12 Tips to Think Like a Chef

By EatingWell Editors

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

"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....

Tip 7: Work in a bigger bowl than you think you need. Ever seen someone try to make tuna salad for four in a cereal bowl? Get out the big bowls—you’ll avoid a mess on the counter, and you won’t have to transfer contents to bigger bowls once they become unwieldy.

Tip 8: Do messy work in the sink. Stir batters, coatings and spice mixtures in bowls set in the sink. Spills are simply washed down the drain.

Tip 9: Turn up the heat. While you shouldn’t sauté onions in butter over high heat (the butter solids will burn and the onions will then stick and scorch), you also shouldn’t do so over low (the onions will just wilt and turn greasy). Don’t be afraid of higher temperatures—within reason. If you’re minding the skillet, the ingredients will not burn.

Next: Clean As You Go & More Tips for Thinking Like a Chef »

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