*Want to toast bread for a sandwich without making it dry all the way through? Toast one piece on top of the other in the toaster oven, and the inside will stay soft*
*From Chef Derek Newall - Pure Kobe beef isn't great for the grill. The high fat content means that too much will melt off and get lost in the flames. Try a 1/2 and 1/2 mix of Kobe and Prime*
*When breading meat, always go from wet to dry to wet to dry - meat to flour to egg to breadcrumbs*
*Don't be afraid to bring meat up to room temperature before cooking it - this allows for better caramelization while also lowering your chances of overcooking the meat*
*Pasta is one of those simple dishes that is equally simple to screw up - do not rinse your cooked pasta with water, you rinse away important starch in the process*
*From The London Chef - Don't season meat too early, as it will only pull too much moisture from the meat. Season when you're ready to cook*
*A little salt when whisking helps a meringue form*
*Does your chili need a bit of flavor? Try a pinch of cinnamon*
*Always cut your beef - especially tougher stew beef - against the grain*
*Another stew (bourguignon, etc.) tip - when braising tougher cuts of meat, it's important to leave the lid on the pot once the wine/stock/water is added. This ensures that the meat will achieve the softer texture you're looking for without evaporating all the liquid*
*Grilling the perfect steak? An often overlooked step that the best steakhouses do is 'resting'. Leave the steak on a cutting board for a few minutes after grilling, this allows those precious juices to reabsorb. Your patience will be rewarded!*
