14 Secrets Of Great Chefs That You Need To Know Now
Although it is not always possible to work in a professional kitchen, you will learn some Chefs cooking tips and tricks.
It all comes down to knife skills Chefs said
Professional chefs spend a lot of time cutting, mincing, slicing, and dicing. Here’s what these terms actually mean. It’s important to present food in a beautiful way. But it’s also about how it cooks. You can ensure that all ingredients cook evenly and at the right rate by mastering the knife.
Always have mise-en-place
Perhaps the most important thing you will learn in culinary school is to have everything in its right place. This is the best way to keep calm in a professional kitchen. Professional chefs spend hours cutting up meats, vegetables, and herbs to be ready for the pan when they are needed. You’ll feel overwhelmed and out of control if you don’t prepare well. Your chef may also yell at your a lot. Mise en place at home means happier, faster cooking.
All oils are not created equal
Every cooking oil has its own flavor and smoke point. Some oils, such as peanut oil or canola, are better suited to high-temperature frying. Butter and lard are better for stir-frying or sauteing. Find out which oils are best for frying. Extra-virgin olive and sesame oils are best used as finishing oils in salad dressings or raw for super fragrant oils like extra virgin olive oil.
I have only found one way to cut onions without shedding a tear.
It’s a fact that older onions can make you cry more. To avoid this, use a sharp knife to cut the onions, or freeze them. But if you let an onion get you, it will. Wearing goggles is the only way to prevent crying. Your mascara will not be affected, even though you’ll appear stupid and people will laugh at you. Are you using the correct type of onion for your dish?
Always use only high-quality broth
You should make your stock as often as possible. You can also buy high-quality, good-tasting broth in a ready-to-use package if time is tight. It’s important to take the time and taste the broth before you begin. We tested ten popular brands and came up with the best value for money.
You can freeze vegetable scraps and bones
To make broth at home, it is best to have all the ingredients prepared and ready to go in your freezer. In a freezer-safe container, place the mushroom stems, carrot peels, as well as any meat scraps and bones. Put them in a pot with some water and let them simmer for a while. Let them simmer for a while to make a tasty broth.
Salting your food at the last minute will cause it to taste salty. Instead, add salt as you cook. You can add a little salt to the onions that you are frying. Before you start cooking your meat, season it and then add another little pinch after you have deglazed. After the cooking time is over, your food will have developed a complex set of flavors that will make it stand out.
Before using dry spices, toast them
Dried spices are an important pantry item. However, adding them at the end is often a bad idea for your food. If you don’t activate the essential oils or aromatic compounds, they can become dry and chalky. Toast whole spices in a dry pan to let them bloom before grinding. You can also add ground spices to the pan after you have sauteed your onions in oil for about a minute.
Fresh herbs can be added at the end
You can add dried spices to the preparation at the beginning, but you should also add fresh herbs at the end. The flavor of herbs can be lost over time, which can lead to a loss in potency and muting. However, there are some exceptions to this rule: stronger herbs such as rosemary and thyme will withstand longer cooking times than delicate finishing herbs such as parsley, cilantro, and oregano.
Butter is a great way to finish sauces
This is a favorite restaurant tip: To make tomato paste richer and shinier, you can add cold butter to the sauce just before serving. This technique is known as moneter à beurre. It is the easiest and most efficient way to enhance the flavor of sauces with minimal effort.
Use ingredient substitutions
You can often find a substitute for an ingredient in a recipe that calls for it. Look at the original ingredient’s flavor profile and search for a substitute that has the same sweetness, salty, spicy, or savory flavor as it. If you are looking for an ingredient to thicken a sauce,
Never prepare a salad ahead of time
Salad is not one of the many foods that can be prepared ahead. The dressing’s acidic components break down tender lettuces and make everything a little soggy. You can use it with potato- and pasta-based salads. But wait until the last second to add lettuce-based salads.
It is almost possible to fix almost any dish
Sometimes a dish may not turn out as we expected. However, you can often balance the flavors if the edges aren’t too sharp. You can fix a dish that is too salty by adding honey or sugar. Add a splash of vinegar to make it less rich and fatty.
Glaze all pans
You will see little bits of meat and vegetables sticking to the bottom when you heat up a pan. Fond is a French term for small bits that stick to the bottom of a pan. They are essential in making a great sauce. You can easily infuse your dish with amazing flavor by deglazing it with wine, broth, or brandy.
Recipes are just guidelines
Recipes are a great way for beginners to learn about ratios and cooking styles. Don’t be afraid of changing the ingredients and instructions as you learn. You know your preferences, so don’t make onions if they aren’t for you! As you learn to adapt, trust yourself and your instincts.