How to Cook Like a Gourmet




A simple post on how to kick up your cooking from good to incredible.


Step 1: Overview

True cooking is an art form. The food is your canvas, and the subtle textures and presentations you can prepare are as infinite and varied as snowflakes. A skilled cook doesn't just make food to sustain himself, He speaks through his dishes and those dishes display a piece of his soul.

With this instructional I hope to teach you a few simple tricks to kick up your cooking from tasty to insane.

Step 2: Know Your Herbs

First, what I want you to do is throw all of your pre-prepared herbs in the garbage. They are loaded with salt, and a crutch. Learn what herbs go into different seasonings and learn how to blend them yourself. Penzey's spices are amazing, yes, but nothing like what you can create if you know how the herbs interact.

Use fresh herbs where possible. Some herbs, you have no choice. Finding fresh mace or marjoram will be cost prohibitive and difficult. Fresh basil, oregano, rosemary, parsley, or garlic? less. Never skimp on the herbs, fresh is infinitely better than dried.

A good rule of thumb for fresh herbs is use twice as much of the fresh stuff as you do the dried, and try to only cut them once. A good fine chop is important, but if you over-chop them and go crazy with the knife you bruise them and lose some of that flavor.

One of the main reasons you REALLY want to know what your herbs are and how they interact is, in a nutshell, versatility. Sometimes swapping out a bit of sweet paprika for some half sharp will add new dimensions to a dish, and if you don't know what the difference is you'd never think to do so, and your cooking lacks a bit of refinement and dimension. A great chef experiments, constantly. I'll get to that later.

Aside from that, if you know how the herbs interact well enough, you can deconstruct someone else's recipes and pull what's useful out of them. Make them your own.

Step 3: Simplicity

A good dish doesn't always need a billion herbs. A great steak is a great steak, even if you just salt and pepper it. Layering flavors is key, but that doesn't mean you need a billion herbs to get a complex taste. Sometimes a bit of fresh rosemary and some sea salt will do more for your steak than any combination of 45 herbs, and over-seasoned food is wasteful.

Always remember the golden rule. You can always add more, but with most things you can never remove.

A great example of simplicity in action is the pizza margherita. Pizza is the american meal, anymore. Americans eat, per person, an average of 23 pounds of pizza per year. When you consider that a true pizza margherita is just dough, plain sauce, basil leaves, and cheese? Sometimes the best food is the least complex.

Aside from that, well, let's get to the root of cooking. You're not cooking the herbs (usually), you're cooking the meat. Potatoes. Vegetables. Whatever. If you overdo it with seasonings and spices, you're no longer tasting the thing you set out to cook, you're tasting the huge combination of spices. To cook a thing is to, in a nutshell, pay homage to it. A dish is a play, and the food is the star. Cluttering up the scenery needlessly is pointless. Just let the star of the dish do what it does, and set the rest of the stage to accentuate it's positive points.

Step 4: Read

A no brainer, but read as many cookbooks as you can. Learn as many recipes as you can. I've got about 5,000 recipes in my head, all of which can be modified on the fly to match a number of cooking styles. A good cook knows how to shop, and buy ingredients, and prepare a tasty meal.

A great chef can look in the kitchen, see 2 eggs, some milk, a bit of butter, a tiny bit of flour, and a meager stash of herbs, and then fill your ear for the next 20 minutes with all of the things he can make from them.

Also, take nothing you read in any cook book as useless. Even if you hate every single ingredient in the meal, you still might be able to steal one of the preparation processes for some of the ingredients and use them in your other recipes. A good example of this is, for me, root vegetables. I hate most of them. However, anything you can do with most of them, you can do to a carrot or a potato. Most foods work this way in one way or another.

Step 5: Presentation Is Key

We taste with our eyes first, our noses second, and our mouths take a back seat to the rest of the senses. Use color, don't let your dishes be drab. Don't let the sauce leak all over the plate. Learn to garnish. Use dots of sauce as an accent. Paint the plate.

Good food is aromatic and flavorful. Great food is edible art. This doesn't mean you have to go all nouvelle cuisine on the plate, and make it look like Dali sneezed on it, but at the same time you don't want to serve a huge mass of unrecognizable gunk. That gunk could be the tastiest thing on the planet, but if you don't present it properly it loses all of it's impact.

Step 6: Find a Signature

Every chef has one dish that he can cook in his sleep. His crowd pleaser. His knockout punch. His dish that he uses whenever someone raises an eyebrow and asks "You can cook?"

Master yours.

Above that, learn from styles, and master them one at at a time. Learn your favorite style first, and get a strong working grasp of how the cuisine works. Like italian? Make a great marinara. Learn to make pesto. Make some manicotti. Master the basics, then move on to something else.

Truly great food is a puzzle. If you master all of the pieces of one style, you can mix and match them to make unique creations.

Personally, I'm a master of the cream sauce. It's mostly my french, cajun, and italian cooking style, but I can make a cream sauce out of just about anything. Finding a general category like that, and mastering it's intricacies, will increase your skill dramatically.

Step 7: Experiment

Again, a no brainer. Take no recipe as gospel. Add new things, take things out, and find your happy balance. Make every dish your own, and customize it so it's unique to you.

Try new foods. Take no food as bad, offhand. Even the worst cooks can sometimes come out with a flavor combo or trick you'd never think of, and any ingredient can taste good in the proper context.

An addendum to this, because a good point was made in the comment, is that I should probably expand on this concept. When I said know your herbs, i was dead serious. Know what each of them tastes like, what they mix well with, and what they contrast. Sometimes, if you're cooking, You'll taste your dish and notice it's lacking something, or you feel the urge to take it in a new direction this time. If you know your herbs, you can toss something extra, just to modify the flavor slightly. I suggest doing this on your own free time, but the best dishes come from a cook deciding to try a pinch of cilantro in his pesto, or things like that.

Following recipes, even your own, as gospel takes the art out of food. In your free time, experiment. If you think you're on to something, toss it to a friend and have them give input.

Cooking has very few concrete rules about what should taste good. Explore the varying combinations and you'll become a better chef, by default.

A caveat to this, however, is that you'll want to experiment in a style you've got a good working grasp of. My technique of doing this is the spice of the month. I pick up a spice I've never touched before, and smell it. Taste it. cook something simple, and let that herb be the star. Look up a few recipes that contain it, so I can feel how it should portion into a dish.This way you'll understand what other flavors mesh well with it.

Another caveat to this is if you don't know your spices, completely, to know exactly what they will do when mixed, don't make anyone else eat your experiments. That's just rude.

Step 8: Wrapup

The moral of the story here is start simple, keep focused on a style until you find your niche, and don't overdo it. Understand what you're working with, and truly master it.

Following recipes doesn't make you a cook. A robot could do that. Innovate, and explore.



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    12 Discussions


    6 years ago on Introduction

    Hey ... just a small point ...Let's not garble our language too much. You can't cook like a gourmet 'cos a gourmet is an eater not a cooker. Try 'Cook for a Gourmet' . Even though I'm a gourmet or even a a bit of gourmand I don't cook like one ... I cook like a Cordon Blue Chef (I like to kid myself). Good content though!


    11 years ago on Introduction

    decent Instructable, I'm already a pretty good cook, so it didn't help me much, but this is great for people who use slow cookers or something all the time, only thing I didn't agree with was the soul part, art yes, you're soul, no.

    2 replies

    Ever spend 6 hours prepping for an incredible meal, using a recipe of your own creation? It's a part of your soul just as much as a painting is a part of the painters, imo. But, to each his own.

    I completely agree with Evil Taco on this one. You'd never spend that much time and effort ("6 hours prepping...") on ONE MEAL if you didn't love it. On the same point, you'll know your soul went into it when you, despite the heat and fatigue, can't wipe that smile off your face as it all comes together. It's being pleased with the effort AND results, not the platitudes and praise. Although, the praise is pretty awesome ;-)


    9 years ago on Introduction

    EVIL TACO....what spices do you use in your mexican dishes to make them taste "AUTHENTIC" ?   I need to spice mine up, not hotter but more south of the border gooder. 


    10 years ago on Introduction

    I did news show cooking (3.5 minute segments) for almost four years. I also had my own 30 minute cooking show. I have to agree with Evil Taco. I worked in restaurants for 8 year and was extremely proficient on cooking the meals we cooked. After a while it becomes a job. But to have an opportunity to really create something of a food nature can be as rewarding or tormenting as raising a child sometimes. To have a person practice their craft for 10-20-30 years and have them say they still learn more each day is an act of soul. People who have never worked in the profession.. I mean really worked (not a fast food place) it would commonly agree. The Instructable is good and basic. Basics are all that can really be taught. For any cook the next step to great is by putting your "soul" into it. An example would be chocolate. People don't role their eyes back and oooh and ahhh because it simple tastes good. Flavors touch people on a higher level than that. That's why people always remember the "best" of things. In that avenue I always remember how good my grandmothers gravy was. Food is a part of our body, taste however are parts of our soul. Evil Taco keep it up.


    11 years ago on Step 3

    this is nit-picking, but i would change "add less" to "remove" or something like that. it would make more clear that which you are trying to imply

    1 reply

    I see what you mean. I'm debating it because that mantra was beaten into me home ec, and culinary tech, and by most of my mentors. However, ambiguity sucks. I'll figure something out.


    11 years ago on Step 4

    good instructable, but i would spend more time on the "modified on the fly" mentality- that's what separates a chef from a recipe-reading preparation machine!

    1 reply

    Done! I'm really trying to emphasise the subtleties of herbs, and to me thats most of what experimentation is all about. Hell, I caramelize brussels sprouts. Strange, yes, but you have to taste it to get the full force of how aweome they are. Trick is to not downplay the recipe thing. They're great tools, especially for learning chefs or people just getting into cuisine. I battle pretty frequently to make people see that the book, in the end, will become a crush and stifle the creative spirit inherent in cooking.