Get perfect steak every time
Great chefs agree that steaks benefit from being cooked in a smoking-hot, thick pan, preferably cast iron. Oil and season the steaks (not the pan) then cook – the amount depends on how you like yours but it’s usually between 1½–4½ minutes each side for a 3.5cm thick steak, less for a thinner steak. Always rest the meat for 5–10 minutes, covered loosely in foil, before serving. We've compiled more top tips for cooking steak right every time here.
Deglaze your pan
If you like a light but flavorful sauce or jus with your meat then do as the pros do and use the juices and food particles in the pan that are left over from your cooking, in a technique known as deglazing. Heat the pan, add some wine (or stock if you prefer) and warm until the liquid is bubbling nicely, stirring and scraping to incorporate sticky bits into the sauce. Cook for around five minutes, seasoning and tasting as you do. You can also whisk in some butter or olive oil for a richer result.
Crisp your fish skin
Mario Batali’s Twitter feed is full of useful tips, including this one for restaurant-style fish with crispy skin. First, use a non-stick ovenproof pan and start on a low heat with the skin down. Then increase the temperature and cook until the fish is 80% done. At this point, flip the fish and toss in a 500°F [260°C] oven for 1–2 mins.
Don’t overcrowd a pan
Whether you’re cooking meat, fish or vegetables, overcrowding a pan is a big no-no – doing so lowers the heat and generates moisture. Browning doesn’t occur and the food cooks unevenly
Use hot liquid
Adding cold water or stock while making soups, stews, risottos and the like slows the cooking process and can affect the result. Use warm or hot liquid – chefs know this, and now you do too.
Remember herbs are a must
Dried herbs enhance flavour and fresh herbs lighten a dish. Adding tarragon to chicken, basil to tomato sauce, sage to pork, or rosemary to lamb can make a big difference, while many Asian dishes aren't complete without the likes of fresh mint, coriander (cilantro) and Thai (sweet) basil. These are the herbs and spices that should always be in your kitchen.
Keep your herbs dry
Wash and dry your herbs before chopping or they'll turn to mush. Soft herbs such as mint and basil can be torn by hand or rolled up and sliced to make thin ribbons, while coriander (cilantro) and parsley can be chopped with their thinner stems intact as they're full of flavour. For hardier herbs such as thyme and rosemary, strip the leaves from the stems (discard the woody stems) and chop the leaves finely.
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