9 to do things all the chefs in the kitchen

Become a professional chef takes years of learning and finishing techniques, and for those who love to cook as a hobby - time to improve with every dish you make your skills. Although two people make carbonara exactly the same, there are some important things that the great chefs UNIVERSITY DEGREE culinary or otherwise.

Whether you work in a professional kitchen or cooking at home, here are nine things you do every time they should leave the pots and pans.

① Keep sharp knives.

sharp knife is one of the most important tools in the kitchen have. Not only help to reduce food disc and light, allowing you to work faster and safer. " Sharpening knives every time they are used," Harold Moore, head chef at meat + Three Harold said. "So every time you use [a] great ."

② Never diameter Dishwasher - safe and dry them immediately after washing.

The bowl dishes - is a good way to clean most kitchen appliances and disinfected, with the exception of knives . Especially if you have spent a lot of money for expensive cutlery , put them in the dishwasher - absolutely ruined dishes. Hand washing is the best way to clean them, and remember - always immediately dried up, so they are not deaf or rusty the wire of time .

③ The salt and flavor during cooking.

For layers of taste, it is the essential salt and seasonal cooking. "To try again season button," Emeril Lagasse said. When salt is added to the end, it turns out that on top of the plate so that when salt is added during cooking, it will smell early, set to leave a lot of time as you go the court. The chef Jamie Bissonnette also stressed the importance of "a form of uniform and high in sodium. They can be a mess, but accumulations of good seasoning are avoided. "

④ keep a clean workplace.

"I'm cleaning up as you go," chef and author Gaby Dalkin said. "When I test my recipe first cookbook, which was a very valuable lesson I've learned. If I have, and load the dishwasher goes, then cook for me, my husband or dinner is much less daunting! "

⑤ an extra bowl only has to lose.

The chef and restaurateur Ken Oringer things, things must be kept clean "always pour the the remains next to the cutting board a vessel." You get rid of faster and more efficient, and all the pieces in the past.

⑥ salt always the pasta water.

A sheet of well seasoned paste starts in the pot. "Get out of the water, the action tastes," chef and restaurateur Scott Conant said. "Cook pasta 85 percent of the way water, then finish the rest of the way the sauce." He also recommends that "the pasta water used, the consistency of the sauce and the desired thickness adjust."

⑦ when to use on extra virgin olive oil.

Unfortunately burst your bubble, but you should not use the extra virgin olive oil sauteing for cooking and. Instead, use olive oil regularly and save Äôve for dressings, sauces and as icing on food and silver.

⑧ use in the broth bones and remains of vegetables again.

These residues leftover chicken bones and vegetables may seem like waste, but can easily be converted into a delicious homemade broth . Just bones covered in water and boil for at least three hours, skimming occasionally. Then pour the liquid stored through cheesecloth until clear broth and in an airtight container for later use.

⑨ toasting spices.

If you are not their spices toast before adding them to meals, you lose some serious flavor. As Lagasse says, "are spices in a hot pan roast awaken your taste." You can the entire two and warm spices on the ground, but keep an eye on them because they burn easily.

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