Culinary advice from famous chefs

Cooking is trial and error, or so some believe, and even if you’re not a master in this area, there are certain tricks and even chef content that can help you become a culinary expert.

Nowadays, with social media, it’s more easy to get information about anything, including cooking, an area to which even famous people are not indifferent, because there are a few who like to cook.

Getting advice from chefs, because of their experience and technical knowledge, can be very helpful, whether you are studying for professional kitchen or if you are an ordinary person who loves gastronomy.

Below are some tips from Chef Famous What you should keep in mind when cooking.

– Cooking should not be considered a punishment: The Chef American Claire Robinson believes that it is ideal to enjoy the kitchen, drink a glass of wine, play music and wear comfortable clothes.

– Prepare everything in advance: when you are ready to cook, prepare everything, the recipe, everythingwith ingredients measured and cut and dishes, so you don’t have to leave the area, according to Bryan Tobias (a professor at The Culinary Institute of America).

– There is no essential ingredient: Jaime Oliver, Chef from Great Britain, advises not to be discouraged if you cannot find a certain ingredient for a recipe, suggests that you try to replace it with another and if the final result turns out to be good, it does not matter that you did not use the elements strictly stated in the recipe.

– Test what you prepare: This seems more than obvious, however, according to Gordon Ramsay This is one of the most common mistakes, so don’t get carried away by memory or a recipe, you have to try it.

– Don’t lose patience: This advice also applies to those who are the study of cooking as well as for those for whom this field is a hobby. Gastón Acurio, a Peruvian chef, commented that at first it seems that everyone started their own restaurant, but that is not the case.

– Enhance flavors: Phillip Frankland Lee, from the United States of America, recommended balancing the use of salty and sour flavors to enhance the taste of food, not to cover it up.