1. HAVE SHARP KNIVES
Sharper knives are actually safer, since you can be more accurate – sharp knife does a better job of cutting or slicing food, while letting you work faster and safer. Why? A razor-sharp blade is predictable. When it meets the food’s surface, it won’t slip, making it easy to control how the blade moves through the food, giving you control over your chopping or slicing. A dull blade will slip, which makes control difficult and risks slipping off the food and plunging into your fingers.
2. HOT, HOT, HOT
Add ingredients to hot oil for best results. Always preheat your oven. These may sounds way too obvious, but you won’t believe the difference it will make to your food.
3. DON’T BE AFRAID OF THE BURNT STUFF
Ever heard of a little word ‘deglaze’? Get to know it! The next time you’re frying something – whether it’s onions, bacon, chicken breasts – and a little layer of build-up starts collecting in the bottom of your pan, don’t throw it out! All you need to do is add a splash of water, wine or stock. The liquid will help lift the layer and all the little bits, which is really where a lot of the flavour is sitting.
Salt is every chef’s secret weapon: it’s an enhancer, so once added, it brings out all the flavours floating around your dish. Don’t leave salt and pepper until last. Adding them during cooking allows them to build flavour. BUT, when it comes to recipes that you have added stock to, hold off on the seasoning until you tasted it properly. Stock contains salt, so if you crazy with the salt before tasting it, you may end up with something that leaves your lips puckered.
5. TRUST YOUR TASTEBUDS
This has to be the biggest kitchen fail: not tasting your food as you go along. You see the chefs do it all the time on Top Chef… So channel them and hover over your pot with a spoon at the ready. This way, you will know exactly what needs to be added. And if you have no idea what your dish needs, add a little salt…