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

(Part 6)
  • 24 Nov - 30 Nov, 2018
  • Mag The Weekly
  • Cookery

Get a more flavourful pasta

“Add rock salt and olive oil to water when boiling pasta. The salt will season the pasta while they are blanching, and the oil will keep them from sticking together while adding flavour to the pasta.”

– Eric Damidot, executive chef at Hyatt Regency, New Orleans

Exactly How to Sear

“While you are cooking fish or any protein that has skin, make sure to heat the sauté pan to a high temperature and cook the skin side first, only flipping once. By heating the pan to a high temperature, it will instantly sear the skin to the perfect crisp and keep it from sticking to the bottom of the pan, keeping it dry and crispy.” – Damidot

Sauté Smarter

“If you find you need more oil in the pan when sautéing, try substituting vegetable stock. It will help cut down on the calories, but give your pan the moisture it needs.” – Meredith Haaz Chef at The Ranch, Malibu