EBOOK COOKING LIKE A CHEF PRIVATE LABEL RIGHTS
June 14, 2009 – 4:59 pm | by
101 Tips and Techniques for Cooking Like a Chef
- Use your kitchen scissors. Right now you probably only use your kitchen scissors for opening packaging and bags of milk. But next time you’re trimming fat from a roast, opening pitas or cutting chicken into strips, consider using your scissors! Chefs use them all the time for cutting meats and other food items. It’s probably best to have a pair that are designated as food scissors only. And be sure you clean them very well after each use because they do have crevices where bacteria can hide.
- Reduce the power of garlic and onions. Sometimes you don’t want a strong garlic or onion taste. Get a milder flavor by sautéing them in butter or olive oil for a few minutes prior to adding them to other foods. This will release their natural sweetness and give a wonderful flavor.
- Quickly cook chicken for recipes requiring pre-cooked chicken. An easy method of preparing chicken for recipes that call for pre-cooked chicken is to “poach” it. This involves simmering it slowly in liquid. This can be water, broth, fruit juice, wine or a combination of these. Poach the chicken until tender, about 15-20 minutes, then chop or slice as specified in the recipe.
- Perfectly steam vegetables every time. Steaming is an easy way to cook vegetables and is a great way to retain their water-soluble vitamins. Almost all vegetables can be steamed except for starchy ones like potatoes. When steaming, make sure that vegetables are cut into equal-sized pieces so they cook evenly. To steam them, place them in a bamboo or metal steams, place the lid on the steamer and put it over a saucepan of boiling water. Always steam your vegetables with the highest possible heat to avoid sogginess and get them cooked faster.
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