- Never Order Your Steak Well Done
- You Don’t Have to Drop a Ton of Cash to Get Great Ingredients
- High-Quality Olive Oil Is a Game-Changer
- Sprinkle salt from up high, and season your food at every stage of cooking
- Always rinse jasmine rice before you cook it, and use a 1:1 ratio of rice to water
- Clarified butter adds the same delicious flavor as regular butter, but it’s better for most cooking since it doesn’t burn
- Before you try to whisk the eggs, pierce the yolks with a fork
- You shouldn’t eat fish on a Monday
- Use frozen peas
- Thicken sauces with breadcrumbs
1. Never Order Your Steak Well Done
Apparently, chefs find it incredibly offensive. Why? You can’t taste the quality of the meat when you burn it to a crisp.
2. You Don’t Have to Drop a Ton of Cash to Get Great Ingredients
Chefs are picky about what they spend money on. You can make a lot of quality dishes using time, skill and flavoring. High-Quality Olive Oil Is a Game-Changer
3. High-Quality Olive Oil Is a Game-Changer
Ever wonder what the difference between your homemade pasta and the pasta you get in a restaurant it? Sometimes, it’s as simple as the oil you use to finish the plate off. Invest in a bottle of high-quality olive oil. Just a small drizzle can really bring out the flavor of pizza, mozzarella, pasta, fish and meat.
4. Sprinkle salt from up high, and season your food at every stage of cooking
Sprinkle salt from high so it evenly distributes. If you just put a little it sticks to one piece no matter how much you stir it. Most people put too much salt in the beginning and too much at the end of cooking. If you put a little bit throughout the entire process it’s going to be so much better.
5. Always rinse jasmine rice before you cook it, and use a 1:1 ratio of rice to water
There’s a starch on rice. If you don’t rinse it, it will throw your proportion off with the water. And the way rice is handled a lot of the time, you just want to wash it. Equal volume measures of rice and water will yield perfectly fluffy rice.
6. Clarified butter adds the same delicious flavor as regular butter, but it’s better for most cooking since it doesn’t burn
Regular butter is a combination of fat and milk solids, and the milk solids are what burn and turn black when you cook butter at too high a temperature. Clarified butter is just the fat, with the milk solids taken out, which means you can heat it to a much higher temperature without it burning.
7. Before you try to whisk the eggs, pierce the yolks with a fork
Breaking the yolk first makes it much easier to blend everything together.
8. You shouldn’t eat fish on a Monday
Probably the most obvious one on the list, but most people don’t even think about it.
Deliveries tend to come in on a Friday for the busy weekend, to give chefs enough time to get all their fish prepared. With no deliveries on a Sunday, that means that the ‘fresh fish’ you’re eating on a Monday might have been sitting in the fridge for three days minimum.
9. Use frozen peas
Fresh peas are great and all but good ones only show up on the radar once a year! Since so many dishes benefit from the presence of peas, most chefs use frozen peas and feel no shame about it. Get them from your grocery store, keep them stockpiled in your freezer and be ready for anything. You will be glad you have these little green gems tucked away and ready to go.
10. Thicken sauces with breadcrumbs
You’re probably used to thickening sauces using flour, but to avoid adding too much flour and getting that raw taste in your mouth, simply throw in breadcrumbs instead. As they soak in the sauce, they release their starches and act as a thickener.
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