Essential Cooking Tips From Legendary Chefs

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Paul Bocuse - French Chef & Restaurateur

On bad/good cooking habits (excerpted from Institut Paul Bocuse Gastronomique: The definitive step-by-step guide to culinary excellence): Some cooking practices are deeply ingrained, but are now known to damage the food. For example, salting meat before sealing it causes the juices to escape instead of remaining within the meat. For the same reason, when grilling, roasting or pan-frying, use hamburger tongs rather than a fork to flip the meat, as pricking it can also cause the juices to escape. Note too that fat adds to the flavor of meat, so remove only after it has finished cooking, not before. One good habit is to snip around the edge of the meat to prevent heat shrinkage.