Archive for the 'Chef' Category

CHEF’S TIP: Forgetting ingredients?

Annie Copps

Annie Copps from Yankee magazine is one of the funniest cooks out there and knows all too well how easy it is to get distracted when you’re having a good time at the stove. Don’t want to forget an ingredient? Annie recommends doing what we call in the biz mise-en-place. That’s a French way of saying pre-measure your ingredients before you start the recipe, dummy- but it sounds so much nicer in French. Now, if only I could be so enthusiastic about washing-up!

CHEF’S TIP: Sinking nuts?

Joyce White

Joyce White, author of Brown Sugar and Soul Food knows a thing or two about hosting the perfect tea party- and lets just say a cake with sunken nuts on the bottom just ain’t playin’ a part in it, no siree. Joyce’s trick is to coat your chopped nuts in a dusting of flour before you add them to the cake batter- she claims it’s just an old myth, but I certainly think it’s worth a shot. Nobody wants sunken nuts, after all.

CHEF’S TIP: Feeling hot hot hot!

jimmy bannos

Jimmy Bannos cooks cajun style out of his Chicago restaurant Heaven on Seven. There are two ingredients in particular that stand out in Jimmy’s cooking- butter and hot peppers, and more is more by his books. Except when it comes to too much heat, because there certainly can never be enough butter. Jimmy’s trick for keeping more of the hot pepper flavour with less of the consequential heat- cut away the white mebrane as well as the seeds. What most people don’t know is that more of the heat comes from the membrane than the seeds, says Mr Bannos. Oh and don’t forget to wash your hands with lots of soap before touching skin or going to the bathroom. Ouch!

CHEF’S TIP: Maximising your bbq flavour

Adam Perry Lang

Adam Perry Lang is the owner and head chef of Daisy Mays in NYC- and boy does he know BBQ. Adam knows that cooking BBQ is not about one element on the plate but about every element tasting good and he also has a very good tip for maximising the flavour of you BBQ.  When cooking your steak/ burger/chop (you name it) start it off on the grill to get some nice char marks and then finish cooking it slowly on the same pan that you’re cooking up some nice caramelising onions, peppers or chiles. The flavours will infuse straight into the inner core of your meat and you won’t taste it finer this side of the Mason Dixon Line. Though it may not still be BBQ season- this tip can easily be relocated to the home kitchen using a grill pan- If only all chef’s were so considerate.

Daisy Mays BBQ
623 11th Ave. (corner of 46th St.) in NYC.
212-977-1500


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