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Love duck? Follow chef Shirley Chung’s cue and score the skin so the fat can render easily and the exterior gets nice and crispy.season 17 winner Melissa King gives you permission to save money on kitchen peelers. “U-shaped peelers are my favorite,” she said in her seminar one year. “They’re a dollar or two. Don't get the fancy ones — they drive me nuts. This is the one that chefs use in professional kitchens, and you can just peel down and get that nice layer of zest.
Most foods are improved with a stint over a wood fire, says Jacques Pépin. “You do a fire in the woods and you eat hot dogs, which are basically burned to cinders, and it’s never tasted better in your life. There is a communion with nature when you see the flame, when you cook with it, the smell and all of that.”When flouring meat before searing it for stews, do so generously.
Tyler Florence says that when you're searing steak, two things are key: First, make sure the surface of the steak is as dry as possible. And heat up your pan to make it as hot as possible before adding the steak so the meat develops a nice crust., says that when you’re making cucumber salad, you should season the sliced cucumbers with a mixture of sugar and salt first to coax out water. This will help the cucumbers stay crunchy.
“At almost every demo, I’ve shown how to sharpen your knife and talked about the importance of having one great knife instead of like 20 knives that are pointless,” says Susan Feniger. “Have one great knife and know how to take care of it. With so many people, you go to their house and even if they even have a good knife, it is so dull you can’t cut anything anyways. I like to explain to audiences that that’s how people cut themselves — by using a dull knife.
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