20 chef’s secrets you will have always wanted to know

How do they do it? How is it that Chef’s always manage to make cooking look so simple yet so delicious. Well here are a few pointers which will reveal some of the secrets chef’s have up their sleeves:

1. Add some milk to the water when cooking cauliflower to keep it white.
2. To make potatoes crisper when frying, leave the potatoes in cold water beforehand for at least ½ an hour.
3. To help remove the skins off garlic cloves, microwave them for around fifteen seconds.
4. Brush a damp paper towel down a cob of corn to remove the strands of corn silk.
5. Coat hands with olive oil when working with dough. This will prevent any sticking. Do not coat hands with flour.
6. Organise a corporate cooking event to enhance your cooking skills with an experienced chef.
7. Rub vegetable oil on the inside of a pot when cooking spaghetti or noodles to prevent it boiling over.
8.  Mushrooms are their most fresh when they are not open – both caps and stems still attached.
9. Use glass, china or wooden bowls when mixing a salad; not metal.
10. To double the juice of a lemon, microwave it before you use it.
11. To preserve basil which has been freshly cut, store it in water in a glass, with the stems covered. Remember to change the water to keep it fresh for weeks. Never place basil in a refrigerator, as it does not like to be cold.
12. If egg shells are chalky and rough they are fresh, smooth and shiny eggs are old.
13. Before carving a roast ( lamb, beef. Poultry of pork) let it sit for a while. This way the juices work their way back into the meat. By carving it too early, you will lose the juices.
14. Dip bacon in cold water before you fry it to prevent it curling.
15. Refrain from heating pesto sauce as the basil will end up tasting bitter and turn black.
16. To make corn on the con which explodes when put into your mouth, boil a pan of water first then add the corn to the water and bring the water back to boil. Once it starts boiling again only cook the corn for three minutes.
17. Wet a knife before slicing a hardboiled egg.
18. Cooking schools London offer you the chance to develop and enhance your cooking expertise, whilst at the same time learning new cooking secrets.
19. If you have a roast with a bone, this will cook faster than a roast without a bone. The reason being, the bone will take the heat to the inside of the meat faster.
20. If you are mincing garlic, sprinkle them with some salt to prevent the garlic from sticking to your chopping board or knife.

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