Add Oil at the
Best Time
It’s better to heat your pan
first and then add oil. The
longer oil sits on a hot
surface, the more time it has
to break down. Following
this method, you’ll use less
oil, food will be
less soggy,sear.Give Any
Recipe a
Boost
Put grated ginger and
chopped garlic and
scallions into a large
bowl and cover with wa-
ter. Let it sit overnight
to let the liquid soak
up the flavors. Strain
out the solids, and use
that flavored stock
as a base for noodles,
soup, dumpling filling or
anything you like.
—Simone Tong,
chef-owner of Little
Tong Noodle Shop
in N.Y.C.Kosher salt should be used to season vegetables,
protein, pasta water, etc. Flaky-textured salt,
like Maldon sea salt, is more expensive and is best
used for finishing. A little goes a long way.
—Cédric Vongerichten, executive chef
and owner of Wayan in N.Y.C.Store^ rindsin^ the^ fridge^ for
a^ few^ months
or^ in^ thefreezer
for^ up^ toa^ yearAdd a New Layer
of Flavor
The hard Parmesan rind is a quick and
cheap way to add lots of flavor with minimum effort.
Drop it in a soup, risotto or stew, and the rind
melts and permeates the dish with its cheesy,
umami characteristic. The rinds freeze incredibly
well, so you’ll have them whenever needed.
—Yotam Ottolenghi, chef and author of SimpleBake a Flakier
Pie Crust
When you’re making a
crust, the butter needs to
stay very cold so it won’t
melt until it gets into the
oven. Here’s a trick:
Freeze your butter, and
grate it on a box grater.
It’ll keep the butter cold,
and the pea-size pieces
are easier to combine
with the flour.
—Katie Button,
chef and co-owner of
Cúrate Bar de Tapas
in Asheville, N.C.Fix a Broken
Sauce
Have a chocolate or
cream sauce that has
separated or become
grainy? My mom always
added more cream or
butter, but it didn’t
work. The easiest fix is
to balance the excess
of fatty ingredients:
Just stir in a few spoon-
fuls of warm water.
—Alex Guarnaschelli,
chef of Butter in N.Y.C.Make Cleanup
a Breeze
On baking days I keep a large bowl
of hot, soapy water in my sink and
plop utensils into it as I finish using
them. By the time I’m ready to do the
dishes, I don’t have to worry about
dough or batter sticking to them.
—Molly Yeh, host of Food
Network’s Girl Meets FarmfoodCL
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78 March 2, 2020 By ANA CALDERONE, SONAL DUTT, MARY HONKUS and SHAY SPENCE