31. Taste as you go!
Secrets of a Restaurant Chef
32. Anytime you are using raw onions in a salsa and you are not going to eat that salsa in the next 20 minutes or so, be sure to rinse the diced onions under cold running water first, then blot dry. This will rid them of sulfurous gas that can ruin fresh salsa. It's really important in guacamole, too.
Coyote Cafe, Santa Fe, NM
33. Do not use oil in the water when boiling pasta: It will keep the sauce from sticking to the cooked pasta.
A Voce, New York City
34. For safety, put a wine cork on the tip of a knife before putting the knife in a drawer.
Boka Restaurant & Bar, Chicago
35. When you’re going to sauté garlic, slice it rather than mincing it — it's less likely to burn that way.
36. 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 Group
37. To cut pancetta or bacon into lardons, put in the freezer for 15 minutes. This will firm up the meat and make it easier to cut.
Chefs vs. City
38. A cast-iron pan is a valuable kitchen ally. It offers an even cooking surface and is a breeze to clean.
Restaurant Eugene, Atlanta
39. Smash garlic cloves inside a resealable plastic bag with the back of a knife. That way, your cutting board and knife won't smell.
Brasserie Ruhlmann, New York City
40. To get nice, crispy caramelization on roasted vegetables, simulate the intense heat of an industrial oven: Bring your oven up as hot as it goes, then put an empty roasting or sheet pan inside for 10 to 15 minutes. Toss the vegetables — try carrots or Brussels sprouts — with olive oil, salt and pepper, and put them on the hot pan. This method will give you the high heat you need to caramelize the sugars in the vegetables quickly.
Beast, Portland, OR