#chef-tips

#chef-tips

The secret to wrapping bread correctly is to store it in an air-tight or vacuum-sealed container, where the bread can keep for up to three months. "You could double wrap the bread if you're going into things like a deep freeze just to provide another layer of protection," says Parisi. "Maybe wrap in parchment then plastic wrap."

A thin cut of lamb needs a long marinade in salt and spices, plus an acid like wine or citrus to help tenderize and flavor the meat.

For a key lime pie that achieves bakery-worthy status, consider adding plain yogurt, milk powder, and melted white chocolate to enhance flavors and texture.

A little lemon zest goes a long way, it's one of those secret weapons that brightens the whole dish.

A common combination includes rice flour, almond flour, and tapioca starch. This blend mimics the texture and elasticity of traditional wheat flour.

Chef Stowe discusses how a good quality white wine vinegar, champagne vinegar, or sherry vinegar can successfully replace apple cider vinegar in recipes, emphasizing their similar sweetness and fruity profile.

Chef Bradley Borchardt warns against roasting whole chickens with stuffing due to risks of uneven cooking and foodborne bacteria, suggesting preparing stuffing separately instead.