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Another 10 tips for cooks of television

In this second part , another 10 tips TV chefs, but this time based on what I learned to see them in their programs:

1. Take the local and seasonal ingredients ; your favorite cookies (such as panelitas ) can be the base of a cheesecake with fruit syrup, and spices and seeds everyday, roasted and ground ... be the crust for a hamburger. Narda Sumito Lepes and Estevez.
2. The homemade mayonnaise: if you add a tablespoon of water while integrating the oil, success is guaranteed. Paulino Cruz.
3. know that leaves fries are ready when stop playing and bubble in the oil. Sumito Estevez.
4. always let you stand pasta dough at least 30 minutes in refrigerator in plastic wrap. Ennio Ennio at al Dente.
5. Al crush the garlic can add salt, this makes it easier to turn them into a paste of garlic and awakens your taste. Donna Dooher (The Cookworks)
6. In the kitchen ... less is more, hence, no hide the natural flavor of products, not pretentious or doing dishes with names nobody can pronounce!. Gordon Ramsay.
7. To prevent the sauce Bearnaise cut, you add a tablespoon of water per egg yolk. Jorge Rausch.
8. If you want to do is add the onion, then NOT add salt during cooking , but to achieve the expected point. Narda Lepes.
9. Whenever cuts the dough to make bread , have to let it rest, this will allow after the bread is well-structured form . Bruno and Olivier, Boulangerie.
10. Al cooking liquor (wine, beer, etc.) must be let the alcohol evaporate in the preparation, so left alone taste and aroma. Chef All say!

Each one can take from each program that best suits your kitchen or level of knowledge, but the important thing is to take something , Practice, not just a passive spectator.

I do not think that is a compliment to one of the TV chefs that only reaches its audience to take note of the recipe to say " I know how to do " or " when some days made this recipe . "

Sure, it's my way of looking at these programs, and these 10 tips other TV chefs , I have tested in my kitchen weekend and it was time to pass to my notes!.

I'm still working for the third installment on this topic.