While restaurant cooking is very different from cooking at home, there are plenty of smarts that a home cook can pick up from chefs and their shops. As part of a week devoted to learning from restaurants, I asked Andrea Lynn to share some of the little tips and good ideas she picked up in her interviews with chefs, restaurant owners, and food truck proprietors in the neighborhood of Queens.
We had a recent conversation about some of the smart tips and tricks she learned in her research that have changed her cooking, and we thought it would be fun to share with all of you. It certainly made me take a second look at instant coffee, and I am also going to stock up on the frozen lemongrass.
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1. A Surprising Lemongrass Tip from a Banh Mi ShopCooking Secrets from Immigrant Kitchens -
2. The Surprising Secret Ingredient in Greek Coffee FrappésCooking Secrets from Immigrant Kitchens -
3. A Kosher Deli’s Secret to Perfect Potato PancakesCooking Secrets from Immigrant Kitchens -
4. A Himalayan Restaurant Taught Me How to Intensify Flavor with WaterCooking Secrets from Immigrant Kitchens -
5. Crazy-Looking Caul Fat Is the Cypriot Secret to Easy SausageCooking Secrets from Immigrant Kitchens -
6. The Surprising Secret to Authentic Greek Lemon PotatoesCooking Secrets from Immigrant Kitchens -
7. A Filipino Restaurant Taught Me to Make a Braised Stew Even BetterCooking Secrets from Immigrant Kitchens -
8. Achiote Is the Cuban TurmericCooking Secrets from Immigrant Kitchens -
9. The Most Important Chef Tip for Working with Sticky FoodsCooking Secrets from Immigrant Kitchens -
10. What a Greek Restaurant Owner Taught Me About Feta CheeseCooking Secrets from Immigrant Kitchens
