16 Valuable Cooking Tips Straight From Culinary School
I remember my teacher watching in horror as I scrubbed the burnt bits out of a hot pan. Turns out, those brown bits that get stuck to the bottom of the pan are what makes pan sauces so flavorful!
Instead of washing them down the drain, deglaze them with wine or stock to build a flavorful base for your sauceWhether it's roasted chicken or seared scallops,. Pat them dry with paper towels or let them air-dry in the cooler for a few hours before cooking them.Tap to play or pause GIFFor spices, give them a quick toasting in a dry pan over low heat orIf your food tastes flat, add a touch of acid.
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