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Video

15 Secret Cooking Tricks Chefs Learn In Culinary School

Culinary school can be expensive, but it’s still arguably one of the best places to learn the respectable craft of cooking from some of the best instructors the world has to offer. Unless you have an undying passion for cooking, you probably won’t want to invest an insane amount of cash and years of studying.

Alternatively, you can scour the Internet culinary pro-tips, or just invent your own cooking robot to make your meals for you.

For those home cooks looking for quick tips to improve their personal culinary skills, Bright Side created a YouTube video that highlights some cooking tricks that chefs only reveal in culinary school. Their tips and nuggets of advice range from cooking the perfect egg to making sure your pie crusts stay nice and moist.

Below are 15 tips and secrets that’ll make your kitchen experience so much better. While these factoids are a bit cursory, and your cooking talents will probably be more nourished coming from a real life instructor, you won’t have to break your wallet in culinary school to learn these particular tips.

You can also check out the video above for more details and whimsical cooking animations.


Culinary School Tips

The Perfect Steak

Don’t cook a steak that comes straight from the fridge. Allow it to get to room temperature first, because letting it sit for an hour or two allows the steak cook evenly.

Juicy Meat

To avoid dry meat, put it in a brine (three cups of water, a quarter cup of salt, and a quarter cup of sugar). Let the meat brine about one hour for two pounds of meat. Before cooking, pat the meat dry to get that nice crisp.

Seasoning

To enhance the flavor of some herbs and spices, toast them on a skillet for a little while. Then take a mortar and pestle to grind the spices.

The Perfect Dough

If you’re making your own dough, make sure to take the butter and eggs out the night before to let them get to room temperature. If you’re using yeast, store the dough in a warm place until it becomes puffy — resulting in an airier pastry.

Crusty Fish

To get the perfect crust on fish from a grill, spread some mayonnaise over your meat with a pastry brush.

Cooking Steak Without Using Oil

Once the skillet is hot, introduce the steak from the side so that the fat renders. Then, you’re able to cook your meat in beef fat rather than using excess oil.

Creamy Mashed Potatoes

Before whipping up boiled potatoes, dry them on a skillet so the excess water evaporates (careful not to fry the potatoes). The result is creamy, fluffy mashed potatoes.

Cream Soup

Before cooking vegetable cream soup, fry the veggies first to caramelize the vegetables and enhance the flavor. You can then introduce water or broth.

Pancakes

Adding two tablespoons of sour cream to whatever pancake mix you make keeps the batter from cracking while you cook it and results in fluffy pancakes.

Seasoning with Sugar

Adding a small amount of sugar to dishes with tomatoes (pickled, fresh, or paste) will reduce the amount of natural sourness. Just make sure to not be too heavy on the sugar.

The Perfect Fried Egg

To get that picture perfect egg, heat a frying pan and add some butter over minimum heat. Make sure the  butter melts, but doesn’t sizzle and then add the egg.

Clear Chicken Broth

If you want that pristine soup broth that you can see straight through, cook the chicken on low heat without a cover for a minimum of three hours. Make sure it doesn’t boil and remove the suds constantly. After the first hour and a half, you can add the vegetables to the broth.

Crispy Crusts

Putting a bowl of water, or ice cubes in the oven under your crust prevents your dough from drying out too quickly. The steam keeps the exterior of the dough moist.

Cooking Onions

Over a pan of medium heat, add cooking oil and butter. Add the onions and fry them with salt. Using salt reduces the onion smell, cooks the onions faster, and starts the caramelization process.

Using Garlic


If you’re scared of using too much garlic, you can add garlic juice to your plate to avoid having garlic breath. It should flavor the meal without leaving a lasting impression on your breath.

Categories
Design

The Fool Proof Cheat Sheet To Properly Grill Meats [INFOGRAPHIC]

For the inexperienced, grilling can be a little overwhelming if you’re not familiar with the proper temperatures for meat.

If you don’t have all those years of barbecuing expertise, scrolling through your phone can be pretty cumbersome in front of a hot grill.

Column Five created a comprehensive cheat meat sheet for aspiring grill cooks to hack their barbecue and know exactly when to take their meat off the, for lack of a better word that doesn’t rhyme, heat.

The graphic covers all the most popular proteins (chicken, beef, pork, seafood) as well as vegetables, illustrating the precise cooking times and whether they should be over direct or indirect heat.

Photo: Krzysztof Puszczyński | StockSnap

Each protein even highlights the different cuts of meats including skirt steaks, chicken breasts, pork chops, scallops.

Check out the infographic below. While you do that, I’ll probably be pre-heating my grill and rummaging through my fridge for something to cook.


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Features Products

15 Amazon Products Our Kitchen Needs ASAP

It’s been a minute since the Foodbeast editorial team has been together in the same room outside of our office.

With dynamic and busy travel production schedules, like eating pasta in Verona, or all-you-can-eat riblets at Applebee’s, hosting Noodle festivals, or revisiting Hooters to see how men interact with the boobsteraunt in the current social climate — we rarely get to sit and cook together.

Thank goodness for a chance delivery of steaks to Elie’s house. If there’s one thing everyone on our writing team can bond over, it’s a good ole fashioned steak. Boy do we love steak.

Foodbeast team members Reach, Constantine, Isai, and myself all posted up for the day at Elie Ayrouth’s bachelor pad.

Elie, who pretty much just goes home to sleep, only had the bare essentials for us to work with in the kitchen.

Though mad appreciative of the burrito-busting writer lending us his house and kitchen for the day, we couldn’t help but wish we had a few things items and gadgets to make our lives just a tiny bit easier in the kitchen.


Disposable Gloves

amazon-products

Working with raw meat all day, and pounding away at a laptop can be tricky. You’re not going to want to keep rewashing your hands over and over again. Some disposable gloves would have saved us a ton of water and paper towels throughout the day.

Price: $16.87 (1,000 Count)

Vegetable Peeler

There a few things you don’t really need to scrimp out on when it comes to the kitchen. A good knife is one, and a good vegetable peeler is another.

Price: $8.99

Defrosting Tray

We set aside some pots and pans to help defrost the frozen meat. Unfortunately, we needed to use some of that cookware after a while. Having a few defroster trays on deck would have freed up some.

Price: $15.95

Thaw Claw

amazon-products

Since we pretty much needed the meat to defrost ASAP, Costa also recommended a Thaw Claw. The purpose of the claw holds down the frozen meat and submerges it under water – allowing it to thaw several times faster.

Costa explains:

You want the meat fully submerged because it gives you an even distribution of “heat” to help thaw out the meat not just more evenly, but more quickly since water absorbs and gives off heat very well compared to air.

It’s nice having a food scientist on deck in the kitchen. Everyone should get one.

Thaw Claw Price: $11.95

Costa: Priceless

Onion Chopper

amazon-products

Arguably one of the most extra appliances we’ve seen so far, this onion chopper takes the tears and the mess out of dicing one of the most essential ingredients. It’ll also store the onions for you for future use.

Price: $22.87

Steamer

amazon-products

Reach came across a problem when he was making his purple cauliflower puree. He boiled it too long.

I wish we had a steamer, because boiling this cauliflower took a lot of the color out.

While the dish still looked and tasted phenomenal, that extra vibrance would have added that extra bit of pop to Reach’s dish. Still, not bad.

Price: $23.06

Steak Knives

There were a few knife options in Elie’s kitchen. For presentation purposes, however, we would have loved to have some steak knives on deck to slice through the meat like butter.

Price: $66.47

Food Processor

amazon-products

I think Reach made his cauliflower puree in a blender, but a multi-functioned food processor would probably have given him less of a headache.

Price: $34.88

Roasting Oven

Whether we were roasting Brussel sprouts, artichokes, or a giant slab of tri-tip, a roasting oven would have saved us a ton of time switching back and forth from the kitchen oven.

Price: $40.52

Fire extinguisher

Constantine’s mushroom sauce was easily one of the highlights of the day’s cooking session. One of the steps he took was flambeing the sauce.

Unfortunately for Elie, we didn’t have a fire extinguisher on had in the event Costa burned the house down. Should probably add one to the list for good measure.

Price: $15.29

Skewers

Bacon-wrapped beef medallions as stunning as the ones Constatine prepared were 99 percent perfect. All they really needed were some skewers to hold the bacon together with the beef.

Price: $5.29 (300 Piece)

Snap n Strain

amazon-products

Where was this when I was growing up? The Snap and Strain would have really helped keep those stray mushrooms and broccoli florets from falling into the sink while I was on vegetable duty.

Price: $15.99

Meat Thermometer

A crucial element to cooking meat is to know when it’s ready, as to not over cook it. Having a meat thermometer on hand would have given us that safety net we needed to know when to pull our beef from the heat.

We pretty much just eyeballed it.

Price: $12.99

Cutting Boards

Five guys in a kitchen can get pretty crowded. Elie only had two cutting boards for us to work with: one for raw meat and the other for vegetables. Just having a few extras would have helped.

Price:$17.99

Gas Grill

amazon-products

In Elie’s back yard, there was actually a pretty solid gas grill we threw the flap and picanha cuts in. No complaints there. I just want one for myself now.

Price: $399.00


While our lives would have been much easier with these appliances, I have to say, our results did not look too shabby. You can read more about our exports that day (along with some stunning photography by yours truly) in a post soon to come.

Categories
Humor Video

This Cooking Show Parody May Be The Darkest, Most Hilarious New Series We’ve Seen

Practically every time we go on YouTube, we find ourselves drawn to some kind of cooking series. While not the best home cook by any means, we can more than appreciate a good instructional video. To our delight, we discovered a new series to subscribe to.

You may remember David Ma, the innovative director behind food series such as Jeff’s Table, Food Films, and SuperHands. Teaming up with Brian Haimes, who comes from the world of animation and puppetry, the two co-created this innovative new cooking series simply called Food Kitchen.

The series is described as a dark take on the boring, clean-cut cooking show. The twist is that the foods are talking puppets that can feel everything happening to them, though there’s not much they can do about it. Characters include a masochistic pepper, an overly emotional onion, a wise-cracking chicken breast, and even a killer knife with a split personality.

Only a few seconds into this new series and we’re already hooked. We always felt the food world needed more dark humor, and it looks like we now have it.

Can’t wait to see what the next episode has in store.

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Hit-Or-Miss Tastemade/Snapchat

The 12 Funniest Stand-Up Bits About Food

The only activity that comes close to the satisfaction of cooking and eating is simply talking about food. Honestly, just discussing food—or hearing someone else do it—hits the spot in a strange, beautifully rewarding way. It doesn’t even have to be during an in-person conversation. We’re ready to adore poems about food, read essays about food, flip through magazines about food, but, most of all, hear comedians joke about food.

It’s true. In fact, it doesn’t even have to be a flattering observation about food. It can be a savage takedown of certain kinds of diners, restaurant chains, or culinary trends. While there’s a lot we love about food, there is totally a lot to laugh at—eating poorly when we know it’s bad for us, eating differently around our crushes, or even just trying to cook a simple meal and it going terribly wrong.

So let’s serve up some of our absolute favorite stand-up bits about food, covering everything from fast food shame to the weird way we go about grocery shopping. Seriously, what better way is there to burn off calories from cooking and eating all that food?

“Hot Pockets” – Jim Gaffigan

“I was looking at a box of Hot Pockets. They have a warning printed on the side. It says, ‘WARNING: You just bought Hot Pockets. Hope you’re drunk or heading home to a trailer, you hillbilly. Enjoy the next NASCAR event.”

“Cooking” – Maria Bamford

“People always say how easy it is to cook, but it is not any easier than not cooking.”

“Blue Food” – George Carlin

“Where the hell is the blue food? Every other color is represented.”

“KFC” – Patton Oswalt

“Can you take all those food items and pile them in a single bowl for me and I’ll just eat them like a Death Row prisoner on suicide watch?”

“Eating Around Men” – Iliza Shlesinger

“When you first meet a guy that you like, you can’t eat the way you want to on a date. You can’t. You can’t have that fourth plate of ribs on a date… I found out.”

“Pickle Juice” – Hannibal Buress

“I don’t like throwing out the pickle juice. It just feels wasteful. So lately I’ve been dipping my fingers in the pickle juice and then I flick it on my sandwiches for flavor.”

“Cheddar Bay Biscuits” – Kyle Kinane

“It should come as no surprise when I tell you that I belong to the Facebook fan page for Red Lobster Cheddar Bay Biscuits… for obvious reasons.”

“Fig Newtons” – Brian Regan

“I looked at the serving size — two cookies. Who the hell eats two cookies? I eat Fig Newtons by the sleeve.”

“Burger King” – Dane Cook

“First job I had? Burger King. My brother got me the job, too. My brother got me the job. He was the manager and he got me the job. You would think that would be cool, because he was my bro. But he was a dick. He thought he was the Burger King!”

“Airline Food” – Ellen Degeneres

“[Flight attendants] have this attitude, and they can afford to have the attitude, because they have the power. They have the peanuts. They have these six peanuts that we need.”

“McDonald’s” – Jim Gaffigan

“It’s fun telling people you go to McDonald’s. They always give you that look like, ‘Oh, I didn’t know I was better than you.'”

“Supermarket Experience” – Jerry Seinfeld

“Food is so complicated as an adult. You see people in the supermarket, just sweating it out. Nobody knows, ‘What do I eat?’ The protein, the carbs, the fat content; oh my god, fat content. Just walking up to each other, ‘What are you eating? Maybe I’ll eat that.’ The whole supermarket itself is designed to break down your sense of having any life outside the supermarket. It’s like a casino.”

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Tastemade/Snapchat

How To Save Your Food From These 14 Kitchen Errors

You’ve been slaving over the stove to make the perfect dish, and all you’ve got left to do is add that last pinch of salt, dash of hot sauce, or touch of sugar to make it divine. Of course, your body decides to have a klutz moment right then and there and bam! Your culinary masterpiece is ruined by a tragic error. Fortunately, you don’t have to toss everything out and start over, because you can save some dishes after the mistake happens. Here’s how to simply solve some of these kitchen nightmares and to keep them from ruining your meal.

Desalting an Oversalted Dish

If you’ve put too much salt into your food, you can increase the other flavor components to balance everything out or add some starch to draw the salt back out. That way, you won’t be left with a nasty feeling in your mouth afterwards.

Saving Greasy Sauces and Gravies

If you’ve got a layer of oil at the top of your sauce or gravy you want to get rid of, just add a cold steel dish to the gravy. The oil will stick to the steel after some time, meaning you can enjoy a grease-free dish with this swift life hack.

Toning Down A Meal That’s Too Spicy

Adding sugar, dairy, or more ingredients to help distribute and dilute the spiciness in food is a great way to tone down the heat. That way, you don’t have to blow your mouth off just to have lunch.

Thickening Sauces That Are Too Thin

There’s several ways to thicken sauces, whether it be through starches like cornstarch or arrowroot, or even through fats like butter or cheese. The simplest way, though is to reduce the sauce until enough water evaporates to create the consistency you’re looking for. Bon Appetit!

Rescuing Burnt Rice

While burnt rice may seem all but lost, you can save the part that isn’t scorched and get rid of the smell, too. Simply add some bread on top of the rice for a few minutes, and it’ll take in that flavor and leave your rice tasting fresh. Simple, yet extremely effective.

Saving A Broken Mayonnaise

When your mayonnaise splits, you may feel like it’s the end of the world and you have to start all over. However, through simple blending, water, and an egg yolk, your mayo will be back to full strength before you know it.

Keeping Treats From Getting Too Sweet

Sometimes, desserts can overload on the sugar to give you that cloying feel in your mouth that’s just awful. However, through acid, spice, diluting, or alternative sweeteners, you can change things up and keep yourself from feeling sickly when eating that special treat.

Unstick Your Sticky, Overcooked Noodles

We’ve all been there with the overcooked noodles, but we don’t have to eat them in sadness. Adding some cold water will help loosen things up and allow us to slurp at our leisure.

Rewhipping Overbeaten Whipped Cream

It can be difficult to tell when you’ve overworked homemade whipped cream, but if you’re in that conundrum, don’t panic. A simple addition of a little more cream to the bowl will allow you to rework and whip the cream back to where it should be, saving your decadent whipped delight.

Repair A Cracked Pie Crust

If your pie crust has cracked on you, you can repair it back together with some “glue.” In this case, that glue is a paste of flour and water that you can bake into the pie crust and keep everything together. If you’re a pie rookie, this is definitely a life-saver.

Removing Broken Eggshell Pieces

When that piece of eggshell gets into your cracked eggs, it can be a pain to try and drag it out. Fortunately, eggs come with a built-in solution to the problem, as the larger pieces of shell can easily remove the tiny broken bits inside. Now your eggs won’t be crunchy in the morning anymore.

Rehydrating Dried Poultry Meat

Chicken and turkey are both incredibly easy to overcook, making them taste dry. With some chicken stock and gravy, however, you can restore their moist texture and nobody will ever know that you messed up on the Thanksgiving turkey… again.

Fixing A Broken Buttercream Frosting


Buttercream frostings break because of temperature, and whether yours be too hot or too cold, there’s simple ways to revert the temperature back to where you need it to be. Once you do so, you’ll have the perfect frosting for cupcakes and more.

Smoothing Out Clumpy Chocolate Sauce

Chocolate sauces can seize up and go clumpy if cooked improperly, but there’s an easy save. Incorporating enough moisture to dissolve the clumps by adding water, cream, or another liquid gives you the second chance you need to make that smooth, glossy chocolate sauce everyone will be dying over.

Categories
Hacks

Genius Colander Hack Was Right In Front Of Us The Entire Time

Boiling pasta has become somewhat of an adventure for us. Not classically trained, we’re still teetering along the line of knowing when that pasta is ready to be drained or if it needs a little more time in the water. Once that pasta is cooked, you don’t have too much time to get your drain game on. All Def Digital posted a brilliant colander hack on Facebook that will make your pasta draining experience so much easier.

All you need to do is go about the normal water-boiling process. Salt your liquid, throw in some noodles, and bring it to a boil, toss in a little olive oil to prevent the noodles from sticking together. Here’s where things switch up.

When your noodles are ready to be drained, whip out that trusty colander. Instead of dumping the entire contents of the lot onto the colander, simply use it as a barrier for the water to drain from the pot. This way you won’t have to dump your noodles back and forth.

If successful, you’ll be able to shave precious minutes off your cooking time. Just make sure your forearms can keep the colander and the pot together in one piece and you have proper oven mitts. Otherwise you might burn yourself.

Categories
Health Recipes Video

15 Common Mistakes Beginners Make While Cooking [WATCH]

Beginners in the kitchen may feel overwhelmed at times when they’re stuck cooking a meal for guests and have no idea where to start – the constant fear of making a mistake looming over their already nervous state.

Mike from the Brothers Green Eats created this instructional video that highlights 15 common mistakes and tips to help beginner cooks get through the early days creating meals by themselves. Using a traditional stir fry as a platform, Mike runs through all obstacles and misconceptions newcomers would come across in creating the dish.

Some of the highlights include making sure the meat is dry before tossing it into the pan, controlling cooking temperature, letting your meat sit after cooking, prepping your veggies beforehand, proper seasoning, and presentation.

We highly recommend you check out this video to see each piece of advice put to practical use. Who knows, maybe even the more seasoned cooks may learn a thing or two.