Chef’s Secrets Include Professional Equipment
Have you ever tried to follow a restaurant recipe at home and when
you’re done with the dish, it just doesn’t taste as good as when you’re
at the restaurant? Well, that’s because chefs have secrets! If we told
you all of them you might stay home and never go out to eat!
We know that’s not likely because going out to eat is more than just the meal, it’s the whole experience and we’re confident people will be dining out forever. But, we can share a few trade secrets with you and hope they help you make better meals when you do cook in your own kitchen. Of course, there are some utensils and appliances in a professional kitchen that the average person doesn’t have access to, but it’s not just about the tools.
Here are a few tips:
Chefs cook with high heat: Some people are uncomfortable cooking at high temperatures, but a steak won’t sear on medium heat, and vegetables just turn to mush if you don’t cook them fast enough. Obviously you don’t want to turn up the heat on everything, but you shouldn’t be afraid to use it when you need to.
Shallots: When is the last time you cooked with shallots? Many people never heard of them, but shallots are one of the most underappreciated ingredients outside of professional kitchens. Anthony Bourdain wrote in Kitchen Confidential that his restaurant goes through 20 pounds of them a day, and they can be used to improve almost any savory dish.
Stock: Chefs make their own stock, while most cooks at home use the stuff in a can. This makes a big difference, and while it’s more time consuming, it’s worth it. Look for some videos on YouTube about how to make homemade stock.
Let Your Meat Rest: It’s tempting to cut meat right after it comes off the grill or out of the oven, but professional chefs know you need to let it rest for a few minutes so the juices to redistribute. This way they stay put when cut.
Butter: Butter might raise your cholesterol, but chefs love to use butter. It has a higher smoke point than olive oil and adds a lot of flavor to meats and vegetables.
Equipment: Chefs use the best equipment and that includes everything from knives to pots to food processors. It makes a big difference.
Hotel Restaurant Supply has been working with professional chefs working in the best kitchens around the world since 2004. Visit our website to see the huge selection of supplies and equipment.
We know that’s not likely because going out to eat is more than just the meal, it’s the whole experience and we’re confident people will be dining out forever. But, we can share a few trade secrets with you and hope they help you make better meals when you do cook in your own kitchen. Of course, there are some utensils and appliances in a professional kitchen that the average person doesn’t have access to, but it’s not just about the tools.
Here are a few tips:
Chefs cook with high heat: Some people are uncomfortable cooking at high temperatures, but a steak won’t sear on medium heat, and vegetables just turn to mush if you don’t cook them fast enough. Obviously you don’t want to turn up the heat on everything, but you shouldn’t be afraid to use it when you need to.
Shallots: When is the last time you cooked with shallots? Many people never heard of them, but shallots are one of the most underappreciated ingredients outside of professional kitchens. Anthony Bourdain wrote in Kitchen Confidential that his restaurant goes through 20 pounds of them a day, and they can be used to improve almost any savory dish.
Stock: Chefs make their own stock, while most cooks at home use the stuff in a can. This makes a big difference, and while it’s more time consuming, it’s worth it. Look for some videos on YouTube about how to make homemade stock.
Let Your Meat Rest: It’s tempting to cut meat right after it comes off the grill or out of the oven, but professional chefs know you need to let it rest for a few minutes so the juices to redistribute. This way they stay put when cut.
Butter: Butter might raise your cholesterol, but chefs love to use butter. It has a higher smoke point than olive oil and adds a lot of flavor to meats and vegetables.
Equipment: Chefs use the best equipment and that includes everything from knives to pots to food processors. It makes a big difference.
Hotel Restaurant Supply has been working with professional chefs working in the best kitchens around the world since 2004. Visit our website to see the huge selection of supplies and equipment.
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