In order for chefs to run a successful restaurant they need an efficient kitchen staff that operates quietly and quickly. In order to finish all the things faster they hide some tricks under their sleeves and use them in as many occasions as they can. Here is a list of some of the tricks that might be found beneficial in home cooking.
A sharp knife is essential
Sharpen your knife regularly so that you can finish your cutting and slicing faster and much more efficient. Dull knives can be dangerous and they make the process of cutting much more difficult.
Master mise en place
This is a French expression which means “everything in place”. Chefs like to have everything peeled, measured, chopped and within reach. This keeps them from running around looking for something that they do not have next to them while their meal is burning on the stove.
Salt as you go
Do not be afraid to put sold but on the other hand do not forget to put salt at all. Since you will be cooking a fresh meal you will start with much less sodium which will disappear in the process of cooking so that’s why you wanted to put salt as you cook trying your meal at times to make sure that you have put enough salt.
But most importantly what you need to remember is to not to use a salt shaker but instead put pinches of salt with your fingers as you cook and taste. This will keep you from putting too much salt at one place and that you will be able to control the amount of salt that you put into your meal.
Tongs are an extension of your hand
Top chefs always hold a set of tongs in their hands usually gripping them low down on the handle for maximum control. You can use tongs to stabilize a steak while slicing, flip meat, pull a pan out of the oven and a lot of other things that you will find useful.
Don’t overcrowd your pan
When you are browning or roasting anything do not put as much in the pan as you are able to. Instead cook it in a number of turns. Putting too much ingredients in your pan will lead to steaming and it will lower the temperature of the pan.
Cut the ends off tomatoes, onions, cantaloupe, etc
Do this with any kind of food that does not stay stable on the cutting board. By cutting the ends off these kinds of food you go make a flat surface which will give you full control of the food when you want to chop it.
Put a wet paper towel under your cutting board
Cutting boards usually tend to slide on the counter. This can be really annoying and at the same time really dangerous when you have a knife in your hand when you’re trying to chop something. So in order to be more secure and to not let the cutting board annoy you you can put a wet paper towel underneath and it will not move.
Pictures credit to: tarale