Four quick, out-of-the-ordinary tips from restaurant chefs

chopping herbs

Over at, they recently printed 4 Things Restaurant Chefs Wish They Could Tell You. The selection was interesting because it includes some advice not usually mentioned in similar lists. Specifically, they were:

  • Use cheap mushrooms for most recipes, instead of  paying more for porcini or chanterelles.
  • Stop using your knife so much: it’s inefficient, and can even be damaging – especially on herbs where you release all the flavor to the air.
  • Don’t always start cooking with olive oil – an oil with a higher smoke point (which is usually cheaper) will produce a beautifully browned crust, and will probably avoid absorbing as much oil.
  • For specialty tools, visit the drug or hardware stores as much as specialty stores (e.g. for clear plastic containers, painter’s tape, or a Sharpie). After all, the rasp that makes grating lemons and Parmesan so easy originally came from a hardware store.

Check out the article for more explanation; but in the meantime, it’s nice to know that I’m not the only one who occasionally drops into a hardware store to browse for kitchen supplies.






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  • boardingace  on  January 13, 2014

    This was a helpful article! I like the suggestion not to over-work the knife. I do actually use painter's tape to label our food in the fridge – my thought is that it will be quicker for my husband to find what he wants, hence better for food safety. But I didn't realize that other people use painter's tape in the kitchen ๐Ÿ™‚

  • rhelune  on  January 30, 2014

    Tools used with food should be tested and carry a food safe symbol:

    I don't use products without such a symbol with food.

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