I'm a chef with over 15 years of experience. Here are 12 tips I learned in culinary school that at-home cooks should know
Use a damp napkin or towel to keep your cutting board in place.
If you're tired of your cutting board moving around while you use it, place a damp paper or dish towel underneath it.
Whether your board is wood or plastic, this trick will keep it in place and create a stable work surface.
When making something like risotto, add cold butter at the end.
Butter is the secret to a rich risotto, since the ingredient tones down acidity, adds creaminess, and generally makes things taste really good.
Following the beurre monté technique, add a pat of cold butter to a saucepan with a bit of simmering water and swish it around until the mixture is thick and emulsified.
Then, to make the most of the fat, add it to your risotto at the end. This can upgrade things like veggies or pasta, too.
Don't overmix your batters.
For the fluffiest pancakes and the lightest desserts, mix all your ingredients only until they're just combined (unless a recipe states otherwise).
Don't worry about leftover lumps. They'll generally absorb and hydrate into the batter as it cooks, making those light-as-air baked goods a reality.
Let meat and fish rest at room temperature before cooking.
Pull meat and fish out of the fridge about 30 minutes before cooking to temper it, which can allow it to cook more evenly.
Also, rest your meat on a paper towel to absorb surface moisture and help achieve an evenly browned finished product.
