There’s an expression I love: “choreographed chaos.” What it means: An efficient kitchen staff operates quickly, . quietly, and keeps up with the dance. To do this, chefs have many go-to tricks. Here is a list of some of their secrets that will benefit any culinary school student.
1. Mise en Place
Remember, y’all, it’s all about the prep. Take away the stress by doing the prep the night or day before. You’ll look like a star! – Paula Deen
2. Stock Secret
Always make stock in a large quantity and freeze it in plastic bags. That way, when you want to make a nice soup or boil veggies, you can simply pull the bag out of the freezer. – Charlie Trotter
3. Don’t Overcook Pasta
Cook pasta 1 minute less than the package instructions and cook it the rest of the way in the pan with sauce. – Mario Batali
4. Brine Don’t Whine
Brine, baby, brine! Ya gotta brine that poultry to really give it the super flavor. – Guy Fieri
5. Remove That Garlic Scent
After working with garlic, rub your hands vigorously on your stainless steel sink for 30 seconds before washing them. It will remove the odor. – Gerard Craft
WHEN IT COMES TO PREPPING A WELL-MADE MEAL, SAFETY AND FLAVOR TAKE EQUAL BILLING FOR PROFESSIONAL CHEFS.
6. Use Ingredients You Love
Recipes are only a guideline, not the Bible. Feel comfortable replacing ingredients with similar ingredients that you like. If you like oregano but not thyme, use oregano. – Alex Seidel
7. Oil and Water: Not For Pasta
Do not use oil in the water when boiling pasta: It will keep the sauce from sticking to the cooked pasta. – Missy Robbins
8. Sharp Knives Are Key
Always use sharp knives. Not only is it safer but it will make your work much more efficient. – April Bloomfield
9. For Safety
Put a wine cork on the tip of a knife before putting the knife in a drawer. – Giuseppe Tentori
