What are some tricks used by chefs that most people don’t know about?

My favorite trick is to make mayonnaise or hollandaise sauce and have it cut on purpose to add hot water and turn it into a sabayon (if I have time for it).

That’s the only trick that’s really good.

When I was teaching, I used to do it with the students to show them how to make a sauce-based sabayon easily.

I think that a lot of people do not dare with these sauces for fear of cutting them. There are many reasons why the sauce cuts from the butter being too hot to the yolks not being beaten enough.

If the sauce is curdled then a few drops of boiling water will help the yolks mix and re-emulsify, so it’s not a complicated trick but an easy one to learn.

Making bread is more than just using tricks, but I think that with the right approach it gets much better.

If you show any hesitation while kneading the bread, the yeast will know. You have to be very confident that what you are doing will lead to perfect bread.

I used to have a hard time with products containing yeast when I started, always hesitating until someone told me:

Think of yeast as little people sleeping, wake them up slowly and gently. If the water is too cold they won’t wake up, if it’s too hot they will die while you wake them up.

I love that analogy.

If you have trouble peeling the egg, especially the delicate quail eggs, put them in a bowl of vinegar for a few minutes, they peel very easily. You can also put the vinegar in the water where you are boiling the eggs. (In both cases it works fine).

If you can’t get much juice out of your citrus fruits, microwave them for 20 to 30 seconds. It is enough to release the juices.

Put some grated Parmesan cheese on a baking tray in the shape of a circle and bake for a few minutes. You can make small baskets or roll them into tubes.

(just don’t use a fan oven :).

If pieces of shell ever fall into the open egg, the best way to recover those pieces of shell is to use another piece of shell.

To cut a piece of parchment paper to fit a cake pan, start with a perfect square, keep it folded in half diagonally until it looks like the image below, cut off the end (not the pointy end) , open it and you will have a perfect circle. If you measure it right, it should also fit on the sides.

And lastly, if you use sharp knives, place a damp cloth, damp paper towel, or rubber glove under the cutting board to prevent slipping.