30 cooking tips from chefs – diet solution programme

Have you spent years trying to perfect what should be a simple recipe, only to have it fail constantly? This seems to be the case with many home chefs who prepare foods such as pizza …

Have you spent years trying to perfect what should be a simple recipe, only to have it fail constantly? This seems to be the case with many home chefs who prepare foods such as pizza dough, sweet potato fries, and other culinary basics. But we all know that once you figure out what to hack, chances are there will be no turning back. Luckily, there are dozens of professional chefs and food bloggers out there who are happy to share their proven kitchen tips.

Here we have collected chef-approved culinary and kitchen tricks from ingenious ideas to help you prepare classics like grilled cheese and scrambled eggs, to simple solutions for preserving and cooking vegetables. So go ahead and try your hand at this (you can thank the pros later). Read on to find out how to make your favorite homemade meals.

Food Network Chef Alex Guarnaschelli’s bacon recipe includes just three simple ingredients (brown sugar, pepper, and the bacon itself), plus the use of two baking trays to keep it cooked evenly. Less really turns out to be more with this perfectly sweet, oven-baked candied option.

Alton Brown’s signature scrambled eggs have two main ingredients: beat with whole milk before cooking and serve on a warm plate. And for the finest scrambled eggs, try beating them for an even lighter texture.

According to Plated Chef Giuseppe, the key to achieving the ideal level of crispness when baking Brussels sprouts in the oven is setting the temperature to at least 425 degrees Fahrenheit and ensuring they are well coated (not just drizzled) with olive oil.

The pioneering trick of female pioneer Rea Drummond in making a crispy grilled cheese sandwich is very simple: simply grill it in a cast iron skillet.

Hyatt Regency New Orleans chef Eric Damidot said poached eggs are perfect. Stylecaster that he adds equal parts water and white vinegar to a saucepan and brings it to a boil before breaking and adding the eggs.

For more tips on how to cook eggs, see How to Make the Perfect Eggs for Every Cooking Method.Shutterstock

Best chef Spiaggia winner and chef Joe Flamm shared three key tips for making better pasta. Make sure you use good quality pasta, remember how much salt you add to the water, and only cook it halfway in a saucepan of boiling water and then half in a saucepan with the sauce. And never skip salting your pasta water – that makes all the difference.Shutterstock

For a very fluffy baked potato on the inside, Chef Molly Stevens of Stonewall Kitchen recommends piercing the outside with a fork before wrapping it in oven baking foil.

The secret of these fluffy pancakes from chef Damaris Phillips? Add a carbonated liquid, such as seltzer water, to the dough. And when you go to turn the pancakes, be sure to wait for the bubbles to appear around the entire pancake.

Chef Maneet Chauhan of Chauhan Ale & Masala House in Nashville recommends seasoning homemade popcorn with Cajun spices or smoked salt for a good treat.Shutterstock

If you want an oven-baked sweet potato fries a little crispy, Chef Lynn Curry recommends chopping them into thin strips, oiling and spreading evenly without crushing them in the pan before baking.Shutterstock

Avocado croutons are such an easy option for breakfast, lunch, or a snack, and you’ll really come back wanting this delicious option from Holly of Spend With Pennies, which includes grating garlic toast for a more savory flavor.

A simple trick by Chef Melissa d’Arabian for sauteed vegetables like asparagus is to blanch or cook them for a short time to achieve optimum firmness, then saute for flavor.Shutterstock

Cooking a steak at home in a cast iron skillet is an art. For a juicy and flavorful finished product, try this recipe from Elaina of The Rising Spoon, which includes baking in the oven after cooking on the stove top

When roasting chicken at home, Chef Markus Samuelsson recommends letting the chicken rest for 10 minutes after frying and then returning it to fry again for three minutes.Shutterstock

To keep your homemade cakes and pastries moist but not wet, Eataly sous chef Kyle Bartone suggests placing a bag of silica in an airtight container along with the confectionery. Just make sure it doesn’t touch your treats!Shutterstock

Few compares to the wonderful homemade guacamole, but there is a common frustration when storing it overnight – finding that your sauce has turned brown the next day. Kitchn’s ingenious tricks include pouring a thin layer of water onto the top of the guac in a container, then pouring and stirring when you’re ready to enjoy it again.Shutterstock

In accordance with SlicedMark Murphy, one tip for making the perfect batch of French toast is to soak the bread in the egg and cream mixture overnight in the refrigerator. This prevents the bread from falling apart and the toasts become juicy and crispy.Shutterstock

If you’ve always struggled to get restaurant quality salmon that doesn’t come out dry on the inside, try Food and wine Tip from Culinary Director Justin Chapple: Buy it in a BPA-free plastic bag.Shutterstock

When it comes to the perfection of homemade chocolate chip cookies, it’s all about the butter, says Lindsey of the Pinch of Yum. Be sure to use good quality salted butter and melt it halfway in the oven before bringing to room temperature and whisking with eggs and sugar.Shutterstock

If you’ve ever been to an authentic Tex-Mex restaurant, you’ll quickly notice how much tastier homemade flour cakes are than store bought ones. The trick is to let the dough rest before you cook it in the pan.Shutterstock

If you’re tired of getting dried chicken every time you bake it in the oven, heed this advice from Wide Open Eats: Brine the poultry in salt and water (with lemon juice and herbs if you need extra flavor) at least 30 minutes before cooking …Shutterstock

Trying to use up a bunch of fresh herbs because they wither and brown too quickly? If you learn how to properly store herbs, you will no longer face this problem. Just cut off the ends, dip them in water and cover with plastic. Voila! You have fresh herbs for a few days.Shutterstock

Do you know how when you try to cook a large batch of rice it can get sticky and mushy? The trick to making the rice perfect is to cover the pot with a lid every time – the steam will help the rice cook better.

You might think that making toast is as easy as it is in the kitchen. But to get perfectly crispy, but not yet burnt toast, Chef Jamie Oliver cooks the bread in a pan and then immediately spreads it with good quality butter.Shutterstock

Keep excess lettuce fresh and crisp by placing a few paper towels in a bag or container. And be sure to store the salad greens in a tightly wrapped bag so that there is some air.Shutterstock

To keep canned roasted beans as smooth and creamy as the version in your favorite Mexican restaurant, try this simple tip from blogger Michaela in Love Story: Add some whole milk or sour cream while heating. You will have a perfectly creamy bowl of beans every time.Shutterstock

If your baguette is as hard as stone, rest assured, it’s not a matter of losing. Kitchn recommends wrapping the hardened bread in a damp paper towel and reheating it in the oven at 200 degrees Fahrenheit for 5-10 minutes or in the microwave for 10 seconds.Shutterstock

The secret to perfect homemade pizza crust? The temperature of the water you are kneading in the dough. Lisa at the Wine and Glue blog uses a thermometer to make sure the temperature is 110-115 degrees Fahrenheit, so you won’t kill your yeast.

Armed with all of these tricks, you will become the best home chef ever before. And for other ways to improve your kitchen, check out these 52 life-changing kitchen tricks to make you enjoy cooking again.