No matter how many times you try to reproduce some meal you ate previously at this nice restaurant or even the one you just watched on TV and no matter how perfect you try to apply ingredients and do the exact recipe you may never be able to make it as good as it should had been!.
Seems like chefs know something you don't know or maybe they are hiding something from you? they wouldn't give away their know how on a public TV show, right?.
Well, we don't know about that for sure but we can assure you that they know some things better than you, in this article we will try to tell you about the difference between you (and me not to feel offended) and professional chefs and how to beat them.
Check out those general cooking tips from professional chefs who know their way around a kitchen like the back of their hand, so you’d do well to copy them.
keep your fingers tucked in on your non-dominant hand, using your upper knuckles to guide your knife as you slice. If your finger tips are tucked in, you cant ever cut them! And for the highest degree of control over your knife. hold the knife by the blade!
Ensure consistent slice sizes for your veggies, chefs do that carefully and they are certainly talented at using knives to cut vegetables in a smarter and more symmetrical way than most of us.
If you have never tried juicing a sweet potato you are missing too much. The starch in potato makes your drinks lightly creamy, and the flavor combination is perfectly sweet. This is a dessert vegetable juice, packed full of vitamins and carotene.
To make an impression on your guests, throw a simple garnish on your finished platter: micro greens are easy and beautiful, or take an element from the dish inorder to create a pop for the eye.
Don’t be scared of the heat! If you are looking for a sear, you need to bring on high levels of heat. Without a smoking-hot pan, it will be close to impossible to achieve a crispy, caramelized browning on your steak, pork, chicken or fish. Also be sure not to overcrowd a pan when searing, otherwise the pan will cool down too much, and there will not be enough heat from the bottom of the pan.
If you’re going to cook a steak, take it out of your fridge and let it come to room temperature before you throw it on the grill or in the oven.
This is an easy way to really transcend your home cooking to restaurant-level quality:use a high-quality coarse salt for finishing your dishes You can also use flavored salt such as smoked salt to add depth
Put onions in ice water for 10 minutes before cutting them; this prevents them from causing your eyes to water.
Never stab the meat with a fork or knife to flip it over. These punctures allow juices to escape and can lead to drying of the meat and less-flavorful protein. Always use a spatula when you need to turn your meats.
To wrap things up:
Chefs aren't gods and they use the same tools and ingredients you can find on market but they are professional after all and they have this fine sense of using these tools and ingredients the right way. The key point of beating the chef skill is to practice cooking and loving it at the same time plus the past 9 advises.