Cooking like the pros

chickenstockColumnist Dan Myers recently wrote on Fox News about why home cooked meals often don’t taste like their restaurant counterparts. He mentions obvious things like presentation and equipment, but some surprisingly simple points might just lift your home cooking to a new level.

  • Shallots – they are milder in flavour to onions and most restaurants use these in great quantities. Dice them up and use early in the cooking process for depth of flavour.
  • Butter – Fat is flavour, my friend, and the secret to great tasting restaurant vegetables usually lies in the butter.
  • Stock – any chef worth his or her salt will rather die than use stock cubes. They usually gather up leftover veggies and bones to cook stock that packs a flavour punch.

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