100 Greatest Cooking Tips (of all time!)

Food Network Magazine asked top chefs across the country for their best advice.

Page 4 of 10

31. Taste as you go!
Anne Burrell
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.
Mark Miller
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.
Missy Robbins
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.
Giuseppe Tentori
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.
Aarti Sequeira
Aarti Party

 

 

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
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.
Chris Cosentino
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.
Linton Hopkins
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.
Laurent Tourondel
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.
Naomi Pomeroy
Beast, Portland, OR