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Chefs share their best tricks for making 15 foods everyone should know how to cook

October 14, 20240

High-quality chocolate can make a cookie better.

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To make your cookie recipe stand out, use better chocolate, said Krystal Craig, the head pastry chef, chocolatier, and co-owner of Intero.

“Go by your personal taste in terms of using milk or dark, sweeter or more bitter chocolate, but look for a ‘couverture’ choice to create a more fulfilling taste,” Craig told BI.

Couverture is a high-quality chocolate with a higher percentage of cocoa butter.

Prevent soggy roasted vegetables by preheating your pan.

Try salting an ice bath that’s being used to blanch vegetables.

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If you’re not into roasting vegetables, another option is to blanch them for maximum crunchiness and vibrant colors. The process involves scalding the vegetables in boiling water for a few minutes and then purging them into an ice-water bath.

For the best results, salt the ice and blanching water used for shocking your vegetables, Hauman said.

By salting both, she explained, you won’t rinse off the seasoning when you transfer the vegetables from the blanching water to the ice water.

Make the perfect, flaky pie crust by adding a teaspoon of a clear spirit to the dough.

Seasoning your chicken makes a difference.

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Ian Thurwachter, executive chef and co-owner of Intero, said it’s best to season chicken at least an hour before you cook it.

“Plus, put a little bit of butter under the skin of the breasts to keep them moist and tender while cooking,” Thurwachter said. “Separate the skin from the meat by sliding your finger between the two making a place for the butter.”

Whisk your brown butter constantly to bring out the best flavor.

Pasta water can help elevate a sauce.

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The key to a great pasta dish is to save some of the starchy pasta water to add to your sauce, Hauman said.

“Adding the pasta water will help emulsify the sauce together, especially if it is olive-oil-based,” she told BI.

Avoid heat when making pesto to keep it a vibrant-green color.

Avoid cooking your omelet on high heat.

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To make a great omelet, add a pinch of salt while whisking your eggs. This helps to denature the proteins quickly and will loosen and fluff your eggs with ease, Hauman said.

She said you also want to always cook omelets on low-to-medium heat and end with a bit of broiler action.

“When the eggs are almost set, pop your omelet under the broiler for 30 seconds to finish cooking,” Hauman added.

Save your leftover herb stems for a homemade salad dressing.

Crepes can be sweet or savory.

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Crepes are another great breakfast dish and can also make for an impromptu dessert or a savory lunch, Hauman said.

To make the best crepes, always make your batter a day in advance so the air bubbles can settle.

“Crepe batter can be made in the blender and can sit in your fridge for up to a week for any sweet or savory dishes,” she added.

Invest in a scale to measure ingredients by weight for more consistency in your cakes.

It can be helpful to let your rice rest for a bit after you cook it.

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Rice is a popular pantry staple, and some tips are applicable to many varieties.

One helpful trick is stirring the rice only once when the cooking water is added, Hauman said. It’s important to resist the urge to stir any more than that.

She said you can also place a kitchen towel on top of your pot and lid to prevent condensation from dripping back down into the rice, which can make it soggy.

Lastly, make sure to let your rice rest covered for at least 10 minutes after you finish cooking it so it can finish absorbing all of the water in the pot, Thurwachter said. This will result in rice that is light and fluffy instead of mushy.

This story was originally published on June 15, 2021, and most recently updated on October 14, 2024.