What are some tricks/methods you actually picked up from celebrity chefs?

Intimidation and humiliation are essential ingredients in every working relationship.

And sometimes you even get free food.

I used to put butter in my spaghetti noodles after I cooked them so they wouldn’t stick together. But then I learned it also doesn’t allow the spaghetti sauce to stick on them either.

Emeril said when you boil hard boiled eggs, the way to prevent the olive colored ring around the yokes is to boil the eggs for 2 minutes, uncovered. Then turn the heat off and cover the pot, and leave it covered for 11 minutes. Then run the eggs under cold water (I put ice in the water too) so the eggs peel easily. Just remember 2 + 11.

Multiple TV chefs have said when you are grilling a hamburger, don’t press on the burger with the spatula. That presses the juices out. You don’t want that.

Wait until a pan is heated until putting oil in it.

Skilled chefs with very sharp knives can cut up fish etc and cook some things at an incredible pace.

Some celebrity chefs can be paid enough to say that Walmart is a primo place to buy ingredients.

Cut an onion?
Run the water tap.

Cut the ends off garlic cloves, put them in a bowl, cover with an identical bowl and shake vigorously. They peel themselves. Thanks, Martha Stewart!

When dressing a large salad, mix salad, then pour the dressing along the edge of the bowl (right side if right handed, left side if left handed) and mix it.

(Thanks Bobby Flay!)

The Moosewood Cookbook (I realize it’s not a celebrity chef but it’s good advice) suggested to put salad in a wooden bowl, rub the bowl with garlic, make sure the salad is cold and also salt it. I don’t do the garlic part but I do refrigerate my salad and I put salt on it, and everyone always says “this salad is really good.” I laugh to myself because it’s the Moosewood trick.

You ever open up a question and go “WTH y’all talking about?? Then you go look at the Q. Oh.