Whether you’re an amateur cook or a pro in the kitchen, we’ve all whipped up disappointing dishes.
From cooking meat straight from the fridge to using the wrong salt for seasoning, these are the common mistakes thousands are making everyday.
Speaking to My Domaine Australia, professional chefs have shared their culinary secrets by revealing the kitchen errors they would never make when preparing food.
Whether you’re an amateur cook or a pro in the kitchen, we’ve all whipped up disappointing dishes (stock image)
Andrew Kirschner, chef and owner of Tar & Roses in Santa Monica, said home chefs always forget to rest their meat before slicing or serving.
He said it was important all meat rest for anywhere from five to 30 minutes – depending on the size and cut.
‘Resting meat allows all the juices to remain in the meat rather than being left on the cutting board or plate,’ he said.
Professional chefs have shared their culinary secrets by revealing the kitchen errors they would never make when preparing food (stock image)
Chef Ray Garcia of Los Angeles’s Broken Spanish and BS Taqueria said he never cooks meat straight from the fridge.
Cooking meat straight away after it’s just come out of the fridge causes the meat to cook unevenly and could leave some parts undercooked.
Mr Garcia advised bringing meat to room temperature for at least 15 minutes if you’re cooking steaks, fish fillets or pieces of chicken.
‘Larger items like whole chickens, turkeys, or roasts should temper for much longer,’ he said.
From cooking meat straight from the fridge to using the wrong salt for seasoning, these are the common mistakes thousands are making everyday (stock image)
BEST SIMPLE COOKING TIPS
- Clean up as you go
- Natural chicken or vegetable stock is better than artificial stock
- You can always add more salt, but never take out salt
- Unless it’s a dessert, it needs garlic
- Master cooking eggs and you can cook anything
- Underdone veggies are better than overdone veggies
Chef Neal Fraser, who owns Redbird in Los Angeles, said a cooking mistake he sees is home cooks not using right salt.
He suggested using kosher salt as the ‘crystals are bigger and easier to handle’.
‘This makes it easier to season dishes, as you can really see what you’re working with,’ he added.
Pastry chef Marge Manzke, who’s co-owner of Los Angeles’s République and Sari Sari Store, said he always put hard-boiled eggs in cold water after bioling them.
He said this cooking technique prevents the cooked eggs from turning grey around the yolk.