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Course 299 · Lesson 02

Foundations of the Kitchen: From Market to Mise en Place

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Selecting and Buying the Freshest Ingredients

299.2 Lesson 02 of 08 3 quiz questions 1 assignment

A dish is very often decided before a single burner is lit — at the market stall, in the choices you make about what goes into your basket. The book is emphatic on this point: dishes made with the freshest food simply taste better, and top restaurant owners go to the farmers’ market early every single day precisely because they know it. Wherever you shop — supermarket shelf, local store, or farmers’ market — the food ends up on your kitchen counter, so the selection deserves real care. A first, general rule sets the tone: try to buy what has just arrived. If you know a butcher or fishmonger, ask what is fresh in; at the supermarket, check the dates on the labels.

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