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
