30 tips to make the kitchen experience fun and easy
Food Network Magazine asked top chefs across the country for the best advise. They came up with 100 tips to use in the kitchen, but we have picked the 30 we found most helpful. We think it is important to remember that their are cheats and great ideas to make cooking time fun time. Therefore, we would love to share with you these great tips that have helped us through this experience. We hope they are as useful to you as they were to us.
Cook pasta 1 minute less than the package instructions and cook it the rest of the way in the pan with sauce.
Mario Batali (Iron Chef America)
After working with garlic, rub your hands vigorously on your stainless steel sink for 30 seconds before washing them. It will remove the odor.
Gerard Craft (Niche and Taste)
If you fin you need more oil in the pan when cooking, add it ins a stream along the edges of the pan so that by the time it reaches the ingredient being cooked, it will be heated.
Anita Lo (Annisa)
Take the time to actually read recipes through before you begin.
John Besh (My New Orleans)
Taste as you go!
Anne Burrell (Secrets of a Restaurant Chef)
To cut bacon into lardons, put in the freezer for 15 mintues. This will firm up the meet and make it easier to cut.
Chris Cosentino (Chefs vs. City)
Smash garlic cloves inside a reasanable plastic bag with the back of a knife. That way. Your cutting board and knofe don't smell.
Laurent Tourondel (Brasserie Ruhlmann)
Clean as you go.
RIck Bayless (Frontera Grill, XOCO and Topolobmpo)
Always use sharp knives. Not only is it safer but it will make your work much more efficient.
April Bloomfied (The Spotted Pig, The Breslin and The John Dory Oyster Bar)
After you drain pasta, while it's still hot, grate some fresh Parmesan on top before tossing it with the sauce. That way, the sauce has something to stick to.
Giada De Laurentiil (Giada at Home)
Season all yout food from start to finish.
Jose Garces (Iron Chef America)
When grinding your own beef for burgers, Grind in some bacon.
Sean Brock (McCrady's)
When making mashed potatoes, after you drain them, return them to the hot pan, cover tightly and let steam for 5 minutes. This allows the potatoes to dry out so they soak up the butter more easily.
Wolfgang Puck (Spago)
When you grill, pull your steak out of the refrigirator one hour ahead of time so they can come to room temperature.
Geoffrey Zakarian (The Lambs Club and The National)
Always measure what you're baking.
Francois Payard (Francois Payard Bakery)
To optimize the juice you get from a lemon or lime, roll it hard under your palm for a minute before juicing.
Patricia Yeo (Lucky Duck)
Shoes off, music on, favorite drink in hand - enjoy your time in the kitchen.
Claire Robinsson (5 Ingredients)
Want to know if your oil is hot enough fro frying? Here's a tip: Stick a wooden skwer or spoon in the oil. If it bubbles around the wood, then you are good to go.
Aaron McCargo, Jr. (Big Daddy's House)
When a recipe calls for a zest, instead of grating it into a seperate container, hold the zester over the mixing bowl and zest directly onto the butter or cream. The aromatic citrus oils that are sparyed into the bowl will give the dessert a zesty finish.
Pichet Ong (Spot Dessert Bar)
When seasoning a sald, use coarse sea salt mixed with a little olive oil. It will stay crunchy when combined with the vinagrette.
Paul Liebrandt (Corton)
Cook with other people who want to learn how to or who know how to cook.
Laurent Grass (New York City)
Don't dress the salad when having a big party. Leave on the side and let people do it themselves.
Marc Forgione (Iron Chef America)
Caramelize inions very quickly by cooking them in a dry nonstick sauté pan on medium heat.
Michael Mina (Bourbon Steak and Michael Mina restaurants)
Always start with a smoking hot pan!
Cat Cora (Iron Chef America)
My general advice to home cooks is that if you think you have added enoguh salt, double it.
Grant Achatz (Alinea and Aviary)
When baking cookies, be sure your dough is thoroughly chilled when it goes in the baking pan.
Norman Van Aken (Norman's)
Reduce the heat of chiles by removing the seeds. My method is making four straight cuts down the sides. This will create four long slivers, and the cluster of seeds will remain in the center of the chile. The result will be less heat and more great flavor.
Dean Fearing (Fearing's)
Last but not least three tips in one.
Sandwich-making tips by our recommended chef Tom Colicchio:
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Always use more ingredients, including the bread.
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Think of balancing flavors. If all the ingredients you are using are rich and heavy, consider using a little vinegar as a flavor accent.
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Build them well. Try a crusty bagette or ciabetta.