20+ Jamie Oliver Techniques That Will Make You Feel Like a Chef

Jamie Oliver is a chef who needs no introduction. Professionals love her recipes for their simplicity, originality, and a new way of looking at the same food products from a lifetime. Beginners, on the other hand, like what, in English, is called fail proof: failsafe. Following Jamie’s instructions, it’s really hard to screw up a dish.

At the awesome.club we reviewed many recipes from Jamie Oliver’s YouTube channel and social networks and made a compilation of many useful tips and techniques, thanks to which you can improve your cooking skills.

Never heat fillets that you have just taken out of the fridge. Meat should stand for at least an hour at room temperature, otherwise the steak will be tough and bland. If you’re going to roast a turkey, take it out of the fridge two to two and a half hours before putting it in the oven. If you want the fillet to be browned, but at the same time juicy and not overdone, you should give preference to the double steak, a piece 2 times thicker than usual. It will be well ironed on the outside, and on the inside it will retain the color and texture you want. By the way, the meat that you are going to bake can also be fried in a pan until a beautiful golden brown crust is formed.

When frying fish, it is better to “grease” the fish and leave the pan ungreased. This way you prevent it from burning. Also, if you put a piece of smoked bacon on the fish while it is frying, it will become juicier and acquire an unusual taste. If you are going to cook fish on the grill, it is better to season it with salt and well in advance. Fish often sticks to the grill due to the moisture that is released during the roasting process. The salt will soak up the liquid and you won’t have to clean the grill afterwards. To cook the meat on the grill, prepare 2 sprays: one with water to extinguish the fire and the second with aromatic vinegar, so that the meat is more refined and crispy on the outside. When there is a suspicion that the meat is too fatty, add a few pieces of pineapple, it will solve this problem by absorbing excess fat. To make the steak exude an aromatic smell, you can do 3 things during roasting: first, when you turn the meat, rub it with a clove of garlic cut in half. Secondly, grease the steak with butter. And, thirdly, make a bouquet of aromatic herbs (such as thyme, rosemary or oregano), which is soaked with the juice released during roasting and is used to season the meat, gently beating the steak.

Everyone knows the strong smell of fried onions. To avoid this, you should salt the onions and fry them over low heat. Broccoli goes perfectly with parmesan and anchovies, as well as with soy sauce. In order for the baked potatoes to get a crispy crust, you should peel them and boil them for 10 minutes, then dry them in a colander. You can pour a mixture of olive oil and butter or goose fat into the oven tray, and you can also add a little wine vinegar, herbs and spices. Before placing the potatoes on the baking sheet, they must be shaken well in a colander so that they look a little wrinkled. Then they must be soaked in oil with spices and left for between 50 and 60 minutes at a temperature of 180°C.

Fry the vegetables before putting them in water or broth. Thus, they retain their aroma, and the cooking time of the soup will be reduced by 10-15 minutes. It is necessary to salt the beets at the beginning of cooking. As for the mushrooms, at the end To make the zucchini more juicy, you should crush it gently before frying. Freeze the peppers. First, if they are stored in this way, they do not lose their properties. Second, when they are frozen they can be grated and easily added to a sauce or sprinkled onto a dish. An unusual way to cut cucumbers and carrots for salad is to use a peeler. Jamie argues that with such a cut, any salad will look like it was made by a chef.

Seasonal fresh potatoes can be poured with boiling water. And to release moisture after draining the water, cover the pot with a towel, to absorb moisture. If you want to add potatoes to the salad, then you should not wait for them to cool down. Cut them while they are hot.

Bananas that are black can be peeled, sliced, placed on a tray and roasted at a low temperature. When cool store them in a jar, they can be eaten as chips or added to cereal.

Bread, even if it is hard, can be turned into various delicacies: Italian soup with tomatoes and bread, salad with tomatoes and bread, croutons, breadcrumbs. The bran can be useful for dusting on English meat pie — Shepherd’s Pie. If you cut the berries, but do not want to use them all at once, before storing them in the refrigerator, rub them with lemon juice. This will prevent oxidation and the fruit will not darken. We should eat most of the vegetables that we usually peel with the skin on: it’s tastier, healthier and generates less waste. Some of them, like potatoes, carrots and beets, need to be washed well before use. You can add almost anything to vinegar: the remains of vegetables, herbs and spices. All this rests and gives vinegar a unique aroma that can and should be used during the preparation of various dishes. For example, strawberry vinegar is ideal for stews. The recipe is very simple: just add a pinch of salt, sugar and sliced ​​\u200b\u200bfruits to vinegar. A good way to “revive” stale bread is to make garlic bread. For this you need to make a longitudinal cut and a couple of cross sections without touching the bottom crust. Put chopped garlic and herbs in the cuts, sprinkle with olive oil, wrap in paper or foil and bake until crispy.

If you’re cooking broccoli or cauliflower, don’t forget that the stems can and should be eaten too.

If you have feta cheese, it can increase its shelf life. It is necessary to cut the cheese into cubes, put it in a glass jar, add spices such as pepper, oregano, peas, coriander seeds and pour a little olive oil. This way you can preserve the feta
for several months. You can extend the shelf life of fresh herbs by wrapping them in a damp paper towel and placing them in the refrigerator. And in order for citrus fruits and tomatoes to retain their natural taste, they should not be stored in the refrigerator. Interestingly, eggs absorb aromas through the pores in the shell, so it’s best to keep them inside their box. Or, at least, don’t put them together with products that give off a strong smell, like fish.

Jamie recommends keeping these 5 products in your home at all times: olive oil for cooking, extra virgin olive oil for salads, red wine vinegar, sea salt, and black pepper. The best way to get more lemon or lime juice is to preheat the fruit. If for some reason you cannot do this, put the citrus fruits on a flat surface and start crushing them, as if you want to make a sausage. Continue for about 20 seconds. Then cut and squeeze: you will get much more juice.

So that the taste of mulled wine is more intense and the alcohol does not evaporate, divide the drink into two portions: boil the spices in one, add the second at the end and, without boiling,
remove it from the fire. If you want the beaten eggs to be fluffier, beat them with steam. To prepare a delicious limoncello, choose lemons from the Amalfi Coast: they are large fruits with an intense yellow color and a rough skin.

Did you find these tips helpful? Have your own culinary tricks? Share them with us in the comments section below!