Working in a professional kitchen teaches you tricks you won’t always find in cookbooks. We’ve rounded up some of Chef Chad’s and our deli managers’, chefs’ and cooks’ favorite tips to make you a better home cook.
- This may sound obvious, but it’s one of the most important things you can do: Plan ahead. Always read the recipe thoroughly before starting, and gather your ingredients, pans, utensils and tools (this is your mise en place, which is French for “everything in place”) before you start cooking. This includes chopping, peeling and prepping everything beforehand — you don’t want to be halfway through making your sauce only to discover you need garlic, but you’re out of garlic!
- To tackle any kitchen task, you only need three essential knives: an 8-inch chef’s knife, a bread knife and a paring knife. The chef’s knife is the most versatile tool in your kitchen, perfect for cutting, chopping, slicing, dicing and mincing vegetables, fruits and herbs. It can even handle tasks like taking apart a whole chicken or disjointing large cuts of meat. For better control, grip the knife at the bolster with your thumb and forefinger on the blade. The bread knife is ideal for slicing bread, bagels and more; it’s also perfect for leveling cakes or cutting delicate slices. The paring knife is for precise cuts and even doubles as a potato peeler. Keep your knives sharp — dull blades increase the risk of accidents. And don’t forget to secure your cutting board: Place a damp paper towel underneath to prevent slips and make your prep safer.
- When chopping herbs, sprinkle a little salt on your cutting board to keep them from scattering. This simple trick helps you chop more efficiently and keeps your workspace tidy.
- Want to add depth to your dishes? Toast your spices. Heat them in a dry skillet for a few minutes to release their essential oils, unlocking their full flavor and aroma. Whole spices take 3-5 minutes, while ground spices need just about a minute. This simple step can elevate the taste of any dish.
- For quick-cooking methods like sautéing, blanch vegetables first to preserve their vibrant color and crisp texture. Simply boil them briefly, then plunge them into ice water to stop the cooking process. This technique is key before freezing veggies like broccoli, leafy greens, string beans, okra, asparagus, sweet potatoes, pumpkin, spaghetti squash and tomatoes. Blanching ensures the vegetables look and taste better when you cook them later. No need to blanch onions or peppers — they’re good to go as is!
- For carrots and other vegetables high in sugar and starch, the key is to maximize surface area when cutting. This helps their natural sugars caramelize as they cook, resulting in a sweeter flavor and faster cooking time.
- When heating oil, some cooks prefer adding it to an already hot pan, while others heat both the pan and oil together. Either way, make sure the oil is hot before adding food. If it’s not hot enough, your food will soak up the oil instead of sizzling in it. To test, swirl the oil — if it moves quickly and shimmers with visible “fingers,” it’s ready. You can also dip the handle of a wooden spoon into the oil; if bubbles appear, it’s hot enough. If the oil starts smoking, don’t panic. Remove it from the heat, pour it into a heat-proof container, lower the heat, and start over.
- Roasting vegetables and fruits at high temperatures brings out their best. Brussels sprouts, carrots, beets, broccoli, cauliflower, sweet potatoes, and even peaches and lemons develop tender insides, crispy exteriors and concentrated flavors with a touch of smokiness when roasted at 425°F. For the best results, roast starchy and hardy root vegetables separately from high-moisture vegetables to ensure even cooking and perfect texture for each.
- Whether you’re roasting or sautéing, give your ingredients room to breathe. This lets air — or hot oil — reach all the foods’ surfaces. Overcrowding the pan traps moisture and prevents proper caramelization, or browning. For the best results, cook in batches if necessary.
- You probably already know about saving some of the pasta water from your spaghetti to make sauces. Rich in starch, pasta water thickens sauces and helps them stick to the noodles. Rice water is also packed with starch and nutrients. Use it as a base for soups or broths, or steam vegetables with it to add extra flavor. And the water from boiled veggies? Reduce it to make a flavorful stock, or use it as a soup base for an extra layer of taste. Waste less, flavor more.
- For the best of both worlds in cooking, mix oil and butter in a 1:1 ratio. The oil raises the smoke point, preventing the butter from burning, while the butter adds rich flavor. This simple combo works wonders for sautéing veggies, frying eggs and more — giving you perfect texture and taste every time.
- Finish your pan sauces like a pro with monter au beurre — which means “to mount with butter.” Add cold butter cubes to your hot sauce and swirl until melted. This technique creates a velvety texture and a glossy finish, and helps balance sharp flavors like vinegar or garlic.
- Ever see a chef dramatically sprinkle salt from high above the dish? It’s not just for show. When you season from a height, the salt (or spice) is distributed more evenly, ensuring every bite is perfectly seasoned.
- Since ovens don’t always cook evenly, rotating your pans halfway through baking ensures everything cooks properly. If you’ve got one pan, simply rotate it 180°. If you have two pans, rotate each 180° and swap their positions — whether side by side or on different racks. These simple steps balance the heat and help everything cook perfectly.
- Cold plates cool down hot food too quickly. For a restaurant-quality meal, warm your dinner plates in the microwave for one minute or in a 200° oven for five minutes before you serve on them, to keep the food at the perfect temperature.
These simple yet effective chef’s tricks can transform your home cooking and give you the confidence to cook like a professional. Try them out, and you’ll notice a big difference in your kitchen.
