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As season 21 of Top Chef heats up, we're reminded that in addition to providing consistently enjoyable, yet chaotic, entertainment, the show has also given us a ton of useful cooking tips.
We've learned so many things, from picking up little tips to really useful knowledge like pacing yourself when cooking a feast and keeping your workstation clean and organized, and we’re even now still learning! Read on for some of our favorite kitchen tips and surprise tricks
Salt your meat early! Brothers and Top Chef alums Bryan and Michael Voltaggio suggest salting meat and leaving it in the refrigerator for up to 12 hours before cooking. It seasons meat more evenly, pulls out moisture, and sets you up for the perfect Porterhouse, just in time for grilling season.
Pull from the pantry a can or tin of something tucked away in the pantry can transform a blah dinner into something great. Season 18 cheftestants used cans of Campbell soup in the most creative ways, including turning tomato soup into a vinaigrette, and making bread pudding with cream of mushroom soup.
Use fresh herbs To add a complex flavor and aroma to a dish, Top Chef host and former contestant Kristen Kish turns to fresh herbs — both as an integral ingredient and as a finishing touch. Oregano and thyme add earthiness to her Roasted Beet and Charred Green Bean Salad,
Get creative with leftovers Drawing inspiration from his Japanese upbringing, season 18 contestant Shota Nakajima uses leftovers to make a new meal in the spirit of cutting down on waste. In his Creamy Mashed Potato Soup with Dashi, the chef uses three cups of leftover mashed potatoes
Cook pasta in the pot and in the pan For perfect pasta, season 15 winner Joe Flamm first boils noodles in the pot to cook halfway, then adds the half-cooked pasta to the pan with sauce, plus a little butter and pasta water.
Let us know if you try any of these helpful tips by DM'ing us @YMSRadio !