Tips: Chefs on Common Mistakes

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The Guardian recently ran an article that we really enjoyed. They interviewed London chefs and asked them what common mistakes they see home cooks making. What really gets them riled up? If you look past the over-dramatic tone, the resulting article has quite a few helpful hints.

Here's a couple of our favorite bits - do check out the whole article too...

From Jason Atherton: You always read about olive oil being better for you but it's really only good for adding at the end of cooking and for dressings. I never use it to fry things in because it's too bitter and it has such a low burn point that it will ruin the flavour of your food.

From Anna Mosesson: Try this lobster butter for your fish dishes - ask at a restaurant for some lobster or crayfish shells. You can do it with one but it will be better with two or three. Crush the shells in a pestle and mortar with ordinary butter until it's all mixed. Then put the mixture in a pan of hot water. The shell is heavier and sinks to the bottom, the water remains in the middle and you skim off the butter, which is a bright orange colour. Put it in an ice-cube tray and freeze it. You can use it for any fish sauces or stocks you need for recipes and it's incredible.

(Image credit: The Italian Taste)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.