Pro Chef Cooking Tips Anyone Can Use – Even If You Burn Toast
Let’s face it: some people are born to sauté, flambé, and Instagram their dinner. Others… well, some of us consider microwaving leftovers a culinary achievement.
But here’s the good news: you don’t have to be a trained chef to cook like one. With a few tricks from the pros, you can impress your dinner guests, actually enjoy your time in the kitchen, and maybe even stop ordering takeout three nights a week. (We see you. No shame.)
Here are some of the easiest, most game-changing kitchen tips straight from top chefs—and no, you don’t need a diploma from Le Cordon Bleu to use them.
1. Don’t fear the salt
Salt is your friend. Seriously. The biggest mistake newbie cooks make? Under-seasoning everything. Chef-approved trick: season as you go—not just at the end. A pinch here, a sprinkle there. Salt unlocks flavour, balances sweetness, and makes your dish pop.
And no, a light seasoning won’t give you high blood pressure. Just avoid going overboard, and keep tasting as you cook.
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2. Deglaze like a boss
Ever notice all that brown crusty goodness stuck to your frying pan after cooking meat? That, my friend, is pure flavour—and pro chefs never let it go to waste.
Use a stainless steel pan, sear your meat, then remove it and add a splash of wine, stock, or even balsamic vinegar. Stir it on high heat while scraping the bottom. Voilà! You’ve made a rich, restaurant-worthy sauce.
Try this trick next time you’re making steak or chicken—it turns a basic meal into a bistro-level dish.
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3. Let meat rest before slicing
This one’s a serious game changer.
It’s always best to use stainless steel frying pans whenever you fry meat. You can buy these as part of the best stainless steel cookware sets for your kitchen. Once your meat is cooked, don’t cut into it right away. Let it sit—covered loosely—for at least 5–10 minutes. Why? This is because the juices require some time to re-distribute. Slice too soon, and they all leak out, leaving you with dry meat and regrets.
Whether it’s roast chicken, juicy steak, or even pork chops—resting is key to maximum flavour.
4. Use the right oil for the right heat
Not all oils are equal.
Some burn at low temps and leave a bitter taste (hello, butter). Others can handle high heat without smoking up your kitchen. Here’s a quick cheat sheet:
| Oil | Best For | Smoke Point |
|---|---|---|
| Olive oil (extra virgin) | Drizzling, dressing | Low |
| Avocado oil | Frying, roasting | Very high |
| Canola oil | General cooking | Medium-high |
| Grapeseed oil | Searing, grilling | High |
Using the right oil results in less burnt food, improved taste, and a less smoky kitchen.
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5. Freeze your herbs (yes, really)
Herbs wilt fast. You buy a lush bunch for one meal, and within two days… it’s sludge in your fridge.
Do what the pros do: chop and freeze herbs in advance.
- Use ice cube trays
- Add a little oil or water
- Freeze, then store in ziplock bags
Next time you’re cooking, just toss a cube into the pan. This method ensures instant freshness and eliminates waste.
Pro chef tip: This works especially well with parsley, dill, basil, and coriander.
6. You don’t need 100 gadgets—just good basics
Every pro chef will tell you the same thing: you don’t need every fancy kitchen tool on the market.
Here’s what really matters:
- A sharp chef’s knife
- A sturdy cutting board
- A cast iron or stainless steel pan
- A solid non-stick skillet
- A silicone spatula that won’t melt
The rest? While these are nice to have, they are not essential.
Bonus tips from the best
Want to keep learning?
Check out some of the top culinary advice from big-name chefs:
- Thomas Keller’s Guide to Home Cooking
- Jamie Oliver’s 5 Ingredients Meals
- Nadiya Hussain’s Comfort Food Magic
Final thoughts
Being “bad at cooking” is a myth. You’re not bad—you’re just undertrained. And like any skill, cooking gets better with practice and the right guidance.
Try a few of these tips, gain confidence, and remember: you don’t need to be perfect to cook well. Whether you’re making a sauce from pan drippings or just learning how to salt your food like a pro, each step you take brings you closer to being the kind of person who can actually cook up a storm.
