Alain Ducasse is constantly in pursuit of perfection, his cuisine is a reflection of his personality: simple and generous. Anyone who has visited his restaurant knows that his pairing of classical and modern flavors are indeed the epitome of perfection. His cellar, with more than 1,300 outstanding wines, is certainly one of the most prestigious in the French capital.
Alain Ducasse said that the chef should not be chained to the kitchen. "The role of the chef," he has said, "is to train people to take care of the clients, who live in the spirit which he develops over the years. The walls of the restaurant sweat his philosophy.
Celebrity Chef Tip No.1: To slice meat into thin strips, as for Chinese dishes - partially freeze and it will slice easily.
Celebrity Chef Tip No.2: A roast with the bone in will cook faster than a boneless roast - the bone carries the heat to the inside of the roast quicker.
Celebrity Chef Tip No.3: For a juicer hamburger add cold water to the beef before grilling (1/2 cup to 1 pound of meat).
Celebrity Chef Tip No.4: To keep cauliflower white while cooking - add a little milk to the water.
Celebrity Chef Tip No.5: Let raw potatoes stand in cold water for at least half an hour before frying to improve the crispness of french-fried potatoes.
Celebrity Chef Tip No.6: Buy mushrooms before they "open." When stems and caps are attached snugly, mushrooms are truly fresh.
Celebrity Chef Tip No.7: Lettuce keeps better if you store in refrigerator without washing first so that the leaves are dry. Wash the day you are going to use.
Celebrity Chef Tip No.8: Do not use metal bowls when mixing salads. Use wooden, glass or china.
Celebrity Chef Tip No.9: A Perfect Pastry Crust? In your favorite recipe, substitute a 4:1 ratio of lard:butter.
Celebrity Chef Tip No.10: To make your own corn meal mix: combine 1 cup corn meal, 1 cup all-purpose flour, 1/2 teaspoon salt, and 4 teaspoons baking powder. You can store it in a tightly covered container for up to 6 months.
Celebrity Chef Tip No.11: It's important to let a roast -- beef, pork, lamb or poultry -- sit a little while before carving. That allows the juices to retreat back into the meat. If you carve a roast too soon, much of its goodness will spill out onto the carving board.
Celebrity Chef Tip No.12: Microwave a lemon for 15 seconds and double the juice you get before squeezing.
Celebrity Chef Tip No.13: Microwave garlic cloves for 15 seconds and the skins slip right off.
Celebrity Chef Tip No.14: When slicing a hard boiled egg, try wetting the knife just before cutting. If that doesn't do the trick, try applying a bit of cooking spray to the edge.
Celebrity Chef Tip No.15: Rescue stale or soggy chips and crackers: Preheat the oven to 300F. Spread the chips or crackers in a single layer on a baking sheet and bake for about 5 minutes. Allow to cool, then seal in a plastic bag or container.
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