Secrets of The Super Chefs

This collection of tips, tidbits, and how-tos has been gathered from some of the top chefs around the country, including many of the best in San Diego. These handy little morsels of information will never get outdated and should remain valuable for years to come. To start things off, I’ve included my own frustration-saver:
For easy clean up, cover the bowl of your food processor with plastic wrap before fitting it with the lid. After processing, remove a perfectly clean lid and discard the plastic wrap. The only washing necessary is the bowl and the blade.
Terryl Gavre
Café 222, San Diego

To peel a perfect kiwi, cut the ends of the fruit off and slide a teaspoon under the skin. Work the spoon around under the skin until the fruit slides out.
Matthew Herter
Rice Restaurant, San Diego

When cooking beets, cut off the root end and roast cut-side down on a bed of rock salt. The salt will penetrate the beet, elevating the flavor and concentrating the sugar in the beet.
Matthew Zappoli
Fresh Restaurant, La Jolla

The secret to delicious roast chicken is to season it with kosher salt inside and out up to one day before you cook it.
Michael Romano
Union Square Café, New York, NY

For a fluffier mashed potato, bake the potatoes instead of boiling them. While the potatoes are still hot, scoop out the light airy insides and mash as usual.
Victor Jimenez
Jordon Restaurant at Tower 23, Pacific Beach

Save leftover mashed potatoes to make gnocchi.
Riko Bartolome
Asia-Vous, Escondido

When peeling and chopping onions, breathe only through your mouth. Your eyes won’t get so irritated.
Fabrice Poigin
Chive/Kensington Grill, San Diego

When slicing onions at home, I wear swimming goggles to stop the tears.
Charles Kaufman
Bread and Cie Bakery and Café, San Diego

To avoid tears, place onions in the freezer for 15 minutes before chopping.
Deborah Scott
Indigo Grill/Kemo Sabe, San Diego

When peeling pearl onions, soak them in warm water first. The skin will slip off easily.
Paul McCabe
J. Taylors, Del Mar

If small pieces of shell find their way into the eggs when breaking them into a bowl, use an empty shell to retrieve — the larger shell will act as a magnet to the broken shells.
Jeff Jackson
A.R. Valentien, La Jolla

For the best egg wash, combine eggs yolks with heavy cream and a pinch of salt.
Lewis Butler
Rancho Bernardo Inn, Rancho Bernardo

When peeling and storing large amounts of garlic, cover with olive oil and store in an airtight container. Garlic will keep for at least two weeks as long as it is covered by oil. The flavored oil can also be used in cooking.
Stephen Window
Roppongi Restaurant and Raw Bar, La Jolla

When working with cucumber, slice both ends off and rub each end with the tip of the cucumber, it will extract any bitterness.
Augustin Saucedo
The Shores Restaurant, La Jolla

When making curries, start with whole spices. Toast them, let them cool, then grind them. They make a much more flavorful sauce than the packaged ground spices.
Amiko Gubbins
Parallel 33, Mission Hills

To peel tomatoes easily, place them briefly over a flame. The skin will char and split almost immediately. Remove the tomato from the flame and simply slip the skin off.
Ron Oliver
The Marine Room, La Jolla

Store fresh ginger in the freezer — it’s easier to grate when frozen and it will keep forever.
Thomas Keller
French Laundry, Yountville, CA

When measuring molasses, honey, or any other syrup, lightly rub the measuring cup or spoon with a flavorless oil. The oil acts like a Teflon coating and the sticky syrup will pour right out.
Gary Danko
Restaurant Gary Danko, San Francisco, CA

Always spread a wet towel under your cutting board to prevent it from sliding.
Gray Kunz
Café Gray, New York, NY

When using herbs in mayonnaise, soak them in a small amount of acid (vinegar, wine, citrus juice)
for 5 minutes before adding the mayo. This will help distribute and brighten the flavors.
Susan Sbicca
Sbicca Restaurant, Del Mar/ Meritage Restaurant, Encinitas

Regarding sauces, skim, skim, skim, strain and repeat.
Jesse Paul
Star of the Sea, San Diego

When making wine-based sauces, pick a wine that you would drink — it makes a better sauce and you
can have a glass while you cook.
Bernard Guillas
The Marine Room, La Jolla

Freeze stocks and pureed seasonal fruits flat in 1-quart freezer Ziploc bags. The flat bags take up almost no freezer space, and you can easily thaw just the right amount for a recipe.
Deborah Schneider
Hilton Torrey Pines, La Jolla

After cooking a roast, let the meat rest for about 20 minutes before slicing; this allows the juices to settle back into the meat - it will be more juicy, tender, and flavorful.
Carl Schroeder
Arterra Restaurant, Del Mar

Use old vanilla beans by mixing them with sugar. You now have vanilla flavored sugar for your morning coffee.
Gavin Kaysen
El Bizcocho, Rancho Bernardo

To ease the task of removing the skin from roasted peppers, place the hot peppers in a brown paper bag. Close and let sit for at least 5 minutes before peeling; the skin will remove easily.
Miquel Deer
Gringos Cocina y Cantina, Pacific Beach

To ensure a juicier grilled lobster, boil or steam it for 8-10 minutes prior to grilling.
Tim Johnson
Zenbu Restaurant, La Jolla

Do not store truffles in rice as commonly noted. The rice will extract the moisture from the truffle. Instead, wrap loosely in a paper or cloth bag and store in the refrigerator.
Josh McGinnis
Island Prime, San Diego