Then to lock in that flavor when done, I finish with oil to coat. When building a salad or salsa or you just want to take the bite out of raw onions, I always soak my veggies in acid and salt first. Acid: Besides salt, acidic ingredients like citrus or vinegar will enhance your flavors exponentially. My second tip is to double the halves in the juicer to squeeze even more juice out and don’t forget to tilt it to the side, sometimes juice is hiding in the layers.ĩ.
Citrus Juicers: First, always place the cut side down so the juicer can invert the half and get the most juice out. Also, anything that is baked and has butter in it will always bake better when cold.Ĩ. The dough should be just lightly patted together and not overly kneaded together which can result in tough and dense final products. Stop Overworking Dough: In order to achieve flaky layers in biscuits, pie dough, or scones it is very important to leave the butter in “pea” sized pieces throughout the dough. I have this stainless steel fish that I “wash” my hands with and the garlic smell disappears!ħ. Garlic: To get the smell of garlic off your hands or cutting board, you can use stainless steel. Mise en Place: The most important phrase to learn translates to “Everything in its place.” I can’t stress enough how much more efficient you will become in the kitchen if you take the time to prep and organize your ingredients before starting to cook.Ħ. Kosher salt is the salt that I use for about 90% of my cooking and seasoning.ĥ. A general rule of thumb that I follow is to season from high up above your food and evenly distribute that salt so you can see it all over the surface area of your food. Don’t Forget to Season: Salt is very necessary in order to bring out all of the flavors of the food and make things taste good. If the food isn’t in constant contact with the hot pan you will never achieve caramelization when needed.Ĥ. Stirring is Not Cooking: It is human nature to want to stand over a pot and continually stir but realistically the more you stir, the more you are just cooling down the pot. ABC: Always be cleaning! Cleaning as you go is very important because, let’s be honest, nobody wants to clean after they worked so hard to cook a meal.ģ. A home cook should be tasting throughout the cooking process, not just at the end.Ģ. ABT: Always be tasting! Tasting is one of the most important parts of the cooking journey.
That is why I love teaching Culinary Boot Camp because we really dive deep into all subject matters. There is always so much I discuss in my classes that go beyond just a recipe or technique. I joke that these will probably be etched on my tombstone, but they have become a staple in my dialogue of cooking because I do think they are very important. If you have ever taken one of my classes (If not? What are you waiting for?), you may have heard me say some of these key catchphrases and acronyms. You may have heard about some of these, but I want to share some things that I have learned along the way and hopefully you find this list of my favorite tips helpful!
#WORLD CHEF HACK APP TRIAL#
What I love about teaching is being able to offer tips, tricks and hacks that I didn’t learn in culinary school but have amassed on my own working with really awesome chefs and a lot of trial and error. Once you understand these then you can get to a place of not needing recipes or being able to take a recipe and get creative to make it your own, or knowing when a recipe just isn’t right.
#WORLD CHEF HACK APP HOW TO#
I always say that as a cook you need to understand all of the aspects of cooking techniques or “rules” of how to cook ingredients properly in order to know how to “break the rules.” What I mean by that is there are only so many different ways to cook food - searing, roasting, poaching, boiling, sautéing, braising - these are all very basic cooking methods. There have been numerous culinary techniques I have learned throughout my career that have made me the chef I am today.
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