Great Chef Tips

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Ever wonder what the greatest chefs use to make their best food? Here are some of their secrets.

Ever wonder what the greatest chefs use to make their best food?

Here are some of their secrets:

Their secret to Mashed Potatoes

Bake the whole potatoes on a bed of salt on a baking sheet. When you can easily poke holes in them, peel them. Save the skins. Fry the skins in some butter for about two minutes and then add ½ cup of milk to the frying pan. Strain the milk through a strainer and add it to your cooked potatoes with some salt and pepper. Mash or whip the potatoes to your desired consistency.

Buy a good knife

Expect to spend $50 or more on a great product, but rest assured that in this case, you will get what you pay for.

Save your Bacon Fat

The secret to making anything fried taste even better is to fry it in bacon fat instead of olive or vegetable oil.

Key to tasty stir fry

Amateur chefs make the mistake of cooking the ingredients on too low of heat in fear that they’ll burn them. A wok must be cranked up to high heat (until it sizzles), and rocked back and forth to cook effectively.

Slice cake with a hot knife

Run the knife under hot water for about a minute, wipe it dry, and watch it slide effortlessly through the cake.

Perfect Mashed Potatoes 

Bake the whole potatoes on a bed of salt on a baking sheet. When you can easily poke holes in them, peel them. Save the skins. Fry the skins in some butter for about two minutes and then add ½ cup of milk to the frying pan. Strain the milk through a strainer and add it to your cooked potatoes with some salt and pepper. Mash or whip the potatoes to your desired consistency.

Bake don’t fry Bacon

First buy good quality bacon. The best way to cook bacon is to bake it on a baking sheet at between 300 and 350 degrees. It’s foolproof and the result is a crispy product, cooked to perfection.

Garlic Tip

When you’re chopping garlic, chop it really finely with your knife, then sprinkle salt on it and grind the salt into it with the flat side of the knife. It seasons the garlic and brings out the flavor, while at the same time helping you chop it more easily.

Make your own Stock

Professional chefs make their own stock by collecting the unused parts of vegetables, such as carrot tops, onion stems, and celery ends. Leftover chicken bones and extra meat can also be saved for your broth. Just put all of these scraps in a Ziploc bag and store it in the freezer until you’re ready to make your stock!

Best tasting Chicken

Season both the outside and the inside of the chicken. Don’t overcook the meat! The way to tell if chicken meat is cooked to perfection is to slice a piece and make sure the liquid runs clear.

Faster Baked Potatoes

Set your microwave to the baked potato setting and cook it until it’s semi-soft. Crisp it up by placing your potato in the oven at 350 degrees for about 10 minutes.

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