Chef Secrets

I’m no chef, but I do like to cook good food for my family. As per Domino‘s “culinary boot camp” article, here’s a few chef secrets from the Culinary Institute of America:

• Start with High heat–searing imparts taste, in everything from mushrooms to meat.
• Shallots instead of onions–sweeter and less of a bit.
• Ditch iodized salt–sea salt is delicate and tasty.
• Blanch for color and flavor–boil vegetables for a minute in salted water, then throw in and ice bath, which halts the cooking process.
• Dress salad–delicate greens use lemon and olive oil. Heavier lettuce use balsamic or mayo base. Always pour dressing into the bowl first, then throw greens and toss.