26 Cooking Tricks to steal from the World’s Best Chefs

(Part 5)
  • 17 Nov - 23 Nov, 2018
  • Mag The Weekly
  • Cookery

Keep Herbs on Hand

“Always keep a fresh supply of basil, thyme, oregano, rosemary, sage, and dill.”– Matthew Kenney, raw food chef and owner of Plant Food + Wine Miami

Make Large Batches with Seasonal Ingredients

“Take advantage of seasonal produce. Summer is tomato time! Use that bounty to make extra marinara sauce that you can freeze and use later in the year.” – Meredith Haaz, chef at The Ranch Malibu

Kale Chip Tips

“To get crispy kale chips, be sure to dry the leaves well after washing (this will avoid them steaming in the oven). We use a salad spinner. Also, don’t drown them in oil. A half tablespoon rubbed into the leaves is all you need. Sprinkle with nutritional yeast, salt, and pepper and bake at 275 for 10 to 13 minutes.” – Haaz

Cook with the Right Oils

“Always consider the smoke point of your cooking oil: Be sure to use a fat that correlates to the level of heat you will be cooking at. Low-heat oil, such as butter and some nut oils, will burn at a medium or high temperature, so be sure to use those only when cooking on low heat. With high-heat oils, such as almond, avocado, canola, or grapeseed, you can cook at low or high temperatures without having to worry about them burning.” – Sydney Willcox