Why Chefs Use a Wooden Spoon? 10 Inside Tips Professional Chefs Won't Share
The culinary world is full of professional secrets that turn ordinary dishes into masterpieces. Skilled chefs have tricks up their sleeves that can elevate any meal. Discover 10 things they usually won't tell you.
Butter is the Secret Weapon
Most restaurants add generous amounts of butter to enrich the taste and provide a velvety texture, even in unexpected dishes.
Marinating and Roasting Enhance Every Protein
Chefs know that marinating meats and fish overnight in a mixture of spices, vinegar, or wine softens and enriches the flavors.
Half the Dishes in Restaurants Are Prepared in Advance
Many dishes, including sauces and desserts, are pre-made and heated upon order to speed up serving times.
The Ice Tip for Soups and Sauces
To remove fats from soups and sauces, chefs use an ice cube - the fat clings to the ice and can be easily removed.
They Add Sugar Even to Savory Dishes
Even in savory dishes, a bit of sugar balances the flavors and deepens the culinary complexity.
Fresh Black Pepper Makes All the Difference
Chefs almost always use freshly ground pepper because pre-ground pepper quickly loses its spiciness and aroma.
Thick Sauces Thanks to Starch, Not Cream
Instead of loading a dish with heavy cream, chefs use potato starch or cornstarch to create rich and glossy sauces.
Not Everything That Appears 'Homemade' Really Is
Many breads, pastries, and sauces come from factories and are enhanced in the restaurant with a personal touch.
They Taste Food with a Wooden Spoon
Chefs use wooden or metal spoons to avoid altering flavors, as plastic spoons can change the sensory experience.
Salt at the End of Cooking is Critical
Chefs add salt near the end of cooking to preserve the perfect balance of flavors, rather than adding it at the start and risking an overly salty taste.
Now that you know these secrets, you can cook like a pro at home!
