Hi Ladies! 7 Chef Secrets You Need To Know

Hi Ladies-

I compiled some really nifty tips for you, that will help you be more organized, faster, and more efficient as you prepare dinner for your family.

Remember, you can control what goes into your body. Cooking for yourself or your family is your key to weight loss. And this will help tremendously.

Every pro chef knows and uses these 7 simple secrets, and you and I can put this to great use in our home kitchen, so that we impress friends and family, eat delicious healthy food at the same time.

SECRET #1 ==> SALT YOUR FOOD
"Yeah, yeah, yeah" is what you're thinking. But I mean it: this may be the best cooking advice ever. In general, home cooks do NOT salt their food enough. Salt enhances everything so go ahead and go for it. And by the way, the table salt you'll use is not much of a concern for your health unless you have high blood pressure. Salt (sodium) in processed foods is what’s a concern. But table salt, no.

SECRET #2 ==> REST YOUR MEAT
Love that one. Number 1 tip. Instead of rushing to the table when your steak (or any meat) is done, hold your horses and rest it half the time that it has cooked. Why? Because the "violence" of the cooking process (searing, grilling, etc...) will have pushed the natural juices in the very inside of the meat, leaving everything else dry and tough. By giving it a few minutes to rest, you're rehydrating the meat from the inside out. Moist and tender is how I want my steak.

SECRET #3 ==> ADD ACID AT THE END
Little known. Acid (such as lemon or lime, but also balsamic or other flavored vinegars) revive flavors, especially protein-based foods. So at the end of the cooking process, after you plate your food, go ahead and drizzle a bit of lemon juice over: grilled chicken, fish, sautéed or grilled vegetables, or steak.

SECRET #4 ==> ADD FRESH HERBS AT THE END, DRIED HERBS AT THE BEGINNING
Fresh herbs like basil, tarragon, parsley, oregano are delicate and subtle. Only add at the end of the cooking process, just before serving.
Dried herbs on the other hand are very potent and diffuse well during the cooking process. Add them at the very beginning.

SECRET #5 ==>  ADD AROMATICS AT THE BEGINNING
Onions, ginger, garlic, carrots, celery, spices, bacon, etc... are best when they "sweat" in a bit of oil. That will reveal all the flavors and sets the stage for the rest of the dish. Works great for soups, casseroles, stews, saute' anything, stir-fry, etc...

SECRET #6 ==> TASTE YOUR FOOD
An obvious one, that one! Yet, this is the number one mistake that culinary students make in competition! Taste your food at every step of the way and use your senses. Don't use your finger and no double dipping!

SECRET #7 ==> MAKE YOUR SALAD DRESSING AHEAD OF TIME
This saves me a ton of time preparing lunch and dinner. Do this.

Now. More info on this blog post.