Here Are 10 Chef Secrets You Can Use at Home!
Sometimes learning from chefs means learning new, fabulous recipes. Other times? It means making the usual foods we always cook even better! Today, we’re doing the latter. SORTEDfood is showing us NINE fabulous tips to make everything from scrambled eggs to asparagus better than ever. Watch, learn, and take the basics to the next level.
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9 Chef Tips To Make The Basics Better
- If you want to make anything greener without dramatically changing the taste, just add spinach.
- For more moist, succulent roast chicken, stuff it with a lemon or lime before putting it in the oven.
- Soak individual pieces of chicken in buttermilk overnight for moister flavor.
- To bring out asaparagus’ flavor, peel it, then cure it for 10 minutes in a 50-50 mix of salt and sugar.
- When you’re using a grill pan, wok, or another dish that needs to be really hot, heat it for 10 full minutes until it’s smoking hot. Your steak, veggies and other foods will get a superior caramelization.
- Stop putting oil in your pasta water! Just make sure you have a wide pan with lots of well-seasoned water, and make sure that water reaches a rolling boil.
- The best way to “plate” and present your food is on a white, round plate with lots of height and texture. Leave some room around the edge to let the dish really do the talking.
- Want better, creamy scrambled eggs? Cook them for a little longer than you normally would, then add a dollop of crème fraîche.
- For better, glossier sauces, add cold butter right at the end of the cooking process.
So many surprising tips! Which ones were new to you? Have you ever peeled your asparagus, added crème fraîche to your scrambled eggs, or done any other of these tips before?