WAIT TO SEASON YOUR STEAK Anthony Bourdain said that he actually waited to season his steak until right before it goes on the grill. Once it’s hot, he added sea salt and cracked black pepper. In fact, salt should always be added last minute because it pulls moisture out of the meat.
Joy/ Flickr GORDON RAMSAY’S “PERFECT” SCRAMBLED EGGSIn case you missed this episode of ‘Masterchef’, Gordon Ramsay says the secret to his “perfect” scrambled eggs is adding crème fraiche. Plus some other secret techniques such as cooking off the burner, and never adding salt to the eggs before cooking them, because it “ruins the texture and dulls the color.”
STEP UP YOUR SALT GAME “Be sure to use a high-quality coarse salt for finishing your dishes,” Willcox says. “ This is an easy way to really transcend your home cooking to restaurant-level quality. You can also use flavored salts, such as smoked salt, to add depth.”
LET PANCAKE BATTER REST Gordon Ramsay says that it’s important to let pancake batter rest, covered, for 15 minutes so it can thicken and create fluffier pancakes.
Mike DelGaudio/ Flickr FRY FRIED CHICKEN TWICEAfter the first dip, let your chicken rest for 10 minutes, then fry it a second time for three minutes to make it extra crispy, because who doesn’t want extra crispy bacon?
Carissa Rogers/ Flickr COOK BACON IN THE OVEN‘Barefoot Contessa’ host, Ina Garten, says this is the easiest way to make bacon crispy without burning it. Bake it at 400 degrees for 15–20 minutes, rotating the pan a couple times so it cooks evenly. Not to mention, you don’t have the worry about the bacon grease splattering onto you.
WHISK THE EGGS AND SHAKE THE SKILLET THE ENITRE TIME YOU’RE COOKING AN OMELETTELegendary French chef Jacques Pépin says this keeps the egg from burning and makes the omelette light and fluffy.
Naotake Murayama/ Flickr NEVER PUNCTURE YOUR MEATSTK Executive chef Aaron Taylor says “Never stab the meat with a fork or knife to flip it over. These punctures allow juices to escape and can lead to drying of the meat and less-flavorful protein. Always use a spatula and/or tongs when you need to turn your meats.”
RINSE OFF DRY BEANS BEFORE COOKING TO PREVENT ROARING FROM THE REARJulia Child said that rinsing off dry beans before cooking them cleans off the sugars that contribute to the — er — anal exhale, that typically come with eating beans.
DON’T FORGET THE GARNISHIt may seem unnecessary, but simply garnishing a dish can a make a world of difference when presenting it. “To make an impression on your guests, throw a simple garnish on your finished platter,” says Sydney Willcox. “Microgreens are easy and beautiful, or take an element from the dish, such as whole herb sprigs or extra spice, and add just a small amount to create a pop for the eye.”
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