Useful Tips From Chefs (14 pics)

1

"Emeril says if you're using, put it on at the end. It's a sauce, not a marinade, and the sugar in the sauce will crystallize and get charred if it's on the meat for the entirety of its time on the grill."

2

Butter has a low melting point, so Julia Childs recommended that you add some oil to the butter in order to fortify it and help deter burning.

3

Gordon Ramsay says that it's great to utilize the knobs atop of pepper mills. Twist to tighten and produce a finer pepper for things like soups, and loosen to leave a courser pepper for things like steaks and fish.

4

Chef Sunny Anderson says that dropping uncooked potatoes into boiling water cooks the outside first, then the inside, which can leave them cooked unevenlu. Starting them in cold water and allowing the potatoes to heat with the water ensures they cook evenly.

5

"Wolfgang Puck says to more heavily than you would season hot foods because "the palate really receives the flavors of cold food much slower and not as strongly than when you serve, for example, a hot bowl of soup."

6

Amaury Guichon says that rather than allowing sugar cookie dough to chill in the fridge for an hour or two, leave it overnight. This allows the dough to absorb the humidity, leading to an even and consistend dough throughout.

7

A little hack from Giada de Laurentiis: Use a colander to pull the leaves off of fresh herbs by pulling them through the holes.

8

According to Rachel Ray, the best way to treat basil is to treat them like they're flowers. Keep them out of the fridge, and keep the stems in a glass of water, changing the water every few days.

9


"Paul Hollywood instead of flour when rolling out dough and avoiding sticky hands. The oil will not alter the dough's consistency whereas the flour will."

10

Chef Ina Garten says that it is ALWAYS worth it to make your own vinagrettes and dressings over buying them at a store.

11

According to Carla Hall, if you are baking something that calls for room temperature butter, but forgot to take it out of the fridge, you can just grate the butter into the mixture- it will thaw out in minutes.

12

For nice and gooey brownies, Alton Brown says that he bakes them for 15 minutes, removes them from the oven in order to sit for 15 minutes, and then bakes them again!