Experts in This Article
Paul Kahn is a James Beard-award-winning Chicago-based chef.
Below, he shares more expert tips on how to step up your culinary game like a pro.
8 of the most common cooking mistakes that hinder your foods flavor
1.
The same can be said for vegetables.
Using non-stick cookware
Kahan saysthe only time you should use non-stick cookwareis when making omelets or scrambled eggs.
If using it for other items, again, youll have a hard time getting that fond.
Paul Kahn is a James Beard-award-winning Chicago-based chef.
Id rather have it be burnt than have no flavor.
I dont like that,' Kahan says.
Its real sharp on the back of your palette.
The health benefits of olive oil, according to a dietitian:
4.
Not using enough spices
People are afraid to cook with spice, Kahan believes.
To make the process easier, he recommends using spice blendshe loves the ones from La Boite.
Theres one called Coquelicot, which in French, that means poppy seed, he says.
His go-to blend for meat isShahbazi N.38($15).
That develops a really amazing crust and hence, amazing flavor, he says.
Paul Kahn is a James Beard-award-winning Chicago-based chef.
And it keeps the meat real juicy as well.
It kind of makes it more dense and it actually makes it juicier.
For a really thick ribeye, I would salt a couple hours before.
Here, a dietitian explains everything you should probably know about sodium:
7.
It loses the chill, and itll cook more evenly and quicker, he says.
People feel like theyve got to do everything right before, and theres never enough time.
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