Hell's Kitchen

WED 8/7c

Hell's Kitchen Ultimate Cooking Tips


Tip 1: Shayna Raichilson

Quick and delicious pan sauces in 3 easy steps. One, after sauteing, deglaze the pan with your favorite wine or liqueur. Two, allow the alcohol to cook off for a bit and then add a touch (about 1 1/2 tbsp) of heavy cream. Three, allow to reduce a bit. When sauce is at desired consistency, remove from heat and swirl in a pat of butter. And never cook with wine or liqueur that you wouldn't drink.

Tip 2: Vincent Fama

Tomato sauce should not be cooked or prepared in aluminum pans. The tomato reacts with the metal and you get an acid taste. If this happens, add a head of celery to the sauce while you stew it and the celery will filter out the acid.

Tip 3: Vincent Fama

If you make a sauce, salsa, or remoulade that's too spicy, add white sugar in a small amount. This will numb the heat.

Tip 4: Andrea Heinly

If a sauce or soup seems flat, try adding an acid to elevate and round out the overall flavor. Don't add it to the entire batch. Pull a bit out and see what acid works best. Lemon juice, white or balsamic vinegar, rice vinegar, ver jus, just to name a few.

Tip 5: Rob McCue

When making a soup, sauce, or casserole that ends up too fatty or greasy, drop in an ice cube. The ice will coagulate the fat, which you can then scoop out.

Latest Full Episodes


Episodes appear online 1 day after airdate. Learn more

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