9 kitchen tips picked up from top chefs, #3
Sometimes it’s the little things that make the difference between an everyday plate of food and a dish that tastes as if you ordered it in a restaurant. Make the most of these nine tips and simply put a bill on the table after dessert and coffee. With a mint, of course.
These top American chefs share their insider tips and tricks for turning every dish into something special. And yes, they’re useful in your everyday home kitchen too. Because why wouldn’t you sprinkle generously with fresh herbs, grill vegetables to perfection and pan-fry a beautiful duck breast skin-side down? Exactly!
Green kitchen
‘Make sure you always have a supply of fresh herbs. Basil, thyme, oregano, rosemary, sage and dill are useful to have on hand.’
Matthew Kennedy, owner of Plant Food + Wine in Miami
Grill evenly every time
‘If you grill your vegetables in the oven, turn your baking dish halfway through the cooking time. Every oven has places where it’s hotter—the so-called hotspots—and turning the dish gives you beautifully evenly cooked vegetables.’
Sydney Willcox, cooking teacher at The Brooklyn Kitchen
Cook until crispy
‘Cooking meat or fish with the skin on? Heat the pan and cook the skin side first. Turn it only once. If the pan is hot enough, you’ll get perfectly crisp, golden-brown skin that won’t stick to the pan.’
Eric Damidot, chef at Hyatt Regency New Orleans
No tears
‘If you soak your onions in ice water for ten minutes before cutting them, your eyes won’t water.’
Angel Leon, head chef at Seaspice Miami
Freeze the seasons
‘Make the most of seasonal fruit and vegetables. Summer is tomato season. Buy plenty, make a generous batch of marinara sauce, freeze it and enjoy it later in the year.’
Meredith Haaz, chef at The Ranch Malibu
Crispy kale chips
‘Want to get your kale really nice and crispy? Dry the leaves thoroughly after washing them. Then they can go in the oven. Don’t use too much oil; a little olive oil is enough, along with a little salt and pepper, and then bake. I always bake them for 10 to 13 minutes at 135 degrees.’
Meredith Haaz, chef at The Ranch Malibu
Extra-tasty dressing
‘Add a little tahini to your salad dressing for a deliciously creamy dressing.’
Meredith Haaz, chef at The Ranch Malibu
Poach perfectly
‘To poach an egg perfectly, use a large pan with plenty of water so the egg can float a few centimetres above the bottom. Fill it two-thirds with water and one-third with white wine vinegar. When the water is almost boiling, with small bubbles rising from the bottom, you can begin. Crack the eggs into a bowl first, then carefully slide them into the water. If the egg is fresh enough, the white will cling to the yolk, giving you a beautiful poached egg.’
Eric Damidot, chef at Hyatt Regency New Orleans
Grate cold cheese
‘Is the cheese too soft to grate properly? Put it in the freezer for half an hour and you’ll be able to grate it.’
Eric LeVine, owner of Paragon Tap & Table and Morris Tap & Grill
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Source: Style Caster
