MasterChef: The Professionals returns tonight – and it's bound to get us back into the kitchen.
Cooking is a great way to beat the lockdown boredom and the show will whet the appetite.
The first episode will air on Tuesday, November 10 at 9pm with the episode available on BBC iPlayer shortly after.
Host Marcus Wareing also offers plenty of fantastic insights to help those whose dishes need a little extra something.
He's given plenty of advice and his easy-to-follow improvement guide is a must-read for those who want to improve their skills.
Here are some of his top hacks to get things right at dinner time.
1) Poach chicken before roasting it
Could you be making your Sunday lunch wrong?
Apparently, there’s a way to get your roast chicken tasting even yummier.
Marcus suggests a double-cooking method, which involves poaching the bird before putting into the oven.
While this may seem strange, it helps to improve succulence of the poultry.
2) Add butter when cooking steak
If whipping up a steak isn’t something you’re confident with, you may want to listen up.
Marcus has lifted the lid on common mistakes people make in the kitchen.
In his recipe compilation, titled Marcus Everyday, the pro cook urges readers to avoid making the four errors.
Buying a poor quality cut of meat, failing to take the steaks out before cooking them, seasoning the steaks wrong and not allowing for enough resting time are some of the main reasons why it doesn't turn out perfectly.
3) Fold omelettes when they're still wet
First, Marcus tells fans that it’s important to use the correct ingredients and utensils.
Next, the the telly star warns to avoid using high heats because this can lead to your ingredients burning.
Home cooks must flip their omelettes over at just the right time – when they're still a bit runny.
To prevent your omelette from breaking, make sure you're not going too heavy-handed with your spatula.
4) Rest potatoes before mashing so they absorb more butter
Mashed potatoes are a British dinner staple.
But even though we’re always cooking spuds, it can still be hard to get the consistency right.
“Cut evenly, cook evenly and don’t rush”, he advises.
The TV chef says that many make the mistake of cutting their tatties to different sizes.
Boiling them too quickly and failing to leave them to rest are other common errors people make.
Setting them aside for five minutes before mashing them allows the spuds to absorb more butter and flavour – yummy!
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