17 Expert Cooking Tips From the Culinary Greats on Wall of Chefs

Posted on September 2, 2020 by Melissa Girimonte

The kitchen can feel like an intimidating space, but there are some easy to learn techniques and tricks to make you a culinary star. From secret ingredients to preparation techniques, here are the cooking tips that every home chef should know according to our Wall of Chefs cast.

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Christa Bruneau-Guenther: Create Layers of Flavour With Ease

Chef Christa doesn't think that creating layers and depths of flavour in your dishes needs to be complicated. "Keep all of your vegetable trimmings and the bones from your meats in the freezer until you have enough to boil in a large pot," she recommends. "Reduce the liquid by half and use it for sauces, soups or stews." Herbs are also important. "Always have the four common dried or <a href="https://www.foodnetwork.ca/in-season/photos/genius-recipes-fresh-herbs/" rel="noopener noreferrer" target="_blank">fresh herbs</a> on hand: basil, thyme, oregano and rosemary. These herbs freeze well from fresh, too."
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Mark McEwan: Anchovies Add Umami To Your Dishes

Chef Mark McEwan has a little suggestion that makes a huge difference. "An ingredient that really elevates dishes is good quality anchovies," he shares. "When in doubt, use anchovy! It’s a perfect way to add umami to a vinaigrette or sauce." And if your dislike for fishy flavours is holding you back, think again. "When incorporated properly, anchovy’s not an ingredient you can really detect on its own, but it adds an incredible level of flavour to a dish."
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Rob Gentile: Learn to Cook the Perfect Pasta

There's a fine line between perfectly al dente pasta and mushy noodles. "When it comes to cooking pasta, some home cooks don’t take the time to allow the pasta to finish within the sauce," says Chef Rob Gentile. He also recommends reserving some of the pasta water. "Boil the pasta for a little less time, save a bit of pasta water before straining, then finish the pasta in the sauce over heat for a little bit, add a little bit of pasta water and really let the noodles absorb the flavours of the sauce." Not sure which sauces work best with each pasta shape? Here are some tips on <a href="https://www.foodnetwork.ca/everyday-cooking/photos/how-to-pair-pasta-shapes-with-sauces/" rel="noopener noreferrer" target="_blank">how to pair pasta shapes with sauces</a>.
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Corinna Mozo: Pre-Plan Your Plating

Home chefs don't always think about presentation, but Chef Corinna believes it makes all the difference. "You can decide ahead of time what your plating will look like and decide on some beautiful garnishes. Have them prepared ahead of time so you are not scrambling at the last minute," she suggests.
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Susur Lee: Use Parchment for Perfectly Roasted Fish

Does your roasted fish always stick to the pan? Chef Susur Lee has the answer. "When roasting fish, skin down, in a pan, I put parchment paper under it so it doesn’t stick!" Give this new tip a try with one of these <a href="https://www.foodnetwork.ca/everyday-cooking/photos/best-salmon-fillet-recipes/" rel="noopener noreferrer" target="_blank">fantastic ways to cook salmon fillets</a>.
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Guy Rawlings: Always Taste Your Food

Chef Guy Rawlings points out a mistake that home chefs often make. "Taste [your food]. Try the dish as a whole. The first rendition is rarely the best," Rawlings highly recommends. "Taste it all together to see what’s missing and adjust accordingly. Sometimes it takes the sixth version to nail it or at that point, you realize it may have been a fun idea, but isn’t that good in reality and you need to go a different direction."
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Christie Peters: Learn to Chiffonade Fresh Herbs

Sometimes the simplest touches make all the difference, like this suggestion from Chef Christie Peters. "Home cooks should learn how to properly chiffonade parsley and chives because the addition of beautifully cut <a href="https://www.foodnetwork.ca/everyday-cooking/photos/the-ultimate-herb-guide-varieties-and-best-uses/" rel="noopener noreferrer" target="_blank">herbs </a>can turn a simple dish into a professional plate."
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Nick Liu: Season Protein With Fish Sauce

Salt isn't always the answer when it comes to seasoning your food. Chef Nick Liu says, "When seasoning protein, I use fish sauce instead of salt. Then instead of searing it in a pan, I shallow fry it in a wok to seal the umami in."
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Rob Feenie: Cook Your Fish Skin Side Down

Fish is a quick and easy dish to prepare any day of the week, but there is a right and a wrong way to do it. "A great technique for cooking fish is to do it with the skin/fat side down and keeping it there almost the entire time under medium heat," Chef Rob Feenie advises. "Flip only for the last minute to flesh side down, finishing with lemon herbs and butter."
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Meeru Dhalwala: Use Butter or Cream Sparingly

A touch of butter or cream can add a lot to a dish, but it's easy to go overboard. Chef Meeru Dhalwala has this tip: "Complement your cooking with either butter, full cream or coconut milk to give it an added richness. Don’t drown it." Give it a try with a recipe like this <a href="https://www.foodnetwork.ca/healthy-eating/blog/gluten-free-squash-gnocchi/" rel="noopener noreferrer" target="_blank">Creamy Gluten-Free Kabocha Squash Gnocchi</a>.
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Nick Hodge: Make Your Own Stock

It's easy to pick up a broth or stock at the grocery store, but homemade makes all the difference. "It’s super easy to do, <a href="https://www.foodnetwork.ca/healthy-eating/photos/leftover-food-scraps-recipe-ideas/" rel="noopener noreferrer" target="_blank">it prevents waste</a>, and tastes just sooo much better than commercial bases," says Chef Nick Hodge. "For extra points, be sure to roast the bones first, then don’t be shy to reduce the liquid for more concentrated flavours!"
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Shane Chartrand: Learn to Sauté

What does Chef Shane Chartrand think is the most important thing for a home cook to know? "The proper way to sauté food." Take the time to learn how to select the right pan and how to preheat it, which fats are best to use and which utensils you'll need, and hundreds of recipe possibilities will open up to you instantly.
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Hugh Acheson: Learn How to Roast a Chicken

There's nothing more frustrating that cutting into an undercooked or even raw piece of chicken. Chef Hugh Acheson can't emphasize enough how important it is for a home cook to learn how to properly roast a chicken. "It sounds basic but is really an undervalued skill," he shared. Once you've mastered your roast chicken and other Sunday dinner mains, here are some recipes that <a href="https://www.foodnetwork.ca/everyday-cooking/photos/sunday-dinner-recipes-leftovers/" rel="noopener noreferrer" target="_blank">promise leftovers throughout the week</a>.
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Renee Lavallee: Rest Your Meat

A common mistake home cooks often make is not resting meat before serving it. Chef Renee Lavallee has this simple tip for perfect meat every time: "Take it out or stop cooking it a few degrees before the doneness and let it rest." Your meat will not only be more tender, it'll retain its juices.
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Alex Chen: Consider Reverse Searing

Chef Alex Chen wants home cooks to consider <a href="https://www.foodnetwork.ca/shows/fire-masters/video/promo/searing-and-seasoning-tips/video.html?v=48051940-841b-11ea-bf6b-0242ac110003" rel="noopener noreferrer" target="_blank">reverse searing when grilling</a> steaks over charcoal. "Cook steak with the lowest amount of heat, such as indirect heat, so you achieve a very even and slow coagulation of protein," he recommends. "Brown the steak directly onto the coal at the end to get a nice char, then allow the steak to rest before slicing."
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Jesse Vergen: Toast Your Spices

Chef Jesse Vergen has a tip for those infrequently used spices in your cupboard: toasting them. "Use a dry pan and a bit of heat to kick some flavour back into those spices that have been sitting around for months."
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Todd Perrin: Learn to Mise en Place

Preparing a dish for the first time can be stressful, but Chef Todd Perrin has some important advice to share: "Learn how to properly 'mise en place.' Do what you can in advance so at service time, you are not rushed or stressed." He added, "Calm, happy cooks make much better dishes."
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