Name: What I Learned in Restaurants That Made My Home Cooking Better
Channel: Andy Cooks
Description: What I Learned in Restaurants That Made My Home Cooking Better

What I Learned in Restaurants That Made My Home Cooking Better

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The core lesson
Build the base early
Extract flavor from what you have
Develop aromatics and umami
Respect the main ingredient
Brining and temperature matter
Give braises time to develop
Finishing is where balance happens
The prawn pasta demonstrates the whole system
The takeaway
Intro
Stock flavours
Shellfish oil
Tempering spices
Build base for tomato sauce
Tips for building base flavours
Maillard reaction
Chicken curry middle flavours
Temperature
Resting braised meat overnight
Adding acid and finishing spice
Vinegars
Prawn pasta
Herbs, lemon and lemon zest

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From video description

Resting braised meat overnight

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