Secrets of the Best Chefs

them.”

—Dave Arnold

Noren & Arnold’s Kitchen Know-How

WHEN MINCING chives, mince them extra small. Their flavor

doesn’t develop until they’re cut, and seeing a big piece of chive

on a plate is not aesthetically pleasing.

WHAT’S THE BEST tool for grinding pepper? Not a pepper

mill, according to Arnold. Instead, try using the grinders they

sell at head shops for grinding marijuana. The resulting texture

—coarse—is rougher and more dynamic than anything you

would get from a traditional pepper mill.

YOU DON’T HAVE to rest meat after you cook it sous-vide.

Because it’s cooked to a very precise temperature, it doesn’t

need time for the juices to distribute throughout the meat.

(Usually, when you cook meat with a less-precise method—

such as searing or grilling—you need that extra resting time to

keep the meat juicy as the temperature gradually lowers.)