- I have been a chef for years and in culinary school I took some tips that home chefs could use.
- Use a damp cloth to hold your cutting board in place and prepare the ingredients in advance.
- Some dishes need butter, while others may benefit from an acidic touch, such as vinegar or lemon.
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I have been a chef for 15 years and although professional kitchens are not for everyone, there are tips and tricks I learned in culinary school that are often useful.
Here are some of the most useful tips to take your home cooking game to the next level:
Use a damp cloth or towel to hold your cutting board in place
If you are tired of moving the cutting board, place damp paper or a towel under it for a stable work surface.
It doesn’t matter if the board is wooden or plastic, this trick will keep it in place.
Prepare everything you can in advance
Many restaurants break eggs in advance. Mikel Alika / Shutterstock
The more you cook, the more you can sit back and relax when it’s time to cook.
If you have people for lunch, break all your eggs in a container with a tight-fitting lid, stir them and keep them in a very cold refrigerator. Most restaurants strain scrambled eggs the day before, then pour individual portions to prepare.
Also, onions and greens can be washed, cut and wrapped in paper towels or kept in an ice bath while in use.
Keep your knives sharp
The sharp knife is a safe and effective tool, but the blunt one can slip out of the food and cause any unforeseen injuries.
There are tools you can buy to sharpen your knives at home.
Salt each component of your dish
Don’t just salt the last plate. Hector Gomez Photography / Getty Images
If the parts taste great, so does the whole thing.
Be sure to salt each component of your dish, not just the finished product.
Use water to dilute sauces or soups
If your sauce is too dry or the soup is too thick, you don’t have to run to the store for more broth or broth – just turn on the tap.
Most restaurants dilute dishes with water. If they can do it, so can you.
Just make sure you add little by little, because you can always put more, but you can’t take it.
Be careful which oils and fats you choose to cook with
Not all fats are created equal. Butter and olive oil burn at high temperatures, so use avocado or grape seed oil for sautéing.
If you want to use butter, you can clarify it – or remove solid milk particles by melting and pouring the liquid – to keep the taste high and the risk of burns low.
Do not wait to boil the water for pasta
You can perform several tasks while the water is boiling. Sviluppo / Shutterstock
When making pasta, first fill this large pot with water and make it on the hob.
Everything else can be done while the water is boiling.
Add butter to dishes like risotto at the end
Butter is the secret of rich risotto, as the ingredient reduces acidity, gives creaminess and generally makes things really tasty.
Following the beurre monté technique, add a piece of cold butter to the pan and stir until the mixture is thick and emulsified.
To get the most out of your fat, add it to your diet at the end.
On the other hand, some dishes may need an acid touch
Lemon is sour. ffolas / Shutterstock
If your sauce is boring, acid may be the solution.
Whether it’s lemon juice or vinegar, just one spray can make everything different.
Do not mix your dough too much
For the fluffiest pancakes and the lightest cakes, mix all the ingredients together.
Don’t worry about residual lumps. They will absorb and hydrate the dough as it cooks, making these air-light baked goods a reality.
Allow the meat and fish to rest at room temperature before cooking
Remove the meat and fish from the refrigerator approximately 30 minutes before cooking to allow them to temper, which will allow them to cook more evenly.
Also, place your meat on a paper towel that will absorb surface moisture and promote even redness and preparation of the finished product.
Make sure you use the shelves and settings of your oven correctly
You need to use the middle grid for baked goods. Fatma_qatar / Getty Images
You don’t have to cook everything in your oven the same way.
Roast the vegetables over high heat on the lower rack for maximum browning and finish the dishes under the broiler for a crispy, melted look.
For baking, you need to cook everything in the middle so that the heat is evenly distributed from top to bottom.
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