Here are five cooking tips by famous chefs, recently published in Vogue magazine. You can follow them to incorporate the taste of culinary experts in your dishes.

1. “An often overlooked way to cook is en papillote. Any fish can be wrapped in aluminum foil with a bit of salt, fresh onion, aromatic herbs, and a drizzle of olive oil. It’s done in minutes in the oven, keeps the fish moist, creates wonderful aromas, and allows you to cook without making a mess in the kitchen. Add a steamed potato and a small salad and you’ve got a well-rounded meal.”—Elena Arzak, Arzak

2. “If you want to make your own fresh pasta at home, always add more egg yolks than egg whites. If a recipe calls for five or six whole eggs per 600 grams of flour, use four whole eggs and two egg yolks instead. The extra yolks will help your pasta stay nice and firm. And to avoid wasting the leftover egg whites, add some sugar to them and make a homemade meringue for dessert.”—Simone Zanoni, Le George

3. “The key to a great chicken tikka is getting your hands dirty and rubbing the marinade over the chicken until it is completely coated. Then chill it in the refrigerator for three to four hours minimum—but for best results, marinate it overnight.”—Atul Kochhar, Benares

4. “The secret for tender, juicy meat is that its resting time should equal its cooking time. When doing so, wrap the meat in foil so that the blood that flowed to the center of the meat when it was seared can flow back to its extremities, and your piece of meat will be perfect.”—Michel Guérard, Les Prés d’Eugénie

5. “To make your desserts healthier, replace 3/4 of the cream that the recipe outlines with whisked egg whites (which you will delicately blend with the remaining amount of cream). It will make your desserts light, airy, and exquisite. It’s how we managed to make our Paris-Brest 150 calories!”—Michel Guérard, Les Prés d’Eugénie

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Blogger | Posted on 5-May-2020

Spare bacon fat. It ought to be just plain wrong to squander bacon fat, a wrongdoing, truth be told. It works extraordinary for eggs, cornbread, roux, prepared beans, Brussels sprouts, cabbage and numerous different nourishments as a flavor enhancer. Whenever you utilize a jar of anything (tomato sauce, beans, and so on.) spare it, put it in the fridge and pour your rendered bacon oil in it without fail.

Utilize your clocks. Nobody appears to ever utilize their stove clocks, for instance. I have no clue why. They work. Try not to depend on your clock since you will forget about it sooner or later.

Trust that your flame broil will get HOT. I recoil each time I see somebody fire up the barbecue, hold up a moment or two and afterward toss steaks on. On the off chance that the meat isn't sizzling when you put it on, it will be crap. It will be intense, dry and dull. Show restraint. A few barbecues require a considerable amount of time to arrive at a fitting temp, generally 350–500 is adequate relying upon the nourishment. For steaks, er more toward the 500 territory, where if it's *****-in chicken focus on about tree fiddy (god damn you loch ness monsta! apologies, needed to).

Use basic food item sacks for searing. At the point when you fry nourishment, it ordinarily makes a goliath mess, yet you can contain a large portion of it on the off chance that you put your flour, cornmeal, or whatever breading in a plastic basic food item sack (ensure it doesn't have any openings). Put your flour, seasonings and whatever you're singing taken care of and shake it up. Toss it out when you're set. No flour blasts to clean after.