Five Cooking Secrets That Chefs Will Never Reveal

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Chefs have a number of secrets that they hold close to their chests and will hardly ever reveal; as those are the things that sets their cooking apart from others.

Preparing A Clear Broth
The trick to making the tastiest chicken broth involves lots of chicken and a significant level of patience. Take your chicken meat and bones and cook them in a small amount of water for at least three hours.

Cook on a low heat, and make sure to skim off any suds that float to the top. This will make the stock clearer and tastier. Avoid adding vegetables immediately. Wait to add them after about an hour and a half to two hours.

Olive Oil Is Good
Many professional chefs, top off nearly all of their dishes with a sprinkling of olive oil. Make sure you’re using a good quality extra virgin olive oil, which will add a flavourful kick and provide a silky finish.

Getting The Perfect Steak
If you’re one of the many people who takes a piece of meat out of the refrigerator or freezer and throws it directly on the grill, it’s time to change your ways.

To get the best-tasting steak, it is better you take the meat out of the cold and letting it sit for an hour or two before bringing the heat. If you start cooking the steak when it’s already at room temperature, it will cook much more evenly.

Never Be Scared Of Salt
If your food tastes bland, there’s a good chance all you need is to add more salt. If you’re hesitant on your salt addition, there is a trick that can help you avoid over-salting.

Garnish your food with salt continuously as you cook, rather than salting it heavily at the beginning and/or the end. Sprinkle the salt from up high so that it will be evenly distributed throughout your dish.

Sugar Is A Great Seasoning
Sugar is not just for baked goods. If you add a pinch (or three) of sugar to a recipe that uses tomatoes, the difference in taste will be noticeable.

The sugar counteracts the natural sour taste of the tomatoes to create a rich, pleasant flavour. Adding a bit of sugar to a dish you made with slightly out-of-season tomatoes will make it taste like it was made with perfectly ripe ones.



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