CHEF VINETTI'S TIPS & TRICKS
So as with any profession after years of repetition you learn a much more efficient way of doing things while increasing, not sacrificing quality. These are not short-cuts! They are techniques developed in the evolution of not only myself, as a chef but many of the fine chefs I've worked with and have so much respect for. Here I will also show you some really cool cuts and knife handling skills that only the pros know. I'll be adding new tips and tricks all the time so see you again soon!
Yes, Even Food Will Rust!
Ok, so have you ever cut an apple, let it sit out for ten minutes and it turns brown? Or how about that potato that you you just cut 5 minutes ago, why is it rusting like your uncle's '65 Buick?It's called oxidation. Some fruit and vegetables react to the oxygen in the air we breathe and turn shades in which we don't want them to appear on our plates. So how do you prevent that? I'm so glad you asked! Acid! Thats right acid! This will prevent the oxidation process and keep your Apple, Potato, Parsnip, Radish and yes even Lettuce from turning color. The remedy is add a bit of lemon juice or distilled vinegar to the water bath that said fruit/vegetable will be resting in. Even just dip the subject in a solution
of 1 Tbsp. (lemon juice/ vinegar) per quart of water for 1 minute
(this will not effect taste) and those
apples can sit in the fridge all day and
not rust... wish the fix was that easy for your uncle's old clunker!
The Key To Greener Vegetables
It's as simple as this: When blanching (or cooking in water) any green vegetable whether it is Broccoli, Asparagus, Peas, Hericot Verts (fine thin green beans) or even Edamame ADD SALT TO THE WATER. Not too much, just 1 Tbsp. per gallon. This will keep your green vegetables greener by bringing the chlorophyll to the surface hence allowing a larger window of time to retain that vibrant green we all want to see on the plate. Oh, of course always "shock" your vegetables in ice water as soon as they are done if you are cooking them ahead of time and plan to just reheat later.
Too Much Salt, Oops!
Ok, so you went a little heavy with that shaker in your favorite sauce or soup. Don't throw it away! This is an easy one. Take a medium potato, wash it and peel, split it with a knife,and put it in your sauce while hot. Now you don't want to cook the potato you just want it to rest in the sauce for a while, you can simmer very lightly to speed up the process (stir gently now and then) and the longer the potato resides in that sodium rich solution the more saltiness it will absorb. (1 hour to overnight) Use two potatoes in larger batches or extremely salty mistakes!
Soften Rock Hard Brown Sugar
So you left the box or bag open slightly? I've done this too, so here's what you do. Place those little pebbles (or brick) in a zip lock bag with a couple slices of apple and leave overnight. It should soften and be workable by then , happy baking.Also never store brown sugar in the fridge!
Tomato Sauce To Acidic?
Ok, there are several ways to remedy this. The first one is: (is my favorite and I think it richens the sauce as well) stir in some butter, thats right butter! It will buffer the acids and smooth out the taste. How much? About 1/8 cup per quart of sauce should do the trick.Another approach is: a medium carrot split placed in the sauce halfway through the cooking process. This will add natural sugar to the sauce and offset the acidity (remove carrot before serving).
yet another method has you put 1 tsp. of sugar, honey or even baking soda in per quart of sauce but I'm not crazy about this one. I don't like the sweet flavor left by the sugar or honey and the soda is better left to the bakers. Good luck!
Is Cutting Onions Making You Tear Up?
Yes, yes this old one! What happens is a chemical reaction as your knife slices through the segments of the onion you are combining two elements creating a sulfuric gas. Your eyes don't like sulfur so they tear up as if you are watching Gone With The Wind (again). Now there are a hundred solutions we've all heard about but only a couple really work. One or combination of both will do the trick. The first is to have ventilation, namely a fan across your cutting board, on low. This will dissipate the gas. Secondly, A flame next to the cutting surface (a gas stove burner on med.) will draw in the sulfur based gas away hence saving those baby blues. Good luck cry-baby!
The Perfect Sear Every Time, Fish Or Meat
The importance of searing is to not only lock in the juices of a steak or filet of your favorite fish but it is to caramelize the outside of the protein as to maximize the flavor profile and create a multifaceted tasting experience. Ok, so this is a simple tip for searing (hard saute) any steak, fish or seafood (like scallops): First, on high heat with your favorite saute pan (cast iron or copper core, lots of mass) add Extra Virgin Olive Oil, just enough to coat the bottom of the pan (it's important that you use Extra Virgin Olive Oil because it achieves "smoke point" at the perfect temperature) and once the oil starts to smoke just a bit add the protein, sear on one side completely then flip, notice how it didn't stick and it's nicely browned,this means you've achieved a perfect sear! Continue to sear on the other side for thin cut filets or for thicker cuts place entire pan in oven @ 400 degrees. The pan will
continue searing and the thick filet will cook perfectly by conduction/convection.
Let me know when you are cooking porterhouse or scallops and I won't be late chef.
Deglazing, whats that?
So we have all seen our favorite television chef flaming a saute pan, right? As most of us know this what we call "flam be ". It's not really that difficult (but don't tell your guests that!). It's just a method of DEGLAZING. A principle of adding liquid to a pan or pot (usually wine or liquor), slowing the surface cooking as well as pulling the seared "goodness" (charred flavors) from the bottom of the pan. Many chefs make sauces from this rich solution but it is also handy in stopping your onions or garlic from burning in the bottom of your pot when making soups or sauces. So next time you pan sear a steak, deglaze with red wine then add 1 Tbsp. of butter at the very end and you will have created your own famous steak sauce!
Smelly Hands? Whats The Cure?
Now I know when I cut garlic, onions or fish the odor left on my fingers is evident! Now how do you cure this? There is a couple of ways that really work. The best one is lemon. Yes, the juice of a fresh lemon rubbed on ones hands after this pungent contact takes place makes all those odors go away. The second (and a bit less effective I find) is on the opposite end of the PH Scale, it is baking soda. With a bit of water baking soda rubbed one your grabbers can also get rid of that undesirable loft. So don't let those chefs' hands scare your friends away! Make your chemistry professor proud, use an acid or an alkaline!
