100 Greatest Cooking Tips (of all time!)

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

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51. When you roast a whole chicken, the breast always overcooks and dries out because the legs have to cook longer. This is a really simple way to keep a chicken breast moist: Separate the breast and the leg. Season as you normally would and roast as you normally would, but remove the breast sooner than the leg.
Tim Cushman
O Ya, Boston

52. Buy fruit at its peak at a farmers' market and freeze it in an airtight container so you can enjoy it year round.
Mindy Segal
Mindy's HotChocolate, Chicago

53. Fresh basil keeps much better and longer at room temperature with the stems in water.
Elisabeth Prueitt
Tartine Bakery, San Francisco

 

 

54. Season all of your food from start to finish. Seasoning in stages brings the most out of your ingredients and gives you the most flavor.
Jose Garces
Iron Chef America

 

 

55. To cook a steak, I always start by cooking it on its side, where there is a rim of fat on its narrow edge. I render it down so there's good, flavorful fat in the pan for the rest of the cooking.
Alain Ducasse
Benoit, New York City

Choose a steak with a layer of fat on one side, such as ribeye or sirloin.

 

 

 

Put the steak fat-side down in a hot pan, holding it with tongs.

 

 

 

Once the fat is rendered, lay the steak flat in the pan and cook on both sides.

 

 

 

56. Taste what you make before you serve it. I'm amazed that people will follow a recipe but not taste the dish to see if it needs more salt, pepper or spices.
Brad Farmerie
Public and Saxon+Parole, New York City

57. Season fish simply and cook it with respect. The flavor of the fish is what you want. When it comes off the grill or out of the oven or pan, finish it with a little squeeze of fresh lemon juice. Always. There is just something about lemon and fish that is heavenly.
Rick Moonen
RM Seafood, Las Vegas

58. If you're cooking cauliflower, add a bit of milk to the water with salt to keep the cauliflower bright white. Shock it in cold water to stop the cooking and then serve.
Michael White
Marea, Osteria Morini and Ai Fiori, New York City

 

59. When grinding your own beef for burgers, grind in some bacon.
Sean Brock
McCrady's, Charleston, SC

60. Don't go to the store with a shopping list. Go to the store, see what ingredients look good and then make your list.
Alex Guarnaschelli
Alex’s Day Off