Top cooking tips from Food Network

By admin
12 July 2013

Food Network Magazine asked top chefs across the country for their best advice. Check it out!

Food Network Magazine asked top chefs across the country for their best advice. Check it out!

  1. Remember, y'all, it’s all about the prep. Take away the stress by doing the prep the night or day before. You'll look like a star.  Paula Deen, Paula’s Best Dishes
  2. The smaller the item, the higher the baking temperature. For example, I bake mini chocolate chip-toffee cookies at 500 degrees F for only 4 minutes. Perfect end result. Jim Lahey Co. and Sullivan Street Bakery, New York City
  3. Store spices in a cool, dark place, not above your stove. Humidity, light and heat will cause herbs and spices to lose their flavor.  Rick Tramonto Tramonto's Steak & Seafood, Osteria di Tramonto and RT Lounge, Wheeling, IL
  4. Use a coarse Microplane to shave vegetables into salads or vinaigrettes. You can create an orange-fennel dressing by adding grated fennel and orange zest to a simple vinaigrette. Paul Kahan  Avec, Big Star, Blackbird and The Publican, Chicago
  5. Always make stock in a large quantity and freeze it in plastic bags. That way, when you want to make a nice soup or boil veggies, you can simply pull the bag out of the freezer. Charlie Trotter, Charlie Trotter's, Chicago
  6. If you're cooking for someone important — whether it's your boss or a date — never try a new recipe and a new ingredient at the same time. Marcus Samuelsson, Red Rooster, New York City
  7. Cook pasta 1 minute less than the package instructions and cook it the rest of the way in the pan with sauce. Mario Batali, Iron Chef America
  8. After making eggs sunny-side up, deglaze the pan with sherry vinegar, then drizzle the sauce on the eggs to add another dimension to the dish. Didier Elena, Adour, New York City
  9. After working with garlic, rub your hands vigorously on your stainless steel sink for 30 seconds before washing them. It will remove the odor. Gerard Craft, Niche and Taste, St. Louis
  10. Brine, baby, brine! Ya gotta brine that poultry to really give it the super flavor. Guy Fieri Diners, Drive-ins and Dives

Source: foodnetwork.com

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