June 20, 2017

Insider Chefs Tips For Home Cooks

Some essential cooking tips from Miami’s renowned chefs. Happy Cooking!

Avoid Sticky Situations
“When searing fish with skin on, it is best to have your pan smoking hot with a small amount of oil. Once the pan starts to smoke, add the fish and lower the temperature to the middle. This will prevent the fish from sticking when turning it over.” – Carlos Estarita, executive chef at DÔA

Make Any Onion Tear-Free
“Put onions in ice water for 10 minutes before cutting them; this prevents them from causing your eyes to water.” –Angel Leon, executive chef at Seaspice Miami

Maintain a Fresh Look
“Add ascorbic acid to your guacamole and it will not blacken. Use half of a coffee spoon for 4 avocados.” – Erwin Mallet, executive chef at Villa Azur

“Avoid lettuce from becoming dark by breaking the leaves with your hands instead of using a knife because the blade of the knife warms up the leaf and oxidizes it.” – Wendy Cacciatory, executive chef at Via Emilia 9

Spread Sauces Evenly
“When it comes to pizza pies, apply your tomato sauce and any topping sauce with a cooking brush to spread it evenly.” – Frank Crupi, managing partner and head pizza baker at Andiamo.

Say Bye to Dry Meat
“Season your meat right before you cook it; this will keep the meat moist. If you season it hours in advance it will make the meat dry.” – Angel Leon, executive chef at Seaspice Miami

Get an Even Searing
“If you’re cooking steak, leave it out in room temperature 20-30 minutes before cooking. The air drying drains the internal chemicals and ambient air creates a skin on the meat for perfect searing and even cooking.” – Carlos Estarita, executive chef at DÔA

Enhance Your Greens
“To enhance the color of green vegetables attributed to chlorophyll, dip the vegetables uncooked into ice water, then in boiling salted water and again in ice water.” – Erwin Mallet, executive chef at Villa Azur
Cutting Hack
“Put grape tomatoes between two small plates and cut through the middle while applying small pressure to top plate.” – Wendy Cacciatory, executive chef at Via Emilia 9

Information provided by Heidi Malaret, TARA, Ink.

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