Chef's Secrets

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1. Toasting intensifies the flavor and adds crispness to nuts.
2. Raisins won't stick to a food chopper if they are soaked in cold water for a short period of time.
3. Cream won't curdle when poured over fruits if you add a pinch of baking soda with the cream before serving.
4. To reduce the amount of food discolorization, slice bananas, apples, pears, plums and peaches with a stainless steel knife, then either combine them with any citrus fruit or sprinkle them with lemon or pineapple juice. Refrigerate as soon as possible.
5. Keep the rinds of oranges and grapefruits. Grate them and store in a tightly sealed jar in the refrigerator. They will make excellent flavorings for cakes and frostings.
6. For the best flavor cook dried fruit in the same water it was thawed in.
7. If you add a small pat of butter when cooking fruit for jams and jellies, you won't have any foam to skim off the top.
8. If you have any problems with fruit jelly not setting up, place the jars in a shallow pan half-filled with cold water, then bake them in a moderate oven for 30 minutes.
9. To make ripe olives taste better, soak them overnight in olive oil with a clove of garlic added.
10. When making fruit compote, try adding some herbs, such as sweet cicely, mint or basil to bring out a sweeter flavor.
11. To ripen fruit, place it in a brown paper bag in a dark place for a few days.
12. If whole citrus fruits are warmed in the microwave or oven for a few minutes, they will yield more juice.
13. Cottage cheese can be used in place of sour cream when making dips. Just place it in the blender until it is creamed.
14. Cream cheese can be colored with powdered or liquid food coloring as a filler for dainty rolled sandwiches. Try a different color for each layer and slice as you would a jelly roll.
15. Freeze red and green maraschino cherries in ice cubes. Also, cocktail onions, mint leaves or green olives for martinis.
16. Freeze red and green maraschino cherries in ice cubes. Also, cocktail onions, mint leaves or green olives for martinis. Freeze lemon peels in ice cubes for use in water glasses and different colors of grapes to use in punch drinks. Also for punch, use large ice cubes made from milk cartons. The larger the ice cube, the slower it will melt on you and water down the punch.
17. Use crescent dinner rols as a quick and easy pastry to prepare a Beef Wellington.
18. To make a quick and unusual dip or spread, try pureeing a can of white beans and a package of herb flavored soft cheese together.
19. When making sandwiches for children, try using your animal shaped cookie cutters on them for a unique treat.
20. Place a piece of aluminum foil under your napkin or paper towel in a bread basket to prevent stains.
21. Leftover sandwiches can be brushed with butter and cooked in a shallow pan.
22. Place a damp paper towel over Hors d'oeuvres, meat or cheese platters to help retain the moistness and slow the drying time.
23. For attractive individual butter servings, squeeze butter through a pastry bag or plastic bag onto a cookie sheet. Set into refrigerator to harden.
24. Champagne should only be ice-chilled up to the neck of the bottle. Any higher and the cork may be more difficult to remove.
25. When making fruit compote, try adding some herbs, such as sweet cicely, mint or basil to bring out a sweeter flavor.
26. To make raisins plump again, wash them, place them in a shallow dish and bake them covered in a preheated 350-degree oven for no more than ten minutes.
27. To test fruit for ripeness, stick a toothpick in the fruit at the stem end. If it goes in and out clean and with ease, the fruit is ripe and can be eaten.
28. If you want to ripen bananas even more quickly, wrap them in a wet paper towel and place them into a brown paper sack.
29. Never hull strawberries until they have been washed or they will absorb too much water and become mushy.
30. Always check the bottom of berry containers to be sure they are not stained from rotting berries or if they show any mold.
31. Dried fruits are graded: Extra Fancy, Fancy, Extra Choice, Choice or Standard. These gradings are based solely on size, color, condition and water content, not nutrient content.
32. Dried fruits kept in an airtight container will keep for up to six months in a cool, dry place or up to one year if placed in the refrigerator.
33. To easily chop raisins, place a small amount of butter on both sides of the knife.
34. To peel thin-skinned fruits and vegetables easily, place in a bowl and cover with boiling water, let stand for one minute then peel with a sharp paring knife or spear the fruit with a fork and hold over a gas flame until the skin cracks.
35. To peel thick-skinned fruits, cut a small amount of peel from top and bottom, set fruit on a cutting board, cut off the peel in strips from top to bottom.
36. For an easy dressing fruit salad, try a grated orange rind and orange juice added to sour cream.
37. If a watermelon needs to be removed from the refrigerator, and must sit for a while before being cut, try placing it in a double brown bag to keep it cool longer.
38. To fancy up the top of a cake, cookies, or pie, try placing a wide-patterned doily on top. Sprinkle powdered sugar over it and remove.
39. Get only the best fruits. If you purchased your fruit in a box, or can see the box in the store, check the box it came in to be sure there is a government stamp on it saying, "U.S. Grade No.1" or that they have a USDA stamp.
40. Wash all fruits and vegetables in cold water to remove any chemicals. Never soak or store them in water. Vitamins B and C are easily lost. Dry all fruits and vegetables after washing.
41. The more surface of a fruit or vegetable you expose, the more nutrients will be lost to oxidation. In addition, enzymes needed by the body are lost in cooking.
42. Never allow your fruits and vegetables to be placed in the same bag with meats. Juices may leak and contaminate the fruit and vegetables.
43. If a green banana is placed next to a ripe banana, it will ripen more quickly.
44. Berries should be fairly firm. Color should be good and not faded. Berries should be refrigerated and should not be allowed to dry out. Use within two to three days after purchase for best flavor and nutritional value. Berries do not ripen once picked. Choose only bright red strawberries and plump firm blueberries taht are light to dark blue.
45. Mold on all fruit spreads quickly. Never leave a moldy piece of fruit next to a good one.
46. Blueberries and blackberries are better if cooked since cooking will deactivate an enzyme that effects your absorption of vitamin B1.
47. Strawberries should be stored in the refrigerator in a plastic colander allowing the air to circulate around them.
48. Cherries are one of the most popular fruit and are grown in 20 countries worldwide. Chef's say the best varieties for all cooking and baking needs, are the Montmorency and the Bing. Bings should be a dark purplish color and somewhat firm.
49. Professionally Roasted Peppers:
    Wash 2 whole bell peppers and dry. Cut in half and remove all the stem and seeds. Place the half peppers over an open flame on a gas stove, skin side down. With the flame on high, burn the skins until black and charred all over. When done place in a bowl and cover with plastic wrap to finish cooking and let the steam soften them. After 15 minutes rinse under a stream of cool running water. Rub slightly and the charred skins will wash off and you will be left with a perfect roasted pepper. Cut into strips and marinate in 1 teaspoon of chopped garlic in 1 tablespoon olive oil, 1 teaspoon of salt, 1/4 teaspoon ground white pepper, 1/4 cup extra virgin olive oil, 2 teaspoons sugar and 1 tablespoon cider vinegar.
50. Chefs assure me they get this queston all the time! Here is a professional chef's answer:
    Water boils at 212 degrees F or 100 degrees C at sea level
    Water boils at 198.3 F (92.2 C) at 7500 feet
51. To keep sticky ingredients like molasses and corn syrup from sticking to the measuring cup: Lightly oil the inside of measuring cup before measuring.
52. If you allow a grapefruit to stand in boiling water for a few minutes it will be easier to peel.
53. Grapes should be plump and firmly attached to a green stem. Good color for type of grape, not faded. Grapes do not ripen off the vine, so be certain that they are ripe when you purchase or pick them. Buy small quantities. When refrigerated, grapes will last five to seven days.
54. Shredded grapefruit makes a great addition to any fish salad.
55. Rice vinegar, made from fermented rice, is often used to add a slight acidity in cooked dishes and to make dressings for delicate greens. It is available either plain or sweetened.
56. Salads and dips can be kept chilled by using two bowls. Place the salad or dip in the smaller bow, partially fill the larger bowl with water and freeze. Then, place the smaller bowl onto the larger one and serve.
57. Hazelnut oil is highly flavorful oil usually imported from France. Pressed from toasted hazelnuts, it's used sparingly to enrich dressings and to add flavor to savory and sweet dishes. Paired with zesty lemon juice and sugar, it blends the distinct and delicate flavors.
58. Be careful not to overcook or boil cheese when making a sauce such as Alfredo or the finished product may not be as smooth as you'd like. Stir shredded cheese into the sauce toward the end of the cooking process and cook and stir over low heat only until the cheese melts.
59. Before rolling out pizza dough, place between two sheets of waxed paper. The paper not only prevents the dough from sticking to the work surface, but also makes the dough's transfer to the pizza pan easier as well. When you're ready to transfer the dough, simply remove one layer of paper and gently flip the dough round over onto the pan.
60. To select the best type of potato for roasting or using in a gratin, look for a medium-starch, all-purpose potato with white or golden skin, such as White Rose or Yukon Gold. If you're not sure if a potato is "all purpose," an easy way to find out is to slice the raw potato with a knife. If the knife is coated with a creamy, white substance or the potato clings to the knife, it's a starchy potato, best for baking. If not, it's a waxy potato which will hold its shape after cooking for dishes like potato salads. If it's somewhere in between, it can be considered all-purpose.
61. Do not knock on a melon to check its ripeness - slap it instead, say pro-chefs. You are listening for a hollow ring, not a dull thud.
62. Shredded grapefruit is a great addition to any fish salad.
63. Banana chips are usually fried in coconut oil which does NOT make the a nutritious snack. One ounce of fried chips have as much as 150 calories and up to ten grams of fat, much of which is the bad, saturated fat. Nutritious banana snacks are air-dried or of course, just a banana!
64. When sauteing large quantities of vegetables such as onions, be sure not to overload your saute pan for optimal browning. Overloaded saute pans may lead to unevenly cooked vegetables, often a mixture of some that are burned and some that are underdone.
65. If a recipe calls for softened butter and you've only got a "hard-as-brick" stick still in the refrigerator or freezer, don't worry. Just unwrap and pop it into the microwave in a microwave-safe bowl. Microwave on defrost for 20 seconds. If necessary, microwave the butter a few more seconds, making sure it does not melt.
66. To keep dried fruit, marshmallows and other sticky foods from sticking to your knife blade: Dip the blade in cold water or spray it with nonstick spray.
67. Oranges that need to be peeled for dishes should be soaked in boiling water for at least five to seven minutes before peeling. This will make it easier to peel and remove all white pulp.
68. Persimmons, available October through January, have a smooth, shiny, bright orange skin, which is removed prior to eating or they are too sour. You can ripen them overnight by wrapping them in tin foil and placing into the freezer. They must be thawed at room temperature and eaten the next day. Persimmons are high in vitamins A, C and potassium.
69. Save liquids from vegetables you have cooked and use the liquids in soups, stews, etc.
70. Pro-chefs swear this is true so here goes! If you slice a banana with a sterling silver knife they will not darken as fast.
71. Never use fresh pineapple in a gelatin mold or the protein will be broken down and the gelatin will not gel. This is caused by the chemical "bromelain", a potent protein tenderizer.
72. Ripen pears quickly by placing them in a brown paper bag along with a ripe apple. Place in a cool, shady spot and make certain a few holes are punched into the bag. The ripe apple will give off ethylene gas which will stimulate the other fruit to ripen. This ripe-apple hint will also have the same effect on peaches and tomatoes.
73. For best quality, do not freeze cream cheese. Baked cheesecakes may be frozen up to two months. Thaw frozen cheesecakes in the refrigerator over night. Top before serving.
74. Cut up assorted fresh vegetables for dipping ahead of time; cover with damp paper towel and store in a zipper-style plastic bag in the refrigerator.
75. Fresh pineapple contains an enzyme that causes gelatin not to set-up. Canned is best.
76. To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh. If it rises to the surface, throw it away.
77. Place a slice of apple in hardened brown sugar to soften it back up.
78. Wrap celery in aluminum foil when putting in the refrigerator-it will keep for weeks.
79. Place a slice of apple in hardened brown sugar to soften it back up.
80. The portobello mushroom is not actually a distinct variety of mushroom; rather it is a full grown, mature crimini (brown) mushroom. When selecting portobellos, look for the firm, smooth ones and avoid those that are especially bruised on their crowns or have damaged gills.
81. Soak a lemon in hot water for a few minutes to get nearly double the amount of lemon juice. To use just a bit of juice, pierce the lemon with a toothpick, squeeze out a few drops and replace the toothpick to close the hole.
82. The importance of high quality knives can't be stressed enough! Buy the best you can and expect to spend some serious money. It is better to buy a couple of excellent knives and slowly add to your collection rather than buying an entire set of low quality knives. Start with a chef knife and paring knife.
83. Chefs recommend you have at least one high quality non-stick saute pan. It makes cooking eggs and delicate items like fish a breeze. It also cuts down on the amount of fat necessary to effectively saute.
84. Buy stainless spoons (both slotted and non-slotted) which are solid and won't bend no matter how tough the job. Also, buy several high quality wooden spoons for stirring delicate dishes like risotto (the sharp edge of a metal spoon would cut or bruise the rice).
85. When you are cooking greens, collards or kale, try placing a few unshelled pecans in your saucepan. This helps keep the odor down.
86. When cooking onions or cabbage, boil a small amount of vinegar in a pan to remove odors.
87. If you cook with a small amount of milk, it will help retain the color of your vegetables.
88. When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead-no white mess on the outside of the cake.
89. If you accidentally over-salt a dish while it's still cooking, drop in a peeled potato-it absorbs the excess salt for an instant "fix me up".
90. Wrap celery in aluminum foil when putting in the refrigerator-it will keep for weeks.
91. Use a wire egg slicer - the kind that cuts hard-boiled eggs into perfectly round, bite-size pieces - to slice small mushrooms in one easy motion.
92. Melt Chocolate Over Low Heat because chocolate has a low melting point. Do not boil. Do not subject it to excessive heat, such as oven baking temperatures.
93. To melt semi-sweet chocolate morsels, mega size morsels and semi-sweet chocolate mini morsels in a saucepan: Melt 1-cup or 2-cups. morsels over lowest possible heat. When morsels begin to melt, remove from heat, stir. Return to heat for a few seconds at a time, stirring until smooth. *Note: Not recommended for Butterscotch Morsels, Milk Chocolate Morsels, Mint-Chocolate Morsels and Premier White Morsels.
94. Use a meat baster to "squeeze" your pancake batter onto the hot griddle to get perfect shaped pancakes every time.
95. To get the most juice out of fresh lemons, bring them to room temperature and roll them under your palm against the kitchen counter before squeezing.

See also: Cooking Tips
Quick Cooking Tips