Great tips, thanks so much for sharing! Numbers 7 & 12 seem to be at odds with each other: don’t season your vegetables early or they’ll get mushy, but - season early, especially vegetables?
If you press a finger on your spare hand against the fleshy part below the thumb then each combination gives you an approximate feel of what the meat feels like for the different cooks
I think it’s if you’re just cooking vegetables on their own - don’t season until afterwards - but if you’re cooking vegetables as the start of a dish - like the soffrito for an Italian recipe - then season as you go. This is what I do anyway…
I edited it to make it easier to follow! Touch the part below your thumb on the fatty/muscly part of the palm of your hand (your abductor pollicis brevis). Hopefully that makes sense :)
Here's how it works: When you press the fatty/muscular part of your palm (just below the thumb) with the fingers in different positions, you’ll notice how that area becomes firmer or softer. That firmness mimics the texture of a steak at different levels of doneness.
- **Thumb to pointer finger (Rare):** When lightly touching your pointer finger to your thumb, the fleshy part below your thumb feels quite soft—similar to the way a rare steak feels when pressed.
- **Thumb to middle finger (Medium rare):** Connecting your thumb and middle finger makes the area under the thumb a little firmer, which is akin to a medium-rare steak.
- **Thumb to ring finger (Medium well):** This position firms up the muscle even more, like a steak cooked to medium well.
- **Thumb to pinky finger (Well done):** Bringing your pinky to your thumb creates the firmest feeling, resembling a well-done steak.
The idea is that when you press your palm and compare it to the firmness of the meat, you get a general sense of its doneness. Of course, for precise cooking, a meat thermometer is the best tool! But this method can help if you're grilling or cooking without one.
Salt your proteins before cooking is the most essential in building flavor. It will depend on the type of meat but will range from 24h (eg. whole chicken) to 30min (eg. salmon).
MEEEEEEEE! My oven is so hecking complicated with an incomprehensible “assist” that mostly turns the oven off halfway through cooking declaring it (not the food) is done.
Yes! Julia Child wisdom. She taught me everything I know as a home cook. “Mastering the Art of French Cooking” is a wonderful “cooking school in a book”, for those of us who can’t jaunt to Ireland 😜 (Although I did spend a week in Southern Ireland on my honeymoon 20 years ago and have been smitten ever since!)
Great tips, thanks so much for sharing! Numbers 7 & 12 seem to be at odds with each other: don’t season your vegetables early or they’ll get mushy, but - season early, especially vegetables?
Apologies!! To clarify don’t salt too early but season with dried herbs/spices early!
I was just about to ask about that. Thanks for posting this question.
If you press a finger on your spare hand against the fleshy part below the thumb then each combination gives you an approximate feel of what the meat feels like for the different cooks
I was trying to figure that out, now I get it!
I think it’s if you’re just cooking vegetables on their own - don’t season until afterwards - but if you’re cooking vegetables as the start of a dish - like the soffrito for an Italian recipe - then season as you go. This is what I do anyway…
Can you explain number four a little more? I’m having trouble visualizing.
I googled it https://youtu.be/O8YQX-QgbXc?si=2C11zvCF-iFUZkAw
Great example!
I edited it to make it easier to follow! Touch the part below your thumb on the fatty/muscly part of the palm of your hand (your abductor pollicis brevis). Hopefully that makes sense :)
Thank you!
Same! I asked Co-pilot:
Here's how it works: When you press the fatty/muscular part of your palm (just below the thumb) with the fingers in different positions, you’ll notice how that area becomes firmer or softer. That firmness mimics the texture of a steak at different levels of doneness.
- **Thumb to pointer finger (Rare):** When lightly touching your pointer finger to your thumb, the fleshy part below your thumb feels quite soft—similar to the way a rare steak feels when pressed.
- **Thumb to middle finger (Medium rare):** Connecting your thumb and middle finger makes the area under the thumb a little firmer, which is akin to a medium-rare steak.
- **Thumb to ring finger (Medium well):** This position firms up the muscle even more, like a steak cooked to medium well.
- **Thumb to pinky finger (Well done):** Bringing your pinky to your thumb creates the firmest feeling, resembling a well-done steak.
The idea is that when you press your palm and compare it to the firmness of the meat, you get a general sense of its doneness. Of course, for precise cooking, a meat thermometer is the best tool! But this method can help if you're grilling or cooking without one.
I know what #4 is about, but in my world “index finger” and “pointer finger” are the same finger; one of those should be “ring finger” instead, no?
You're totally right! Updated it - thanks for catching that. xx
Likewise.
Salt your proteins before cooking is the most essential in building flavor. It will depend on the type of meat but will range from 24h (eg. whole chicken) to 30min (eg. salmon).
Read Salt, Fat, Acid, Heat by Samin Nosrat. She is swearing by the power of salt.
I didn’t know that, thank you!
I’m going to Ballymaloe in August for their 5 week course! I’m loving your insights so far!
So exciting! You will have the best time!
MEEEEEEEE! My oven is so hecking complicated with an incomprehensible “assist” that mostly turns the oven off halfway through cooking declaring it (not the food) is done.
I've been to Ballymaloe for quite a few of their short courses. Love this post!
Thank you :)
Can you expound on No. 4? I have no clue what this means! So sorry!
I edited it to be easier to understand! :)
Ah, this is one of my dreams! Would you recommend it? Seems like you learned a lot so I'm sure you would haha.
Yes!!! It was genuinely one of the best experiences of my life!
Amazing, I need to look more into it!
What cooking school did you go to?
Ballymalloe!
Such useful advice. Thanks for sharing.
Thank you lovely! x
How do I save this post ?💞❤️🔥😍 new here and this is so useful! Xx
That makes me so happy!
Spectacular post learned so much Stephanie thank you!!
Thank you :)
Steph, I loved reading this. As a home cook, I am always looking for ways to deepen my skills. Thank you for sharing!
This makes me so happy! Thank you :)
I’d love to read more about your experience at cooking school!
I am posting a YouTube video! What would you like to know more about? x
Would also love to hear more about the cooking school! How did you choose which one you wanted to go to? How long was it? etc.
Yes! Julia Child wisdom. She taught me everything I know as a home cook. “Mastering the Art of French Cooking” is a wonderful “cooking school in a book”, for those of us who can’t jaunt to Ireland 😜 (Although I did spend a week in Southern Ireland on my honeymoon 20 years ago and have been smitten ever since!)
Love her!!!!