Amazing cooking tips from the world’s top chefs
We’ve done some research and found tips from chefs around the world to help you cook like a pro.
“Store spices in a cool, dark place, not above your stove. Humidity, light and heat will cause herbs and spices to lose their flavour.” – Rick Tramanto
“The smaller the item, the higher the baking temperature. For example, I bake mini chocolate chip-toffee cookies at 500°F (260°C) for only four minutes. Perfect end result.” – Jim Lahey
“After working with garlic, rub your hands vigourously on your stainless steel sink for 30 seconds before washing them. It will remove the odour.” – Gerard Craft
“For best results when you’re baking, leave butter and eggs at room temperature overnight.” – Ina Garten
“When you’re browning meat, you should blot the surface dry with a paper towel so the meat doesn’t release moisture when it hits the hot oil. Too much moisture makes the meat steam instead of sear, and you will lose that rich brown crust.” – Charlie Palmer
“Don’t crowd the mushrooms.” – Julia Child
“Cook pasta one minute less the package instructions and cook it the rest of the way in the pan with the sauce.” – Mario Batali
“Marinating meat with citrus can give it a mealy texture. If you like citrus, a little squeeze of lemon or lime is always a good way to finish the dish instead.” – Tim Love
“When making mashed potatoes, after you drain the potatoes, return them to the hot pan, cover tightly and let steam for five minutes. This allows the potatoes to dry out completely so they’ll mash to a beautiful texture and soak up the butter and cream more easily.” – Wolfgang Puck
“Choose one dish that you really enjoy, and make this your specialty. It could be anything from the perfect roast chicken to a chocolate soufflé. Prepare it enough times that you can experiment a bit, and perfect your technique. You will soon know it well enough that when called upon to make something, you will already have a grocery list in your head, and can whip this up on demand.” – Cynthia Keller
“Read your recipes in full before starting to cook. It’s a no-brainer, but you might neglect this essential first step when you’re in the rush to get dinner cooked.” – Emilie Bousquet-Walshe
“Fill the sink with warm, soapy water, and as you finish with dishes, slide them into the water. Later, that’ll be easier to clean after a leisurely soaking, and you can usually just scrape or scrub them with a sponge and load ‘em up in the dishwasher. Or finish washing by hand.” – David Lebovit
“Time how long it takes to heat oil in a pan. My wok preheats in one minute on my gas stove and to save having to test the wok’s heat, I just set my timer.” – Grace Young
“Always measure what you’re baking. No shortcuts in pastry: It’s a science.” – Francois Payard
“To optimise the juice you get from a lemon or lime, roll it hard under your palm for a minute before juicing (or microwave it for 10 to 15 seconds).” – Patricia Yeo
Related links:
5 kitchen gadgets you need (and 5 you actually don’t)
8 things you shouldn’t (but do) keep in the fridge
Super simple cake decorating ideas