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101 Tips and Techniques for Cooking like a Chef 41-50

If you enjoy watching cooking shows on television, the first thing that you probably notice is how easy the pros make everything look. There are many ways that you can improve your cooking technique to make meal preparation faster, and to improve the quality of your food.  We’ve gathered these tips to help you get started…
101 Tips and Techniques for Cooking like a Chef 41-50

41. Freezing meat. When freezing red meat or poultry, wrap it very tightly or seal it in a plastic bag to prevent air spoilage or freezer burn. Be sure not to pile pieces on top of each other but do pack meat as flat as possible so it freezes quickly, which will ensure its texture is not spoiled. Meat should be completely thawed in the refrigerator before cooking. Never thaw poultry at room temperature or you risk salmonella contamination.

42. Stop meatloaf from sticking to the pan. Tired of meatloaf that sticks to the pan? Toss in a slice of raw bacon before adding meat to the pan, and say goodbye to the sticking. It may not be the healthiest alternative but it does work (and tastes great)!

43. Make a juicer roast. To keep all of the natural juices inside your roast, sear it on all sides in a hot skillet with a little vegetable oil before putting it in the roasting pan. A few seconds per side is all it takes since the point is not to cook the meat but rather to toughen up the outside so that the juices don’t flow out while it’s cooking. Then be sure to use a shallow roaster to retain more of the moisture. Uncover the meat halfway through roasting in order to avoid a steamed appearance and to get the top of your roast browned.

44. Make tastier hamburgers. Homemade hamburgers are easy to make and taste far better than the store bought variety. Make them with medium ground beef, an egg and breads crumbs or crushed crackers. Season with your favorite seasonings or add barbecue sauce for a smoky flavor. For juicier burgers, add one-eighth cup of ice water to your beef or turkey before forming patties.

45. Choose perfect poultry. When choosing poultry, the skin should be a light creamy color and it should be moist. It should also be unbroken with no dark patches. Fresh poultry should be stored loosely covered on a plate in the refrigerator for up to 2 days.

46. Get crispier fried chicken. For crispier fried chicken, add a teaspoon of baking powder to your coating mix then coat and fry as you normally would. Remember to make sure that the oil is very hot before adding the chicken to avoid an overpowering greasy taste.

47. Don’t salt meat before cooking. One of the biggest faux pas when it comes to cooking meat is to salt it prior to cooking. What the salt actually does is draws the juices out and impedes the browning of the meat. Instead, add salt once the meat is already half cooked. Then taste it when it’s done and if more salt is needed you can add it then. The result is juicy, tasty meat that doesn’t contain more salt then it needs!

48. Cooking poultry. Despite what you may have heard, poultry does not need to be washed before cooking. Wipe it with a damp cloth if needed. If it has been frozen, wipe it with absorbent paper to remove any excess moisture. Always be sure that poultry is cooked through. To test for readiness, pierce the flesh at the thickest part with a fork. If the juices run clear then it is cooked.

49. Cooking fish. To minimize moisture loss when grilling, baking or sautéing fish, it’s important to use a relatively high heat and cook the fish for a short time. When you cook fish longer than necessary, the juices and flavors are lost, leaving the fish dry and chewy. Plus, overcooked fish is prone to falling apart.

50. Roast meats perfectly. For tender, juicier roasted meats, substitute wine, tea or beer for water in your favorite recipes. These liquids help to tenderize the meat more than plain water does and they add a rich flavor to whatever you are cooking. Go ahead and try it, you’ll be surprised what a difference it makes.
Make cooking fun again, by using these simple tips from expert chefs who know how to get the job done right.  When you are willing to focus on the little details that make your food tastier and more appealing, you will certainly get excellent reviews from even the toughest critics.

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