Chef's Tips!


Over the years of being a Chef I have discovered all these great tips that will make your meals taste well, more cheffy!


Tip 1:  Great Veggies every time

When you boil your veggies add oil and salt to your water (olive oil or canola oil).  Cook them only for 5-6 min.  While they are hot, season them with olive oil, salt and lemon juice if you season them while they are hot they will absorb the flavor better and have a buttery texture.


Tip 2:  No more tears with Onions

If you cry while cutting onions, add vinegar to your board before you cut them.  The vinegar cancels out the sulfur that makes you teary.  Keep a squirt bottle near by with distilled vinager, it will do the trick

Tip 3: Get your Knifes Professionally Sharpened

A sharp knife is a safer knife...because a sharp blade requires less exertion allowing you to have better control and precision.  Sharpen them at least 3 times a year professionally and hone them in between at home. Just keep your fingers curled and keep an eye on your hand.

Tip 4: Pickling

To pickle anything you always need an acid (vinegar), salt and sugar the rest are aromatics and seasonings.  Pickled veggies are great addition to your dishes they add that bite that completes the dish. My favorite vinegars are apple cider and Spanish Sherry Vinegar

Tip 5: Buy Whole Spices

Buy whole spices and grind them yourself, weather it is with the old fashioned mortar and pestle or an electric grinder.  Ground spices go dull quicker and most of their essential oils are lost in the processing and packaging.  They are usually irradiated if not organic, and the organic ones have a higher risk of being contaminated.  So if you buy them ground and organic make sure you warm them up in a pan and that will kill any potential pathogens. 

Tip 6: Everyday Spices to buy

Best spices to have in hand for everyday cooking. :  Black Peppercorns, tellicherry peppercorns are best, cumin seeds, smoked paprika always comes ground, coriander seeds, bay leaves, granulated garlic, herbs de provence and turmeric.

Tip 7: Toast your spices

Toast them in a dry pan at medium heat and watch them like a hawk they burn quick.  The minute your smell them they are done. Grind them in a mortar and pestle with a pinch of salt it helps to bring out their flavor.

Tip 8: How to cook the perfect Steak

Bring the steak to room temperature for 30-45 min.  If a steak has cold spots it will not cook evenly and you won't achieve a good caramelization or Mallard reaction (cheffy term)

Toast Tellicherry peppercorns for about 1-2 min on a dry pan

While hot grind them in a mortar and pestle with a coarse sea salt.  The heat of the peppercorns and the salt will help the peppercorns to release maximum flavor.

Get your grill or pan hot!  A good steak likes high heat for a short time to achieve a great crust, add the salt and pepper seasoning.

Cook longer on the first side about 7 min depending on how big your steak is and the second side for a couple of minutes less.

Let it rest, add a splash of vinegar cut it and enjoy!

Tip 9: Acid is the spice of Life

Keep a spray bottle with your favorite vinegar like white balsamic vinegar or white wine vinegar and add a splash of acid as a finishing touch.

Tip 10: Brine your Birds

If you are roasting a whole chicken or turkey,  brining and a convection oven are your best allies.  A still oven also works but it won't cook as evenly.

Brines always have water, salt, sugar an acid like apple cider vinegar and aromatics like bay leaf, cinnamon sticks, whole peppercorns, etc. 

Tip 11: Salt is the core of your cooking

Salt brings out flavor so season every stage of your cooking this layers flavors and your flavors will be more complex.  Remember to taste, taste as you go.

Tip 12: When Roasting Oil, Salt, Roast

When Roasting get a big mixing bowl and add your oil first, then the salt and pepper or other seasoning like Herbs de Provence and toss well.  It will all be evenly seasoned

Tip 13: Air Dry your Chickens

Rinse and dry it pat and salt generously. (if you brined it rinse it and go very light on the salt). Let it stand in your fridge uncovered for 2-4 hours.  This bone dry skin will crisp up nicely in the oven. For fast Drying use a blow dryer on the cold setting for about 15 min

Tip 14:  Use your Sheet Pans to Cook

They now sell a bigger size aluminum foil that fits them this avoids potential leakage to your pans.  Use them to roast veggies, cook salmon, broil chicken legs or thighs.  Clean up is awesome just rip out the foil and done!

Tip 15:  Do not Heat Tortillas in the Microwave

Place them directly in the gas burner for 30 seconds or less on each side.  Then cover with a damp cloth.

Tip 16: Best trick to Peel Garlic

Put the garlic cloves in the microwave for 10 seconds and the skins will pop right off!