15 secret weapons of top chefs: make the most of them as a home cook

Eating out is fun because you get to enjoy the wonderful work of a good chef. But hey! You can do that too! You just need to know the secrets of those fantastic chefs. Whether it’s an incredible ingredient, a handy hack or an indispensable kitchen tool, all chefs have something they use as a secret weapon. 

15 chefs are sharing those secret weapons with us passionate, eager-to-learn and curious home cooks. With these weapons, we’ll soon be ready for action in our own kitchens too. Make the most of them!

Vinegar

‘If you feel that something needs salt, and you add salt but it’s still missing something, then it undoubtedly needs vinegar.’

Smoked paprika

‘Fantastic flavor, and it adds an enormous amount of depth to rubs and stews.’

White pepper

‘White pepper enhances every savory dish and you can find it in every supermarket. In Asian supermarkets, you can also get white pepper with MSG, which is delicious in potato dishes!’

Time and timing

‘People often try to recreate a dish I’ve cooked for them, but then throw everything into the pan at once. Either simultaneously or far too early. And then wonder why their food isn’t like mine…’

Taste, taste, taste

‘Taste as you cook. I see people cooking without ever tasting. Adjust the seasoning. When your dish is ready, you won’t have an unexpected disaster or an over-seasoned mess on your plate.’

Umami products

‘Umami products are used by many professional chefs, but not yet by many home cooks. Think Worcestershire sauce, Parmesan, miso and anchovies. On their own, the flavors may be somewhat ‘harsh’, but mixed into a sauce they will add a great deal of depth to your dishes.’ We’d also add this Japanese super powder!

Meat thermometer

‘Thanks to a meat thermometer, you’ll never overcook or undercook your meat again. This thing makes the difference between juicy and rubbery chicken.’

Whole spices

‘The difference between whole allspice, nutmeg, fennel or pepper and ground spices is incomparable. Buy your spices whole and grind them yourself in a mortar. The fresh flavors will really stand out.’

Anchovies

‘The reason tomato sauces in Italian restaurants taste so incredibly delicious!’

Sumac

‘My life changed when I added sumac to vegetables such as onions and carrots. Especially delicious in a salad.’

Heated plates

‘By putting your food on a warm plate, you don’t draw heat away from the food. At the same time, your food stays warm for much longer. Just put your plates in the microwave for a minute, that’s it.’

Coffee in baked goods

‘Especially in baked goods with chocolate and cinnamon. Delicious.’

Shallots

‘Shallots have a much milder flavor than regular onions, although they are more difficult to peel.’

Squeeze bottles

‘For liquids such as olive oil, water and vinegar. Super convenient when you need a small splash of something.’

Technique

‘Many home cooks really lack technique. In my view, technique is even more important than the ingredients you use. I’d say cooking is 75% technique, 25% good ingredients and 5% patience.’

Read also:

• 8 things you do wrong in the kitchen, according to real chefs
• Dishes that (star) chefs hate
• 10 dishes that chefs find incredibly annoying to make

Source: BoredPanda