30 Top Chef Secrets

8/9/2019 30 Top Chef Secrets

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30 Top Chef

SecretsEat This, Not That!

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2/31

30. Bake your bacon.

The secret to perfectlycooked bacon: Skip thepan or the skillet. Bacon'stendency to scrunch up

akes for uneencookin". #nstead, place noore than a half pound ofbacon on a $% & $ bakin"dish or bakin" sheet with

sides and roast in a ()*+oen for $% to $* inutes,for that perfectly crisp-but not too crisp te&ture.


3/31

29. Cushion your cutting board.

/oid a isit to theE.0. 1lace a dapkitchen towel

underneath yourcuttin" board topreent it frorockin" or slippin"

while you'rechoppin" or slicin"foods.


4/31

28. Master the broiler.

Think of a broiler as aninerted "rill, ready tobrin" serious,concentrated heat to

whateer food you placebelow it. Chickenbreasts, pork chops, andsteaks take about $2inutes to broil3 4ust be

sure to 5ip the idwaythrou"h the cookin"process, as you wouldwhen "rillin".


5/31

2. Ti!e your salting.

Tie your saltin"well. #f you add saltto e"etables as

soon as they hitthe pan, thesodiu will drawout oisture.

-They'll stea, notbrown. or deep,5aorfulcaraeli6ation,add salt at the end.


6/31

2". #!!erse your !eat.

1ut steaks andchops in a 6ip7topba" and then

ierse the ba" intepid water for (2to 82 inutesbefore cookin".

0aisin" eat'sinternalteperature akesit easier to cook

eenly all the way


7/31

2$. Sal%age &ilted produce.

reshen up lipe"etables: 9ropyour a"in" produce

into ice waterbefore cookin".1lants wilt due towater loss3 ice

water penetratestheir cells torestore crispness.


8/31

2'. Brighten and balance (a%ors.

eep a spray bottle ofsherry or rice ine"aron hand while you'recookin". ;ylie9ufresne, chef at New?ork City's wd7*2.


9/31

23. )rotect your *ngers.

9on't dice a di"it.Cut awkward7to7slice e"etables@

such asushroos,carrots, andpeppers@by =rst

cleain" the inhalf. Then rest the5at parts on thecuttin" board.


10/31

22. +e%i%e o%ercooked !eat.

Aercooked eatSala"e dinner: Slice theeat thinly, put it on aplate, and top it with

chopped toato, onion,and 4alapeo. /dd olieoil and fresh lie 4uice-or a few spoonfuls ofinai"rette3 see D8. The

acid and oil will restoreoisture and fat to theistreated eat.


11/31

2,. )repare plates beforehand.

>ar food sered on acold plate is a 0AA#E


12/31

20. Spice up your T- dinner.

#nstantly iproeyour ne&t TFdinner. /fter

cookin", add freshherbs, a sGuee6e ofcitrus, and a dri66leof olie oil to

transfor anyfro6en entree.


13/31

,9. Cook *sh skin side do&n*rst.

/lways cook =sh skinside down =rst. The skinkeeps the 5esh of the=sh fro dryin" out and

proides a crunchycounterpoint to thetender eat. Cook your=llet undisturbed for )*percent of the tie on

the skin side -about *inutes, and then 5ip itto the 5esh side to =nish.


14/31

,8. rain pasta pre!aturely.

#f you want perfect aldente pasta, adapt thebo& directions. 9rainthe pasta about $

inute before thepacka"e tells you to.9up the noodlesback into the pot and

stir in the heatedsauce. The pasta will=nish cookin" in thepot.


15/31

,. )at !eat and *sh dry.

1at eat and =shdry before cookin".Surface oisture

creates steawhen it hits a hotpan or "rill,ipedin"

caraeli6ation. #fyour =sh has skin,use a sharp knifeto sGuee"ee oH the

water trapped


16/31


17/31

,$. Sa!ple as you cook.

The best tool inyour kitchen isyour outh. Taste

a dish at leastthree ties durin"the cookin"process, ad4ustin"

the seasonin"eery step of theway.


18/31

,'. )uncture your !eat.

The proble: 9ense eatslike steak, pork, or chickenle"s can burn on the outsidebefore they're fully cookedon the inside. The solution:

#nsert a clean stainless7steelrod or nail into the thickestpart of the eat, and =nishcookin". ;The nail will act asa conductor, drawin" in heat

and cookin" the eat frothe inside out,; says 0olandenin, C


19/31

,3. )reheat the pan.

1an roastin" is a popularrestaurant techniGue rarelyeployed by hoe cooks.1reheat a cast7iron orstainless7steel pan on the

stoe with a bit of olie oiluntil you see wisps of sokerise. /dd your chicken,steak, or =sh, and cook untilone side is nicely browned@

about ( to J inutes. Then5ip it and place the entirepan in a J22+ oen to =nishcookin".


20/31

,2. ap citrus fruits in the!icro&a%e.


21/31

,,. 1no& &hen to shake and&hen to stir.

Ireat cocktailsneed seriousshakin". Bond was

wron"@artinis-and other drinksthat are ade withclear spirits should

be stirred. Shakeonly cocktailsade with fruit

4uices.


22/31

,0. Sa%e your Te(on.

Te5on coatin"s candeteriorate on hi"hheat, so sae your

nonstick pans for"entler tasks likecookin" oeletsand sautein" =sh.


23/31

9. Blend butter and oli%e oil.

Try cookin" with a*2:*2 i&ture ofbutter and olie oil.

Butter brin"s bi",rich 5aors, but itburns and blackensat ery low

teperatures. Ailpreents the ilksolids in butterfro charrin",

allowin" you to


24/31

8. +efrigerate &ith caution.

Neer storetoatoes in therefri"erator. /nd

keep peaches,potatoes, onions,bread, "arlic, andcoHee out of there,

too. Coldteperaturescoproise the5aor and te&ture

of these staples.


25/31

. /ater do&n your pastasauce.

The secret to "reatpasta sauce Thecookin" water. Sae acup of the pasta's

cookin" water beforeyou drain it, and add thewater to your sauce asneeded. The starch in ithelps the sauce adhere

to the pasta, creatin" acreaier, ore 5aorful=nal product.


26/31

". Make your o&n %inaigrette.

Bottled dressin"s are awaste of oney andcalories.


27/31

$. et !eat rest.

#f you slice into your eatri"ht after it coes oH the"rill, those precious

4uices, still circulatin" with

residual heat, will bleedout onto your plate. Petthe eat rest: >ait *inutes before bitin" intobur"ers or "rilled chicken,

) inutes before cuttin"into steaks, and at least$* inutes before carin"a turkey or a lar"er roast.


28/31

'. Salt and refrigerate ra&chicken.

Nothin" beatscrispy chicken skin.Buy a whole

chicken the daybefore you'll cookit, sprinkle on atablespoon of

kosher salt, andleae it uncoeredin the frid"e. Theair and salt will

draw out e&cess


29/31

3. ont o%ercro&d the pan.

or deeply 5aored foods,don't oercrowd the pan.#n"redient oerload akesa pan's teperaturepluet, and foods endup steain" rather thancaraeli6in". This addscookin" tie and subtractstaste. /ll in"redientsshould =t cofortably in

one layer, so use a panthat's bi" enou"h for the

4ob, and cook in batches ifnecessary.


30/31

2. Counterbalance salt &ith%inegar.

Aops@too uchsalt Lse a splashof ine"ar to

proide acounterbalancin"punch of acid andsweetness.


31/31

,. ose your saltshaker.

1roper seasonin" isparaount. irst,lose your

saltshaker. 1inchkosher salt strai"htfro a dish. Thecoarse "rains and

the touch of your=n"ers "ie youa&iu control./dd a pinch, taste,

and repeat if

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30 Top Chef Secrets