101 TIPS AND TECHNIQUES FOR COOKING LIKE A CHEF

 

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General Cooking Tips: When a recipe calls for a “zest” of a citrus fruit, it’s referring to the colorful outer part of the skin, not the inner white part, which is known as the pith. The zest contains all of the aromatic citrus oils and provides a hint of citrus tang to the recipe and much more.... 

 

Sauces and Seasonings: Looking for the perfect gravy to have with your holiday turkey? A great tip from the pros is to use tea!  Boil a large pot of water and when you put the turkey in the oven add two orange pekoe tea bags. Let the tea steep on top of the stove until the turkey is done then add it to the juices in the pan. Thicken with a mixture of flour and water or cornstarch and much more.... 

 

Meat and Poultry: Choose perfect cuts of red meat. Red meat such as beef, pork and lamb should have a moist, red surface with no signs of drying or surface film. The fat should be a creamy white color and should not be dry. Look for even, well-cut meat that is free from sinew and excess fat and much more.... 

 

Barbecuing: Ever have a hard time knowing whether a steak is cooked properly? Instead of poking it with a fork or cutting it open (both of which let the juices run out), learn how to tell by touching the outside and much more....

 

Fruits and Vegetables: The simplest way to cook perfect corn on the cob is to toss an ear into the microwave for three minutes.  Then, remove the husks, add some salt and butter and enjoy and much more....

 

Pasta, Rice and Potatoes: Fresh pasta needs less water than dried pasta. To cook fresh pasta, have a large saucepan of rapidly boiling water ready. Make sure you have enough boiling water for the pasta to cook in and much more.... 

 

Baking: Cheesecakes often crack on the top because they lose moisture while they cook. If you’re adding a topping it doesn’t matter, but if you’re serving the cake without anything on top it’s nice to have it looking perfect and much more.... 

 

 

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