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Cooking tips from top chefs

Store spices in a cool, dark place, not above your stove. Humidity, light and heat will cause herbs and spices to lose their flavor.

Rick Tramonto, Tramonto's Steak and Seafood and RT Lounge, Wheeling, Ill.

Remember, y'all, it's all about the prep. Take away the stress by doing the prep the night or day before. You'll look like a star.

Paula Deen, Paula's Best Dishes

Cook pasta 1 minute less than the package instructions and cook it the rest of the way in the pan with sauce.

Mario Batali, Iron Chef America

After making eggs sunny-side up, deglaze the pan with sherry vinegar, then drizzle the sauce on the eggs to add another dimension to the dish.

Didier Elena, Adour, NYC

After working with garlic, rub your hands vigorously on your stainless-steel sink for 30 seconds before washing them. It will remove the odor.

Gerard Craft, Niche, St. Louis

If you need more oil in the pan when sauteing, add it along the edges of the pan so that by the time it reaches the ingredient being cooked, it will be heated.

Anita Lo, Annisa, NYC

The smaller the item, the higher the baking temperature. I bake mini-chocolate-chip-toffee cookies at 500 degrees for only 4 minutes. Perfect result.

Jim Lahey, Sullivan Street Bakery, New York City

When chopping herbs, toss a little salt onto the cutting board; it will keep the herbs from flying around.

Joanne Chang, Flour Bakery and Cafe, Boston

Food Network Kitchens

Cooking tips from top chefs 06/04/13 [Last modified: Monday, June 3, 2013 1:50pm]

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