These cooking tips bright identify common problems and the kitchen will help you make restaurant-quality food in your own kitchen and save time, money and frustration. Preparing food at home is also excellent for your health and the planet's resources.
1. Problem: less pungent dried herbs and spices.
Tip: Keep the spices in a cool, dark place, not over the stove. Herbs cause moisture, light and heat and spices to lose flavor.
- From Rick Tramonto, Tramonto Steak & Seafood, Osteria di Tramonto and RT Lounge, Chicago, IL
2nd Problem: How to get rich flavor without fat.
Tip: For the rich, creamy sauces, healthy, replace half the mayonnaise with Greek-style yogurt.
- Ellie Krieger Ellie Krieger Healthy Appetite
3. Problem: You can not cut the grass evenly.
Tip: When cutting the herbs, mix a little salt on the table cut, the grass will continue to fly around.
- By Joanne Chang, Flour Bakery & Cafe, Boston
4th Problem: Dry, flat or hard baked goods.
Tip: For best results, when you're cooking, skip the butter and eggs at room temperature overnight.
- From Ina Garten, Barefoot Contessa: Back to Basics
5. Problem: Boring fried chicken.
Tip: Instead of putting the chicken on a roasting rack, cut thick slices of onion, put them on a greased pan, place chicken on top. The onion juice of chicken absorbs. After roasting, let the chicken rest while making sauce with onions, add a little broth or water to the pan and cook for 3 minutes over high heat.
- Donald Link, Herbsaint and Cochon, New Orleans
6. Problem: Loss of pasta sauce.
Tip: Do not use oil in the water when cooking pasta: It will keep the sauce from sticking to the baked dough.
- From Missy Robbins, Voice, New York City
7. Problem: Ho-hum salad.
Tip: When dressing a salad, use coarse salt mixed with a little oil. It will remain crispy when combined with dressing.
- From Paul Liebrandt, Corton, New York
8th Issue: Vegetable soaking wet.
Tip: Do not overcrowded, when you're sautéing - Makes the food instead of steam.
- Ryan De Poli, perennials, Chicago
9th Issue: Lumpy mashed potatoes.
Tip: When making mashed potatoes, when you empty the potatoes, return to hot pan, cover tightly and steam for 5 minutes. This allows you to dry the potatoes so that Mash is a beautiful design and enjoy the butter and cream and more.
- From Wolfgang Puck's Spago in Los Angeles
10th Problem: uneven grilled meats.
Tip: When grilling, pull your steak [or other meat] from the refrigerator an hour before so they can come to room temperature.
- From Geoffrey Zakarian, Club lambs and The National, New York
11th Problem: Sharp, bitter garlic.
Tip: Always buy the fresh garlic you can find, the cooler it is, the softer it gets. The best garlic is strong, tissues such as skin and should not be bruised, germinated, soft, or shriveled. If you find that carnations have green shoots, the shoots discarded - they will just add bitterness.
- From Todd English, The Plaza Food Hall by Todd English in New York
12th Problem: Trapped in a rut flavor.
Tip: The recipes are only guidelines, not the Bible. I feel good with the replacement of components with the same materials that you want. If you like oregano, thyme, but it is not, use oregano.
- Alex Seidel, fruit, Denver
13. Problem: The Slimy lettuce with a short duration.
Tip: Extend the life of their free housing with a green damp paper towel and placing re-sealable bag. That the local rocket takes about four days longer.
- Hugh Acheson, Five & Ten, Athens, GA
14. Problem: cooked or burnt onions.
Tip: To caramelize the onions by cooking quickly in a dry skillet pan over medium-high heat. They caramelize beautifully in less time then traditional methods.
- Michael Mina, Bourbon Steak, Michael Mina Restaurants
15. Problem: Out of the same old spaghetti ever.
Tip: When you cook the pasta, remove some of the pasta cooking water (about 1 / 4 or 1 / 3 cup) just before draining. When you add the sauce of your choice of pasta, add a little boiling water. This allows for the sauce together, the starch in water and gives the body a kind of cream. An old Italian friend taught me this last key in the beginning, and I never leave out. It makes all the difference.
