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Jennifer Causey
Ever wish you knew the tips and tricks professional chefs use when cooking food for themselves?
Check out the cooking advice below!
Photo:Jennifer Causey
Forbetter, fluffier eggs, listen to professional chef, cookbook author, and television personality Curtis Stone.
And instead of stirring vigorously, remember to be gentle with your eggs.
“Then, once they’re close to being cooked through, take the eggs off the heat.
Keep the pan on a low heat throughout the entirety of the cooking process.
The extra ingredient adds zesty flavor, according to the pro, as well as a punch ofumami.
Toensure a delicious bowl of spudsthat will be gone in minutes, dont skimp on thebutter.
When you think theres enough butter, add more,cookbook author Julia Turshendeclares.
The scrub, which is really easy to do, helps to tenderize the potatoes and remove any dirt.
Piercing the potatoes with a fork helps to release steam and ensures they cook evenly.
Instead, use a cooking oil with a higher smoke point, such as avocado oil orvegetable oil.
Homemade Pizza
Getting ready forhomemade pizza nightwith the family?
If the tomatoes are a no-salt-added variety, stir in a teaspoon of salt.
Add one tablespoon of dried oregano and one teaspoon of garlic powder.
The flavor becomes stronger and smoother, Torres notes.
The sugar melts and becomes less grainy; the butter will taste more decadent.
Its just better, he adds.
Let the chicken rest for 15-30 minutes after it comes out of the oven.
If you give a shot to carve right away, youre at risk for a dry chicken.
Oven-Cooked Salmon
Intimidated bycooking fish?
As Polak explains, preparing a fillet ofsalmonis less complicated than you might think.
Cooking hot and fast is the best method for salmon.
Sear salmon in acast-iron pan, and then throw it into a 450-degree oven for a few minutes.
I prefer medium, which keeps the center moist.
Nothing leaner than 80 percent should be used to keep the flavors just right, he adds.
Then, I finish with butter before I add my milk.
