These Chef Secrets Will Turn Your Home-Cooked Meals into 5-Star Restaurant Tastes - what do restaurants use to wash dishes

Even if you are a good cook, sometimes at home
The cooked food tastes different from those in the restaurant.
Of course, in a professional kitchen, there are some appliances and appliances that are not accessible to the average person, but this is not just a tool.
You can imitate a lot of tricks and "Secrets" at home to make your own cooking better, here are 9 of the most important professional chefs to do, let their food taste so good. 1.
They cook with high temperature. Some people don't cook well in high heat, but the steak won't scorch under medium heat, and if you don't cook fast enough, the vegetables will turn into a paste.
Obviously you don't want to heat everything up, but you shouldn't be afraid to use it when you need it.
So how do you know when to cook with low, medium or high?
Think about the texture you want.
The heat is cooked much faster than the inside, so it's best if you want to bake super tender, low, slow.
But if you want a dark brown crust, it's better to get hot. 2.
They will have everything ready in advance. If you 've ever had such a moment of panic, when you're going to add onions that forget to roll the dice, you know to measure, chop all the ingredients, and be ready to go and make a difference in some dishes.
Mise en place is a French phrase that means "set in place" and is one of the first classes to teach professional chefs.
A suitable location includes everything from cooking oil to seasoning and makes sure you are as efficient as possible.
It looks like there may be more dishes to wash, but once you see it makes things a lot easier, these prep bowls will feel like a good investment. 3.
In addition to the professional kitchen, they use a lot of greenery as one of the most unpopular ingredients.
Anthony Bourdain wrote in kitchen secrets that his restaurant eats 20 pounds dishes a day and can be used to improve almost any delicious dish. 4.
They need beef, chicken or vegetables to make their own recipes, and most home chefs use canned or boxed food because it's easier.
However, the homemade stock and broth taste better, adding more flavor to the finished dishes.
Most professional kitchens produce a large inventory at least once a week and remain convenient at all times.
Homemade stock is much easier than it sounds and you don't even need to buy anything.
You can use the bones of the meat you cook in a week, as well as fragments, ends and extra produce.
Throw everything in the pan, cover it with water and cook for an hour or two.
You can find a guide to beef, chicken and vegetables on Kitchn. 5.
When asked what is different in the restaurant and home, they cook everything in butter
Cooked food, butter is the first thing many chefs have proposed.
Its smoking spots are higher than olive oil, adding a lot of flavor to meat and vegetables.
Butter also adds a silky, creamy texture to the sauce to make everything richer.
Try an experiment if you have any questions.
Next time you make tomato sauce, try it at the end, then stir the butter and taste it again.
All you need is so much persuasion. 6.
They re-cooked their meat, and the wait can be painful, but if you cut the steak into pieces as soon as you finish, you'll run out of all the delicious juices.
After cooking, the liquid is concentrated in the center, so having the meat rest for a few minutes will give the juice a re-allocation of time, so that when you cut it, they will remain intact.
5 to 10 minutes is enough for not too thick steaks, but the bigger the cut, the longer it takes. Check out J. Kenji Lopez-Alt's in-
In-depth analysis of the impact of rest meat and how long it will take for different cuts. 7.
They use fresh herbs and spices. You may know that there is a big difference between fresh and dry herbs such as basil and rosemary.
But what about spices?
A lot of people think that all bottled spices are equal, but the can of peppers that have been in your cupboard for 5 years won't taste as much as before.
A good start is to clean up your cabinets and you know these spices have passed their golden age.
Do a smell test and throw it away if it doesn't have a strong smell.
If you know you haven't used it for two years, throw it away even if it doesn't open.
When it comes to replacing them, try to get the freshest spices you can get.
It would be ideal if there is a spice market in your area, but they are not common.
The best thing to do next is bulk box spices in your grocery store.
They are certainly fresher than they are already packed.
If you can find bottled spices, think about how often you use them when you buy them.
Look for those small bottles that you don't use much, and if there's already dust on them, you might want to check out somewhere else. 8.
You might think fancy plating is a waste of time, but professional chefs don't do it for no reason.
The appearance of the food is the first factor that makes you want to eat it.
Why else should we spend so much time pinning photos of beautiful food on Pinterest?
It doesn't mean that you have to spend a lot of money on fine decorations, and it doesn't mean that you have to spend half an hour setting up food.
There are many small and easy ways to make the food look more appetizing.
Try using ingredients that complement each other in color and place the food on a table with a bowl in it instead of on a pot cooked in a pan.
If it doesn't look right, sometimes some simple details can have a huge impact.
Use sauces or produce that have become part of the food as decorations to tie them together.
Just don't be afraid of being creative-
Try different arrangements and combinations, be sure to take photos for future reference. 9.
They have crazy knife skills that turn everything into uniforms, not just appearances.
When you have the same-
Size block, it's all done cooking at the same time.
In this way, you will not have some raw and other things cooked into a paste.
It will take a while to get your knife method up to standard, but once you do it, it will reduce your time in the kitchen and make the texture of your dishes better.
Different types of products require different techniques, so be sure to check out our guide on how to cut onions, fresh ginger, Butternut pumpkins and more.