Tips and Tricks from the Professionals
Frying
You receive a plate of fried, ravioli-shaped dough with a dark filling. You take a bite expecting meat and are met with the flavor of warm, rich stout. Welcome to the world of fried beer. Fried beer is the brainchild of Mark Zable, who debuted his creation at the Texas State Fair in 2010 and …
In an interview with The Daily Meal, chef Stephanie Izard shares her secret to getting crispy fish skin every time. “Just get the pan smoking hot, put in oil with a high smoking point, put in your fish, and after it gets a little bit brown, turn it down, and then it’s all about patience,” …
The trick to getting perfectly crispy fish skin is a hot pan and patience. Read More »
Chef Marcus Samuelsson’s trick to making his famous Red Rooster fried chicken is to simply brine it before cooking it. This easy step of soaking it in cold salt water adds a ton of flavor and makes the meat perfectly tender. Learn how to do it here.
youtube.com In an interview with Bon Appétit, chef Justin Smillie of Il Buco Alimentari & Vineria said, “Cooking with a cast-iron pan gives you an incomparable crust, for both vegetables and meat. To clean ours, we just douse it in oil and salt, burn it out, then wipe it clean.”
youtube.com Chef Vivian Howard of Chef & the Farmer tests her fryer oil by dropping a pinch of flour in it ― if it sinks to the bottom, your oil is not hot enough. See the full video here.
ANY burger engineer — professional or amateur — has their rules for creating the perfect burger. Some say brioche bun, others prefer something less sweet. Mayo, barbecue and other fancy “secret” sauces, or just the classic ketchup and mustard combo. Despite our differences, there’s one thing all cheeseburger lovers agree on: it’s all about …
This one was debunked three decades ago by Harold McGee, author of On Food and Cooking : The Science and Lore of the Kitchen and the godfather of food mythbusting, but it still gets a regular airing. The idea, started in the 19th century and promoted by the likes of Escoffier, was that searing meat …
Should you prick sausages first? Why would you do such a thing? Fat is flavour, so pricking your snags will let tasty juices escape. To stop them bursting, cook over a low heat.
“It’s always fine to start with a high flame to warm up your pan, but the minute the protein or vegetables hit the pan, you should lower it to medium. Even when you want to sear something: If you leave it on high, you’ll over-caramelize the surface, and the inside probably won’t yet be cooked.” …
Potatoes L’Allemande (Mashed potato, coated in almonds and fried) or fish cakes – any patty containing mashed potato. Just make sure the mixture is on the dry side as wet mash won’t fry. If pre-making a mix, season and test-fry before storing to ensure the best results.
Cook with a 1:1 ratio of butter and oil. Oil stops the butter from burning and the butter adds richness to the dish.
Cut meat thinly across the grain when you are stir-frying. This can sometimes be a tricky undertaking and very time-consuming. Then take the meat of out the freezer when it has firmed up a little, but has not frozen yet, and cut the meat at 45 degrees with the grain.
Blot your ground beef with a paper towel before you brown it. The reason for the blotting is to remove the surface moisture. Any moisture that remains there will be released during cooking. The moisture will sizzle before your meat does. Instead of being properly seared, the meat will get steamed, altering its taste and …
To reduce bacon shrinkage, rinse under cold water before cooking. This will reduce shrinkage by 50% Melanie Pinola
This is thanks to a protein called myoglobin, which also is what makes the raw red meat look red, not blood, as many people think. Myoglobin is a protein that stores oxygen in muscle cells, very similar to its cousin, hemoglobin, which stores oxygen in red blood cells. This oxygen store is necessary for muscles which …
To clean a cast iron skillet, toss about 1/2 cup coarse salt into the pan and rub with a soft sponge. The salt removes excess oils and takes off bits of food without messing with the seasoning of the pan. Noreen
Let raw potatoes stand in cold water for at least half an hour before frying to improve the crispness of french-fried potatoes whether you’re frying or oven. Noreen
This is a method used in Japan, and it’s pretty accurate. First, you will need a pair of cooking chopsticks called saibashi, made of bamboo or wood. They are available for a few $ at an Asian kitchenware or well stocked grocery store, or online. Be sure you have uncoated bamboo or wood chopsticks, and not …
