Chef Hamid Ebrahimi’s professional cooking skills
1- Always freeze leftover chicken or meat broth in plastic containers. With this, when you want to make a soup or a delicious meal, you can quickly take the container out of the freezer and use it. Charlie Trotter
2- The smaller the material to be cooked, the longer the cooking time. For example, I bake small chocolate toffees at 250 degrees Celsius in just four minutes! Jim Lahey
3- Store spices in a dry, cold and dark place. Do not put them on the shelf above the stove. Moisture, light and heat make them lose their aroma and taste. Rick Tramonto
4- Always cook the pasta one minute less than the cooking time written on the package. Leave that one minute for the time when the pasta is going to cook with its sauce in the pan. Mario Batali
5 – Salt water! Yes, only salt water. Soak the chicken in salt water to experience its unique taste. Guy Fieri
6- If you find that you need more oil while frying, add oil from the edges of the pan. By doing this, when the oil reaches the ingredients in the pan that are being fried, it is heated. Anita Lo
7- To get better results in cooking, take the butter and eggs out of the refrigerator overnight before cooking, so that they reach room temperature. Ina Garten
8- When you want to make kofta or koko, it is very important to know how it will taste after cooking; So, cook some in a small pan and then taste to make sure it tastes the way you want it. Issac Becker
9- Instead of grilling the chicken, chop some onions into large pieces and put them in a pan or pot with some oil, then put the chicken on them. By doing this, the onion will absorb the chicken juice. After the chicken is fried, remove it from the pot or pan. Pour some chicken broth or water into the pot and prepare a delicious sauce to serve with the chicken on high heat for three minutes. Donald Link
10 – When you have a big party, don’t pour the dressing on your salad. Place it next to the salad so guests can pour it on their own. Once, because of this issue, the whole salad was left on my hand and I had to throw it away! Marc Forgion
11 – To crush garlic, put it in a freezer bag and crush it with the back of a knife. This will prevent your work table and knives from smelling like garlic. Laurent Tourondel
12 – To make salad dressing, first mix salt with some olive oil. This will keep your sauce crunchy when you add the vinegar to it. Paul Liebrandt
13- My grandfather taught me this tip: after you have rinsed the pasta, while it is hot, pour some grated Parmesan cheese on it along with the sauce of your choice. This action makes the sauce stick to the pasta and gives it a unique taste. Giada De Laurentiis
14- If you want to cook cauliflower, add some milk and salt to its water so that it remains white, then immerse it in ice water to stop cooking.
(Michael White)
This post is written by b_1300