Professional Chefs Reveal Secret Ingredients
You probably have at least one person in your family who claims to have a secret ingredient. They tease you with it, keep bringing it up at every family social event and do just about everything to intrigue you. It haunts you at night; you lie awake, staring at the ceiling wondering just how gran made her potato salad that damn good?
Now, we can’t help you get gran’s secret potato salad recipe. But what we can do is help you have a secret ingredient all of your own. That way, next time gran tries to tease you once again with her cursed potato salad delicious goodness, you can respond with; that’s nice gran, but not as nice as the secret ingredient I have for pizza.
This will even the odds, level the playing field with gran, and start a foodie battle for the ages. You’re welcome. Here are a few interesting tips that will make your cooking one notch better, offered by professional chefs from around the world.
Cooked Veggie Magic
Vegetables are notoriously difficult to cook. At least, if you want them to be soft and delicious, while also still being green and presentable. Cooking for too long leaves them looking bland, and although some may argue that the taste is what matters, not the visual appeal, we professional chefs all know that presentation is roughly 60%.
Here is a little trick to blow gran’s mind. Put a pinch of bicarbonate of soda into the pot while boiling your veggies. This will help them look dazzling, even while they boil to perfection. Head chef at Portmeirion Hotel, Mark Threadgill, uses this very same trick, so you know it’s legit.
Tender Meat Magic
Want meat so tender it will make gran’s head explode? We have the secrets. Though, it will take more preparation than you might expect. Marinade your meat at 48 hours in advance, using ginger garlic paste, yogurt, raw papaya paste, coriander powder, chilli powder, garam masala, and salt. Once marinaded, cover, and put into fridge.
This formula will work its magic over the two-day period, and the result will be meat almost supernaturally tender. A sure fire way to put a pout on gran’s face. Zaika of Kensington head chef Shoeb Haider let this little trick slip, so be sure to thank him for getting the upper hand over gran.
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Here is an especially useful little trick. Guacamole, although delicious and a treat at any social event, tends to lose its colour very quickly. A masterful chef knows that simply keeping the stone from the avocado and burying it in the guacamole, will ensure that the green colour is kept for longer.
Really rather obvious, when you think about it, and also a great way to make guests wonder how your guacamole has a supernatural ability to stay green for so long. A simple but neat little trick shared by Atul Kochlar, Chef at Sindhu.
Oven Pizza At Home
Cooking exceptional pizza is no small challenge. But it turns out that you can replicate professional pizza at home if you know how to go about doing it. Not in the oven, no, in a frying pan. This is a trick that could make your pizza stand apart at a family event, leading many to wonder when you got a professional pizza oven installed.
Do keep in mind, though, that the pizza will have to be finished off under a grill in order to be brought to perfection. So a little more effort is required, but the results are well worth it. The co-founder of Pizza Pilgrims, James Elliot, revealed this sneaky trick.
Thick Gravy Secret
Last, a quick tip for making extra thick gravy, shared by great British chef Graham Campbell. Combine the same portions of butter to plain flower, and mix until a nice even paste is created. Add the paste to your gravy and mix, until the desired thickness is achieved. Mmm…delicious!