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12 Tips to Think Like a Chef

By EatingWell Editors

Follow these short-order steps to make healthy meals easy.


READER'S COMMENT:
"I am a private chef. many good tips here that are pretty much the standard for anyone with real experience. As far as sanitation and food protection, I wash everything before I use it. Veggies, fruits and such get sanitized immediately....
COMMENTS POSTEDsort icon

Chefs DO bring meats to room temperature before cooking.

Anonymous

02/21/2012 - 12:51pm

Not always. Chefs know that the longer a meat is out of the fridge the easier it will be exposed to bacteria. after 41 degrees farenheit all sorts of things can start to grow.

Anonymous

02/29/2012 - 12:01am

Maybe not always, but any good chef does. It does not matter how much bacteria grows on the outside of meat - when you sear it, it will be killed.

Anonymous

04/24/2012 - 12:45pm

Eggs also work better in all their culinary applications when allowed to come to room temperature before using. Salmonella bacteria, if present, are on the outside of the shell and don't come in contact with the yolk or albumen until the egg is cracked.

Anonymous

08/11/2012 - 8:40am

Salmonella can be inside the egg. It can be introduced from the infected chicken while it is inside, being formed.

Anonymous

12/30/2012 - 4:01pm

Salmonella is not found inside eggs unless the shell has been compromised. Salmonella may sometimes be found on the outside of the shells.

Dervin

04/04/2013 - 6:33am

My dad attended a school to learn how to cook cakes and they said him to wash the eggs before cracked them!

Anonymous

09/22/2014 - 8:43am

This is good stuff! I'm out of town right now but can't wait to put this to use when I get back home!

Anonymous

07/09/2015 - 10:29am

I am a private chef. many good tips here that are pretty much the standard for anyone with real experience. As far as sanitation and food protection, I wash everything before I use it. Veggies, fruits and such get sanitized immediately. Meat, chicken, fish are OK for a bit, keep em covered and dont leave them sitting for an hour. 10-15 minutes is plenty. Eggs, think about where that thing comes from and how mass egg operations might miss something. Wash em, just like anything else. Safety first. Protect your client and yourself. Also, salmonella can be passed to the emryo from the hen. Point is, its a risk. Thorough cook is essential but sometimes, when you use a raw egg or even just a raw yolk, its a risk. But os is sushi, fish, or anything. All you can do is be diligent and follow the steps.

Anonymous

07/14/2016 - 12:29pm



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