25 Alton Brown Cooking Tips 0
25 Alton Brown Cooking Tips
gathered and written by Jennifer Stitt
We have assembled a list of cooking tips and “Good Eats” by Alton Brown that will make your eats taste all the better.
Larry D. Moore CC BY-SA 3.0
1. Trying to dice up an avocado can be rather difficult. It might slip all over the place, no matter how hard you try to maintain hold on the rounded edges. A potato masher can double as the perfect way to cube up avocados quickly and easily in this case, thus minimizing the fight to hold it still and cut at the same time.
2. When it comes to having burnt, stuck on bits at the bottom of a pan, do not try to get rid of them through cleaning. Instead, turn them into a base for a sauce or a glaze. Simply add stock, juices, or wine of choice.
3. Cooking bacon to the right amount of crispness can be rather difficult. It either ends up burnt to a crisp or too floppy and undercooked. For the best bacon, a waffle iron offers the perfect way to make crispy bacon without burning it because of the waffle iron’s structure. It also adds a nice wave to the bacon’s shape which makes it easier to stay on sandwiches.
4. Grinding spices can be a pain. Using a handheld grinder takes even more time and patience. Dedicating a coffee grinder to this purpose can actually save you time and energy.
5. Cutting through hard squash is a struggle. However, using a mallet to tap a butcher’s knife down through it vertically is the perfect way to start the process for the initial cut. It also allows for the most safety, too, as the cut is controlled.
6. The liquid part of sangria causes fruit to float to the top of the glass, so the fruit’s juices are often unevenly distributed through the drink. To fix this dilemma, simply place ice on top of the fruit to hold it down further in the glass before pouring the liquid in to join the party.
7. Cook asparagus in a make-shift tin foil pan to avoid the heads from burning. Just make sure the part around the heads covers them a little. This will cause a steaming process to happen instead of strictly a baking process, thus preventing the heads from becoming burnt.
8. Some of the best burgers do not have to be grilled. Many people would rather grill their burgers than fry them because of the health differences. However, for once and for the sake of taste, try frying one in shortening instead for a slightly juicier taste.
9. Instead of chopping garlic by hand, slice them up in an egg slicer. The slices will be even, and it will save you from the risk of cutting your fingers.
10. Transporting warm dishes can be annoying, especially when attempting to keep the food inside the dish warm without having to reheat it. A good tactic is to use a heating pad under the dish to keep it warm.
11. Fry chicken in a cast iron skillet for the best results. The skillet holds flavors over time, so it can impart a variety of spices and seasonings, so long as the skillet is cared for correctly.
12. Also, try pan-frying a whole chicken instead of roasting it or baking it to achieve a similar result to fried chicken.
13. If you want to grill a whole chicken and the weather is cold, try using a Panini press. It will have a similar effect to grilling it on an actual grill.
14. To make brownies become more like fudge in consistency, raise the oven temperature half way through the baking process.
15. Try popping popcorn the old fashion way for a better result and to have more control over tastes like the amount of salt and butter.
16. Be sure to sit down and read a recipe through thoroughly the first time you try to use it. Use those critical reading skills to make sure you do not miss anything!
17. If you want to change up the texture of your macaroni and cheese to a custard-like consistency, simply add an egg to the recipe.
18. Potatoes that are cut into more triangular shapes as opposed to cubes boil more evenly and are easier to mash.
19. Listening to relaxing music in the kitchen while you work can make the cooking process more harmonious and enjoyable. It helps to place a little more love into your cooking.
20. To properly vent pies while they are baking, use a pie bird to help with releasing steam. This technique will make sure your pie crust stays crisp.
21. Add mayonnaise to scrambled eggs to enhance the foundational emulsion of the eggs with another emulsifier, the mayo, thereby resulting in something "creamier than egg, or even egg and dairy alone, can produce.”
22. In order to keep a thermometer affixed to the side of a pot or a pan, employ the use of a binder clip to hold it in place. This can also be used on foil packets on pans in the oven.
23. To easily apply oil evenly to a grill grade, take a tea towel and roll it up. Then, spray one side with oil liberally. This roll can be picked up by tongs and rubbed over grill lines rather easily at the beginning of grilling and between foods being switched out on the grill.
24. To make sure your lemonade has a “great depth of flavor,” start the mix off with preserved lemons first. Turn the preserved lemons into a simple syrup, then add lemon juice into full incorporated. Finally, top off the drink with soda water.
25. To make by far the best, crispiest chicken wings, steam them for ten minutes before throwing them into an oven set at 425 degrees F for 30 minutes. Be sure to toss them in a glaze about two-thirds of the way through to give flavors time to absorb during the cooking process.
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25 Terrific Cooking Tips from Jamie Oliver! 0
25 Terrific Cooking Tips from Jamie Oliver
gathered and written by Jennifer Stitt
Jamie Oliver rocks the culinary world with his advocacy for healthy recipes, and he has plenty of tips to share, too. We have gathered a list of those tips for you that are sure to make you a rock star in the kitchen, just like Jamie!
(Image Source: Karl Gabor)
When in doubt, cook from scratch. One of the most important life skills according to Jamie is to know how to cook from scratch to have complete control over what goes into your food. This method allows for the most creativity, too. It also helps with your diet.
Cooking should make a lifestyle change in your diet, too. The fresher the ingredients, the fewer preservatives, and additives it will have. Therefore, it balances out the diet to make sure all food groups receive the right amount of attention.
As Jamie says, “Eat the rainbow!” Cooking choices should not be locked into the same spectrum of ideas time and time again. As stated previously, imagination is the key to success in the kitchen, so being open-minded must also be required, too. Also, eating the rainbow of foods available allows for a wider variety of nutrients to be consumed as well, making sure the body and mind stay healthier.
Do not be afraid to cook new dishes, but be sure you know what you are eating first. Looking at a recipe closely is the key to success as it makes you familiar with the ingredients and the process being used. Also, looking ahead lets you know if substitutions need to be made due to dietary needs and restrictions.
Become a master at cooking breakfast. This meal is the most important one of the day, so the variety of recipes should be mostly stocked in this area first.
When it comes to cooking on a time crunch, using a slow cooker is the best idea. This machine’s practical set it and forgets it mindset allows for food to simmer all day while you are busy at work or other tasks. It allows for a wide variety of dishes to be made with ease, and it boasts fewer of those nasty preservatives and additives that some quick-cook and frozen meals contain.
When it comes to saving time at the grocery store, be sure to take the time to meal plan for a week in advance first. Recipes can be tracked from one week to make certain that variety is the spice of life in this instance, too.
Slow cookers are not just for planning meals on a daily or weekly basis. Nor is it strictly for its often the creation of leftovers. It is perfect for making party foods, especially around Super Bowl time.
There is nothing more important than family time. Mealtime should be set aside as an important role in every house for the sake of maintaining family relationships. While this is difficult for busy families, it should still be mandatory for all family members to eat together at least a few times a week. Meal planning can help with mapping out what to eat and when for busy families.
Children should be expected to help out in the kitchen. Learning basic tasks like cutting skills and how to use measurements and the math involved with them early on entices children to learn how to cook and be imaginative throughout their entire lives.
Be sure always to have the right tools available at all times when making a meal. Be sure to gather tools and ingredients before beginning to cook to make the experience smooth sailing.
Understand that learning to cook comes in stages. Perfecting a simple dish does not automatically qualify a cook to be ready for complex recipes right away. Starting simple is always the key to learning in the kitchen.
Making a delicious curry is an easy task. The key to making it taste good is to use fresh curry leaves – or sweet neem leaves. Most internet stores sell them, and they can be frozen so that they can last a very long time, By starting from scratch here, the flavors can be developed more easily and can quickly become complex.
When looking for a quick meal, do not be afraid to go for chicken. It cooks quickly, especially the smaller it is chopped. Meals with finally chopped chicken can take only a few minutes to make with the right amount of prep.
Cooking rice can be tricky. Pour the rice into a pan and then add twice as much water with, as Jamie says, “A good pinch of salt.” The combination should be allowed to come to a boil before simmering until all of the water has been absorbed. There should not be a need for any of the water to be drained.
Seasoning food seems to cause a lot of confusion for some cooks, and more often than not, their food either ends up bland or over seasoned. Jamie equates seasoning food to wearing makeup. It should be done in just the right way. A good rule to keep in mind is that vegetables contain 90 percent water, which can make them bland. Therefore, seasonings need to be used. Salt is not the only thing to use. Herbs, citrus, and spices should be considered, too. Season food properly by tasting it along the way.
Peeling ginger should be easy – especially when a teaspoon is used instead of a knife. The ginger can be scrapped away slowly instead of in larger chunks that might cut into the meat of the root.
Bacon is not just meant for an added crunch into any dish. It adds flavor, for sure, but it does one thing more: it adds an appetizing aroma!
Oil should be poured freehand instead of into a measurement tool and then poured into a dish. Freehand pouring allows for the oil to flow and spread more naturally, and it also avoids losing oil on the sides of measurement tools.
To cut peppers and chilies easily, start by cutting them in half or quarters first. Then, these halves and quarters can be diced into smaller pieces from there. Be sure to keep a methodical, even slice with each pass of the knife.
Separating an egg can be difficult. However, it does not have to be. Place two small bowls on the work surface. Tap the egg sharply on the table to crack it open. Hold the egg dent side up over one of the bowls. Gently push the tips of your thumbs into the dent. Then, carefully take away the sides into two halves. Tip the yolkless half into the bowl before. Gently tip the yolk into the empty half, leaving as much white behind as possible until whatever is left of the yolkless portion can be tipped into the bowl. Transfer the yolk back and forth a couple of times between the shelf halves until all white is cleared from it. Do not crack or chip or break the shells. The yolk can be placed in the empty bowl, and the shell can be thrown away. Make certain to fish out any shell pieces that might have escaped into either of the bowls.
When making homemade burgers or other cuts of meat that will be handled, make certain your hands are always warm to avoid having raw meat sticking to your hands.
If one ingredient or another is not available, then replace it or ditch it altogether if it is not necessary. The dish will be great either way.
Anchovies are great in pasta dishes because they do not taste too strong. They are a very healthy food choice, so they should not be forgotten.
Instead of oiling or buttering pasta to keep it from sticking together, then just leave a little bit of water in the pot to keep them lubricated.
25 of Anthony Bourdain's Best Cooking/Life Tips 0
25 Best Cooking & Life Tips from Anthony Bourdain
gathered and written by Jennifer Stitt
We have compiled a list of cooking tips and philosophies by Anthony Bourdain to help you become the best cook you can.
When making the perfect burger, one of the things that should be considered first and above all is the meat going into the patty. It should be made from top quality beef in order to taste the best.
A burger is also only as good as the cheese that covers it. The chosen cheese should be soft and easy to melt for the best consistency to be achieved.
Finally, the house of the burger, the bun it sits on, needs to be considered, too. It should be soft but one that will not end up soggy. Potato buns are often a great choice for these very reasons.
Anthony believes there is a special essence to eating food. Some cultures, such as Italians, Spanish, Chinese, and Vietnamese, also share this viewpoint that food should not be seen as something to bragged about. Instead, he says it should be seen “as something else that gives pleasure, like sex or music, or a good nap in the afternoon.” It should not be taken for granted, and it should be enjoyed as much as possible.
He also believes there is an essential method to preparing for a dinner date, so it can be enjoyed the most. He claims that he goes all out when the meal comes because he believes it should be enjoyed thoroughly, mostly because he wants to enjoy the person he is spending time with. He says, “I choose this meal and this order, and I choose you, the person across from me, to share it with. There's a beautiful intimacy in a meal like that.”
At the same time, he believes something else by extension of his methodology on dinner dates. He claims that, “You learn a lot about someone when you share a meal together.” Not only do you learn a lot about their tastes in food, but you have the chance to learn people’s mannerisms. Most importantly, discussions that occur over a meal tend to be the most revealing about people in our culture. Coming to the dinner table has always been a corner stone for which conversations, deep and meaningful ones, take place.
As an extension of the previous thought on eating a meal with people, Anthony believes there is an important key to feeding people, too. He says, “ . . . it's a noble craft and a noble calling, 'cause you're doing something useful - you're feeding people, you're nurturing them, you're providing sustenance . . . ” In other words, to cook something for someone means you are giving them a gift from your heart, thus showing how much you care about them.
The most important thing to learn in cooking, first and foremost, is acquiring knife skills. Many teachers claim this should be done with an onion first because of its strength and the low cost. As far as knife skills go, Anthony believes a cook is nothing without them because it means not being able to accomplish anything in the kitchen. Having knife skills includes knowing how to handle the knife for different types of cuts and knowing how to take care of a knife in the best ways possible.
Anthony also believes there is a key in learning how to make the perfect omelet. While it is a simple dish, many things can be done to make it taste different each time it is made. It also teaches a lot of skills with the knife because of cutting up ingredients. Furthermore, it teaches the importance of the egg as the cornerstone of cooking because it is used as an ingredient in so many dishes.
People who want to know the basics of cooking need to understand how to roast a piece of meat without having to cut into it or without having to use a food thermometer. This technique teaches patience with food.
Likewise, people should know their way around the grill. Not only is this alternative a healthy one to other cooking methods, it opens up the world of cooking to a whole new variety of food options and pairings.
Cooking vegetables can be difficult. Whether it’s grilling, boiling, or stir-frying, a cook needs to be careful with vegetables. Anthony suggests going on the cautious side because by time a vegetable seems to be done to the untrained eye it is often overcooked.
Knowing where to shop for the best produce options is key to understand the basics of making good food. Basic skills in this area should be able to determine when something is in season and whether or not it is ripe or rotten.
Understanding how to make a good salad dressing, sauce, or dip means potentially saving a dish that does not otherwise seem like it goes together. Sometimes, simplicity is better in this department because the dressing accents the food instead of takes it over.
One key to survival is knowing how to fillet a fish. If you do not know how, then find a reliable fish monger to teach you how to do so, or simply pay them to do it for you.
As an added bonus, it would be a good idea to learn how to recognize a fresh fish. Well, the same can go for any type of meat, really. Fresh is best.
As with other types of seafood, knowing how to steam a lobster or a crab can mean having a change to really showing off your skills. Again, fresh is key here. Do not buy seafood that looks too dead when you buy it. As far as lobsters and crabs go, they should be rather lively indeed before they are brought to the steamer.
Making mashed potatoes is something many people struggle with. Avoid going for the box method. Learning to peel potatoes teaches knife skills, and learning to roast them teaches patience. Also, this dish teaches that simplicity in flavor is the key to a successful side dish.
When dealing with meat of any kind, it’s a good thing to know what to do with the leftovers that are trimmed off and cannot be eaten. Mostly, the bones are the focus here. These ingredients may seem disgusting, but when paired with some water and light seasonings in a pot of water, they can make an awesome stock that can be used as the basis of many dishes.
According to Anthony, people commit steak murder on a frequent basis. This meat is not mean to be overly handled. It needs to be touched as little as possible in the cooking process.
The best way to serve a steak is actually medium rare. This method allows for the best tasting juices to be used.
Remember, steaks need time to rest. Therefore, pulling a steak shortly before it is done allows it to carry over cook to the perfect grade of doneness while it rests a moment. Allowing a steak to rest also means allowing a chance for the juices to settle into the meat again. Once more, no touching!
Anthony believes stews are a perfect dish to learn how to master at an early stage in your cooking experiences. It requires knowing how to make stock, how to handle meat, and knife skills with vegetables and how to cook them.
First, be sure to precook the meat so it has enough time to be thoroughly cooked through by the time the dish is finished.
If grease and oils build up on top of the stew, do not try to mix all of them back in. Skim them off the top. Mixing some back in can be helpful, but the fat mostly is not useable.
25 Pasta & Cooking Tips from Super-Chef Mario Batali 0
25 Pasta & Cooking Tips from Super-Chef Mario Batali
gathered and written by Jennifer Stitt
1. Whenever you can, try to use fresh ingredients. Many frozen or canned ingredients contain many preservatives or are highly processed to the point that they often can alter the taste or texture of a dish. Fresh ingredients can prevent that change from happening. Besides, fresh ingredients always taste better and add more vitamins and nutrients to a dish.
2. Some areas are better known for certain types of food, which is often based on either the local culture or foods that are readily available to for use in that area. If Italian food is a local favorite, then it should be easy to learn some of those recipes. At the same time, if strawberries or apples or deer meat or certain types of fish are available in your area at their freshest, then those ingredients should be used as much as possible.
3. Do not be afraid to let foods sit and sizzle in their pot or pan. Many cooks create one large habitual sin when they cook at home: over-stirring dishes. This sin often over processes food and can either add too much air or remove too much air from a dish. Additionally, precious juices can be lost from meats that are handled too much. Therefore, stop using the spoon or spatula too much. Listen with your ear instead and allow the cooking vessel to do its work, and make sure you taste the dish when only absolutely necessary.
4. When it comes to using alcohol in food, be certain it is something you are likely to drink. Do not venture out of your comfort zone too far. If there is something you know for certain you do not like to drink, then it is unlikely that your tastes for it will change when it is used in cooking. Instead, use some of your favorite types of alcohol when cooking instead.
5. Mario Batali is known as a king of pasta, so it goes without saying that he has plenty of tips to give on the subject. One tip suggests that there is a specific pasta-to-water ratio to obey when cooking. For every pound of pasta being cooked, make sure there is at least six quarts of water being used. Once the water has a chance to come to a boil, add in three tablespoons of salt. If the salt is added before the water has a chance to come to a boil, then the boiling process will take longer to happen. At the same time, be sure you do not let the water come to a boil until after pasta has been added.
6. Another pasta tip refers to the type of oil being used. As with other food ingredients, be sure it is the best and the most fresh. Some areas of the world are famous for specific types of oil, so those types should be used since they are the most accessible and also pair best with local fare. Clarity and weight of the oil also need to be considered to be sure the pasta being cooked with it is not overpowered.
7. Additionally, make sure the oil does not begin to burn. Different oils have different smoke points, so you should make yourself familiar with these differences. If an oil does seem like it is starting to burn, then simply remove the cooking vessel it is in from heat for a moment to cool it back down.
8. Many people prefer a great deal of sauce with their pasta. Regardless of the amount preferred, it is essential to the dish being a success that the sauce is integrated with the pasta thoroughly.
9. If cheese is being added to the dish and it is not included as an ingredient in the sauce, then it should be added last. At the same time, it is essential to remove the pasta and sauce from heat before this cheese is added.
10. As with other dishes, going fresh is always the best bet. In case of pasta, the best thing to add more flavor is to top it off with fresh herbs. Again, these should be purchased locally, unless you decide to grow your own. They should be incorporated into the dish evenly, just as with the sauce.
11. When cooking pasta, be sure it can be served within minutes of being finished. Pasta does not sit well, so it should be consumed as soon as possible for the best taste and texture to be experienced during the meal.
12. When pasta is being made with the intent of spending the final stages of the recipe in the oven, then make sure the pasta is cooked before baking begins. Simply cook the pasta for three minutes less than you normally would to avoid over cooking.
13. The most important thing to a baked pasta dish is the pasta. Make sure it is the star of the dish by dressing it lightly, as if it is a salad.
14. If pasta does become overcooked due to cooking and then baking, hope is not lost. The dish is not ruined. Simply cut it up into slices, add bread, and then fry away!
15. Another dish Mario Batali is known for making is homemade pizza. One of the first tips to learn is how to make your own dough. Freshly made dough performs the best. It also allows for the recipe to be altered to your tastes. Most dough recipes are rather simple and can be altered with sugar or herbs for flavoring or to increase yeast production as needed.
16. Be sure to use your hands as much as possible when working with the dough. Tools used for kneading the dough can cause it to be overworked, which then can make the final product a bit tougher to eat.
17. One common cooking sin when making pizza at home is to add too many toppings. Simplicity is the spice of this food, and using fewer ingredients on top also means avoiding a sloppy pizza.
18. As with pasta, pizza tastes best when it is topped with fresh herbs. However, do not be rough with these herbs. Be gentle and take care to apply knife skills to them gently to preserve as much flavor as possible.
19. When it comes to grilling techniques, Mario Batali has a few tricks to offer. A sure fire way to gain the best tastes from grilling is to cook over an open fire instead of over a closed off grill. Regardless of whether or not an open flame is available, using cast iron materials to grill as much as possible makes for better textures and tastes.
20. Fire roasting goodness can often be achieved by grilling, which means to cook over the coals of wood or charcoal. This way, outer layers of char can burn away, leaving the remaining tender pieces to be consumed.
21. There is one essential tip to grilling safety: keep flammable objects like the can of spray oil, away from the flame as much as possible. Also, keep some water nearby for flare ups, and make certain a fire extinguisher is accessible for flare ups that go out of control.
22. Many people prefer to sear their meatballs before adding them to pasta. Mario suggests this tactic might overcook the meat. Instead, simmer the meat balls in a sauce as the method of cooking to keep them soft and succulent.
23. Day old bread with milk is one of the best ways to ensure that meatballs are formed as well as possible. The mixture of these ingredients greats the perfect ratio of textures.
24. In order to lay your hands on the best of the best when it comes to fresh ingredients, become rather close with your local shop owners. A farmers market is the best place to locate many of these fresh ingredients. However, these markets are not always open year round in all areas. Some locations offer whole foods as part of their items. If neither of these options are available, or if it is out of season for you to grow your own, befriend local grocers and people at your local market in order to make sure they keep the best items in stock. Become familiar with their delivery times for produce and other ingredients to be sure you can access them as early as possible and in their freshest state.
25. Most importantly, Mario suggests to look at recipes as guidelines instead of steadfast rules. He says, “Recipes are just descriptions of one person’s take on one moment in time. They’re not rules.” Therefore, do not hesitate to experiment to come up with a unique dish!
23 Rocking Cooking Tips from Wolfgang Puck 0
23 Cooking Tips from Wolfgang Puck
gathered and written by Jennifer Stitt
We have found 23 of Wolfgang Puck's best cooking tips that could help you rock the culinary world in your very own kitchen. Enjoy!
1. One of the most difficult things to do is maintain the right thickness or thinness of soups and sauces. In order to test the thickness of soups and sauces, run a spoon through the liquid and then pull it out. If a film is left on the spoon, then the soup or sauce is thick enough, especially if you are able to run a finger through the sauce and leave a clean streak behind.
2. If fat is allowed to rise to the top of the stock or sauce, then it can cause problems with cooking. Believe it or not, it can stop the cooking process altogether. In order to stop this from happening, just take a spoon and swirl it around the top layer of the soup or stock. Any liquid or fat that comes off on the spoon when it is removed should be discarded.
3. When working with new cookware, take the time to clean it and season it with butter, oil, or seasonings of choice before using them the first time. This will help to preserve materials and flavor them over time. If necessary season them again after a first clean.
4. If you want to give a vibrant color to your vegetables, place them in hot water for a few moments, then shock them by placing them in ice cold water. This also heightens their texture and taste.
5. Sometimes, lemons and limes can be difficult to juice. There is a trick to making it easier, however. You can simply place them in the microwave for about 15 to 20 seconds. This loosens up the fruits so they are more giving of their juices.
6. When buying shrimp, make sure that they have a fresh and clean scent. If they are gritty or mushy, then avoid using them.
7. When cooking a whole turkey or chicken, be sure to wrap the drumsticks in foil to prevent excessive browning.
8. Wooden spoons have been a long-time favorite of cooks over the years. However, some wood materials can be porous, meaning they hold onto bacteria and funky flavors for a longer time. Olive wood does not allow this to happen as it is a harder wood.
9. Before buying baking sheets or other baking containers, be sure they will fit inside your oven first. Simply taking measurements of your oven before going to purchase these items can save you a great deal of time and money.
10. When adding shredded cheese to a sauce or a dish, do not over incorporate it. Work it into the dish until it is only just blended with the other ingredients.
11. In order to obtain the best cuts of meat, no matter what kind of meat you choose, be sure they are the top grade every single time you purchase them. How? Simply chat to your local butcher and become familiar with their shop and what they sell, the more knowledgeable and friendly you are the better the cuts of meat that come your way.
12. Another tip to obtaining the best piece of meat is to know which cuts are the best to go after. One cut of meat might be great for pan frying, but it might not be the best for grilling. If you are unsure ask your butcher, most people enjoy sharing their knowledge when asked.
13. Do not rush meat when it is being cooked, it might be done on the outside and underdone on the inside. Fast cooking or overcooking meat can also lead to a nasty texture and taste.
14. When it comes to flavoring meat, do not go overboard. Let the meat speak for itself instead of being overpowered.
15. Mashed potatoes may appear to be one of the easiest side dishes to make, however, overcooking the potatoes, adding too much milk, or adding too much butter can absolutely ruin the taste and texture. Before mashing them, drain, and cover with a lid for a few minutes so they steam a while.
16. Do not store tomatoes in the refrigerator. Instead, store them at room temperature. A cold fridge means under-developed sugars, which can leave tomatoes with a muted flavor.
17. To avoid dulling your knife blades, store them in a knife block. It does not matter if they are vertical or horizontal.
18. Make sure you use oil that has a high smoke point when frying. Peanut, canola, and soy are safe to use because their smoke points are high. Also, be sure to clean oil or replace it routinely to avoid unhealthy build ups of cooked or undercooked food, which can make oil turn rancid.
19. When making potato pancakes, hash browns, tater tots, or French fries, try to drain off excess water from the potato to avoid a mushy or soggy potato dish.
20. Beating egg whites has a variety of purposes. The best types of eggs to use are those that are at least three days or so old. The eggs should also be at room temperature. Make sure the bowl and beaters being used are as clean as possible, too. The idea is to beat the eggs until stiff peaks form, therefore putting as much air into the eggs as possible.
21. Clarifying butter can be a tricky task. It should be melted over low heat so that a foam forms on top. This foam needs to be removed by spooning under it to reach the clear liquid it protects. The clear liquid should then be placed into a clean container. Sautéing food with clarified butter allows you to cook in butter but at a higher temperature, so it is very important that impurities from the foam do not join in on the clear liquid.
22. When it comes to making sauces with butter, be sure to keep the butter at room temperature before adding it to the sauce. You should add the butter into the sauce by hand, a little at a time, while continuing to whisk the sauce briskly. If the sauce becomes too hot, just remove it from heat for a moment. However, do not let it go cold.
23. Do not season clarified butter, and especially not with salt. Usually, clarified butter is reduced during the cooking process so it will naturally become more bold in flavor and does not need to be seasoned.
25 Gordon Ramsay Cooking Tips 0
25 of Gordon Ramsay's Top Tips
After a little research, we've gathered 25 of Gordon Ramsay's best cooking tips for you to enjoy and there are some great ones! Enjoy!
1. Rather than using spaghetti try using conchiglie, penne or fusilli instead. They create more flavor with every mouthful as they hold more of your delicious sauce.
2. Always cook pasta in water with a pinch of salt and make sure the water is on a low rolling boil during cooking.
3. Experiment using polenta instead of pasta. When cooking polenta use equal measures of milk and water. After bringing to the boil cook for just 1 minute, then stir in parmesan, butter and season.
4. Marinade chicken breasts overnight in olive oil, lemon juice, chopped basil, oregano and garlic for a more rich and layered flavor.
5. When cooking for lots of people always remember to delegate. You don't need to do it all yourself, good chefs need to be able to delegate well.
6. You don't always need to add lots of salt to get the best flavor from your vegetables, add lemon or lime juice and a little zest instead. Added flavor with none of the health worries.
7. Instead of using oil, use honey with marinades. It's a natural thickening agent and adds a delicious sweetness.
8. Butterfly shrimp to cook them in half the time. They are less likely to go rubbery and will take on the flavors you're adding much more readily.
9. Pepper mills do much more than most people realise. Tighten the top screw for fine pepper, which is perfect for soups and sauces. Loosen the screw off a bit so it's set somewhere in the middle and use that pepper for your more general seasoning. Really loosen the screw and make coarse pepper which you'll find best for steak and fish.
10. To easily take the skin off a single clove of garlic, squash it with the back of your knife and ease it off. To do the same for a whole bulb, squash it, place in a container and shake vigorously for a few seconds, then just pick out the cloves.
11. Always get your pans and ovens on and up to temperature early so they're ready when you need them.
12. A great tip for a clean and tidy cooking and preparation area is to have a bowl close by to use for your waste bits and pieces. If you are already a tidy chef it saves on running to the bin every few minutes.
13. Salt should never be added to eggs before cooking, always add it at the end. Why? Because it will dull their color and ruin the texture.
14. Always take your meat out of the fridge well before you cook. It should be at room temperature when you begin the cooking process, cold meat has tight muscle fibres. Letting it get to room temperature relaxes the fibres and will result in a much more tender mouthful.
15. Always rest your meat after cooking. The fibres tighten during the cooking process. Allowing your meat to rest will relax the fibres and allow the juices to flow throughout the meat ensuring it's tender when time to eat.
16. Basil is a soft herb and chopping it too aggressively will result in most of the flavor being left on the chopping board. To make sure that doesn't happen take your leaves and add them flat on top of each with the largest at the bottom. When you've got about 5 together, roll them like a cigar and chop them using a good sharp knife. Use a nice rolling knife method (chiffonade) to ensure the least damage.
You can find a good demonstration of chiffonade here:
17. Chop herbs - don't hack at them. You can easily see if you've gone at them too wildly as they'll leave behind a large green patch. If you see that, make a note to be more gentle next time.
18. Need to quickly ripen fruit? Pop your unripe fruit in a paper bag along with a banana and place it in a dark place. Your banana will speed up the process nicely but remember it will do that to fruit you don't want to over ripen so always keep bananas away from your other fruit. That's why banana hooks were invented!
19. To cut mangoes up easily chop them into two parts either side of the stone then on the inside of each mango cut down to just above the skin in lines top to bottom then left to right. You'll have nice squared cuts that will pop up cubes of mango when you turn it inside out. Then just cut off the cubes of mango.
20. Sore chilli fingers? If you've got hot fingers from working with chillies squeeze some lemon juice on there to quickly get rid of that heat.
21. Always start cooking potatoes in cold water, never boiling water. That'll stop the outsides of your potatoes falling apart before the inside is cooked.
22. Get the most out of kiwi fruits by chopping them in half and then simply scooping the insides out with a tea spoon.
23. Avoid getting bell pepper seeds and pulp all over your chopping board and in your food by chopping the stem off and then placing your pepper stem down on the board and slicing off each side of the pepper. This way you get all the good stuff and none of the bad.
24. Is your pineapple ripe? Pull out a leaf. Can't pull out a leaf? It's not ripe yet.
25. Scoring your meat or fish allows them to cook more quickly and allows any marinade you are using to be absorbed more efficiently giving you tastier food.
Sources1-4 Gordon Ramsay’s Seriously Good Cooking Tips - Comic Relief
9- 15 https://www.youtube.com/watch?v=D6nQVRib4VE