Chefs' top 10 cooking tips & tricks

**Musafir** · #1 05-25-2010, 07:28 AM

Chefs' Top 10 Cooking Tips & Tricks

Cooking can go from being fun and engaging to stressful and frustrating if you're a kitchen novice. Between obscure ingredients, kitchen utensils that resemble torture instruments and the pressure to choose the perfect wine, the kitchen can definitely be a place of confusion. Luckily, we've been working with established chefs, sommeliers and mixologists who are dishing out their best tricks of the trade for beginning cooks, winos and bartenders. Here are their top 10 culinary tips:

"Don't fear the fat."

"Don't fear the fat." Top Chef winner Harold Dieterle swears by this rule at his restaurant Perilla, and says that sometimes fattier cuts of meat are the ones that render the best flavor and texture. He also advises cooks to add extra flavor to vegetables by sautéing them in excess bacon or duck fat.

Do your knife skills need some work?

Do your knife skills need some work? Chef Rob Endelman says that although it's important to have uniform veggies for even cooking, you don't have to be a pro to cut them. He recommends cutting the ends off vegetables first to create a flat, stable cutting surface. Not only will this prevent cuts by giving you more control of the knife, but it will also be easier to make even slices

Cooking fish doesn't have to be daunting

Cooking fish doesn't have to be daunting. According to Chef Marcus Samuelsson, the most important thing is to start with recently caught, healthy fish. He says that fresh fish should be odorless, blemish-free and firm to the touch. For beginners, he recommends cooking salmon since it can be cooked in many different ways and pairs well with a variety of ingredients.

When it comes to breading, it's not always easy to achieve that crispy crust everyone loves.

When it comes to breading, it's not always easy to achieve that crispy crust everyone loves. Chef Daniel Boulud suggests patting the meat or fish dry with a paper towel first to prevent sogginess, and then brushing on a light egg wash (made from a beaten egg with a splash of water) to help bind the breading and create a crisp, crunchy crust.

If the subject of wine leaves you clueless

If the subject of wine leaves you clueless, sommelier Belinda Chang has some a no-fail trick that will guarantee a great match every time. Her motto? "What grows together goes together." By this, she means that wines often compliment the cuisine of the region they come from, so try matching the two up for a perfect pairing.

For a flavorful marinade or creamy dressing that you can make in seconds

For a flavorful marinade or creamy dressing that you can make in seconds, Chef Michael Psilakis mixes Greek yogurt with red wine vinegar. At his flagship restaurant Anthos in New York City, he uses this same mixture to marinate fish or pour on top of grilled vegetables.

If you're cooking meats that have high fat content like duck or foie gras

If you're cooking meats that have high fat content like duck or foie gras, Chef Alain Allegretti says that scoring the outside of the meat with a sharp knife will release excess fat and create a crispy crust. When it comes to cooking, he says that a quick sear in a cast-iron pan followed by a few minutes in the oven always make for perfectly cooked meat.

If you're not used to sautéing

If you're not used to sautéing, Chef Dean Fearing says the first thing everyone should know is that oil should always be added to a hot pan--never a cold one. This technique will keep you from burning the oil and also prevent food from sticking.

"Cook with a glass of red wine next to you!"

Perhaps the most important tip we have to offer is from recent James Beard winner Michael White, chef and owner of the infamous Marea, Alto and Convivio. Chef White recently told us that the most important advice he can offer beginning chefs is to "Cook with a glass of red wine next to you! Just do what feels comfortable and use the recipe as a guideline, not the gospel." Cheers to that.

If you're looking for a sweet ending to your meal but fear making desserts

If you're looking for a sweet ending to your meal but fear making desserts, Pastry Chef Gale Gand has you covered when it comes to chocolate. She says that adding a dash of salt to chocolate-based desserts actually brings out its natural sweetness and flavor and will have your guests begging for seconds.