top 10 Basic Cooking Tricks You Should Know

year : 2022

"I wouldn't be afraid to jump in there and get my hands dirty," says chef Matt Jennings of Boston's upcoming Townsman. "Any dough, whether it's bread or pasta or gnocchi or dumplings - that's probably the best way to start.

Pizza

Plus

"I would recommend the risotto," says Miami chef Michelle Bernstein. "If you follow the recipe of a traditional risotto, if you have the stock hot and don't cook it for more than 20 minutes, it should be good.

Risotto

Plus

"Making roast chicken with vegetables is an art," says legendary New Orleans chef Emeril Lagasse. "I have a cast-iron vertical chicken roaster, but I also used a basic roasting pan that I would pair with my potatoes and root vegetables.

Roast Chicken

Plus

"Dishes like this have stood the test of time for a reason: People love it," says chef/co-owner Michael Tusk of Quince and Cotogna, San Francisco.

Spaghetti Carbonara

Plus

Chef Joy says, "When you're working with apples you really get the sense to use your hands and use your brain: peeling, removing the seeds, monitoring the apples as they cook so they're very Don't be too soft or too hard," says Chef Joy. Little Owl's Campanaro in New York City.

 Apple Pie

Plus

"It's not too hard to do, and the results are great," says Chef Chip Roman of Blackfish in Conshohocken, PA. "Use thinner fish like branzino or trout because the cooking time will be more uniform and faster.

Whole Roasted Fish

Plus

"They all have the same basic ingredients," says chef Aaron Barnett of St. Jack's of Portland. "Garlic, onion, your vegetable of choice, your liquid of choice (whether chicken stock or vegetable stock or water), then cream and butter.

Cream-Based Soup

Plus

"The best thing for anyone involved in baking: marshmallows," says pastry chef Stella Parks of BraveTart.com. "You mix corn syrup, sugar, and water and boil it to about 250 degrees, which makes it hard.

 Marshmallows

Plus

"The most important thing is to know how to make a garden salad," says chef Nico Mande of The Market restaurant in Gloucester, MA. "And to do that you have to be able to make a really good vinaigrette.

 Garden Salad

Plus