Cooking Advice from Professional Chefs

Recipes4theWeek gathered cooking advice from professional Chefs and put together this list to help improve your home cooking.

  1. SAVE YOUR STEMS

Do you enjoy cooking with fresh herbs? We do! But have you ever noticed all the stems you throw away? STOP! Instead of throwing them out, save them for a stew. You can keep them in a plastic bag in your freezer until your ready; then tie them together with some butcher’s twine and throw them in your soup or stew. Not only are you preventing waste, but the blend of herbs really adds an extra element.

  1. PREP BEFORE YOU START COOKING

It’s easy to want to jump right into cooking, start a pot of boiling water while you chop herbs, but sometimes it’s better to just be prepared up front. Chop your vegetables, measure your spices, grease your pans – prepare everything before you begin! This will make your life a lot easier, the Chef swears by it!


  1. COOK WITH a 1:1 OIL AND BUTTER RATIO

Some people prefer butter, others prefer oil but the Professionals tell us to use both. Why you ask? The oil stops the butter from burning and the butter adds richness to the dish.

  1. ROLL YOUR LEMONS

From fish, to vegetables, to garnishing a drink; we have so many reasons to love lemons. However, did you know you should roll your lemons before juicing them? Simply use your hands to roll the lemon on a table or flat surface before cutting it open. We promise this will take your juicing game to a new level.

  1. SALT: SPRINKLE HIGH AND OFTEN

Salt can be a touchy subject when cooking; under salting to over salting, it can be a slippery slope. The Chef’s told us to sprinkle salt high to allow for even distribution. This is because even if you stir and stir, if the salt is on piece, it’s not going to distribute the way you want. It’s important to not salt once or twice but throughout the entire cooking process. Adding the entire amount of salt in the beginning or end will not give you the taste you’re looking for. If you don’t believe us, trust the Chef’s.