Secrets of the Best Chefs

IF YOU HAVE leftover corn cobs, don’t throw them out: you
can use them to make a flavorful corn stock. Place the cobs in a
stockpot with a whole onion and just enough water to cover.
Cook on low heat for a few hours and strain. Voilà! Use in place
of vegetable stock.
MOST PEOPLE believe that it’s the seeds in the chili that make
the chili spicy, but that’s a myth. It’s the membrane that makes
it spicy. If you want to tame dishes with chilies, remove the
membranes along with the seeds before adding them to the pot.
THE MEXICAN VERSION of olive oil is corn oil, made from
toasted non-genetically modified corn. You can use it just like
you would use olive oil, to cook with or to drizzle over a salad.