1. Compound Butter
Fat is a vessel for flavor. Fold next to anything into room temp grass fed butter and then roll it into a log, chill and cut off coins when needed. Google “Cafe de Paris” butter (amazing on steaks) or make a simple chili-lime butter with lime zest and cayenne or fresh red chili. The options are endless and easy.
2. Pre-Heat That Sheet
Drizzle a little Grapeseed Oil over your baking sheet and toss it in the oven for 10 minutes before roasting sweet potatoes or other root vegetables. The result is way crispier and it cooks faster. For the greatest Yorkshire Puddings ever, get the muffin tin smoking hot beforehand with the same technique.
3. Blanch Green Veg
Ever wonder why that spring pea soup or asparagus salad is neon green at fancy restaurants? Blanching. There’s science behind it, but all you need to know is drop any green veg in a rolling boil and plunge into ice water after 30 seconds. Voila, your broccoli went from 0 to Instagram worthy #nofilter
4. Add Smoke Without A Smoker
5. The 3–1 Dressing Rule
A simple restaurant secret is you can whip up a vinaigrette by adding 1 part vinegar to 3 parts oil. Olive oil and lemon juice? Nice. Hazelnut oil and champagne vinegar? Fancy. Warm bacon fat and apple cider vinegar? Yes please. Just throw in some fresh herbs and a crack of pepper and you’re ready to work the line at your local Sweetgreen.
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