As the year begins to draw to a close and the holiday season approaches, we thought we’d round up our top 5 chef tips to take your dishes from home cooking to restaurant quality.
Add a Drizzle of Olive Oil
Do as the Mediterranean’s do and finish your dishes with a high-quality extra-virgin olive oil, for a smooth and silky finish. So next time you are visiting the @home pantry or in one of our stores choose a box of the award-winning Rio Largo olive oil.
Take Advantage of Salt
Be sure to use a high-quality coarse salt for finishing your dishes. This is a really simple way to elevate your dish. You can use flavoured salts like the Richard Bosman Bacon Salt or Flavour Union Truffle Salt for added depth and flavour.
Don’t just load your favourite @home blender with solid ingredients first, rather start with your liquids- water, juice, broths – and then slowly add your solid ingredients. This will take the stress off your blender motor, and as the blade spins your ingredients are more easily pulled down into the blender vessel and making your blend more consistent, smooth, and creamy.
If you find you need more oil in the pan when sautéing, try substituting vegetable stock. It will help cut down on the calories, give your pan the moisture it needs while adding more depth and flavour to your favourite dish.
Turn Up The Heat
If you are looking to sear your meat, you need to bring on high levels of heat. Without a piping hot pan, it will be close to impossible to achieve a crispy caramelized browning.
Note: Don’t overcrowd your pan when searing, otherwise the pan will cool down, and there won’t be enough heat.
Head over to our Home Chefs Club for more tips, tricks and recipes!