Top 10 Cooking Tips from Chefs You Should Know

Tofu is a humble yet popular dish that is often featured in everyday meals. Just a bit of crispy fried tofu, dipped in soy sauce with a few slices of chili or served alongside vermicelli and fermented shrimp paste, makes for a delightful treat. While frying tofu might seem simple, there are some tricks to ensure that it becomes golden and crispy, while preserving its sweet, rich taste.

To fry tofu without it sticking to the pan, first make sure the pan is clean and dry. The tofu should be drained of excess water before placing it in the pan to prevent sticking and oil splattering. Next, add a generous amount of oil to the pan (at least 1/4 to 1/3 of the tofu's thickness) and wait for the oil to heat up before adding the tofu. Alternatively, you can fry an egg in the pan first, and then fry the tofu to ensure the pan remains non-stick.

With this Japanese-style rolled omelette recipe, you'll create a beautifully presented and delicious dish. Even when served cold, the omelette remains soft and tasty. First, crack the eggs into a large bowl and whisk them well with seasonings. Then, place a pan on the stove and heat it up. Lightly coat the pan with oil, ensuring it is evenly distributed. Pour a small portion of the egg mixture into the pan and cook it as usual.

Once the egg sets, roll it to one side of the pan, then add a bit more oil and pour in another layer of eggs. When this layer cooks, roll it over the first layer, moving it toward the opposite side of the pan. Continue this process until all the egg mixture is used up. The result is a fragrant, beautiful rolled omelette.

Chefs share 3 key tips for making the best pasta: Choose high-quality pasta, add a pinch of salt to the boiling water, and cook the pasta in the sauce. Many people skip adding salt to the water, but in reality, the salt is what enhances the flavor of the pasta.

Additionally, stir the pasta gently as it cooks to prevent it from sticking together or to the bottom of the pot. Do not rinse the pasta after boiling, as doing so will remove the outer starch, preventing the sauce from sticking. Finally, cook the pasta for half the recommended time on the package, then finish cooking it in the sauce for the remaining time.

Nước dùng là thành phần quan trọng trong rất nhiều món ăn như súp, sốt hay nhiều món khác. Để có một nồi nước dùng ngọt, trong suốt, bạn cần đun gà (không có da) trong vòng ít nhất 3 giờ và để ở nhiệt độ thấp, liên tục vớt bọt, váng bẩn. Sau khi đun khoảng một tiếng rưỡi, bạn có thể thêm rau mùi tây, cần tây, cà rốt và hành.

Khi nấu thịt bò hoặc nước dùng thịt cừu, bạn có thể cho thêm rau củ, chỉ cần cắt thành hai nửa và chiên nóng trên chảo không có dầu cho tới khi chúng chuyển màu sậm, sau đó cho vào nồi nước dùng. Bí quyết này sẽ làm cho hương vị của món ăn đậm đà hơn.

Fish is a vital ingredient in most family meals, and it can be prepared in many delicious, nutritious, and flavorful ways. However, improper handling or cooking of fish can cause its natural fishy smell to overpower the dish.

Here are some tricks to remove the fishy smell:

• For fried fish, to keep it crispy and free from any fishy odor, add a little peanut butter to the frying pan. This will absorb the smell and make the fish more flavorful, rich, and appealing.
• For soups, you can use a small amount of fresh lemon juice or rice vinegar to eliminate the fishy odor. Add a teaspoon of rice vinegar or lemon juice into the boiling soup, then add the fish to cook. This will help reduce the unpleasant fish smell in the soup.
• When washing the fish, you can use cornstarch or flour to help reduce the sliminess and fishy odor.
• To get rid of the fishy smell on your hands after handling fish, apply a bit of toothpaste to your hands and rub it in thoroughly. Then rinse with cold water. This method will clean your hands and leave them smelling fresh without the chemicals found in soap or dishwashing liquid.
• To remove the fishy odor from the cutting board, use dishwashing liquid, white vinegar, or fresh lemon to rub over the surface. Let the board dry in the sun, and then wipe it down with a cloth to ensure the odor is completely gone.

Before grilling, it’s recommended to dip the meat briefly in hot water or hot broth. This will make the meat tender, and once grilled, it will turn out crispy and chewy. When grilling, make sure to cook one side at a time, flipping it only once, as constantly flipping wastes time and prevents the meat from cooking properly.

Place a bowl (or a larger container depending on your oven size) of water in the oven. The heat will warm the water, causing it to evaporate and preventing the meat from burning or becoming too tough. It’s also a good idea to marinate the meat with onions, as onions and garlic have compounds that inhibit bacterial growth. Using mashed onions and garlic for marinating will keep the meat fresh and flavorful for longer.

Boiled chicken is a popular dish in Vietnamese households, especially during holidays or family events. However, making chicken that's both delicious and visually appealing requires some skill. To ensure your chicken is perfectly cooked with golden, glossy skin and no cracks, choose a slightly larger pot that can comfortably fit the entire chicken. Add to the pot a smashed piece of turmeric, a small smashed ginger root, and a pinch of salt.

Bring the water to a boil over high heat for about 5 minutes, then reduce the heat and use a ladle to pour water over the chicken's body to evenly cook it. Continue simmering for another 5 minutes, then gently pierce the thickest part of the chicken's thigh with a skewer to check for doneness. Turn off the heat and let the chicken rest in the pot for an additional 10 minutes. Remove the chicken, drain, and cut it into pieces. Serve with some kaffir lime leaves or herbs for added flavor.

Rinse the rice twice: First, add water to the rice and stir twice, then drain the water. For the second rinse, gently wash the rice (avoiding vigorous rubbing to preserve the nutrients) until the water is clear and the grains are visible.

Next, cover the rice pot with a clean cloth, close the lid, and fold any excess cloth away from the gas flame. Turn the heat to low and cook for about 15 minutes. After that, turn off the heat, remove the lid (without touching the cloth), and let it sit for an additional 10 minutes. The cloth helps absorb the steam, preventing it from dripping back into the rice and making it soggy. A helpful tip for even stickier rice: Place 2-3 ice cubes from the fridge in the rice pot for about 15 minutes before switching on the rice cooker and pressing the cook button.

To preserve the vibrant green color of vegetables, add some salt to the boiling water. The salt increases the temperature of the water, making the vegetables stay greener. Additionally, you can add a little oil during boiling to give the vegetables a shiny, appealing look. However, this method does not work if you're boiling water spinach. A dash of fresh lemon juice or rice vinegar will also enhance the color without compromising the vegetables' crisp and sweet flavor.

For softer greens like sweet potato leaves, water spinach, or mustard greens, boil them for about 2-5 minutes. Do not overcook to maintain the vitamins and the crisp texture. After boiling, immediately transfer the vegetables into a bowl of cold water with ice cubes. Let them cool down completely before draining the water and arranging them on a plate. This method keeps the vegetables crisp and helps them retain their color for several hours.

When preparing noodles, most of us wait for the water to come to a rolling boil before adding the noodles, but this method can result in uneven cooking.

For evenly cooked noodles, add them to the pot as soon as the water begins to bubble lightly. Stir them gently a few times, then when the water reaches a boil, add a bit of cold water. Wait for the water to boil again, then remove the pot from the heat. This ensures your noodles cook evenly, with each strand soft and consistent.