Chef's Secrets

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.