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Three Surprising Pieces of Advice from Chefs

We’ve gotten used to great chefs talking about fine foods, rare ingredients and sharing tips with us about dishes we can barely say out loud. But it wouldn’t be a bad thing to find out from time to time a little bit about the basics, because what we eat on a daily basis isn’t necessarily Michelin-complicated. Furthermore, if we lack the proper foundation, it’s quite unlikely that we’ll get to successfully cook fine dishes. So we thought we’d also look for more digestible pieces of advice.

1. All you need is salt – we all add salt to our food, but surprisingly no one is actually teaching us what it really means to salt accordingly. Sure, taste is something deeply personal, but we’d better remember that taste shouldn’t be fixed at the end; it should be gradually shaped during the whole cooking process. Tin Vuong, a very successful American chef highlights that even salt should be gradually added throughout the cooking process; thus, in the end we will have used just as much salt, but the progressive tasting and seasoning will allow the new ingredients to fully maximize their flavor.

2. Cooking time – it might be obvious for some, but clearly not everybody knows that each oven is, at its core, different, so the cooking time you’ll see mentioned in the recipe should be considered as a recommendation, something to be taken with a grain of salt and definitely a margin for error. Molly Hanson, an expert in pastry, is reminding us to keep your eyes on the dish that is being cooked; also, it’s always a good idea to still use old fashioned tricks like turning the tray for perfect even cooking.

3. There are vegetables and vegetables out there – if things can be a bit easier when it comes to meat, because a thermometer might instantly clarify if the dish is properly cooked or not, there are no similar certainties for vegetables. But Amanda Cohen, chef at a vegetarian restaurant in New York, is sharing two useful ideas about two different types of veggies – while green vegetables should only be kept in a pan until their leaves turn bright green, legumes can stay in the oven even for an hour and a half, at a low setting even.

And our very own advice is to always use professional equipment of the best of quality, because their standards reflect on the final dish, especially in the hospitality industry.

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