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- Let seasonings on meat, poultry or fish sit for a few minutes. This helps them to penetrate and form a crust.
- When cooking pasta use a 4 to 1 ratio of water to pasta with no oil, oil and be added after it drains to prevent sticking.
- When making any type of force meat always make sure product is chilled and all equipment is well chilled eq. Grinder and bowl.
- Salt should always be use in the beginning mixing process when making force- meats, meat loafs or sausage. This develops the protein and will bind the product.
- Marinate meats or poultry for stir-fry quickly in soy sauce, ginger garlic and corn starch. These adds flavor and when sauce quickly will stay tenders.
- Never refrigerate tomatoes they will lose their flavor.
- Have seasonings on meats, poultry or fish sit on few minutes this will give time to penetrate and help form a crust.
- To peel kiwi slice off ends then go under the skin with a teaspoon and turn kiwi so spoon stays under the skin, this will give a smooth surface.
- When trying to dice or have even cuts on root vegetable they should be a room temperature or place in some warm water.
- When stuffing chicken breast , place stuffing under the skin. When chicken is finished the stuffing will be cooked and the chicken moist.
- When browning off meats, poultry or sautéing always deglaze pan with stock or wine, there is a lot of flavor in the food particles.
- If you don’t Taste and Taste how do you know its goods.
- To achieve the best product always follow the seasons when picking your food
- When serving meats, poultry or fish items that are going to be sliced, you need to let the product rest for a few minutes.
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