Wet a paper towel and lay it under the board and it won't budge!Ĩ. Not only are cutting boards that slide on the counter annoying, they're extremely dangerous when you're holding a knife and trying to chop something. Put a wet paper towel under a cutting board. Use it to flip meat, pull a pan out of the oven, stabilize a steak while slicing, the list goes on and on.ħ. Walk into any restaurant kitchen and you'll see a set of tongs in almost every cook's hand - usually gripped low down on the handle for maximum control. It's easier to control the amount and ensures even coverage. Use a small bowl of kosher salt and add pinches as you cook and taste. RELATED: Mastering Essential Knife Techniques Which brings us to the next tip…ĭon't be afraid of salt! Since you're cooking a fresh meal instead of eating a packaged one, you're starting out with much less sodium to begin with. Sometimes a little more salt or a dash of spice brings perfection. You should know what the dish tastes like before serving it. Dull knives are dangerous and make cutting much more difficult. Sharpen it on a regular basis and hone in between sharpening. This will keep you from running around looking for the dried basil while your sauce is on the brink of burning. "Mise en place" is French for "everything in place." What it means to a chef? Before you cook, have everything measured, peeled, chopped, pans greased, etc. This might be the most important tip of all. Below is a list of some of their secrets that will benefit any home cook. To do this, chefs have many go-to tricks. There's an expression used to define what goes on behind-the-scenes in a restaurant kitchen: "choreographed chaos." An efficient kitchen staff operates quickly, quietly, and keeps up with the dance.