4 Secrets To Become A Master Chef In Any Kitchen

4 Secrets To Become A Master Chef In Any Kitchen
4 Secrets To Become A Master Chef In Any Kitchen

Master Chief’s new season is already underway, and the show hasn’t ever disappointed us as on-screen food whets your appetite a fair bit. There is a secret that most people don’t know: to make a dish that floats the boat of notoriously fastidious judges, the competitors take advantage of several scientific tips in cooking.

As I have a buddy who is a food scientist, I handled some useful methods in cooking that elevate our dish looks and taste to make clients mouth-watering and don’t want to eat anywhere else. Besides, it works to save time and improve the nutrition of the dish I will disclose to you in this article, let’s dive into it!

Boil Egg with Salt to Save Time and Avoid Broken.

Boiled Eggs are not out of the ordinary, and it’s easy-peasy to cook a hard-boiled egg. But the difference between a professional chef and an amateur cooker is that a professional chef will add salt to water when boiling eggs.

Salt increases the heat of water, it goes a long way in accelerating cooking time. Besides, it will make the egg shell harder, it allows you peel eggs easier and faster and not to broke it during boiling

Another tip to avoid breaking the egg is making a pin-pick in the bottom rounded head of the egg. Because, the bottom, rounded head of an egg contains a little air bubble, and the air inside the bubble expands when the egg boils up. Then, it puts pressure onto the shell and causes it to break. By making a pin-pick in the bottom rounded head, you will let the expanding air escape.

Slow Cooking Meat Packs Quite a Punch.

A professional chef will know that a well-cooked meat is when its contained collagens convert to a rich gelatin that brings a special flavor and amazingly silky texture.

Slow Cooking Meat Packs Quite a Punch
Slow Cooking Meat Packs Quite a Punch

As denaturation of the collagen molecule is a kinetic process, and hence a function of both temperature and duration of heating it puts pressure onto the shell, it requires slow-cooking at low temperature to melt the collagen.

When the heat of the meat reaches 160°F/70°C during cooking, connective tissue collagen occurs to dissolve into gelatin. The melting of collagen starts to accelerate at 160 F and continues rapidly up to 180F. It takes ages for turning completely into gelatin

At this temperature, meat can be dry although gelatin softens the meat. Then, you need to apply some methods to add moisture. You can brine or steam to add an amount of moisture to it.

The Important Of Acid In Cooking

Smart chefs will make use of acid from lemon, papaya or virgin in cooking because it has many amazing effects.

In poaching, especially poach proteins, adding vinegar helps make dishes firmer and more compelling. In addition, acid in vinegar works to tighten protein bonds and removes water.

The Important Of Acid In Cooking
The Important Of Acid In Cooking

If you are a fan of Master Chef, on episode 13 at season 5 when contestants must poach eggs, Big Willie- one of the most remarkable contestants of this season – shares that adding vinegar is a crucial key to a successful poached egg. It makes the egg look nice and stays in one place rather than splashing all over the water.

Besides, marinating meat with papaya or lemon blood will soften the meat as it helps tear the connective tissue of the meat/fish and soften the protein.

Roles of Color in Food Attraction.

Foods with good-looking will make your mouth water, and the crucial factor is the color. According to scientists, the red color of a dish will whet your appetite strongly, and the yellow color will make you feel hungry.

Apply 4 foregoing scientific tips to become an excellent chef in any kitchen and your family.