I've been a chef for over 15 years. Here are 12 tips I learned in culinary school that at-home cooks should know.
As a seasoned chef, I've learned helpful tips and tricks from culinary school that home cooks can use for quickly prepping and upgrading dishes.
For over 15 years, I've been a chef and have picked up a few tips in culinary school that home cooks could benefit from. One of the most important things to remember is to use sharp knives. Dull knives are far more dangerous than sharp ones, as they can slip and cause injuries. To keep your cutting board in place, place a damp paper or dish towel underneath it, regardless of whether it's wood or plastic.
It's a good idea to prep ingredients ahead of time, so you can relax while cooking and save time. For example, restaurants often strain scrambled eggs in advance and portion them out.
When making pasta, start by salting the boiling water and getting the pot on the stove first. This allows you to multitask while the water comes to a boil. Remember to salt each component of your dish, not just the finished product, as this ensures even seasoning. If your sauce or soup is too thick, you can thin it out with water instead of running to the store for more stock or broth.
Be mindful of the fats you use for cooking. Some fats, like butter and olive oil, burn at high temperatures, so opt for avocado or grapeseed oil for sautéing. If you prefer butter, you can clarify it by melting it and pouring off the liquid to maintain flavor while preventing burning. When making risotto, add cold butter at the end for a rich taste.
Adding a splash of acidity, such as lemon juice or vinegar, can brighten up a dish that may be lacking flavor. To achieve fluffiness in pancakes and lightness in desserts, mix ingredients only until they are just combined. Avoid overmixing, as this can lead to tough baked goods.
When cooking in the oven, it's best not to cook everything at the same time or at the same rack height. Roast vegetables at high heat on the bottom rack for maximum browning and finish dishes on the top rack under the broiler for a crispy, melted appearance. For baking, most recipes call for cooking in the middle of the oven for even heat distribution.
To ensure meat and fish cook evenly, take them out of the refrigerator 30 minutes before cooking and let them come to room temperature. Rest the meat on a paper towel to absorb surface moisture and promote even browning.
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