1999 Tips & Techniques

June 11, 2019 Chef Johnson

99 Tips Tools Tricks & Tech

Chapters:

Chef J's Tips
S&S
Master Poultry
Baste Not
What U Need Most
PRP
Sweeties

Chapter 1: Chef Johnson's Tips

Add a little zest. When a recipe calls for a "zest" of a citrus fruit, it's referring to the colorful outer part of the skin, not the inner white part, which is known as the pith. The zest contains all of the aromatic citrus oils and provides a hint of citrus of citrus tang to the recipe. A simple method of obtaining a fine zest is by rubbing the fruit against the smallest holes of a cheese grater.
Don't be afraid to experiment. Good cooks are never afraid to deviate from a recipe and add their own flair. Whenever you make a substitution or addition be sure to make a note on the recipe so you remember next time whether you liked the change or not.
Salted butter vs. unsalted butter. Butter is available both with and without salt. The salt is added for extra flavor and to help preserve it so it has a longer shelf life. The problem is that sometimes the salt in the butter can be more than a recipe needs. Choosing unsalted butter gives you more control over how much salt your dish contains. If you only have salted butter, the best thing to do is omit approximately 1/4 teaspoon of salt per 1/2 cup (one stick) of butter in the recipe.
Use your kitchen scissors. Right now you probably only use your kitchen scissors for opening packaging and bags of milk. But next time you're trimming fat from a roast, opening pitas or cutting chicken into strips, consider using your scissors! Chefs use them all the time for cutting meats and other food items. It's probably best to have a pair that are designated as food scissors only. And be sure you clean them very well after each use because they do have crevices where bacteria can hide.
Keep your recipes organized (or just come to my site). Nothing is more frustrating when you're ready to start cooking them not being able to find your recipe. Keep things organized by finding a system for filing your recipes that you can keep close at hand in the kitchen. A great option is to buy one of those photo albums where you peel back a plastic sheet and underneath is a sticky surface. This makes recipes easy to find and at any time you can remove or replace them!
Stop foods from sticking to the pan. To keep food from sticking to the bottom of your pans, try to avoid ever putting cold foods into a hot pan. Also, don't put food into a pan that is not perfectly clean, otherwise the resulting build up could lead to burned food.
Stop water from boiling over. To keep from boiling over when cooking, add a thin layer of butter around the rim of the pan. This works well for rice, pasta and potatoes.
Avoid oozing egg whites. Do your eggs ooze out some of their whites when you boil them? This is because every egg contains an air pocket at the larger, rounded end. When placed in simmering water the air pocket expands and creates a higher atmospheric pressure within the egg than in the water. The fragile shell cracks from the built-up pressure. Avoid this problem in the future by removing eggs from the refrigerator and piercing the larger end with a pin. This will give the air a hole to escape through!
Cut breads and cakes perfect every time. It may sound strange but dental floss can be used to slice bread and cakes for a perfect slice every time. This is also the easiest way to cut a layer cake in half so you can add a filling. For perfect results freeze the cake before cutting it.
Get more juice from citrus fruits. When a recipe calls for the juice of lemons, limes or oranges, makes sure you get every last drop by first rolling the fruit under your palm on a hard surface. Press down as hard as you can as you roll. Then simply slice it in half and squeeze. You'll find you get significantly more juice to add lots of flavor to your dish.
Peel garlic easily. Peeling garlic can be frustrating unless you know this little tip that the pros use. Lay a clove flat on a hard surface and then pressing down hard on it with the flat side of a large knife. Once you've pressed hard enough you'll hear a "pop" that tells you the peel has separated. Even with this trick your fingers will undoubtedly smell like garlic. Get rid of that odor by washing them well with salt.
Repair cracked eggs. if you have an egg that cracks while boiling, just add a cap-full of vinegar to the water and watch as the eggshell seals itself. Unfortunately though, if the whites have begun to ooze out this trick won't work.
Make sure the oil is hot before frying foods. Although they're not the healthiest option, fried foods sure do taste good. The key to perfect frying is to get the oil hot before you put the food in. (Not so hot that it is smoking though - be careful!) If you don't get the oil hot, your food will absorb too much oil and taste greasy. To test whether the oil is hot enough for frying, throw in a drop of water or even a small piece of what you're cooking. If it bubbles rapidly then you know it's ready.
Get the right temperature for deep frying. Does your oil always seem to be the wrong temperature? A simple way to find out if your oil is hot enough is to use a bread cube. If the bread browns in a minute, the oil is between 350 and 365 degrees, 40 seconds - 365 and 382 degrees, 20 seconds - 382 and 390 degrees. Or, if you have one, you can use a thermometer designed for deep fryers.
A substitution for eggs. Need an egg for a recipe but you're all out? You can substitute two tablespoons of real mayonnaise for a large egg in any recipe. Be sure to use whipped salad dressing though unless you want the extra salt and twang that it contains.
Interesting uses for apples. You may have heard before that it's best to keep apples stored separately from other fruits and vegetables because they give off gases that speed up ripening. Well those same gases are actually useful for some things. An apple wedge in the bag will soften clumped brown sugar over night. It will also keep your potatoes from sprouting.
Remove the fat from soups. Remove the fat from homemade soups by tossing in four ice cubes. The fat will congeal around the ice, which can then be removed. This will cool the soup, so you may need to reheat after completing the process.
Serve perfect punch. When serving punch it is usually left on a buffet table for everyone to help themselves to. So it's important to keep it cold. However, instead of ice, which will dilute the punch, freeze some of the punch itself beforehand and use that.
Stop pre-made sandwiches from going soggy. To prevent lunchtime sandwiches from becoming soggy, spread both pieces of bread to the edges with butter, mustard or mayonnaise. Then wrap the sandwich in waxed paper or plastic wrap.
Always marinate foods in a glass or ceramic dish. Most marinades contain acidic ingredients such as lemon juice, vinegar or wine that can react with metal and cause off-flavors in your food. To save on cleanup,try marinating your fish or meat in a large plastic bag with a zip closure. Set the bag on a plate or in a shallow bowl and refrigerate, turning the bowl occasionally to distribute the marinade.
Reduce grease splatters. My wife does not like frying foods in the house so I was forced to do it outside, but if don't have that luxury you can try this. Reduce grease splatters by sprinkling hot grease with salt prior to adding the food to be fried. If this is not completely effective, you can buy grease splatter shields at some stores.
Easily grate cheese. Make grating cheese a snap by tossing your cheese into the freezer for a hour before shredding. This will make the cheese hard enough to grate without compromising the taste or texture.

Chapter 2: Sauces & Seasonings

Make perfect gravy for turkey. Looking for the perfect gravy to have with your holiday turkey? A great tip from the pros is to use tea! Boil a large pot of water and when you put the turkey in the oven add two orange pekoe tea bags. Let the tea steep on top of the stove until the turkey is done then add it to the juices in the pan. Thicken with a mixture of flour and water or cornstarch.
Keep chicken broth handy. Not only is chicken broth an easy way to add flavor to sauces, it can also be used to add moisture to dry stuffing. And the unsalted variety can be used to tame over-salty gravy without diluting the flavor.
A flavorful alternative to sour cream. Out of sour cream, or looking for something different? Consider a quick creme fraiche, which can be made from 1 cup buttermilk and 3 cups of heavy cream. Mix them together and let them sit on your counter for about three days. Then store it in the refrigerator for as long as 2 weeks.
Reduce the power of garlic and onions. My wife cannot stand the strength of onions, so if you are the same and don't want the strong taste this will work for you. Get a milder flavor by sauteing them in butter or olive oil for few minutes prior to adding them to other foods. This will release their natural sweetness and give a wonderful flavor.
An easy way to peel ginger root. To easily peel ginger root, place it in the freezer for a hour before use and then remove the skin with a sharp knife. Or, try using the edge of a spoon when peeling room temperature ginger root.
Use caramelized onions to add flavor. Caramelized onions are a delicious way to add flavor to mashed potatoes, vegetables, soups and sauces. Luckily they can be made ahead and kept in the refrigerator so they are available when you need them. Do this by chopping onions fine and adding them to melted butter. Cook at a very low heat until the onions are brown. Be sure there is always lots of butter or the onions will become crispy. Once caramelized, transfer them to a plastic container while the butter is still liquid and store them in the refrigerator. Once solidified it's easy to take a spoonful whenever you need it!
Fix lumpy sauces. Are your sauces too runny? Remove the sauce from the heat immediately and toss it in your food processor to smooth out the lumps and blend the flavors. Add some hot water if necessary to assist with the removal of the lumps. Then reheat as needed and serve.
Using pre-made tomato sauce. Store bought tomato sauce is an easy alternative to making your own. But sometimes it's too acidic or too salty for the dish you are preparing. A great tip to cut the acidity from tomato sauce is to add about an 1/8 of a cup of sugar. To reduce saltiness, add a little cream.
Use wine to add a unique flavor to dishes. Wine is another way of flavoring your dishes, just like herbs and spices. There are really no rules except those dictated by your own taste. Generally, the kind of wine to use in a dish is the kind you would most enjoy drinking with it. White wines are usually served with seafood and white meats, and red wines with dark meats.
Don't worry about the finished dish containing alcohol; wine loses it's alcohol when simmered long enough so no trace of alcohol remains. An easy way to create a sauce is to deglaze your pan using wine. If needed, thicken with a little cornstarch.
Make your own salad dressings. Store bought salad dressings are loaded with extra calories and preservatives. And once opened they often go bad well before they are used up. A great alternative is to make your own dressings. For a tasty vinaigrette, mix 3/4 cup of olive oil with 1/4 cup of vinegar and season with salt, pepper and even some Dijon mustard. For other variations try adding honey, balsamic vinegar, orange juice, maple syrup, garlic or lime juice. Experiment, you will be great!
Stock, Broth, Bouillon and Consomme. In recipes calling for chicken or beef stock, you can use homemade or canned stock prepared from purchased cubes or powdered bases. (Be sure to watch the amount of salt you later add to your recipe though because some cubes and powdered bases are very salty). Stock, broth and bouillon are basically the same - the clear liquid produced when meat, bones and vegetables are simmered in water to extract flavor and then strained. Stock can be made from meat, poultry, fish or vegetables. Consomme is stronger than bouillon; it is stock enriched with more meat and vegetables and then concentrated and clarified. Now you know!
Quickly and easily thicken gravy. Once the roast or turkey is cooked, there's always the task of making and waiting while it thickens. Luckily, there is a quicker way! Thicken your gravy by adding a tablespoon of instant mashed potatoes. Start there, and add more if needed to the desired consistency.
Dried vs Fresh Herbs. Fresh herbs are best for flavor, but if unavailable, use about 1/3 as much dried. If a recipe doesn't specify dried or fresh, you can assume it means dried, since dried herbs are much more commonly used. Whether you choose fresh or dried, if you are unsure about the amount, start with just a little, taste often and add more during cooking. And to unsure that you're using dried herbs with the maximum amount of flavor, replace them every three months.
Add garlic to oils and vinegar's. Oils and vinegar's that have been flavored with garlic provide a quick and easy way to add some punch to salad dressings, stir fry's and meals. Once prepared they can keep indefinitely and can be grabbed whenever you want to add a little flavor. To make your own simply peel garlic cloves and cut them in thirds. Put them in the bottom of the vinegar or oil shaker and leave for a few weeks before using.
Use marinades to add flavor. A good marinade will add lots of extra and juices to meats and vegetables. But be careful not to marinade longer than the recipe calls for. Some foods, seafood in particular, break down when marinated in acidic ingredients such as vinegar, wine or citrus fruit juices. The result can be a mushy mess that no one wants to eat!
Make thicker gravy. For thicker gravy, mix some butter and flour in a frying pan and cook until mixture is smooth and thick. Add it to your hot gravy for a thick and rich texture.

Chapter 3: Meat & Poultry

Choose perfect cuts of red meat. Red meat such as beef, pork, and lamb should have a moist, red surface with no signs of drying or surface film. The fat should be a creamy white color and should not be dry. Look for even, well-cut meat that is free from sinew and excess fat (sinew=fibrous tissue and bone;ligament). To store meat, it is best to loosely wrap it on a plate and put it in the coldest part of your refrigerator so the air can circulate around it. Red meat should be either cooked or frozen within 2-3 days of purchase.
Keep the breading on meats. If a recipe calls for coating meat with breadcrumbs, refrigerate the breaded portions for a hour or even overnight before cooking. This will help the breading cling when you cook the meat instead of sticking to the bottom of the pan. Breaded meats can even be frozen and pan-fried without defrosting. Be sure to increase the cooking time slightly.
Freezing meat. When freezing red meat or poultry, wrap it very tightly or seal it in plastic bag to prevent air spoilage or freezer burn. Be sure not to pile pieces on top of each other but do not pack meat as flat as possible so it freezes quickly, which will ensure it's texture is not spoiled. Meat should be completely thawed in the refrigerator before cooking. Never thaw poultry at room temperature or you risk salmonella contamination.
Make a juicier roast. To keep all of the natural juices inside your roast, sear it on all sides in a hot skillet with a little vegetable oil before putting it in the roasting pan. A few seconds per side is all it takes since the point is not to cook the meat but rather to toughen up the outside so that the juices don't flow out while it's cooking. Then be sure to use a shallow roaster to retain more of the moisture. Uncover the meat halfway through roasting in order to avoid a steamed appearance and to get the top of your roast browned.
Make tastier hamburgers. Homemade hamburgers are easy to make and taste far better than the store bought variety. Make them with medium ground beef, an egg and bread crumbs or crushed crackers. Season with your favorite seasonings or add barbecue sauce for a smokey flavor. For juicier burgers, add one-eighth cup of ice water to your beef or turkey before forming patties.
Choose perfect poultry. When purchasing poultry, the skin should be a light creamy color and it should be moist. It should also be unbroken with no dark patches. Fresh poultry should be stored loosely covered on a plate in the refrigerator for up to 2 days.
Get crispier fried chicken. For crispier fried chicken, add a teaspoon of baking powder to your coating mix then coat and fry as you normally would. Remember to make sure that the oil is very hot before adding the chicken to avoid an overpowering greasy taste.
Don't salt meat before cooking. One of the biggest faux pas when it comes to cooking meat is to salt it prior to cooking. What the salt actually does is draws the juices out and impedes the browning of the meat.
Roast meats perfectly. For tender, juicier roasted meats, substitute wine, tea or beer for water in your favorite recipes. These liquids help to tenderize the meat more than plain water does and they add a rich flavor to whatever you are cooking. Go ahead and try it, you'll be surprised what a difference it makes.
Make perfect meatloaf. If you don't want your meatloaf soaking in drippings of fat and water while it cooks, invest in one of the new meatloaf pans with a built-in rack. The holes in the bottom of the rack allow the juices to drain away from the meat. The result is perfect meatloaf every time.
The different fat contents in ground beef. In most cases, regular ground beef is a better buy than medium or lean. And some foods - such as burgers - are more tender and tasty when made with regular ground beef because of the extra fat content. Any excess fat can easily be drained off. So, unless medium ground beef is on sale or not more than 7% more expensive than regular ground beef, it's not a good buy.
Quickly cook chicken for recipes requiring pre-cooked chicken. An easy method of preparing chicken for recipes that call for pre-cooked chicken is to "poach" it. This involves simmering it slowly in liquid. This can be water, broth, fruit juice, wine or a combination of these . Poach the chicken until tender, about 15-20 minutes, then chop or slice as specified in the recipe.

Chapter 4: BBQ