Chef Tips Tricks and Techniques   by Marc_Brook

Rating: 1 - I can do better 2 - Jury's out 3 - Pretty darn good 4 - Splendiferous 5 - Awesometastic (by 1 person)   Your rating: 1 - I can do better 2 - Jury's out 3 - Pretty darn good 4 - Splendiferous 5 - Awesometastic

Chef Tips Tricks and Techniques

Whether you are cooking a basic roast, trying your first Thai dish or preparing a dessert, things sometimes go wrong in the kitchen.

We have all had the roast that was too dry, the meringue made like chewing gum or potatoes roasted like cricket balls. Not only do we feel like we have failed as cooks but throwing expensive ingredients away simply is an unwanted cost.

Chefs tread the same line in the commercial kitchens, but over many years have developed ingenious rescue plans that can bring a meal back to life, or use simple techniques that can make a fantastic taste difference to an ordinary item like mashed potatoes.

Meet The Chef 

Chef Michael Sajko has worked in some of Australia's finest restaurants and has recognized that while there are many lovely recipes available, they all assume a basic knowledge of cooking that many of us have not developed yet. Many gloss over things like e.g Melt chocolate. What happens though if the $15 worth of chocolate you bought for that special birthday cake suddenly separates and becomes unusable. Instead of buying another load, a simple Chefs trick can rescue the chocolate and make you the Bakery Legend in front of your friends.

Cooking Tips List 

Bearing the above example in mind, Chef Michael is willing to address the more common problems and provide us all with solutions. He is inviting your input here by asking you to jot down your common cooking problems so that he can post simple solutions that we can all benefit from.

Below is a starter list of some common cooking problems to get your mind in gear and please add as many as you like in the Guestbook Below.

  • Chocolate has separated while melting.

  • Potato Mash is not fluffy.

  • Gravy is always lumpy.

  • Chicken breasts always turn out dry.

  • How do you chop onions so your eyes don't hurt?
  • Rice always sticks together.

  • The beef in the stir fry always stews not browns.

  • Can you get over beaten cream back from butter?

  • My scrambled eggs are never as fluffy as in a restaurant.

  • How do you get a cheap cut of meat to be tender and taste good?

  • How do you grill the perfect steak?

  • How to FlambĂ© a dish.

  • What is the best way to store fresh herbs?

    • Your Cooking Problems: We Value Your Questions. 

    This is your chance to let Chef Michael help you with an expert Cooking Tip for your specific problem.

    gurneywagon

    Alright, already ~ how 'bout some answers? Not only are my chicken breasts dry, they're getting freezer burn waiting for a solution :)

    To say NOTHING about what the cheap cuts of meat are doing! And all I can do is cry my eyes out!

    All kidding aside, your idea for this lens is really good...

    I look forward to finding solutions, so, I'll be back.

    Posted April 23, 2008
    beeobrien

    You're teasing us! When do we learn the answers to these questions? Please rescue us from our dry roasts and lumpy gravy!

    Posted April 23, 2008
    Janet21

    What is the secret to baking pork chops without them coming out too dry? For the life of me, I can't seem to get it right! ;)

    Posted April 23, 2008

    Food Photos to Savour 

    Duck Confit by c3lsius_bb

    Duck Confit

    2-hour poached eggs - Bistro Vue by avlxyz

    2-hour poached eggs...

    Confit Duck Leg and Slow Cooked Duck Breast with Cabbage - Bistro Vue by avlxyz

    Confit Duck Leg and...

    duck by stu_spivack

    duck

    Confit de Canard by McPig

    Confit de Canard

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    Marc_Brook

    Marc_Brook

    Bringing People with Needs together with Solutions.

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