How To Cook Like A Chef

Automated PDF to Text preview page 4 to 6:

How To Cook Like a Chef ­ 101 Tips And Techniques

Chapters:
1. General Cooking Tips 2. Sauces and Seasonings 3. Meat and Poultry 4. Barbecuing 5. Fruits and Vegetables 6. Pasta, Rice and Potatoes 7. Baking


How To Cook Like a Chef ­ 101 Tips And Techniques

Chapter 1: General Cooking Tips
1. Add a little zest. When a recipe calls for a "zest" of a citrus fruit, it's referring to the colorful outer part of the skin, not the inner white part, which is known as the pith. The zest contains all of the aromatic citrus oils and provides a hint of citrus tang to the recipe. A simple method of obtaining a fine zest is by rubbing the fruit against the smallest holes of a cheese grater. 2. Don't be afraid to experiment. Good cooks are never afraid to deviate from a recipe and add their own flair. Whenever you make a substitution or addition be sure to make a note on the recipe so you remember next time whether you liked the change or not. 3. Salted butter vs. unsalted butter. Butter is available both with and without salt. The salt is added for extra flavor and to help preserve it so it has a longer shelf life. The problem is that sometimes the salt in butter can be more than a recipe needs. Choosing unsalted butter gives you more control over how much salt your dish contains. If you only have salted bu
tter, the best thing to do is omit approximately ¼ teaspoon of salt per ½ cup (one stick) of butter used in the recipe. 4. 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 is 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. 5. Keep your recipes organized. Nothing is more frustrating when you're ready to start cooking then not being able to find your recipe. Keep things organized by finding a system for filing your recipes that you can keep close at hand in the kitchen. A great option is to buy one of those photo albums where you peel back a plastic sheet and underneath is a sticky surface. This makes recipes easy to find

How To Cook Like a Chef ­ 101 Tips And Techniques

rounded end. When placed in simmering water the air pocket expands and creates a higher atmospheric pressure within the egg than in the water. The fragile shell cracks from the built-up pressure. Avoid this problem in the future by removing eggs from the refrigerator and piercing the larger end with a pin. This will give the air a hole to escape through! 9. Cut breads and cakes perfectly every time. It may sound strange but dental floss can be used to slice bread and cakes for a perfect slice every time. This is also the easiest way to cut a layer cake in half so you can add a filling. For perfect results freeze the cake before cutting it. 10. Get more juice from citrus fruits. When a recipe calls for the juice of lemons, limes or oranges, make sure you get every last drop by first rolling the fruit under your palm on a hard surface. Press down as hard as you can as you roll. Then simply slice it in half and squeeze. You'll find you get significantly more juice to add lots of flavor to your dish. 11. Peel ga
rlic easily. Peeling garlic can be frustrating unless you know this little tip that the pros use. Lay a clove flat on a hard surface and then pressing down hard on it with the flat side of a large knife. Once you've pressed hard enough you'll hear a "pop" that tells you the peel has separated. Even with this trick your fingers will undoubtedly smell like garlic. Get rid of that odor by washing them well with salt. 12. Repair cracked eggs. If you have an egg that cracks while boiling, just add a capful of vinegar to the water and watch as the eggshell seals itself. Unfortunately though, if the whites have begun to ooze out this trick won't work. 13. Make sure the oil is hot before frying foods. Although they're not the healthiest option, fried foods sure do taste good. The key to perfect frying is to get the oil hot before you put the food in. (Not so hot that it is smoking though ­ be careful!) If you don't get the oil hot, your food will absorb too much oil and taste greasy. To test whether the oil is hot e