What are the top secret ingredients used by master chefs?

The third salt must be smoked and coarsely ground sea salt (in the photo, bottom right). I create personalized smoked salts according to the menu that I will serve to offer a greater penetration of the flavor in the dish that cannot be obtained only with traditional smoked products. Smoked salt is nothing more than your favorite high-quality salt, placed in a chamber and cold smoked with your favorite wood. Some of the woods I use most frequently are apple, Hawaiian kiawe, walnut and apricot.

Tellicherry Black Peppercorns: Pepper Berries That Are Harvested Just Before They Ripen. When dry, they form wrinkled skin. Black peppercorns have the strongest flavor. It goes perfectly with stewed dishes, such as beef and white pepper: if left to ripen for a longer time and then soaked with water, the black shell of the peppercorn is released and removed to produce a pepper that is less noticeable in light-colored foods, but that also gives it a rich and slightly fermented flavor, much appreciated by chefs of Asian cuisine.

It is commonly used in white sauces (bechamel, creamy sauces, etc.). Green peppercorns: Pepper berries that are picked when they're very immature, like the pepper teenager who thinks he really knows everything, resulting in a very light flavor. Packed dry or with brine, the dry one tastes better of the two options. They can be ground in a pepper grinder or even shredded with the flat side of the chef's knife against a cutting board.

Its fresh taste goes particularly well with fish, poultry, eggs, salads and organic steamed vegetables. Malabar black peppercorns: great taste, aroma and spiciness. Recommended for pork or veal main courses. Coming from the southwestern Malabar coast of India.

A touch richer than Tellicherry peppercorns. Muntok white peppercorns The delicate interior of traditional shelled black peppercorns. Light flavor with a characteristic aroma known only to Muntoks. It is recommended with poultry and seafood main courses, or lighter dishes and lighter sauces.

The kitchen company Magnet has analyzed a sample of 1,254 ingredients from 123 recipes from the four most popular MasterChef formats (United Kingdom and US). USA) to determine what ingredients future contestants should consider when creating their final menu. Or what budding chefs will want to try at home. From chocolate to duck, the results mean you'll soon be able to cook like a pro.

The ingredient most used in the four formats of the program analyzed is, in fact, chocolate, which appears in 14 percent of the winners' final menus. Then things take a fruity turn: apples and raspberries appear in 9 percent of the winning recipes and lemon and lime in 7 percent. Chocolate is once again in first place, and appears in 18 percent of all the winning recipes created in the last ten series. Lobster is the meat of choice: 12 percent of the winning menus contain this seafood staple.

Other common meats include pigeon (11 percent), venison (9 percent) and lamb (9 percent). While chocolate is still in the top three among American contestants, the most popular ingredient comes from a much more unlikely source: quail. The little bird comes first, with 11 percent of chefs using it. Other meat options include pork, duck and lamb; all of them make up 7 percent of the winner's recipes.

Celebrity winning menus include more traditional ingredients, such as peas (20 percent), potatoes, onions and butter (all 10 percent). Proving that it really is the ingredient of the winners, chocolate is once again in first place, since 24 percent of the finalists' menus contain it. It is closely followed by fruits, such as lemons (18 percent) and raspberries (15 percent), with pigeons and beetroots rounding out the top five. Bananas only appear in the top ten, and the popular fruit appears in 14 percent of all winning recipes.

Oh, Bobby Flay, how you love that the world knows how great you are. And we'll admit it too, because there's no denying that this guy has the secret to a great career in the food business. An episode or Beat Bobby Flay or Bobby Flay's Barbecue Addiction, and it's clear that this grill master has the skills to deliver delicious dishes over and over again. So what is one of their many secrets? Pomegranate molasses.

Emeril is one of the reigning kings of the culinary world. And for this experienced chef, it's all about that, about seasoning the Creole condiment, that is. It may seem stereotypical to say that the secret ingredient is love, but chef Nicola from Nicola's Pasta Fresca trusts that. For Italian-American chef Giada De Laurentiis, mascarpone is the secret ingredient in all kinds of recipes.

For Talde, Vietnamese-style fish sauce isn't just a secret ingredient, it's the quintessential secret ingredient. .

Curt Usry
Curt Usry

Friendly social media guru. Proud bacon junkie. Wannabe zombie maven. Extreme pop culture geek. Unapologetic explorer. Award-winning coffee geek.

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