegar, and of course General Tso’s sauce. Start by marinating the chicken in a mixture of soy sauce, rice vinegar and a bit of sesame oil for at least 20 minutes (longer if desired).

While the chicken is marinating, prepare all your other ingredients. Mince the garlic and ginger, chop any veggies you’re using, and measure out any sauces needed. Once everything is ready to go, heat up some oil in your pan over medium-high heat. When hot enough, add in the chicken pieces and cook until golden brown before removing them from the pan and setting aside.

Next cook the vegetables you’d like, bell peppers and onions are traditional, then pour in your prepped General Tso’s sauce.

Let all these flavors simmer together until bubbly before returning the cooked chicken back into the pan to warm through. Ready to serve and enjoy.

Beef and Broccoli with Black Pepper Sauce

Making a delicious beef and broccoli stir-fry with black pepper sauce is a tasty way to enjoy a Chinese style meal at home.

Start by prepping your ingredients of thinly sliced the beef, minced garlic and ginger. Measure out your sauces then set them aside until ready to cook. Heat some oil in a pan or wok over medium heat and once hot, add in the beef slices. Stir-fry until lightly browned before adding in any vegetables you’d like; bell peppers, zucchini, and mushrooms work especially well here.

Sautee these together for two minutes before adding in your garlic and ginger as well as soy sauce, oyster sauce and black pepper sauce. Let all these flavors simmer together while stirring occasionally.

Finally, when everything is cooked through, remove from heat and serve this savory dish over steamed rice.

Kung Pao Chicken

Kung Pao chicken is a popular Chinese stir-fry dish that packs a flavorful punch. It features juicy chunks of chicken cooked with a savory sauce and usually served with steamed white rice.

The key to making great Kung Pao chicken lies in the balance of flavors between the sauce, veggies and protein. Here is an easy walk through of how to make this classic stir-fry dish right at home.

First, as you’ve seen above, prepare all your ingredients. Thinly slice the chicken, mince the garlic and ginger, chop any vegetables you’d like to add (such as bell peppers, zucchini or mushrooms), and measure out your sauces. Mix together one tablespoon of soy sauce, two tablespoons of oyster sauce and one tablespoon of black bean paste for the Kung Pao sauce base.

Heat some oil in a pan or wok over medium high heat then add in the sliced pieces of chicken. Stir-fry until lightly browned (does not need to be fully cooked) before adding in any vegetables. Sautee these together for two minutes before adding in your minced garlic and ginger as well as your prepped Kung Pao sauce base.

Let all these flavors simmer together while stirring occasionally –it should take around 5 minutes for everything to fully cook through. It really is that easy, serve and enjoy.

Now you have seen that in just a few simple steps you can create restaurant quality dishes right at home, just like our mantra; no takeout (NTO) necessary.

Dos and don’ts to know about stir-frying

Stir-frying is a great way to quickly bring together tasty ingredients for a flavorful dish, but it’s important to keep a few dos and don’ts in mind. When stir-frying, remember that higher heat is best used to cook thinly sliced meat and correctly sliced vegetables. Larger quantities of delicate ingredients can be cooked at a lower temperature; however, it is very important not to overcrowd the pan. This can result in steaming your food rather than sautéing it.

To ensure even cooking, make sure all items are cut into the same size; this will allow each ingredient to cook quickly and evenly. Lastly, don’t forget to season your dish -an easy mix of sugar, salt, pepper and soy sauce added in at the end can take your stir-fry from good to great!

Keep in mind that high heat equals rapid cooking so you can use less oil. Be aware that too low will burn your food. Different oils have different smoke point , so use a high temp resistant oil like peanut oil.

Are you ready to geek out?!

I mean, are you a passionate home cook always looking for new ways to improve your skills? That sounds better. If so, you will be interested in exploring molecular gastronomy. This approach uses scientific principles to create delicious dishes that are both visually and tastefully appealing, pretty, much the goal of all cooking really. However, by understanding the physical and chemical processes involved in cooking, you can take your home cooking to the next level. So, let’s explore how molecular gastronomy can help you create amazing meals that will wow your family and friends.

What is molecular gastronomy and how can it be used in home cooking?

Molecular gastronomy is a branch of food science that focuses on the physical and chemical processes that arise when cooking. It may sound complicated, but molecular gastronomy can actually be used in home kitchens to create delicious meals. Through molecular gastronomy, cooks gain control over their ingredients by experimenting with and manipulating processes and interactions in order to yield flavor and great looks. To do this, cooks may use advanced techniques such as reverse spherification or gelifying agents which allow them to make perishable foods last longer, enhance flavors, or add visual appeal to dishes..

 Manipulating chemical processes

Cooking is an incredible process in which physical and chemical reactions form the building blocks for culinary creativity. Heating alone can cause changes in the properties of food, from altering textures to forming new compounds. Consider how a simple egg transforms from a clear-ish liquid when raw to a solid white with yellow custard when cooked. This transformation is caused by proteins denaturing and forming cross links, resulting in coagulation.

Beyond heat, other physical processes like grinding can be used to generate more intricate flavors; this helps release essential oils and causes chemical reactions among ingredients.

Different cooking techniques play an important role—think of tossing spices in hot skillet to bring out their aromas, blossoming food like garlic with a quick sauté to open it up.

On a molecular level, these techniques can break down cell walls to release flavorant or cause molecules to bind together differently than they would have otherwise, leading to novel flavors you could only create through conscious manipulation of food components. Here’s six good practical examples on how you can take advantage of science to bring great flavors to everyday cooking at home.

Create new and interesting flavors, textures, and colors in dishes

From adding sweet spices to savory dishes to blending unexpected ingredients, the possibilities for creating new and interesting tastes and textures through food are endless. That is why cooking is both an art and a science.

Exploring the way different ingredients interact with each other can result in unique payments that turn up the flavor of a dish. The chemical processes that occur when cooking also affect how flavors and colors interact when heat breaks down proteins. Acids change the pH level of a dish, resulting in a more complex flavor because of how the food will interact with your sense of taste and tongue at the molecular level. Manipulating these physical and chemical processes while cooking can open up many opportunities for discovering delicious new combinations.

Potential risks associated with using molecular gastronomy

With the rise of molecular gastronomy in home cooking, there are a few potential risks that cooks should be aware of.

This relatively new form of cooking involves manipulating physical and chemical processes, using tools such as immersion circulators for precise temperature control or liquid nitrogen to freeze ingredients, and can yield delicious results when done correctly.

With the use of these techniques however, comes the potential danger of lack of knowledge from both the inventive culinary perspective or scientific background needed to safely and effectively utilize them.

To ensure safe cooking practices in molecular gastronomy at home, cooks should research carefully before they begin experimenting with potentially hazardous materials, taking extra precautions with proper handling and storage. With a few minor modifications to creative technique and safety measures in place, cooks can now explore the ever-evolving artistry in their own kitchens without worry.

Relationship between food and culture

Cooking necessarily involves myriad physical and chemical processes taking place within food molecules, as they interact and form new molecules that result in flavor, aroma, and color. By understanding these processes, chefs all over the world are able to manipulate raw ingredients in various ways to yield desirable results. In understanding how one culture prepares food differently from another, we gain insight into the unique identity of each individual society; ultimately it is this beautiful diversity that shapes our appreciation for all facets of global cuisine, and gives the inquisitive cook multiple avenues to explore.

Cooking styles of particular regions

The traditional cooking styles found in particular regions are more than just a reflection of local ingredients, they often reflect the greatest accomplishments of their culture. From immense wood-burning ovens to terracotta pots heated in fire pits, hundreds of ingenious methods have been used to prepare meals according to the customs of a region. Through an exploration of physical and chemical processes like flame, oxidation and dehydration as well as reactions between components such as fats, acids and enzymes during cooking, flavors can be manipulated to delicious effect. Time-honored recipes rely on these principles for flavor and texture differences unique to each dish, turning the simple act of eating great food into a simultaneous celebration of culture.

Examples

Cooking involves more than just following recipes; it requires an understanding of how ingredients interact with cooking style, temperatures, protocols, and tools. There are many different approaches to cooking around the world that draw on a variety of physical and chemical processes to yield delicious meals.

• In Asia, some dishes are prepared with traditional wok cooking, where ingredients are tossed in a hot metal pan over intense heat. The heat causes an array of reactions between fats, acids, and enzymes that give food its flavor and texture.
• In India, tandoori cooking utilizes clay ovens to roast meats and vegetables. This method locks in moisture and nutrition while giving the food a smoky flavor.
• Mediterranean cuisine often relies heavily on the use of olive oil and herbs to create savory dishes such as paella or ratatouille.
• Grilling is another popular cooking style used throughout the world that involves exposing food to direct flame for a brief period of time to impart charred flavors without compromising texture or taste.
• Sous vide is a scientific technique that uses vacuum sealed bags submerged in warm water for slow, even cooking without overcooking or drying out the ingredients.

Each regional or contemporary method demonstrates how humans have been able to manipulate their food for centuries to achieve wholesomeness and great tastes.

Science of good eating

Crafting delicious food is a science, as much as an art. Understanding the physical and chemical reactions that occur when cooking can greatly affect the quality of meals we create. Food scientists have identified ways to control these processes and thus our dishes’ flavors. Centuries of experience taught us that cooking proteins at lower temperatures for a longer duration allows for a more tender texture without removing its moisture content.

Changed ingredients or varying levels of acidity in sauces can modify flavor profiles completely. Having knowledge of things like cooking temperatures and reaction times required to transform ingredients lets cooks customize recipes to perfection.

FAQs

How does heat affect the ingredients in cooking?

The temperature, duration and intensity of heat can cause different reactions between fats, acids, enzymes, and other components which results in varying flavors and textures.

What are some traditional cooking methods used around the world?

Virtually every culture has techniques that are based on local availability, from braising to barbecue, confit to canning. The more of them you explore the deeper your own lexicon of cooking becomes.

How does an understanding of physical and chemical processes help us craft delicious food?

An understanding of physical and chemical processes involved with food preparation can help cooks customize recipes to their liking. Different reactions occur between components like fats, acids, enzymes, oxygen and more during cooking, resulting in different flavors and textures that can be controlled through techniques such as temperature control; altering ingredient levels; changing acidity levels in sauces; and introducing fresh components during the process.

What is the connection between culture and cuisine?

Cuisine is closely linked with culture as it not only reflects local ingredients but also reflects their human accomplishments through their traditional methods of meal preparation. Each region has its own individual set of skills that can also teach us about their customs for meals with family or friends.

 Focusing on the basics of presentation to plate food like a pro. We’ll cover topics like composition, balance, and even share some tips from top chefs.

They say you never get a second chance to make a first impression.

That is how it works with food, people enjoy it with their eyes first, so one of the most important aspects of cooking is learning how to plate food – the specific term in a restaurant for the design of the food on its particular serving dish.

It may seem like a small detail, but the way you present your dish makes a big difference. In fact, many cooking experts will say that plating is just as important as the taste of the food itself. If you’re new to the world of plating, don’t worry -we’ve got you covered.

Basics of plating food

Plating food is an art form, and the basic principles to plating successfully are essential for any culinary student or professional chef. For plating of food, one must consider many aspects like texture, color and shape.

Professional chefs use their own style to enhance a meal’s plating design and presentation but the basic plating principle remains the same. The plated dish should be colorfully arranged as it incites hunger and enhances the overall flavor experience for diners. With enough practice, achieving stunning plated dishes will become second nature.

Components

When plating food, textures such as crunchy fruits or vegetables, smooth sauces, or fluffy rice can all help create an interesting visual effect on the plate that complements the dish’s flavor. Shapes are also important: neatly placed components of food with varying shapes often look more appetizing than those that are haphazardly arranged. Arrangements of different heights on a plate bring dimension to a dish by adding visual interest in a way that flat-lay plates cannot achieve.

By keeping these factors in mind when plating dishes, one can begin to play around with different color combinations for beautiful results.

Colors

When it comes to plating food, the colors one chooses to use can make all the difference. While there are no hard and fast rules when it comes to choosing colors for plating, certain color combinations go together well and can help create a beautiful dish. For example, vibrant and contrasting colors such as yellow and purple, or red and green, will create a striking visual that instantly draws attention to the plate. Similarly, complementary shades like blue and orange or pink and navy blue also look great when plated together. The plate itself is the palate for the food you serve. From a broad simple ivory China plate to a stainless-steel tray, consider the color aspects of the serving dish when you consider your plate presentation.

Shapes

When it comes to plating food, complementary shapes can help bring out the beauty of your dish. Pairing circular and oval shapes gives a sense of balance and symmetry, while triangle shapes can be used to create visual movement on the plate. Utilizing different sizes of components can also add depth and texture to your dish. For example, large cubes of meat arranged between small pieces of garnish or nuts adds an interesting contrast to the plate. Additionally, using mounds or peaks adds a dramatic effect to the presentation as well as helping keep food from spilling off during transport. Finally, arranging food in a radial pattern around a central point helps create a visually appealing effect that invites diners to dig in!

Texture

In culinary school, chefs are taught not only the importance of vivid and vibrant colors on a plate, but also mixing textures for an enjoyable eating and dining experience. Each cooking technique creates differing textures in the process, a process that you control. Contrasting between crunchy, creamy, or smooth toppings or sides is what helps bring together different components of a dish. Chefs across the board understand that creating contrast in textures along with shapes and height, will also draw attention to the primary item on each plate.

How to choose the right plate for your dish

As we mentioned, different colors, shapes and sizes, along with different materials, all make a huge impact on how your dish is perceived. Selecting the right plate can be one of the most difficult tasks in presenting dishes.

We understand that home cooks often have limited choices in their cabinet and do your best with what you do have. Used wisely, plates can help you set the tone for your meal and draw attention to key aspects of it, including texture variations and flavors.

Types of Plates

When it comes to plates, there are a variety of shapes and sizes that can be used depending on the type of food being served.

• Round or oval plates are best for serving a complete meal as they provide space for each component to be arranged in an aesthetically pleasing way.
• Square or rectangular plates are ideal for serving dishes like pizza, burgers, sandwiches, and other single-serving items.
• Large platters such as chargers or slates can hold multiple items at once and are often used to serve appetizers or side selections.
• Round platters can also be used to create interesting centerpieces by arranging small components in a radial pattern around the edge of the plate.
• Smaller plates such as dessert dishes are perfect for showcasing individual desserts like cakes and pies.

Plate Coloration

In addition to shape and size, color is also important when selecting plates for different types of food.

Bright colors such as yellow and orange can help draw attention to lighter fare such as salads and fruits; while dark colors like navy blue or black may pair better with heavier foods like steak or pasta dishes. White plates also look great with most meals and provide a neutral backdrop for any dish you serve.

In the end, choosing the right plate depends on the type of food being served as well as your desired presentation style, and of course the options you have available.

Tips and tricks for creating beautiful dishes

Combining garnishes and presentation creates an endless variety of creative ways to plate a dish so that it looks as good as it tastes.

Focus on things like using complimentary colors, layering ingredients and adding sauces strategically and utilizing contrasting shapes and heights to create visually captivating plates. Chefs are encouraged to think outside the box in order to create unique and memorable meals for their guests.

Temper this with keeping things somewhat simple, too busy from a visual sense can become a negative.

How to avoid common plating mistakes

1. Don’t overcrowd the plate or pile too many ingredients onto one dish. This not only creates a cluttered look, but can also take away from the texture and flavor of each individual component.
2. Be careful with your color selection. Too many bright or bold colors as this can create a visually unappealing plate that is too busy.
3. Try to use high quality ingredients when possible. Lower quality ingredients may not look as attractive or lack flavor.
4. Don’t over-garnish your dishes and can detract from the beauty of the main components on the plate. Select only garnishes that complement and enhance the flavors in the dish rather than overpowering them.

Much of cooking your food is science. Plating food is eye-catching, artful and often times a reflection of the chef’s, or your, culture, values, and character.

From mastering the basics to discovering your own plating style, remember that creativity is king when it comes to how you present and serve your dishes. Even if you’re not a professional chef, plating can be great fun and an enjoyable way to show off your culinary skills—just don’t forget the parsley sprig.

FAQs

What techniques do professional chefs use to plate food?

Professional chefs utilize techniques like layering ingredients, adding sauces strategically, and utilizing contrasting shapes and heights to create visually captivating plates.

How can I make sure my dish looks as appealing as possible?

To ensure a dish looks visually appealing be mindful of the colors you select, make sure to use high quality ingredients, when possible, don’t over-garnish your dishes.

What should I consider when choosing a plate for my dish?

It is important to select the right type of plate based on the type of food being served. Considerations include size, shape and materials used in construction. Make sure it complements both your cuisine and décor style.

What are some tips for creating an aesthetically pleasing plate?

To create an aesthetically pleasing plate, start by selecting the right size and shape of plate for your dish, balance ingredients to ensure no one component overwhelms the others add subtle garnishes that enhance the flavor without overpowering it, arrange your food in unique shapes or patterns.

How do I make sure my food is cooked perfectly when plating?

To ensure food items are cooked to perfection every time, invest in a quality thermometer such as an instant-read meat thermometer or infrared thermometer. This will allow you to monitor temperatures accurately and make sure everything is properly cooked before it goes on the plate.

What type of utensils should I use when plating?

The type of utensils you use when plating depends on the type of cuisine being served. Generally speaking, tongs are best for serving salads or lighter dishes while larger spoons work well for heavier entrees like soups and stews. Additionally, tweezers can be used to arrange small items like herbs and spices into intricate designs on top of each dish. There are also specialty tools available such as cake decorators and dough cutters which can be used to create unique shapes out of dough-based dishes such as pizza or pasta.

Exploring the science of cooking, from how heat affects food to why salt makes things taste better.

If you’re a foodie, you know that there’s more to cooking than just throwing some ingredients together and a meal is made. There is an artistic aspect, along with a science to it -and we’re not just talking about following a recipe.  Whether you’re a seasoned chef or just getting started in the kitchen, understanding the science behind cooking can help you create amazing dishes that will impress your friends and family.

What is the science of cooking?

The science of cooking combines knowledge from science, technology, and culinary arts to ensure both creative and delicious results. Chefs use cooking science to manipulate food molecules that form final dishes. Culinary schools teach courses about the science of cooking which offers valuable insight for chefs and aspiring cooks alike. Whether you know it or not, most of what happens in the kitchen is a result of science, and we are not talking about the science ‘experiment’ sitting for a couple moths in the back corner of your fridge in some Tupperware.

Knowing the science behind the culinary process helps you unlock a world of possibilities when it comes to flavor experimentation and recipe creation!

How can science help you in the kitchen?

Understanding the science of cooking can revolutionize how you approach cooking in the kitchen.

It will both help make cooking easier, and also give you the knowledge that there is a reason why certain methods work better than others. This will go beyond knowing the types of cooking techniques and into what foods pair best together and what are the biochemical reactions of food when exposed to different cooking temperatures. Once applied in your cooking, these same concepts taught by culinary schools and chefs alike, will solidify your foundation for creating each remarkable dish with confidence.

Common techniques used by chefs and restaurants based on science

Chefs and restaurants are right now using scientific techniques to unlock the full potential of the ingredients they work with.

Techniques such as sous vide, deglazing, emulsifying, and modernist cuisine all have their roots in food science, providing simple yet powerful tools for creating great tasting dishes.

Sous vide is a popular form of slow-cooking that helps to retain flavor through the use of precise temperatures over specific period of time.

Deglazing uses liquid to dissolve and release the browned bits of meat or vegetables left on a pan so that they can stay in the dish for maximum flavors. Emulsifying combines fat and liquids together to create stable results like mayonnaise or hollandaise sauce. By introducing air particles suspended in a mixture through whisking or blending, you create lighter dishes and sauces.

Modernist cuisine uses tools like high-pressure infusion cooks or liquid nitrogen to prepare food using methods not used in traditional cooking.

Learning these techniques provide chefs with an additional edge when it comes to crafting delicious meals, and you can use them at home as well. See more on how you can experiment with various chemical reactions when cooking to bring more flavor into your everyday home cooking.

What topics are taught in culinary school that relate to the science of cooking?

Good culinary schools will provide aspiring chefs with a comprehensive education in the art and science of cooking.

A major focus is on the science that underlies classic and modern techniques, enabling them to produce delicious and aesthetically pleasing dishes. This includes understanding of ingredients’ physical and chemical properties in order to maximize flavor, texture, color, seasoning, and presentation. They learn how different cooking processes work, studying topics like the Maillard Reaction and why food browns when heat is applied.

They become adept at using equipment including ovens, pots and pans, knives, mixers, blenders and more, many of which are putting the science into action. In addition to these practical skills, they learn the artistic side and an appreciation for flavors combinations, often from cultural diversity, through their studies of regional cuisines around the world.

Using the ‘science of cooking’ to improve your own cooking skills at home?

Home cooks have much to gain from understanding the science behind cooking.

After all, culinary schools and experienced chefs use scientific principles to create delectable dishes, so why should you miss out on this type of knowledge? A little bit of science knowledge explains how heat transfer with techniques such as sautéing, caramelizing, and deep frying, all make such tasty food.

With the right background information and a good understanding of basic kitchen chemistry, even novice cooks can learn how simple adjustments to technique or subtle changes in ingredients or processes can make all the difference in their cooking. Unlocking the secrets of the science of cooking will show home chefs that they don’t need a professional kitchen or elaborate recipes to make delicious meals.

Our message to you

Learning the science of cooking will greatly improve your cooking repertoire.

Whether you’re aiming to become a Restaurant Chef or just want to upgrade your home kitchen game, understanding what is happening when you follow the basics and applying this knowledge will help you successfully execute dishes like a pro and make for an enjoyable experience in the kitchen. Add to this your own personal taste, what do you like and why?

Like the scientific process, do not be afraid to experiment.

As Mark Twain famously said “We are all ignorant; just about different things”. In other words. There is always something new to learn. Be sure to subscribe to our newsletter to continue expanding your knowledge for your journey of great home cooking -From NTO, happy experimenting!