What are some good cooking tips that chefs recommend? - Letsdiskuss
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Vansh Chopra

System Engineer IBM | Posted 14 Jul, 2018 |

What are some good cooking tips that chefs recommend?

Urmila Solanki

BBA in mass communication | Posted 18 Aug, 2018

Some of the very basic cooking tips that chefs recommend to improve culinary skills are here:


• Put a wet paper towel under a cutting board.
• Don't overcrowd your pan. 
• Cook with a 1:1 ratio of butter and oil. 
• Taste before you serve
• A sharp knife is essential.
• Save the stems of herbs like parsley and cilantro and add them to soups, stews, or stocks while cooking.
• Sprinkle salt from up high, and season your food at every stage of cooking.
• Use a “roll cut” to give things a varied texture, or to make a dish more visually interesting.
• When you're making fried rice, "prep" your pan by frying an egg in it first.
• Always make biscuit dough by hand; don't use a food processor or electric mixer.

(Courtesy: tarladalal.com)

Rinki Singh

Chef at Hotel Radisson | Posted 15 Jul, 2018

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