The ingredients in your pantry and the right tools in your kitchen are only the beginning to becoming a chef! Having the right techniques in your cooking arsenal is also the key to turning a good meal into an amazing one.
This week, Chef’s Plate’s very own Carla Castro gives us her chef tips needed for next week’s ingredients.
This is an extremely common technique – particularly in Asian cuisine. All it takes is one pan, a little oil, and a lot of heat to make quick, nutritious stir-fry meals.
Our Top Secret Tips? First off, do not add anything (not even oil) until you see your pan smoking. Another method to check when the pan is hot enough is to sprinkle some drops of water into the pan. If it sizzles and boils away immediately then your pan is ready. Secondly, time is of the essence so have everything cut and prepped in advance so you can quickly dump everything in when needed.
Put your skills to the test next week with our Beef Chow Mein where you can try your hand at stir frying a delicious meal!
Chef’s Plate Top Secret Way for Folding a Burrito:
- Spread a small amount of filling (to fill a quarter of the tortilla at most) and sauce slightly off-center. One of our top secret tips here is to not overfill the burrito.
- Put in enough filling to fill a quarter of the tortilla at most and place it horizontally in front of you, slightly below the center of the tortilla.
- Fold the sides in so they nearly touch.
- With the sides folded in, use your thumbs to bring up the bottom of the tortilla. This is almost like wrapping a present; tuck in the ends while bringing up the bottom flap.
- Roll the bottom of the tortilla as tightly as you can.
- Ta-da! A burrito so well-wrapped you can eat it all the way to the end. Cut it in half if you want (it should stay together just fine).
Try this foolproof way of folding a burrito next week with our Vegetarian Burrito!
Next week, we teach you how to poach fish with coconut milk. Now, poaching intimidates a lot of people but when you break it down, it’s one of the easiest and most reliable techniques out there. Essentially, if you can boil water, you can poach fish.
Our top secret tip? Bringing your poaching liquid to a boil then turning it down until it’s just barely simmering. Since you’re able to have a good handle over the heat (so that it never boils), this method of slow cooking will leave you with a fish that is moist and oh-so luscious.
Ready to try these top secret tips out?
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