20+ Cool Cooking Hacks I Learned at a High-End Culinary School

I love spending time in the kitchen, but I was never going to become a professional chef. However, I did want to cook tasty and beautiful dishes, try more new recipes, and learn some cool kitchen hacks from real cooking masters. I read books, watched tutorials from famous chefs, and ended up attending high-end cooking classes.

There are many benefits to taking different workshops and cooking classes. You’ll not only learn to cook, but chefs will also show you hundreds of tricks. Now, I can share the many cooking hacks that I learned during these classes. And at the end of the article, I’ll reveal the secret to a successful dinner party.

  • Oats aren’t the only healthy option for a lazy breakfast. If you add 2 cups of water to a cup of buckwheat and leave it to soak overnight, buckwheat will swell and become edible while still being raw. You’ll just have to add any products that you love to enhance the taste, like milk, berries, nuts, cinnamon, or cardamom.
  • If you want to make aromatic oils with fresh herbs, first, soak the herbs in vinegar for a couple of hours before adding them to the oil. This way you’ll kill the bacteria and the herbs won’t start to rot over time.
  • If you need some lemon zest, but you don’t know how to use the rest of the lemon, make lemon curd. It’s a light custard with lemon juice that goes well with toast and pancakes and is used as a filling for pastries.
  • To make cottage cheese pancakes more fluffy, you just need to push the cottage cheese through a fine sieve. If you want to move to the next level, replace the wheat flour with rice flour. In this case, the pancakes will keep their shape better, have fewer calories, and come out with a delicious golden crust.

20+ Cool Cooking Hacks I Learned at a High-End Culinary School

  • To make the meat in homemade dumplings juicier, add a little gelled broth to the minced meat. This is a hack from Japanese cuisine, and it works perfectly with different kinds of dumplings.
  • One of the biggest revelations for me was the fact you shouldn’t put meat in cold water if you’re making a broth. The juices that the meat releases in the cold water coagulate when the water boils (because this is animal protein) and, as a result, they will float on top of the water’s surface, creating a very unappealing foam. To make a transparent and healthy broth, put the meat in the water when the water temperature is about 140°F. You can tell that the water is hot enough when you see the first small bubbles start to appear.
  • Breadcrumbs aren’t your only option when you want to bread meat. You can also use oats, corn grits, and potato chips. You’ll need to coarsely crush these ingredients before covering the meat in them, but be careful and don’t turn them into dust.
  • If you’re going to bread fish, red meat, or chicken, leave the chopped meat out for a little while before covering it with the product. This way, the crumbs will stick to it better. Then wait a little bit before frying it to let the coating set too.
  • To make juicy and low-fat meatballs, replace a part of the minced meat with high-quality cottage cheese. There’s no need to put any bread in these meatballs.

20+ Cool Cooking Hacks I Learned at a High-End Culinary School

  • In order to not have to bother with picking out the citrus zest from a fine grater, put plastic wrap on top of it, and only after that, start to grate. When you’re done, just peel off the wrap and remove the leftover zest from it. This trick can also be used when you need to grate cheese.
  • Plastic wrap helps store food, but sometimes it becomes crumpled and sticks to your hands. Just keep the film in the refrigerator, and this won’t happen anymore.
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