15 Chef Secrets That Will Make You Cook Like a Pro

Unlock the secrets of the kitchen with these 15 top cooking tips from professional chefs. From perfecting flavors to streamlining kitchen techniques, these insights can transform your cooking experience. Whether you're a novice or a seasoned cook, these expert suggestions will elevate your dishes and make cooking more enjoyable and efficient.

AUTHOR: Rebecca Holcomb

1. Roux

This flour and fat mixture, whether oil or butter, is the base of every great stew and thick sauce you'll ever encounter. There are four types of roux: white, blonde, brown, and dark brown, based on the ingredients used to form the roux. When done correctly, roux is an essential must-have for any home cook. One individual gave some great uses for a good roux. "Probably one of the most useful things in cooking, it's used as a sauce base. Heat a few tablespoons of butter in a saucepan and stir in an equal amount of flour. Once it is thick and bubbly, you can add a liquid of your choice for the base of your sauce (milk or chicken stock are my favorites). Add as much as necessary to reach your desired consistency. Then, you can add spices or melt cheese to make a great cheese sauce. Be creative!"

2. Cooking Rice

One user who commented on the online forum had a pet peeve about people lifting lids on pots of rice. They gave this advice on getting rice just right. "Stop taking the lid off the rice! You complain about mushy or crunch rice, and it's either because you didn't measure or you won't leave the lid alone. The steam cooks the rice; by removing the lid, you ruin everything forever."

3. Taste Test

Any cook worth their salt knows to taste what they're making. How can you know it tastes good if you don't taste it? As one person insisted, "Always, ALWAYS taste your food while cooking. I always have about five spoons beside me while cooking. This practice allows you to accurately adjust seasoning, flavors, and cooking time. It is tough at first to know what to change, but you get better at it with time, and it will improve the quality of the food you make. "

4. Proper Cleanup

Cleaning up after a big meal can be a major hassle if the chef doesn't know how to properly clean up while cooking. Learning this technique at home is essential, especially if your kitchen is small. Someone posted this timely advice: "Clean as you go. You will become much more efficient in the kitchen, always have space to work, and minimal cleanup when dinner is done."

5. Pork Chops

Even if my husband didn't hate pork chops, I probably still wouldn't cook them because I struggle to get them tender. One chef, however, provided this excellent advice for getting your pork chops to cooperate. "When making pork chops, cut the ribbon of fat so that it is in pieces instead of one long piece. It prevents the chop from curling in the pan and cooking unevenly."

6. Peeling Garlic

Contrary to popular belief, peeling garlic is easy, as one chef says. "If your cloves are already separated, put them in the bottom of a bowl. Place another bowl on top (one that fits well) and proceed to shake the stuffing out of it. After a minute or two of vigorous shaking, the peeled cloves settle at the bottom of the bowl you placed them in."

7. Cast Iron Cookware

A few tricks to keeping cast iron kitchenware exactly how you want it is to know what not to do. "Never put your cast iron cookware in dishwater! Unless you like ruining things." This misstep causes the seasoning to wash away and will cause your cookware to rust if you don't oil it.

8. Cook With Love

This little nugget is my favorite advice and one I struggled to learn. I'll admit that I am not the happiest when I'm in the kitchen. There are dishes I enjoy cooking, but there's always that thought in the back of my mind that I should be doing something else. Learn, even if it's hard, to cook with love; as this commenter said, "When you hear people who make some great food talk about Love being the special ingredient. They mean it. They love cooking. They love making food that people enjoy. They love seeing happy faces. They love to eat good food."

9. Homemade Stock

Like roux, homemade stock is straightforward and will add a beautiful flavor to soups, stews, and sauces. As one experienced cook said, "Don't discount a good stock. Every time I cook something, I save the bones for stock. A basic stock is water, carrots, celery, onions, and bones. Feel free to add something else, but never salt or pepper because you don't want a stock to add saltiness to your meal."

10. Salt

The phrase "salt of the earth" isn't just a fad saying. It comes from the idea that salt adds flavor to everything. No matter what you're making, a little salt goes a long way if it's bland. People who are "salt of the earth" people do the same. They add flavor wherever they go. Parties, conversations, grief, no matter the instance, they'll bring something extraordinary to add in. Also, at least one chef thinks kosher salt is ideal. "Your food will taste much better, and it will be much harder to oversalt with kosher salt than with iodized salt. I guarantee you will notice a huge difference once you switch."

11. Cooking Is an Art, Baking Is a Science

One contributor relayed the critical difference between baking and cooking. "If you're cooking something — especially if you know the recipe well — don't be afraid to be adventurous; keep tasting, adding, and testing until you get something you think is exquisite. On the flip side, if you're baking, follow that recipe like a scientist. Weigh everything exactly and follow every step. If it's a good recipe and you follow it exactly, you cannot fail. Know the difference between baking and cooking; you will improve at both."

12. Darker Color

Vegetables can be tricky, especially when deciding which ones to purchase and how long they'll keep. One commenter shared their trick for getting perfect veggies. "Generally speaking, when buying fresh veggies (for immediate consumption), the darker in color, the tastier they'll be."

13. Personal Hygiene

When it comes to food safety, washing your hands is critical. If your hands aren't clean, your food isn't edible! As one person shared, "Wash your hands. Wash them well and all the time." Just like washing your hands keeps you from getting sick, it also keeps the food you're making that much better.

14. More Color

I'll leave this comment here for anyone who needs to read it. "The only thing I haven't seen much of in the comments yet is to add some color to your food. Green onion or parsley, some minced red pepper, or even simple cracked black pepper on top of a predominantly white dish. A small garnish can make a meal look much more appetizing, which will make it taste better."

15. Cleanliness Is Next to Godliness

Mise en place is the French culinary phrase that refers to the organization required to create a dish and do it well. One participant said, "Learning to have a place for everything and putting everything in its place will go a long way in helping you get organized and stay organized." Being organized is the first step in keeping your kitchen clean and tidy.

Source: Reddit.

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