To make tasty dishes, balance grilling, roasting, and braising. Preheat the grill for even cooking and smoky flavor. Use marinades or dry rubs with acidic ingredients for tenderness. Roast with generous seasoning and baste for depth. Try the French "barding" technique with fat. For braising, sear meat for caramelization and use mirepoix and wine for richness. French chefs use "en papillote" for moisture. Finish with fresh herbs and acidity for brightness. Balancing these techniques ensures flavorful dishes.

Which ever cooking method one decides to use, seasonings, fresh herbs, rubs, marinades, sauces, compound butters, au jus, gravies and flavored woods all play an important role in flavoring your dishes. International dishes and regional dishes have their own unique taste and cooking methods. Choosing the above methods and flavoring will create a great dining experience. Understand that different cuts of meat have different cooking requirements. Primal cuts are great for grilling or roasting to medium rare temperatures. Sub primal cuts are great for braising low and slow. Both have great results. The same flavoring goes for fish and veggies. Much more delicate. How ever one chooses all the above, enjoy!! 🍷🍻🥃🍶☕️👍

Well, after first 100 KG. of meat, fish and all other thing's you will learn something. There is many many thing's, how to deal with live fire on grill How to close fire, how to open, do you put solt before or not..ect...ect..how to be pefect. No one tell me nothing about this when I startet, they did know for sure.. I have learn by my self, all that, there is no thermometer in that time, put you hand above, and just try.. After 100 KG, of meat, you will know something.

I'm gonna go with a fruit theme here. For grilling, I like to take seasonal summer fruit like peaches or pineapple and grill alongside chicken; when the chicken is done, simply place the fruits on top and let the natural caramelized juices drip down onto the meat. It's a great complement to a dry rub and it saves you from having to marinate. Plus nothing beats seasonal flavors. For steaks - I love making a sweet/savory stovetop jam using strawberries or blueberries. There are recipes online, but a LONG time ago I adapted a Michael Chiarello recipe that uses fresh berries, cracked black pepper and rosemary (+ lemon and sugar). Serve that with a nice filet mignon or drizzle over sliced skirt steak for an elegant, palate-pleasing combo.

There are many many methods most professional chefs cater to the market or born and raised in the region they are in and some grew up from kids to adults on said fare a solid rub of tradition and non traditional rubs a great starting point quality proteins a better approach than of course the actual method or cooking process needed Osso Bucco to St. Louis ribs many process and methods the seasoned pro has already dived in these areas and perfected a method so it really is trail and error my method quality proteins skilled butchering than followed by a electic rubs using coriander all spice sugars cardamom turmeric etc chillies cinnamon fresh fruit exposure to South American spices ala Rick Bayless no method is the best only the process

Continuing with the fruit theme: there is an easy, earthy combination that is out of this world: mushrooms, green apples, and thyme. It pairs well with roasted chicken or pork, and what's great about it: you can make it "rustic style" which means just rough chop everything and throw it in a roasting pan or ceramic-coated cast iron pot. You can add white wine too - that would technically be braising or "broasting" - but I won't tell if you won't!

Ah, braising. My first love. It is the backbone of French cuisine and celebrates historical peasant food by taking tough, cheap cuts of meat and turning them into works of art. Coq au Vin, Boeuf Bourguignon, Osso Bucco, even Stroganoff use this method. You need to have a good 3-4 hours on your hands to do it (or an InsantPot, so I "hear"), but it's worth it. I'll stick with my fruit theme, and go with WINE. It's not mind-blowing, but the old standards work for a reason. Or, venture into sake, soju, liqueurs; they all work. If you're feeling extra saucy: try rum in your pulled pork or limoncello braised chicken. Heck, I just got inspired and wrote the recipe: Check out my feed for Limoncello Chicken Risotto with Peas, Basil & Mint!