The Top 9 Tips I've Learned from Chefs
Iconic editor Diana Vreeland, whose sartorial opinions were as pronounced as her bright red lipstick, once penned a column for Harper’s Bazaar called “Why Don’t You?” Her fashion tips, which she’d gleaned from her walkabouts, were as odd and chic as she was, ranging from “Why don’t you... put all your dogs in bright yellow collars and leads like all the dogs in Paris?” to “...rinse your blond child's hair in dead Champagne to keep it gold, as they do in France?”
Though I’ll never be as fabulous as the late Ms. Vreeland, nor do I own a single dog I can put in a yellow outfit, I have gleaned a number of smart tips from chefs, bartenders, and other pros around America over the years. Here are nine favorites, each of which I swear by in my own kitchen.
Why don’t you…
… hurl that box of pre-ground black pepper straight into the trash in favor of freshly cracked pepper? (Nigel Slater, Appetite)
… get scallops very, very dry before searing them, the trick to golden-brown caramelization? (Chef Daniel Karg, Neptune Oyster)
… order a daiquiri your first time at a “cocktail bar” to make sure they’ve got chops? (“If they can’t balance rum, lime, and sugar, I’ll order a beer next!”) —Joaquín Simó, co-founder, Pouring Ribbons
… roast a week’s worth of vegetables on Sunday, preserving their goodness, and then eat them all week? (Tamar Adler, An Everlasting Meal: Cooking With Economy and Grace)