Cooking Secrets from Top Chefs

Are you sick of making ho-hum meals? Do you want to be a master chef without going to culinary school? No worries, it is not as hard as you may think. You don’t need to do something extraordinary to make a super delicious and appetizing meal, only a few simple touches can lead to top quality food. Follow some tips and tricks from famous top chefs from around the world and make your dishes flavourful and exquisite.

Instructions

  • 1

    While cutting fresh herbs for your recipe, sprinkle some salt on the surface of cutting board before you start chopping them up. This will keep the vegetables from going all over the kitchen counter. (Joanne Chang)

  • 2

    When making sandwiches for your meal, make sure you cover inner sides of the bread or bun completely with the spread of choice (basil pesto, mayonnaise, chicken spread, mustard etc.). This will make each and every bite of the sandwich flavourful. (Roy Choi)

  • 3

    When making a dish that requires baking, better to take the eggs and butter out of the fridge a night before and allow them to get to room temperature. This will help you bake the soft and fluffiest item. (Ina Garten)

  • 4

    When making salsa that is not going to be consumed immediately, rinse chopped onion under chilled water and pat dry with a clean paper towel. This will keep your onion fresh for at least a couple of hours. (Mark Miller)

  • 5

    Do not apply oil to boiled pasta, this will prevent sauce from sticking to the pasta when you mix the two. (Missy Robbins)

  • 6

    When sautéing, use sliced garlic instead of minced one, since the former is less prone to burn than the latter. (Aarti Sequeira)

  • 7

    To caramelize vegetables quickly, heat your oven at the highest possible temperature and then place an empty baking pan in it for 10 to 15 minutes. Mix your chopped veggies with shortening and seasonings of your choice and set them on the hot pan. (Naomi Pomeroy)

  • 8

    If you are diet conscious but can’t go without adding a mayo dressing to your salad, only use half of the quantity of mayo mentioned in the recipe. Substitute the other half with yogurt, and your salad will taste just as good, but with a low fat content.  (Ellie Krieger)

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