secret chef tips

After years of cooking in commercial kitchens and at home, I’ve decided to write down some of the little things that make cooking easier. Now I will introduce you to some of the best cooking tips.

Garlic – This easy way to cut garlic is to line up the cloves on the cutting board. Now cut off the root end. Then place the extended teeth on the board. Take a large knife and place the side over some of the garlic cloves and pound with your hand to crush the garlic. Repeat with all teeth. The garlic skin will fall off and is now ready to be sliced ​​with a sharp knife. This is a very quick and easy way to prepare garlic and after doing it a few times you will find it to be a simple procedure.

Tomatoes – Always use a very sharp knife and it will be much easier to cut

Onions – If the onions sting you in the eyes, put the garlic in water to counteract it. Also, use a sharp knife when cutting for less hassle.

Boiling water – use a lid to boil water, it’s much faster

Rice – Wash 2-3 times in cold water. Put the lid on and bring to a boil. Lower the heat to a simmer and let cook slowly.

potatoes – Cook in cold water and bring to a boil, then lower and cook over low to medium heat. Keep the skin for tastier, healthier potatoes.

vegetables – Keep the skin on vegetables like carrots and potatoes for more fiber and texture, plus, as noted above, it’s also healthier. Carrots take a long time to cook, so it’s best to put them in earlier or cut them into smaller pieces than other vegetables. Do not cook leafy greens for too long, the less the better. Steam or blanch for healthier vegetables. Only use a minimal amount of water when cooking in water for greens and leafy vegetables.

Pasta – Put water to boil in a large pot with plenty of water. Add a pinch of sea salt (no oil needed) and then place the pasta. Put the lid on the pot until it comes back to a boil, then immediately remove the lid and cook open. Take a fork and stir a few times and then cook until al dente. It is better to cook a little less than to overcook the pasta. The pasta should look visibly bigger when it’s almost done. Take a fork and select a strand of pasta, remove it from the pot and bite into it to see if it’s done. When it’s done, quickly drain it in a colander but leave the last drops of water still, now return the pasta to the empty pot. Drizzle some extra virgin olive oil over the pasta and fluff it up with a fork and serve. Serve the pasta on the plate first separated from the sauce, do not mix it with the sauce unless the dish calls for it or you want to do something different. In general, pasta is best served on a plate first and then the sauce is poured over the pasta, usually followed by grated Parmesan cheese.