Secrets of the Best Chefs

with a scale, you’ll save time doing dishes (no measuring cups).
WHEN TASTING from a pot or a bowl of something that you’re
cooking, use a master spoon and a minor spoon. The master
spoon goes into the pot, the minor goes into your mouth.
Simply transfer whatever you want to taste from the master to
the minor and you don’t contaminate whatever you’re cooking.
TWO TOOLS make beating egg whites easier: a balloon whisk
and a copper bowl. A balloon whisk is ten times easier to use
than a small whisk when beating egg whites, and the copper
bowl has a purpose too: because of its copper surface, it creates
an ionic charge that makes the egg whites airier. Egg whites
whipped in a mixer are “boxy” (according to Danko); with a
copper bowl, you get the perfect texture.