{"id":2603,"date":"2026-07-07T23:07:31","date_gmt":"2026-07-07T23:07:31","guid":{"rendered":"https:\/\/cooking.catherineliew.com\/?p=2603"},"modified":"2026-07-07T23:07:31","modified_gmt":"2026-07-07T23:07:31","slug":"what-i-learned-in-restaurants-that-made-my-home-cooking-better","status":"publish","type":"post","link":"https:\/\/cooking.catherineliew.com\/?p=2603","title":{"rendered":"What I Learned in Restaurants That Made My Home Cooking Better"},"content":{"rendered":"<p>Here are the techniques I learnt working as a chef to build depth and balance flavour in every dish. <\/p>\n<p>MY PRODUCTS: https:\/\/bit.ly\/AndyCooksEssentials<br \/>\nMY COOKBOOK: https:\/\/bit.ly\/3WVoXAN<\/p>\n<p>RECIPES:<br \/>\nRice Salad &#8211; https:\/\/www.andy-cooks.com\/blogs\/recipes\/rice-salad<br \/>\nChicken Curry &#8211; https:\/\/www.andy-cooks.com\/blogs\/recipes\/my-chicken-curry<br \/>\nSeafood Pasta &#8211; https:\/\/www.andy-cooks.com\/blogs\/recipes\/spaghetti-with-prawns-chilli-and-cherry-tomatoes<\/p>\n<p>00:00 Intro<br \/>\n00:47 Stock flavours<br \/>\n02:17 Shellfish oil<br \/>\n03:31 Tempering spices<br \/>\n04:41 Build base for tomato sauce<br \/>\n06:21 Tips for building base flavours<br \/>\n06:57 Middle flavours<br \/>\n07:43 Maillard reaction<br \/>\n09:23 Chicken curry middle flavours<br \/>\n11:28 Brining protein<br \/>\n14:01 Temperature<br \/>\n15:18 Resting braised meat overnight<br \/>\n16:28 Finishing flavours<br \/>\n17:11 Adding acid and finishing spice<br \/>\n18:46 Vinegars<br \/>\n21:00 Prawn pasta<br \/>\n23:25 Herbs, lemon and lemon zest<\/p>\n<p>FOLLOW ME:<br \/>\nInstagram: https:\/\/www.instagram.com\/andyhearnden<br \/>\nTikTok: https:\/\/www.tiktok.com\/@andy_cooks<br \/>\nFacebook: https:\/\/www.facebook.com\/andy.h.cooks<br \/>\nWebsite with all my recipes: https:\/\/www.andy-cooks.com\/<\/p>\n<p>Director, Chef and Host: Andy<br \/>\nEditor: Caleb Dawkins<br \/>\nVideographer: Thiago Saramago<br \/>\nKitchen Manager: Sarah Allchurch<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Here are the techniques I learnt working as a chef to build depth and balance flavour in every dish. MY [&hellip;]<\/p>\n","protected":false},"author":0,"featured_media":2604,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2603","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v17.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cooking.catherineliew.com\/?p=2603\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What I Learned in Restaurants That Made My Home Cooking Better - Cooking, Food and Wine\" \/>\n<meta property=\"og:description\" content=\"Here are the techniques I learnt working as a chef to build depth and balance flavour in every dish. 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