cooking tips from culinary school

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Grill a perfect steak

Salting the steak will keep the meat super juicy. Then, before grilling, pat the steak dry with a paper towel and season it with salt and pepper again.

Make the fluffiest scrambled eggs

seasoning your scrambled eggs with kosher salt at the end of the cooking process to keep them moist and fluffed and at the perfect consistency.

Peel garlic easily

Shake the bowls vigorously for a few minutes. When you uncover the cloves, they should be free of their papery shells!

Keep your cutting board steady

placing a wet paper towel under your cutting board will keep it from slipping—no matter what you're chopping up.

De-stem herbs in a snap

Instead of plucking thyme or cilantro, pull the stalk in the other direction down the stem.

A rasp grater is your best friend

you can use your rasp grater to do everything from zesting a lemon, to grating garlic, shallots, cheese, nutmeg—even chocolate!

Perfectly crispy bacon is made in the oven

15-20 minutes at 400 degrees. The sheet pan approach allows fat to drain and heat to reach all slices, providing crispiness.

Always keep cornstarch on hand

Combine 1 tsp cornstarch with 1 tsp water in a small bowl, and whisk until smooth. Stir the cornstarch mixture into a simmering sauce to thicken.

Create a homemade spice mill

After washing all the coffee out of your grinder, add whatever whole spices you desire, and pulse to reach the perfect consistency.

Keep herbs for months

If you find yourself with a lot of fresh herbs and you don't want to waste them, Knific recommends placing the herbs (minus the stems) in ice cube trays.

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