Secrets of the Best Chefs

(Kiana) #1

“We should be cooking the onions while cleaning the chicken.
Why waste time?”


Moulton’s Kitchen Know-How
IT’S IMPORTANT to have good, fresh butter on hand for
cooking and baking. You can tell if your butter is fresh by
studying the color once you cut into it. If the color on the
outside is different from the color on the inside, the butter is no
longer fresh.
STEELING is an essential process to get the fine grains on a
knife’s edge aligned. To do this properly, hold the steel straight
out (it should have a rubber handle) and rest the bottom of the
knife’s blade at a 20-degree angle on the far end, then drag the
knife toward the rubber handle. Do the same thing at the same
angle on the other side of the knife over and over again until the
knife slices through a tomato without any pressure.
TO DEBONE a chicken breast, first feel for the bones with your
fingers. Lay the breast on the work surface and slide a boning
knife between the flesh and the bones (most likely, the rib cage)
until the bones detach. Use your fingers to feel for any other
bones and use the knife to detach them.
Free download pdf