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Free Technique Check

Watching videos
doesn't make you
a cook.

Three precise questions on the physics, chemistry and body mechanics of cooking. The Detector shows you exactly why your dishes have stopped improving — and what YouTube tutorials never tell you.

3 questions · 2 min Free personal report By Chef Ahmed Badaoui

Question 1 / 3 — Body mechanics

When you slice a vegetable quickly, how is the hand holding it on the board positioned?

A I hold it firmly with my fingertips, fingers flat so it doesn't slip.
B My fingers are curled into a "claw", knuckles upright against the food, the blade gliding along them.
C I don't watch my hands — I go on instinct and slow down if I need to.

Question 2 / 3 — Heat

You want a deep golden crust on a piece of meat. At exactly what moment do you put it in the pan?

A As soon as the pan is warm, so the heat reaches the centre gently.
B Right after pouring in the oil, without waiting, so the oil doesn't burn.
C I wait until the pan is very hot (the water-drop test, or the oil's first wisp of smoke).

Question 3 / 3 — Flavour chemistry

You taste your sauce at the end of cooking. It's good, but it lacks lift — it tastes "flat". What's your first move?

A I add a good pinch of salt or a stock cube to boost the flavour.
B I add a touch of acidity — a dash of good vinegar or a squeeze of lemon — to balance the richness.
C I let it reduce for another 15 minutes on low heat to concentrate the flavours.

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The Detector's verdict

Kitchen sat-nav syndrome

Technical independence score: 33% — Passive follower

Your technical independence

Passive follower 0% Independent cook

Point-by-point analysis

“You can't cheat with heat. A beautiful crust isn't luck — it's applied physics.” — Chef Ahmed Badaoui, OuiChef Academy

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