10 Tips From MasterChef Alumni to Make Everyday Food Taste Like a Restaurant

Do you like to watch MasterChef because you enjoy the competitive spirit or because you like to jot down some interesting recipes to try later? O reality gastronomy is great for bringing new inspirations and teaching tips to increase the menu of the week.

Today the awesome.club gathered 10 tips we learned from former MasterChef Brasil participants that can make everyday food gain a more professional flavor. Check out!

Do you know what the secret to cooking the perfect steak is? The correct answer is patience, as resting time is just as important as cooking time. What does that mean? After preparing the steak and seasoning it the way you prefer, you need to let the meat rest. during the same time that it was in the fire🇧🇷

To keep the temperature warmer, you can wrap the pieces of meat in aluminum foil and keep them near the stove. Oh! This is reminiscent of another tip from Chef Izabel Alvares: when starting your preparation, the meat must be at room temperature and not cold, see?

There are those who are terrified of using the pressure cooker and avoid — more than anything — making beans because of it. If you ever want to face this “challenge”, know that Chef Raissa Ribeiro has a perfect tip for seasoning. Place a bay leaf with the grains in the pressure cooker to flavor the dish. However, do not put the salt yet, as the seasoning interferes with the cooking of the beans.🇧🇷

After the pressure cooker starts, the beans must be cooked for 10 to 15 minutes. Then, with the grains already cooked, you can prepare a stew and add salt and pepper.

There are many quick recipes on the internet that teach you how to make chocolate mousse with cream and condensed milk. But know that you don’t need these ingredients to bring creaminess to dessert. Chef Raissa Ribeiro taught a classic French recipe, which takes a chocolate bar with milk, eggs and sugar🇧🇷 Are you curious to know how to do it? Just follow these steps:

Beat the yolks with the sugar and set aside. Start beating the egg whites and gradually add the sugar. Beat until the whites are pretty fluffy. Mix the melted chocolate with the yolks and gradually add the whites. Let the dessert rest in the fridge before serving it chilled to your guests.

Did you know that, instead of using water to hydrate your dishes, Can you use vegetable broth as a substitute?🇧🇷 This is a trick used by Chef Raul Lemos to add flavor to dishes like rice, polenta, couscous… and so on.

You can use the vegetables you have at home — like onions, garlic, carrots — to create your broth, putting them in the pan, skins and all. Add water and aromatic herbs and leave it in the fire until it “gets a taste”. Finally, just strain the broth and that’s it!

It is possible that you have already tried to make risotto several times, but the dish never got that “restaurant taste”. In this case, the problem may have been the type of rice. Chef Izabel Alvares guarantees that it is best to use arborio riceas it is rich in starch — which gives succulence and creaminess to this Italian specialty.

Stroganoff is a dish so beloved by most Brazilians, we bet there are several incredible homemade tips to make this dish even tastier. But Chef Leo Young has a great trick he learned from his mother: rub a little flour on the pieces of meat🇧🇷 This will create a crust when frying and help to incorporate the sauce more.

Making fluffy rice is still a mystery for many people. It’s good that Chef Leo Young taught some tips to prepare this dish so present in everyday life. The first trick is to prepare a good stew, with garlic and onion, and “fry” the rice — this helps to seal the grain, so that it becomes looser.

After cooking for approximately 10 minutes (or until it reaches the correct point), turn off the heat and let the rice rest for a few more minutes. In that time, it is important to leave the pan closed to keep the steam and leave the grain very loose🇧🇷

Tapioca is delicious, don’t you think? Chef Raul Lemos does not indicate that you use the tapioca package that comes ready to put in the frying pan. Professionals usually prefer buy manioc flour (sweet, sour or a mixture of both) and moisturize itas it is more economical and yields more portions.

Method of preparation: place about 250 g of manioc flour in a bowl and gradually add approximately 150 ml of water. Stir until the manioc flour is hydrated and acquires a texture that resembles farofa. Then you can sift the mixture right into the pan. And continue preparing your tapioca as usual, adding the stuffing you like best.

The poached egg — also known as poached — is a kitchen nightmare for many people. If you love this method of preparation, but the result never looks so good, Chef Francisco Pinheiro has a great trick: put vinegar in water🇧🇷

In a pan, add two parts boiling water to one part vinegar. In another pan, pour boiling salted water. Break the egg into a separate bowl, taking care that the yolk does not crack. With the help of a fuê, make a swirl in the water with vinegar and throw the egg in the center. After a minute, remove the egg from the pan with the help of a slotted spoon and transfer to the pan with water and salt – to season.

Those who follow MasterChef Brasil probably remember that Cecilia Padilha’s farofa drew sighs from the judges. And she already shared some secrets to make the dish more crunchy. The first is to use the cassava flour biju, which has a flocked appearance. And the second trick is do not use too much butter when preparing🇧🇷 Well, if you add too much fat, the farofa will lose its crunchy texture.

We bet you have great cooking tips too. So share your cooking secrets with us in the comments.