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 FOLLOW ME: Instagram: https://www.instagram.com/andyhearnden TikTok: https://www.tiktok.com/@andy_cooks Facebook: https://www.facebook.com/andy.h.cooks 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