Chefs share their best tricks for making 15 foods everyone should know how to cook

To step up your mashed potatoes, boil the potatoes in salted milk instead of water, said Sara Hauman, "Top Chef" competitor and head chef at Soter Vineyards in Carlton, Oregon.

"After the potatoes have cooked, drain them and add soft butter to make super creamy — not even remotely greasy — mashed potatoes," Hauman said. "For even more creaminess, add sour cream or cream cheese."

Hauman said the trick to a great grilled cheese is to use mayonnaise instead of butter on the outsides of the bread.

Mayo has a higher smoke point than butter, meaning it's less likely to burn quickly — it also adds some richness to the sandwich.

Also, make sure you're cooking your grilled cheese on medium heat to get the ultimate cheese pull, she added.

To make your cookie recipe stand out, use better chocolate, said Krystal Craig, the head pastry chef, chocolatier, and co-owner of Intero.

"Go by your personal taste in terms of using milk or dark, sweeter or more bitter chocolate, but look for a 'couverture' choice to create a more fulfilling taste," Craig told BI.

Couverture is a high-quality chocolate with a higher percentage of cocoa butter.

Roasted vegetables are a great side dish, but they can easily get soggy.

Hauman said one way to prevent sogginess is to heat your baking tray in the oven for at least 10 to 15 minutes before tossing your vegetables onto it.

If you're not into roasting vegetables, another option is to blanch them for maximum crunchiness and vibrant colors. The process involves scalding the vegetables in boiling water for a few minutes and then purging them into an ice-water bath.

For the best results, salt the ice and blanching water used for shocking your vegetables, Hauman said.

By salting both, she explained, you won't rinse off the seasoning when you transfer the vegetables from the blanching water to the ice water.

Flaky pie crust is useful in both sweet and savory dishes, and there are a few ways to take it to the next level.

"Instead of giving your fingers a workout when distributing the butter into the dry ingredients, freeze the butter, then grate it using a cheese grater," Hauman said.

She also suggested adding a teaspoon of clear alcohol, such as vodka or gin, to pie dough to slow down gluten formation and achieve a flakier crust.

Ian Thurwachter, executive chef and co-owner of Intero, said it's best to season chicken at least an hour before you cook it.

"Plus, put a little bit of butter under the skin of the breasts to keep them moist and tender while cooking," Thurwachter said. "Separate the skin from the meat by sliding your finger between the two making a place for the butter."

Brown butter can be used in pasta, sauces, cakes, and cookies to add more depth of flavor to even the simplest dishes.

To make it, you slowly heat butter over medium heat. But Hauman said the secret to making the best brown butter is to never stop whisking.

"As the milk solids caramelize, they want to sink to the bottom of the pan," she told BI. "Don't let them. They are full of flavor."

The key to a great pasta dish is to save some of the starchy pasta water to add to your sauce, Hauman said.

"Adding the pasta water will help emulsify the sauce together, especially if it is olive-oil-based," she told BI.

It's important to avoid heat when making pesto so that the sauce stays a vibrant green color, Hauman said.

Pesto is usually made with olive oil, basil, garlic, and pine nuts, but she said you can also add parsley. The herb isn't super sensitive to heat and can also help give your sauce a nice green color.

To make a great omelet, add a pinch of salt while whisking your eggs. This helps to denature the proteins quickly and will loosen and fluff your eggs with ease, Hauman said.

She said you also want to always cook omelets on low-to-medium heat and end with a bit of broiler action.

"When the eggs are almost set, pop your omelet under the broiler for 30 seconds to finish cooking," Hauman added.

Making your own salad dressing with fresh herbs is a must, according to Thurwachter.

"Save leftover herb stems in vinegar to make a super easy and more flavorful vinaigrette," Thurwachter said. "Let the stems sit in the vinegar for at least a full day before using to help maximize the taste."

Crepes are another great breakfast dish and can also make for an impromptu dessert or a savory lunch, Hauman said.

To make the best crepes, always make your batter a day in advance so the air bubbles can settle.

"Crepe batter can be made in the blender and can sit in your fridge for up to a week for any sweet or savory dishes," she added.

"With cake recipes — and all pastry recipes for that matter — invest in a simple scale," Craig said.

A scale can help you use even more precise measurements in your recipes, thus potentially yielding even better results.

Rice is a popular pantry staple, and some tips are applicable to many varieties.

One helpful trick is stirring the rice only once when the cooking water is added, Hauman said. It's important to resist the urge to stir any more than that.

She said you can also place a kitchen towel on top of your pot and lid to prevent condensation from dripping back down into the rice, which can make it soggy.

Lastly, make sure to let your rice rest covered for at least 10 minutes after you finish cooking it so it can finish absorbing all of the water in the pot, Thurwachter said. This will result in rice that is light and fluffy instead of mushy.

This story was originally published on June 15, 2021, and most recently updated on October 14, 2024.