11 April, 2016
23 Tips That’ll Trick Others Into Thinking You’re A Chef
1. Make sure all ingredients in your grilled cheese are at room temp before cooking.
3. Upgrade your coffee by adding a pinch of salt and a dash of cinnamon.
Add a pinch of salt and some cinnamon to your coffee grounds before brewing. The salt will cut the bitterness and bring out flavor whereas the cinnamon will straight-up change your life.
4. Always cook in stock instead of water to improve flavor and richness.
5. Choose Kosher salt or sea salt over table salt.
The main difference between kosher salt and sea salt is size: Kosher is less processed and therefore has bigger crystals. For a wicked flavor in your meats, use sea salt because the large crystals improve texture and taste. However, for most cases, kosher salt works best because it’s flakier than table salt, which makes iteasier to control. Plus, it’s much cheaper than sea salt.
7. Tenderize your meat using the velveting method, which involves egg whites and cornstarch.
8. To bake the perfect cake without a recipe, make the weight of the sugar equal to the flour, and the eggs equal to the fat.
10. Add a spoonful of peanut butter or mustard to round out the flavors in sauces and stew-like dishes.
11. Make basted eggs: the easier, just-as-delicious version of poached eggs.
14. When browning (or searing) meat, pat it dry, salt, and never overcrowd the pan.
The most important trick here is to take your time: Y need to wait to really let the caramelization take place. Also make sure your pan is hot, and use either a stainless steel or cast-iron skillet. See complete steps here.
15. Pour a little vodka into your pie dough to make your crust extra flaky.
16. To make buttery and flaky pastries, use cold ingredients.
17. Add some cornstarch to your scrambled eggs to make them extra creamy and fluffy.
18. Thicken your chili easily with crushed tortilla chips or masa flour.
Masa harina is the same thing as corn flour. For a traditional chili recipe, mix in the flour with beer before adding it to the chili. Instructions here.
19. To get a really crisp cut of meat, try these steps: salt, rinse, dry, and sear on high heat.
The heavier salting, rinsing, and drying all help remove the moisture from the outer surface of the meat, which makes the crust insanely crunchy. You should also use kosher salt so the meat doesn’t absorb too much salt. Here’s a full breakdown of how you should salt your steaks to make them so high-class everybody will think you went filet mignon on them.
20. When making iced tea, you can reduce the bitterness by adding a pinch of baking soda.
21. You can also use baking soda to tenderize meat.
Baking soda raises the alkalinity of the meat, making it more resistant to stiffening while cooking. However, because it leaves a strong taste, you need to more careful with how much and how long you use it. If you’re only using baking soda, don’t marinate for longer than 15 minutes. Or, you can add lemon or lime juice to offset the taste of baking soda.
22. Keep your knives sharp by cleaning and storing them correctly.
It’s also better to use a wooden cutting board, because this does the least damage to the knife’s edge. You should clean your knives by hand-washing them. Never throw them in the dishwasher and don’t soak them for a long period of time. As for storing them, you should keep them in a wood block, which prevents them from dulling.
23. Match the temperature of your plates to the temperature of your food.
Have you ever made hot food for a lot of people only to have it cool immediately after serving it? Warming or cooling your dinnerware definitely upgrades the eating experience. And while you don’t have to do it every time, it’s a nice touch when you have guests over. Warm up your plates by putting them in the oven at 200 degrees for 5 minutes and cool them by placing them in the fridge for 20 minutes or less.