10 Tips, Tricks and Techniques We Love at BtB!

August 28, 2009 10:32 pm

10 Tips, Tricks and Techniques We Love at BtB!

1. Chef Jason Travi stresses that when slicing fresh fish, always use a sharp knife and place it in cold water so the knife doesn't stick to the fish.

2. Chef Tony Mantuano says skip the fridge and let your tomatoes ripen on the kitchen counter for optimal flavor.

3. Nutritionist Jodi Greebel recommends fresh herbs to flavor salads without adding loads of calories.

4. Chef Missy Robbins say to easily peel garlic, soak cloves in hot water for five minutes. Then use your fingers or a pairing knife for a quick shelling of the skins.

5. Alexis Ewing suggests decanting your whites and reds. Exposing white wine to oxygen enhances its complexity, bouquet and color.

6. Zachary Sharaga says for crystal clear ice, double freeze it. Boil the water first to remove the oxygen from tap water and then pour straight into ice trays or molds.

7. Chef John Schenk advises to let your meat rest when finished cooking to allow juices to spread.

8. Chef Michael Mina recommends using canola oil for pan frying breaded fish as it offers a nice neutral flavor.

9. Dr. Stephen Gullo shares that beer is an appetite suppressant, because the carbonation kills your hunger and tricks the body into being full.

10. Chef Eric Hara suggests burning herbs on a gas grill to mimic smoky flavors.