Danish Chef Viola Worsøe shares some of her top tips and tricks for elevating any dish and staying cool, calm, and collected in the kitchen.

Cooking is an art that can be mastered with the right tips and tricks. But with Google Trends data revealing that searches for ‘cooking tips’ have skyrocketed by 210% in the past month alone*, it’s clear many of us are keen to elevate our culinary skills.

The good thing is that by mastering a few key techniques and with a little bit of practice, all of us can create delicious meals that impress our family and friends. Whether you’re a seasoned home chef or just starting, ASKO Brand Chef Viola Worsøe has shared her top five tips to elevate your cooking game.

Steam your veggies instead of boiling them
“Steaming vegetables preserves and locks in their nutrients whilst enhancing their flavour, so I’d opt for steaming instead of boiling. Boiling can sometimes leach vitamins and minerals into the water, so steaming your favourite veggies will ensure that they retain their vibrant colour and crunch.

“Simply place your vegetables into a steamer basket over boiling water and cover for a quick and healthy side dish.”

When in doubt, add a touch of butter
“When you’re uncertain about the flavour of a dish, a small knob of butter can really enhance the taste and give it a delicious finish. It adds richness, depth and a delightful creamy texture to a variety of dishes.

“It’s a perfect quick fix to balancing out flavours and brings everything together in a harmonious fashion!”

Rest your meat before cutting it
“After you’ve cooked a joint of meat, it’s really important to let it rest before you slice it as it will allow the juices to redistribute throughout the meat, making it more tender and flavourful.

“A good rule of thumb I would recommend is letting it rest for about 10 minutes per pound. Whilst smaller pieces may only require a few minutes, larger cuts can take as long as 20 minutes to rest!”

Master the Maillard Reaction
“The Maillard reaction is key to achieving the perfect sear on meats, making roasted vegetables crispier and adding depth to any baked goods. It’s essentially a chemical reaction that occurs when proteins and sugars in food are exposed to heat, creating a complex flavour and golden-brown colour. It’s vital for giving food a distinctive flavour and can produce hundreds of different flavour compounds to really elevate your meal!

“To master the Maillard reaction, I’d recommend cooking your food at the correct temperature. However, this needs to be anything above 140C. If it’s too hot, you can risk burning the food, so make sure to keep a close eye on when the reaction starts!”

Trust the process and only stir occasionally
“It’s important to resist the urge to stir constantly as not only will you extend your cooking time by stirring too much, but you can also risk altering the colour and texture of the food.

“Stirring occasionally allows the ingredients to develop a rich flavour and will prevent it from breaking down too much. Whilst it can be tempting, trust the process- you won’t regret it!”

For more information about ASKO and its product portfolio, please visit www.asko.com/uk.

*Google Trends Data, August 2024.