What's on
Make your favourite
food healthier
Send us the
recipe of your
favourite food
and we’ll make
it healthier
Home / Information journey / Chef’s secrets
Chef’s secrets

Have you ever wondered why meals eaten at restaurants are tastier and better looking than the meals eaten at home? Oh, no, don’t blame the fat content!!! Not this time.

Little secrets do the trick for delicious, attractive, faster and more nutritious meals, and here they are revealed. We, at www.diatrofologos.com continue to find out more secrets for your benefit, thus keep coming back for more.

“Our lives are not in the lap of the gods, but in the lap of our cooks.
Lin Yutang
To slice potatoes thinly, dip knife blade in boiling water.


Boiling potatoes in too much water or overcooking them will cause them to break up.
¼ tsp cream of tartar added to the cooking water for the last 10 minutes will prevent potatoes from turning dark.
When you overdo the addition of herbs and spices in a dish, add a whole raw potato to the dish to absorb some of the flavor. Remove the potato just before serving.
The ingredients for baking should always be warm, never cold to start. For pastry it is just the opposite, the ingredients should be cold.


For the best results when baking always make sure that your oven has been pre-heated for at least 10 minutes before placing the product in. In most instances it is also best to bake on the center shelf so that you will get an even circulation of the heat.
If you want your biscuits to be soft, try brushing them with milk or melted unsalted butter, and then place them in the pan so that they touch each other.
There are a number of tricks that chef's use to prepare the best pancake batter. The first is to use club soda in place of whatever liquid the recipe calls for to increase the amount of air in the pancake and make it fluffier. The second is not to overmix the batter otherwise it will cause the gluten to overdevelop resulting in a tougher pancake. Overmixing can also force out more of the trapped carbon dioxide that assists in the leavening. Most people tend to mix the batter until all the small lumps of flour are dissolved, this is overkill. Instead stop mixing before this occurs and place the batter in the refrigerator slowing the development of the gluten and the activity level of baking powder or yeast. Third, adding sugar to your recipe causes carmelization that will take place and the browner the pancake will be.
Whatever recipe you are using to make biscuits it probably calls for you to use yeast. Instead of the yeast substitute 1 teaspoon of baking soda and 1 teaspoon of powdered ascorbic acid (vitamin C) for the yeast. By doing this you will not have to wait for the dough to rise. The addition of these products will react with the other ingredients and the dough will rise naturally during the baking process.
When baking a variety of foods the recipe may call for you to “grease and flour” the pan before adding any ingredients. The standard method is to grease the pan with an oil and then sprinkle four in and tap the pan or move it around to allow the flour to distribute as evenly as possible. However, sticking still may occur unless you place a piece of waxed paper on top of the grease, then grease the waxed paper and then flour. One of the professional chef’s secrets is to use what is known as the “baker’s magic” method, which is to prepare a mixture of ½ cup of room temperature vegetable shortening, ½ cup of vegetable oil, and ½ cup of all-purpose flour. Blend the mixture well and use the mixture to grease the pans. The mixture can be stored in an airtight container for up to 6 months under refrigeration.
When the broiler door is left ajar it will actually improve the broiling aspects and reduce the roasting aspects. When the door is left ajar the pan and the air inside the broiler doesn’t become as hot as it normally would and reduces the effects of conduction heat cooking. It still allows the same heat intensity to occur and improves the flavor and imparts a more crusty texture to meats.
When cooking fruits for preserves and jellies, add a small pat of butter and there will be no foam to skim off the top. The fat tends to act as a sealant which does not allow the air to rise and accumulate on top as foam. The air just dissipates harmlessly in the product.
Use a well-greased muffin tin to bake tomatoes, apples or bell peppers; this will keep them in shape.
To make a creamy salad dressing, try pouring cold-pressed olive oil very slowly into a running blender containing the other ingredients and spices.


The secret to saving the hollandaise sauce is to catch the problem and nip it in the bud. As soon as the sauce starts to curdle, add 1- 2 tablespoons of hot water to about ¾ cup of the sauce and beat it vigorously until it is smooth. Repeat this for the balance of the sauce. If the sauce has already curdled, just beat a tablespoon of cold water into the sauce and it will bring back the smooth texture.
One of the more frequent problems when cooking gravy is when the gravy decides to separate into fat globules. To solve the problem all you have to do is add a pinch or two of baking soda to emulsify the fat globules in a matter of seconds.

Never use salted butter for sautéing; always use unsalted butter since the salt separates from the butter when heated and may impart a bitter taste to the dish.

Print this page Mail to a friend Back to top
The information and advice being provided in this website is general in nature and is not intended to act as medical advice specific to any one person. Each person should consult with his/her own personal physician before making any medical decisions including, but not limited to, prescription changes and courses or claims that may result from a person's medical decisions and all are strongly encouraged to do their own research before making decisions and lifestyle changes.
© Copyright 2009 / Terms & Conditions