Over the years I've gotten so many questions about how I do some of the things I do. Like, how to cook hashbrowns that are golden brown, cooked all the way through and don't stick... how to grill chicken without it shredding on the grill... and on and on... So here are my biggest and most helpful tips that I know of that can help you everyday!
1- KOSHER SALT AND FRESH BLACK PEPPER: How to properly season food is one of the first things you learn in culinary school. And you will notice a huge difference in your food if you switch to kosher salt and fresh pepper. I like the Morton Salt in the blue box, it has the perfect texture and flavor. And please, buy a pepper mill... fresh pepper makes a world of difference.
2- HARD ANODIZED PANS: In my experience, these are the best non stick pans you can buy. And the process is patented, so you don't have to buy Emeril's brand in order to ensure quality. I bought mine (well, my mother bought mine :D) at Sam's club 4 years ago.. they are "Member's Mark" aka Sam's Club Brand. The whole set was like $60 and they show almost no wear and tear (and I use them pretty much every day)
3- CAST IRON PANS: For those times when you need to get a good sear on something, or fry something, you can't beat cast iron. When you're not using your non-stick pans, I would chose cast iron over stainless steel any day.
4- BEWARE OF THE DISHWASHER:Nothing will ruin your pans or knives faster than a dishwasher. Take the teeny weeny extra bit of effort and wash all of your pans and knives by hand. Dry them immediately and put them away. Anodized pans say they can be put in the dishwasher, but please, don't do it. It ruins the finish. Especially don't put teflon or other non stick finishes in there.. bad news bears.
5- DON'T BE AFRAID OF HEAT: In the restaurant business, we have all our ovens at 500 and all the burners and grills on high. I'm not saying do everything on high! But don't be scared of it. I'll go more in depth about temps/techniques a little later.
6- STEPS TO SEARING AND SAUTEING SUCCESS: This simple steps with help you cook anything; potatoes, eggs, fish, chicken, steaks, veggies... ect. A: Heat the pan dry first before adding oils/butter B: Once pan is preheated, add cooking oil/butter. I very often use half butter, half olive oil. But you can use whatever you like C: Heat butter or oil before adding whatever you're cooking. D: When cooking with butter, it's very easy to tell when it's time to add your food to the pan. The butter will melt and bubble, when the butter stops making noise, it's ready. E: Add food and shake in the pan slightly. Then LEAVE IT ALONE. Shake it slightly then leave them be. If you heated your pan properly, when the food caramelizes it will release itself. So when the food moves, it's ready to be turned. If it doesn't move, leave it be until it's ready. This is the secret to hashbrowns, fish, chicken, steaks, all sorts of stuff!
7- GRILLING BASICS: The most important part of grilling is proper preheating. Most grilling that we do is searing and cooking relatively quickly. This is the same concept as searing and sauteing in a pan on your stovetop. In order to keep the food from sticking, heat your grill to 400 or 450 (anywhere in there is fine) If you don't have a temperature gauge on your grill, a good rule is about 10 minutes of heating before cooking. You always want a little oil on what you're cooking to keep it from sticking. It's much easier (and safer) to put the oil (or non stick spray if you prefer) on the food itself rather than the grill. If you have cast iron grates on your grill, you will need to "season" them occasionally with oil. When the grill is hot, take and old rag, roll it up, dip it in a little oil (canola is great) and use tongs to rub the oiled towel on the grill grates. For cast iron grates, it's good to do this everytime you start from a cold grill. If you have porcelain or stainless steel grates, you don't have to season them. On the contrary to searing food on your stovetop, when you grill you won't move the food at all after placing it on the grill. But you will let it sit until it moves. If you try to pick it up and it's sticking, just leave it be. It will move when it's ready... I promise!
8- ROASTING: You can roast almsot anything. It's easy, healthy and delicious. I roast almost everything at 450. Asparagus, Broccoli, Chicken, Onions, Fish, Potatoes, Crostini, Croutons, Squash.. on and on. I know it sounds hot, but without some heat you don't get adequate caramelization. Season whatever you're roasting olive oil or canola oil, salt, pepper, plus whatever else you like. Want some roasted chicken for fajitas? Try some cumin, chili powder, oregano and some lime juice. Herbs for fish? Try tarragon, garlic and parsley. Herbs for chicken or pork? Try thyme, sage, rosemary and garlic. Croutons? Garlic, dry thyme and parmesan cheese can't be beat! Now for timing, toasting bread products is usually between 5 and 10 minutes. Vegetables take about 10-15. Potatoes start at 30 mins for a smaller dice, and 40-50 for quartered red potatoes. Chicken breasts usually take about 15-25. Fish about 10-15.
9- BOILING: The biggest tip is to season your water well with salt and use lots of water for what you're cooking. Seasoning water for potatoes and pasta makes a world of difference in flavor.
10- POACHING: For easy poaching liquid that's great for Shrimp, Fish, or Chicken. Bring water to a boil with some cut up carrots, celery, onions, a couple quartered lemons, a good amount of salt, some whole peppercorns and some fresh thyme. Simmer for 10 minutes before adding your seafood or chicken. Add seafood or chicken and simmer until cooked trough. Seafood usually takes about 5 minutes. Chicken can take 10-15 depending on how thick it is.
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