Keep your knives sharp
This is such a simple, even obvious, hack but you’ll be amazed at how many of us don’t do it. Invest in a quality set of knives and sharpen before each use. It makes cooking easier and safer and only takes a minute
Chop onions the easy way
To cut onions quickly and efficiently cut the top off then cut in half and peel, leaving the root intact. Take half and place on its flat side, press down gently and cut horizontally in 1cm sections, up to the root. Then slice vertically lengthways towards the root, holding the onion to secure it. Finally, slice again vertically widthways to create little squares. Discard the root end. Repeat with the other half.
Use ingredients at the right temperature
This is a brilliantly easy hack – and one of loveFOOD readers' top baking tips. When baking, take any ingredients that are being stored in the fridge and let them come up to room temperature before using. It means that the food will cook evenly, and at the temperature and time stated in the recipe
Allow time to marinade
It’s not unusual for chefs to marinade meat up to two days in advance. A marinade acts as a tenderiser resulting in wonderfully soft and juicy meat. Not sure where to start? We've compiled a list of the best marinades for every type of meat and fish.
Sort out your mise en place
Mise en place is French for 'everything in its place'. No decent chef cooks surrounded by mess. Organisation, preparation and cleanliness are essential: have your ingredients and cooking utensils at the ready and a bowl for waste. It saves time (no more regular trips to the bin) and simplifies the cooking process.
Score your meat
Any chef worth their salt knows that scoring meat and fish allows marinades to be better absorbed and speeds up the cooking process. If you're cooking a duck breast (pictured) it also prevents the skin from shrinking and pulling away from the meat
Skip fiddly garlic peeling
There are numerous ways to peel cloves of garlic but Gordon Ramsay’s is one of the best, if not the most energetic. To peel a whole bulb, separate the cloves, press down quickly on each one with a large knife then place in a bowl with a lip. Place another bowl on top so the cloves can't escape and shake the bowls vigorously for 10 seconds to remove the skin
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