Dave Hegnauer
@dhegnauer17.4K subscribers1.9M views
Culinary techniques and instruction by Chef Instructor Carrie Hegnauer
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Techniques from Dave Hegnauer
All techniquesMake a bouquet garni in cheesecloth to add herb flavor without loose herbs in the dish
Bundle herbs and aromatics in cheesecloth, simmer them in the dish for flavor, then remove the bundle before serving.
Use mise en place to get fully organized before you start cooking
Before starting a recipe, gather and organize everything you need (ingredients, tools, and the recipe) so there are no surprises mid-cook.
Build flavor by layering components and balancing taste elements (including umami)
Classical-style cooking emphasizes layering flavors and balancing elements like sweet, salty, and bitter while incorporating umami-rich ingredients.
Use an oven-safe braising pan (no rubber/Teflon parts) for long braises and oven finishing
Pick a braising pan that can stay on heat a long time and go into the oven because it has no rubber or Teflon components.
Choose a deep stock pot with two handles for safer lifting and stock-making
A deep stock pot with handles on both sides is easier to grip and is a go-to vessel for making stocks.
Use a sloped-sided sauté pan to help toss and flip food while sautéing
A sauté pan with slightly sloped sides makes it easier to move food and flip it back onto itself.
Own multiple sets of measuring utensils to avoid washing mid-cook
Having extra measuring tools lets you keep cooking without stopping to wash and reuse the same spoon/cup.
Keep a paring knife for small, detailed prep tasks
Use a paring knife for peeling and small precision work rather than forcing a large chef’s knife to do everything.
Keep up with Dave Hegnauer
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