13 Tricks from a Celebrity Chef to Succeed in the Kitchen

Being a chef is not just a vocation: it is also a way of life. And there’s nothing better than talking to someone as knowledgeable as Gordon Ramsey, the British chef with 16 Michelin stars. Nobody better than him to explain how to organize a kitchen, prepare a perfect dish and choose the right foods.

Bright Side.club has put together some exclusive tricks from the “Cooking Under Pressure” legend that will help you improve your cooking skills.

Add salt to eggs only at the end of cooking. If you put it at the beginning of the preparation, the eggs will absorb the salt more quickly due to the moisture in the food, and this can make the texture of the dish hard and dry.

Use the stems of vegetables to improve the flavor and aroma of the oil. All you have to do is wash the rosemary, basil or oregano, dry them, pour them into the hot oil (its temperature should not exceed 85°C), close the container and let it rest.

It is possible to speed up the ripening process by wrapping the fruits in a paper bag along with a banana and leaving them in a dark place. During maturation, ethylene is released, the effect of which will be better if there is no moisture. Therefore, an already ripe banana forms a favorable environment for the release of the hormone for the rest of the fruit.

It is possible to give sugar a new aroma by adding vanilla beans to the sugar bowl. In addition, a few tablespoons of ground spices such as cardamom, nutmeg and cinnamon can be added. But don’t put too much, otherwise you can get a very sickening odor.

To prepare baked potatoes optimally, first boil them, then roll them in flour or semolina and put them in the oven. With this, a delicious and crispy crust will be created.

Are your tears already part of the process of peeling onions? Well, that won’t happen anymore. As? It’s easy: don’t remove your root before peeling and cutting. Just do it later.

It’s no secret that you need to make cuts in meat to improve its doneness and taste. But where should they be made, exactly? To make meats juicier, cut on the fatty side. Thus, it will be possible to enjoy the best flavor in your dish.

Grinders have more functions than people realize or utilize. For example, tighten the screw at the top and get ground pepper, which is ideal for soups and sauces. Loosen it up slightly so it’s more or less in the middle and use the resulting powder for salads and pre-cooked meals. And if you loosen the screw, you will have a thicker result, which is used to season meat and fish. If you don’t have this tool yet, it’s a great buy to get peppers with different degrees of grinding.

Did you know that vegetable oil can be reused? But in order not to feel the taste of what was prepared the first time, you need to heat a piece of ginger about 0.5 cm in size. It is possible to use this method only once, otherwise there is a risk of significantly increasing the level of cholesterol in your body.

Replace oil or olive oil for marinating with honey. This has bactericidal properties and is a natural thickener. It also adds an unusual sweetness to your dish. It can be used for any meat or fish, but it is ideal for pork.

The famous culinary expert advises not to try to reinvent a recipe and to be as simple as possible when choosing ingredients: “Using a maximum of 5 ingredients to have an excellent dish is enough. When it comes to 7-8 components, don’t.”

If you need to mince the garlic perfectly, add a pinch of salt to the container in which you will crush or mince it: this helps to separate the fibers.

Many of us have faced the problem of needing to thicken the sauce. In this case, flour and starch are the most used ingredients, but it is possible to do without them. Add chopped tomatoes to speed up thickening and give the preparation a fresh taste.

And you, what culinary techniques do you use? Share with us!