Secrets of Great Chefs

We have searched the internet, books, TV shows, and even asked our own Le Cordon Bleu trained Chef, Dean what are some secrets that chefs know and the average person doesn’t that can help them in the kitchen.

Secrets Revealed
• Prep the night or day before cooking.
• Measure all ingredients and place in disposable containers prior to cooking.
• The smaller the item the higher the baking temperature.
• Store spices in a cool dark place not above your stove. Humidity will cause them to lose flavor.
• When baking leave butter and eggs out overnight at room temperature.
• Save and freeze left over sauces in ice cube trades for a quick sauce meal.
• After cutting corn off the cob use the back side of the knife (not the blade) to scrape the cob again to extract the sweet milk to add flavor and body to any corn dish.
• Never rinse poultry or meat after taking out of package, blot dry with paper towel instead before cooking. You won’t spread dangerous bacteria around the sink and working surfaces.
• For perfect green vegetables (green beans, Brussels sprouts, etc.) Blanch (boil) until half cooked then plunge them into ice water to stop the cooking and maintain the bright color then remove and sauté, roast, etc..Finish cooking.
• When making mashed potatoes, after you drain them return them to the hot pan, cover tightly and let steam for 5 minutes this allows the potatoes to dry out.
• For better tasting asparagus, cure the stalks. Peel them, roll in equal parts sugar and salt, and let them sit for 10 minutes, then rinse off and prepare as desired.
• Prolong the lifespan of greens by wrapping them loosely in a damp paper towel and place is a resealable plastic bag. They will last up to 4 days longer.
• Remember "HAHA" method when sautéing. Heat Pan, Add Oil, Heat Oil, and Add Food.
• Toast whole spices in a dry sauté pan until fragrant, then let it cool, then grind in a coffee grinder to bring out more flavor.

There are so many more secrets to uncover by talking to a local chef, taking and asking questions at culinary classes, reading online, and of course the best source is your family as they have been passed down from the generations.

If you have any you would like to share we will publish them on our face book page and monthly newsletters. Unless of course they are secrets not to be shared!