#chef-tips

#chef-tips

"The best thing to do with chicken is to brine it, a true wet brine with a 3% or 3.5% salt brine for 24 hours. The trick is to air-dry your chicken in the fridge for another 12 to 24 hours to dry out the skin a bit so it gets crispy on the grill."

The secret to wrapping bread correctly is to store it in an air-tight or vacuum-sealed container, where the bread can keep for up to three months. "You could double wrap the bread if you're going into things like a deep freeze just to provide another layer of protection," says Parisi. "Maybe wrap in parchment then plastic wrap."

A little lemon zest goes a long way, it's one of those secret weapons that brightens the whole dish.

To enhance the tenderness further, hanger steak is best served sliced in thin strips. However, there is a right and wrong way to cut it.