Cooking secrets from the world’s top chefs

Are you an aspiring chef? Perhaps you simply like looking exceptional cuisine for your friends and family. Here are some quality cooking tips from some of the top chefs in the world that you simply have to try.

David Chang

David Chang is the founder of The Momofuku and maintains that to ensure a smoothly run kitchen, making lists and being prepared will help avoid mistakes.

Heston Blumenthal

According to this top chef, to get the perfect roast potatoes, you must boil the potatoes ‘within an inch of their lives’ then let them steam dry before coating them with melted beef dripping or goose fat, followed by a further 45-90 minutes of cooking.

Cooking secrets from the world's top chefs

Jamie Oliver

If you are struggling to get your basmati rice just right, follow Jamie Oliver’s tip. Fill a clean, empty can with rice and pour into a pan. Next, add two tins of water and a pinch of salt and bring to a boil. Let the rice simmer until it has absorbed all the water so you shouldn’t have to drain off any liquid.

Nigella Lawson

Often referred to as the ‘domestic goddess’ Nigella Lawson is one of the most prominent top chefs in the world, therefore following her cooking advice will be well worth your while. If you are looking to cook the perfect pasta, add some of the pasta water to the sauce you’re cooking in just before you drain. The starchiness of the water will cling to the past better for a saucier experience.

April Bloomfield

According to the British chef of NYC’s Michelin-starred The Spotted Pig and The Breslin, use sharp knives every time you cook. Not only is it more efficient but it’s safer too. Chef Works features a range of top class chef knives worth looking checking out.

Wolfgang Puck

Celebrity chef Wolfgang Puck swears by the spoon test to check the thickness of sauces and soups. If the sauce is the right consistency, it should leave a film on the spoon, and there should be a clean streak when you run your finger across it.

Marcus Wareing

According to two Michelin-starred chef Marcus Wareing, to prevent onions from burning when frying, simply sprinkle them with salt. The water content in the onions will be drawn out, which will prevent burning. If you prefer a salt-free experience, just cover the pan with a lid.

Marco Pierre White

Looking to cook the perfect roast beef? Heed the advice of legendary British chef Marco Pierre White and brown the beef in a little oil in a large pan on the stove on medium-high heat before cooking it in the oven to create a delicious caramelised effect.

Thomas Keller

American chef Thomas Keller suggests to always bring food to room temperature before cooking as it helps it to cook evenly, at the right temperature, for the right amount of time.

Gordan Ramsey

According to this superstar chef, the best way to peel a garlic clove is to bash it with the side of a broad knife. If you want to peel the entire bulb, crush with the palm of your hand, separate the cloves, cover with a bowl and shake hard for about 10 seconds. Voila!

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