How Many of These Chef Tricks Do You Actually Know?
Once you taste the difference you’ll never go back.
Last Christmas at my family’s I had this insane urge, that I restrained, to yell at them for their unsafe knife practices, their unhealthy cooking practices and just the frustration of the general style of cooking. Fine dining has definitely ruined me. Similarly to coffee and I. When I go into even Seattle coffee shops baristas start fine tuning their grinds even before I get in line because they know I can taste the difference when the extraction is off. I came up as a Seattle Barista so its a thing. But all these experiences just made it more important to me to know how to do things to keep healthy and safe. And some...well, they just taste better.
35 Chef Secrets You Probably Don’t Do (Yet)
1. Crack eggs on a flat surface – cleaner break, no shell shards, no bacteria hitchhikers.
2. Nutmeg in creamy sauces – it doesn’t even have to be grated. A touch of nutmeg makes the sauce 100 times better and gives it that warm feeling chefs chase.
3. Use ghee for high heat – high smoke point, pure butter flavor, glossy finish.
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4. Always start with cold tap water – hot tap water tastes like pipes, cold keeps it clean.
5. Season in layers – salt and season as you go, not just at the end.
6. Finish with acid – lemon, lime or vinegar brightens flavors (and keeps your kid’s apple slices from turning brown).
7. Dry proteins before searing – paper towels are your best friend for that golden crust.
8. Salt the cutting board for herbs – seasons them and keeps them from flying off like confetti.
9. Save pasta water – it emulsifies sauces (hello, garlic butter pasta magic).
10. Butter baste proteins – tilt, spoon, repeat. Juicy chicken and pork every time.
11. Toast your spices – a dry pan wakes them up and multiplies their flavor.
12. Zest, don’t just juice – the oils in citrus peel are flavor bombs.
13. Preheat pans properly – the water droplet “dance test” tells you when it’s ready.
14. Olive oil poaching – slow cook fish or garlic in olive oil for silky texture.
15. Keep knives razor-sharp – chefs hone before every shift. Dull blades ruin food and fingers.
16. Rest cookie dough – an overnight nap gives you bakery-level cookies.
17. Shock veggies in ice water – blanch then ice-bath = bright color and crunch.
18. Don’t overcrowd the pan – food should sear, not steam. Give it breathing room.
19. Use parchment for roasting – prevents sticking and makes cleanup painless.
20. Taste constantly – chefs adjust midstream, not just at the end.
21. Don’t cook directly on foil – heat + foil leaches aluminum into food and can form carcinogens. Use it as a cover, not as a wrapper.
22. Use compound butters – mix herbs, garlic or citrus zest into butter and finish steaks or veggies like a pro.
23. Let meat rest before slicing – juices redistribute so they end up in your bite, not on the board.
24. Slice against the grain – cuts through muscle fibers for maximum tenderness.
25. Use a knife properly – chefs don’t hack, they glide. Curl your fingers (“claw grip”) so you don’t lose one. For more on this, check out my Michelin Knife Skills post.
26. Use quality butter for pastry – margarine and bargain butters won’t cut it. European butters like Kerrygold or Plugrá have higher fat content and make pastries light, flaky and bakery-worthy.
27. Rest your batter – pancakes, crêpes, even muffins get fluffier if they sit 20–30 minutes.
28. Bloom spices in oil – heat unlocks aromas that water never will.
29. Deglaze the pan – wine, stock or even water turns browned bits (“fond”) into liquid gold.
30. Don’t fear salt – pasta water should taste like the sea.
31. Use weight, not volume – grams > cups for precision.
32. Add a pinch of sugar to tomatoes – balances acidity without turning it into dessert.
33. Keep herbs fresh in water – treat parsley and cilantro like flowers.
34. Taste with clean spoons – chefs never double dip, they grab fresh spoons to keep flavors true.
35. Work clean – chefs wipe, wash and reset constantly. A clean station = a clear head.
You don’t have to turn your kitchen into a Michelin brigade line to pick up a few of these habits. Try one or two the next time you cook and see the difference. At the very least you’ll end up with pasta that actually holds sauce, no dried out chicken and maybe even a few fewer fingers at risk on the cutting board. And trust me… once you taste the difference, you’ll be ruined too.
Then you’ll want to check out the Shoppe. Custom recipe cards designed to inspire, not just instruct. Because your meals should look as good as they taste.
What’s your favorite kitchen secret?
I’d bet most people don’t know about it. Drop a comment and let us know… we won’t tell.
I’ve combined my love for food, publishing, agriculture, and travel to help food artisans, wellness brands, and luxury experiences shine. Whether you’re a chef, restaurant owner, or a brand in the world of wine, coffee, teas, or herbs, I’m here to support you. As a solo traveler with a child, I understand the balance between exploring the world and creating meaningful connections through food and lifestyle. From farm-to-table dining to seasonal living, I’m passionate about sharing unique wellness experiences that inspire. Let me know what topics you’d like me to cover or how I can help bring your brand’s story to life.
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