Greatest Cooking Tips of All Time!
For all the budding home cooks and master chefs out there, OWN has found some very interesting and oddly useful tips for you that will make you add that extra finesse to your cooking. These tips from professional chefs all across the globe will make you a star in the kitchen! #OneWorldFood
• Smaller the item higher the baking temperature!
Yes you heard it right, contrary to the myth that smaller items like muffins, cookies and tea cakes should be baked at lower temperatures, the ideal route is to bake at higher temperature for lesser time.
Jim Lahey
[Co. and Sullivan Street Bakery, New York City]
Smaller the item higher the baking temperature Source
• Hide your spice!
Spices should be stored in a cool, dark place and not out in the open or above the stove. Humidity, light and heat causes the spices and herbs to lose their flavor and your food wont pack quite the same punch.
– Rick Tramonto
[Tramonto’s Steak & Seafood, Osteria di Tramonto and RT Lounge, Wheeling, IL]
Store your spices in a cool place away from heat and light. Source
• Rule of thumb for important meals
If you are preparing an important meal for the boss, or your in-laws; make it a rule to Never try a new recipe and a new ingredient together. Although cooking is no rocket science, but its not magic either and sadly things are going to work out in real life.
-Marcus Samuelsson
[Red Rooster, New York City]
Never try a new recipe and a new ingredient together Source
• Baking preparation the night before.
For best results when you’re baking, leave butter and eggs at room temperature overnight.
-Ina Garten
[Barefoot Contessa: Back to Basics]
When you’re baking, leave butter and eggs at room temperature overnight. Source
• Really ‘Fast’ food!
For a quick meal and utilization of leftovers, freeze the left over curry or gravy in ice cube trays. And as and when required heat the cubes to have instant home cooked food! Also it will be much easier to quantify your serving!
David Burke
[David Burke Townhouse, New York City]
Frozen curry cubes. Source
• Corn me one more time!
After cutting the corn of the cob while preparing a corn dish, remember to run the backside of the knife against the cut cob to extract the milk of the corn. Adding this to your corn dish will make the flavor much more pronounced.
Kerry Simon
[Simon, Las Vegas]
Extract the corn juice from the cob. Source
• Pasta “No oil while you boil me”
Although its common practice to add some oil in the water while boiling pasta, the correct way to go about is to not add the oil as it prevents the sauce from sticking to the pasta when you add it to the sauce, making it bland and unfused with the sauce.
-Missy Robbins
[A Voce, New York City]
Boil your pasta without adding oil in it. Source
• You smell like Garlic, got twilight phobia?
Unless you are really scared that a vampire might jump on you, there is no other reason you should smell like garlics. So seal the garlic cloves in a zip lock bag and them smash them. This will ensure the job gets done and you smell as fresh or as dirty you were before.
-Laurent Tourondel
[Brasserie Ruhlmann, New York City]
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You don’t have to smell like garlic after you cook with it. Source
• The sharper the knife the safer it is!
Yes, you read it right. The sharper the knife you use the safer it will be as you won’t have to power your way through those vegetables and meat cuts reducing the chances of the knife slipping and cutting your fingers. Instead you can breeze through your work and enjoy it as well.
-April Bloomfield
[The Spotted Pig, The Breslin and The John Dory Oyster Bar, New York City]
Use a sharp knife for chopping and dicing as it is safer and more efficient. Source
