Tongs are an extension of your hand Walk into any restaurant kitchen and you'll see a set of tongs in almost every cook's hand-usually gripped low down on the handle for maximum control. Use it to flip meat, pull a pan out of the oven, stabilize a steak while slicing, the list goes on and on.
*Sear chicken breast and finish in oven
* Chefs sear a piece of meat, poultry, or fish in a pan and then place it in the oven. Not only does this free up burners, it results in a much moister result.
* Cook with a 1:1 ratio of butter and oil
* Oil stops the butter from burning and the butter adds richness to the dish.
* Cut the ends off onions, tomatoes, cantaloupe, etc. (any food that does not stay stable on the cutting board) to make a flat surface.
* This allows you to have complete control of the item as you chop.
* When baking, only mix until all ingredients are incorporated
* Over-mixing causes toughness by developing gluten in the flour. For light and fluffy cupcakes, only mix until the batter's come together.
* Don't forget the power of your nose
* If something in the oven smells done but the timer's still ticking, check on it.
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