Enjoy these tricks of the trade from Chef Lang, the key to preparing in-home Chicago cuisine like we do in our Chicago steak restaurant.
- Seasoning of Meat, Poultry, and Fish
- Never season prior to cooking. It will dry out the food.
- Green Vegetables
- To keep green vegetables bright in color, shock in ice water after blanching.
- When cooking fish, lightly under-cook and let rest for 5 minutes. The fish will continue to finish cooking inside and stay very moist, not drying out.
- When roasting whole pieces of meat, let the meat rest at least 15 minutes, so it will settle the juice.
- Peeling Onions
- Put them in cold water, so your eyes won't burn.
- Basil and Garlic
- Keeping chopped basil and garlic covered in olive oil will save the color and flavor. Soups and Sauces
- Always season soups and sauces on the end stages of the cooking process. Otherwise, they could turn out too salty.