- I’ve been a cook for years and got some tips from cooking school that amateur cooks can use.
- Use a damp towel to hold your cutting board in place and prep the ingredients ahead of time.
- Some dishes need butter, while others could benefit from a sour touch like vinegar or lemon.
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I’ve been a chef for 15 years and while professional kitchens aren’t for everyone, there are tips and tricks I learned in cooking school that often come in handy.
Here are some of the most helpful tips to take your cooking game at home to the next level:
Use a damp napkin or towel to hold your cutting board in place
If you’re tired of your chopping board moving, place a damp paper or tea towel underneath for a stable work surface.
It doesn’t matter if the board is wood or plastic, this trick will keep it in place.
Prepare whatever you can in advance
Many restaurants crack eggs in advance. Mikel Allica/Shutterstock
The more you prep, the more you can sit back and relax when it’s time to actually cook.
If you’re inviting people to brunch, crack all your eggs in a container with a tight-fitting lid, mix, and store in a very cold refrigerator. Most restaurants strain scrambled eggs the day before and then pour out individual servings to cook.
Spring onions and vegetables can also be washed, sliced, and wrapped in paper towels or kept in an ice bath until ready to use.
Keep your knives sharp
A sharp knife is a safe and effective tool, but dull ones can slip off food and cause all sorts of unintentional injuries.
There are tools you can buy to sharpen your knives at home.
Salt every component of your dish
Don’t just salt the last plate. Hector Gomez Photography/Getty Images
If the parts taste good, the whole tastes too.
Make sure to salt every component of your dish, not just the finished product.
Use water to dilute sauces or soups
If your gravy is too dry or your soup too thick, you don’t have to run to the store for more broth or broth – just turn on the faucet.
Most restaurants dilute the dishes with water. If they can, so can you.
Just make sure you add a little at a time, as you can always add more but not take away.
Pay attention to the oils and fats you cook with
Not all fats are the same. Butter and olive oil burn at high temperatures, so use avocado or grapeseed oil for sautéing.
If you decide to use butter, you can clarify it—or remove the milk solids by melting and straining the liquid—to keep the flavor high and the risk of burning low.
Don’t wait to boil your pasta water
You can multitask while the water is boiling. Sviluppo/Shutterstock
When preparing pasta, first fill a large pot with water and place it on the stove.
Everything else can be done while the water is boiling.
Finally, add butter to dishes like risotto
Butter is the secret to a rich risotto, as the ingredient moderates the acidity, adds creaminess, and generally makes things taste really good.
Using the beurre monté technique, add a knob of cold butter to a saucepan and toss until the mixture is thick and emulsified.
To make the most of the fat, add it at the end of your meal.
On the other hand, some dishes need a sour note
Lemon is sour. ffolas/Shutterstock
If your sauce is bland, acid can be the solution.
Whether it’s lemon juice or vinegar, just a squirt can make the difference.
Don’t overmix your batters
For the fluffiest pancakes and lightest cakes, mix all the ingredients together until just combined.
Don’t worry about leftover clumps. They are absorbed into the batter and moisturized as it bakes, making these light, airy baked goods a reality.
Allow meat and fish to rest at room temperature before cooking
Remove meat and fish from the fridge about 30 minutes before cooking to temper it, which will allow it to cook more evenly.
Also place your meat on a paper towel, which will absorb surface moisture and promote an evenly browned and cooked end product.
Make sure you are using your oven’s grates and settings correctly
You should use the middle shelf for baked goods. Fatma_katar/Getty Images
You shouldn’t cook everything in your oven the same way.
Roast vegetables on high heat on the bottom rack for the deepest browning and finish dishes under the grill for a crispy, melted appearance.
When baking, you should cook everything in the center so that the heat is evenly distributed from top to bottom.