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Chefs Tips
From time to time we're going to sift through the culinary minds of the men and women under those big white hats and bring you bits and pieces of their wisdom. Come back often as this section will be constantly evolving. You may have been using some of these tips for years but hopefully some will be brand new. From ordering to preparation, everyone at J.B. Hendry wants you to have an incredible home dining experience.
From time to time we're going to sift through the culinary minds of the men and women under those big white hats and bring you bits and pieces of their wisdom. Come back often as this section will be constantly evolving. You may have been using some of these tips for years but hopefully some will be brand new. From ordering to preparation, everyone at J.B. Hendry wants you to have an incredible home dining experience.
- Small portions of cooked meat are great to have available for meals and snacks. They can provide extra protein and flavor to all kinds of quick dishes. Using small portions of steaks or chops in salads, omelets, wraps or sandwiches can be a fun and tasty way to use up leftovers.
- Roasts should be pulled out of the refrigerator and allowed to reach room temperature before cooking (30-35minutes). This will not only lessen cooking time, but will improve taste & texture.
- When using fresh ground meat for burgers do not season them any more than 15 minutes prior to cooking as the salt will draw the moisture out of the meat.
- Whole tenderloins will generally be tapered at one end. To avoid having to trim the end, or worrying about over cooking it, simply fold the tapered section under so that entire roast is of uniform thickness and tie with kitchen twine prior to cooking.
- When sautéing chicken breast always lay the breast in the pan with the tapered end towards the outside of the pan. The pan is usually cooler here and will allow breast to cook more evenly.
- Pork chops, strip steaks, and other cuts are perfect for kabobs. Start by cutting meat into cubes (approx 1.5”), then slice into the cube without actually cutting it in two. Cutting the meat in this fashion provides more surface area for you marinade to penetrate. This will give you more juicy and flavorful kabobs.
- Whenever checking the temperature of any bone-in meat, make sure the thermometer does not touch the bone. The bone will normally be hotter than the actual meat, and not give an accurate meat temperature reading.
- Always let pan or grill get hot prior to placing meat. Use a small amount of olive oil in pan or on grill rack to avoid meat from sticking.
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