After tasting the delightful Indian food in Wollongong, the only thing which aspires us the most is to become an Indian-food chef. According to the chefs practising in the famous Indian restaurant Penrith, “It is not easy to be a chef. You have to learn so many things in the beginning. But once you have the proper knowledge about certain aspects, then nothing can stop you from becoming a professional Indian chef.”
Do you want to know, what are those aspects?
Knowledge about the spices
Different kinds of spices are used in each cuisine. But when we are talking about Indian cuisine, if there is a word that is more than unique or distinctive, then please use that for describing the spices.
Spices and herbs are the souls of the food. There are so many. But we are mentioning a few, which is customary o be found in every dish:
- Turmeric
- Red Chilli Powder
- Black Pepper Powder
- Asafoetida
- Mustard seeds
- Bay leaves
- Curry leaves
Be prepared
To be a pro and if you do not want to leave any chances for the mistake to take place, then it’s better to be prepared with the ingredients to be used and the chopped vegetables before turning the flame on. It will allow you to concentrate on your cooking. And the bonus point is that you will not forget to put anything important in it.
Have the sharp knives
If you are having blunt knives, then it’s better to either get them sharpened from some professional or cast them off, as they are going to create various hindrances in your cooking.
Try to frame a time plan
If you want to be efficient in the kitchen, then you are suggested to frame a time plan. By doing this, it will be easy for you to finish your cooking on time and not let the hungry members of your family wait.
And when you are willing to become a professional chef, then you have no alternative to being time-efficient as the customers do not like to wait.
Know about the meat products
Here we are surely not talking about the butchery, but if we have the correct knowledge about the cuts of meat and how can we determine whether this meat is worth purchasing or not, then we will master our hands in the non-veg dishes as well.
We cannot underestimate seasonings
The only thing which separates a good dish from the bad one is the flavours. The seasonings are considered as the important constituent of the flavours. But many people misinterpret seasonings with saltiness. But it is more than that. Sweetness, Sourness & Tanginess are all included in it.
Always Taste
It’s better to taste yourself before serving the dish. It will help you to get the flavours blanched before somebody criticizes you. Tasting is one of the crucial weapons of chefs.
Do not fear, Cook with love
If you are cooking something with intense passion and love, then that dish is surely going to be wonderful. Never think about the consequences before attempting it.
